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Extra Virgin: Recipes & Love From Our Tuscan Kitchen (2014)

by Gabriele Corcos(Favorite Author)

4.22 of 5 Votes: 4

ISBN

0385346050 (ISBN13: 9780385346054)

languge

English

genre

Food & Cookbooks

publisher

Clarkson Potter

review 1: Yes, I've decided since I read a ton of cookbooks, they should be on goodreads. This cookbook is like hanging out in the kitchen and home of friends. Gabriele and Debra tell stories about their past, their families, and, most of all, their food. I actually feel like I learned more about Tuscany reading this cookbook. And the recipes: most are simple, straight-forward and delicious. The Duck Ragu is quite an undertaking, but that's a special dish! This will definitely be a staple in my kitchen.
review 2: I have no prior experience with Extra Virgin, the Cooking Channel show that this book is based upon. When I requested a copy for review, I had no idea that one of the co-authors was actress Debi Mazar. I was simply drawn in by the insanely beautiful cover ... morephotograph and the chance to learn more about Tuscan cooking. By and large, I found what I was looking for and much more in this beautifully produced, very personal cookbook. At over 250 pages and filled with heart-stopping food photography, Extra Virgin aspires to be more than a cookbook and something closer to a guide to a way of life. There is information about Gabriele and Debi's approach to food, their life with their daughters and their visits to Tuscany. This material may be of more interest to viewers of their TV show but I did not find it depleted my enjoyment of the book - it simply did not add much for me. I found it much more interesting to read about the Tuscan approach to ingredients. Lately, I have been trying to eat fewer processed foods and more meals that rely on fresh, whole ingredients. Tuscan food - with its emphasis on freshness and simple but bold flavor profiles is perfect for this type of cooking. I've already made the Mozarella, Tomato and Farro salad from the Appetizers section and very much enjoyed it - I can see it becoming one of my lunch rotation staples. I was able to find at least 2-3 recipes in each section that I'm eager to try and many more involving ingredients that will be fun to scout around and find! There are some more challenging recipes involving lobster, steak and pork that more experienced cooks will find interesting. But there are also plenty of accessible recipes like Breakfast Pizza (with homemade dough); Pecorino and Honey Dip and a Prosciutto Sandwich with Fig Preserves. I was especially interested in the Tiramasu recipe that gets the dessert away from its cloyingly sweet American incarnation and back to its Italian roots. The only missteps for me are the Latin and South American recipes for guacamole, tacos and caipairinhas. They seem out of place and dilute the lovely focus on Tuscan cooking. Overall, I am thrilled to be introduced to this type of cooking and look forward to spending many hours in the kitchen with this beautiful book! Disclaimer: I received a copy of this book from the publisher for review. less

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