Cooking the Italian way Revised and expanded to include new low-fat and vegetarian recipes

Gr 5-9-This appealing title for beginning cooks has been revised to include vegetarian recipes and low-fat suggestions in addition to pasta and pizza. The introductory section also has been expanded-it covers the land and its people, regional foods, holidays and festivals, and the market. The next section covers safety suggestions, utensils needed, cooking terms, ingredients, healthy-cooking tips, and a metric conversion chart. The remainder of the book is devoted to recipes, which are divided into dinner, supper, and holiday and festival food. Recipes for risotto, Bisignano spinach, bruschetta, and ossi dei morti (dead bone cookies) are among the 19 offerings. Full-page color photos of the food inspire novices to try their hands in the kitchen. The recipes have simple step-by-step instructions and some call for packaged items (hot cross buns uses refrigerator crescent rolls). Substitutions are suggested if the Italian ingredients are not available. For example, Bisignano recommends using long grain rice if arborio can't be found. A good offering for multicultural events that include food.-Sandra L. Doggett, Urbana High School, Ijamsville, MD (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

After an introduction to each countryÆs food-related customs and festivals, each cookbook in this series presents recipes and cooking instructions for representative ethnic fare, accompanied by large-size and appetizing-looking color photos. The clearly laid out recipes are kept simple but will probably still be challenging for intermediate cooks. A list of safety rules and a glossary of cooking terms are included. Ind. [Review covers these Easy Menu Ethnic Cookbooks titles: [cf2]Cooking the Italian Way, Cooking the Spanish Way, Cooking the Mexican Way, Cooking the East African Way, Cooking the French Way, Cooking the Japanese Way, Cooking the Chinese Way.[cf1].] (c) Copyright 2010. The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.