Quick from Scratch: Italian

by Wine Magazine, Editors of Food

Presents recipes for antipasti, main-course soups, pasta, rice and polenta, main dishes for the grill, broiler, or oven, and desserts

Genres: Cookbooks, Cooking, Nonfiction, Reference, Italian Literature

192 pages, Hardcover

First published January 1, 1998

Reviews

[Karina]

I love Italian food and the variations on the regions.
I love cooking but I hate searching for hard to find ingredients. This book did a good job on giving home cooks tip and tricks and also listed which wine would work well for each recipe as an accompaniment. The recipes look yummy but idk if I'd make Penne Arriabiata with Flaked Cod. While I am an adventurous eater I cannot say that for my brood. I need easier recipes at this point in my life but I appreciate the people that perfected a recipe.

[E]

I’ve been using this cookbook for over a dozen years and find many notations I’ve made showing that recipes are repeats and winners. Easy but very tasty. The suggestions for wine pairings and the charts and appendices on Italian wines, cheeses, and “essential” ingredients are bonus content for a solid book. The beautiful full-page color photos are inviting and the recipes are simple 1-page affairs that are easy to follow and adapt—I’ve even used some while camping—with lots of vegetarian options. A great go-to cookbook for everyday dinners from the various regions of Italy.

[Carm]

This is a lovely and easy to follow book of recipes. Many pictures are beautiful. Many recipes are tasty and easy for everyday fare. I like the variation in recipes ingredients, some have more ingredients some less so I can pick depending on the day, availability of ingredients, and who i am cooking for. Having grown up eating Italian fare, some of the easier recipes I would consider for everyday cooking while others like the appetizer bruschetta duet, steamed mussels, or pineapple carpaccio with lemon sorbet i would prepare for special occasions. I like the mix of recipes which cover a meal from appetizers to desserts and the variety of cooking techniques- some are salads, some are done on the stovetop and some in the oven. I don't think the recipes require many special ingredients. For example, bacon is required in a handful of recipes when the Italian version of bacon is pancetta. I just wish the recipes came with nutrition information.

[Beth E]

I definitely want to make the Chickpea and Swiss chard soup! It sounds delicious.

[Virginia]

Wonderful! This is my go-to pasta book!

[Mckinley]

Nice layout. Some tempting recipes with lots of tempting photos.