Carlo Lai, author
"Milan, city of haute couture. The place where the living is fast--and the cooking takes time." That's where Carlo Lai was born, but he feels that he really grew up in his family's kitchen and restaurant, where he helped his mother stir the minestrone and stuff the tortellini. At sixteen, he began to study cooking formally (which, in Italy, takes five years!), and then moved to Sardinia with his family to open another restaurant, El Cervelee de Milan (The Good Tastes of Milan), where they still make their own bread and fresh pasta every day, and cook great Italian food with a Sardinian touch.
Read more about Carlo.
Overall Impression: Super informative for the beginner to advanced cook who wants to know the ins and outs of real Italian cooking.
With a digital cookbook library that is 800+ books, I have yet to come across a book as informative and straightforward about Italian cooking as this one is. Intended for the beginner or weekend cook with basic recipes for pasta doughs, sauces, and all the beloved main dish Italian fare you’ve come to love.
After mastering the recipes in this book you can step your game up by using these recipes as a launch pad for you own Italian creations. Well laid out, easy to follow recipes with photos that makes it feel like Carlo’s in the kitchen with you showing you some of the more difficult techniques.
I make every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give me the product for testing and review purposes.
ISBN: 978-1-60734-810-8 EPUB
ISBN: 978-1-60734-809-2 PDF
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Page count: 128
8 x 9