The Babbo Cookbook

Rating:
Summary: Nicely done...
Review: The Babbo cookbook is nicely done, not in a class of it's own...but solid nonetheless. These recipes rely overwhelmingly on the quality of each and every ingredient in each dish and if unwilling to hunt for (and invest in) this caliber of ingredient, best look elsewhere. The pictures are superb and the sprinkling of culinary philosophy is good. I would purchase the book again just for the veal shank recipe!

Rating:
Summary: Nicely done...
Review: The Babbo cookbook is nicely done, not in a class of it's own...but solid nonetheless. These recipes rely overwhelmingly on the quality of each and every ingredient in each dish and if unwilling to hunt for (and invest in) this caliber of ingredient, best look elsewhere. The pictures are superb and the sprinkling of culinary philosophy is good. I would purchase the book again just for the veal shank recipe!

Rating:
Summary: Recipes that work
Review: This book lives on my coffee table. Not for lack of use, but because everything about it is so beautiful, I don't want to destroy it in the kitchen. The paper stock is so satisfyingly glossy thick, I can't bear the thought of getting it covered in splash marks, or warped by steam. The layout is easy on the eyes, and I still get excited about peeking under the dust jacket to see the tomato red cover with the Babbo jester marching across. I LOVE well designed cook books, and this is one of them.

The recipes are simple in that they don't really require advanced technique. They are often quite labor intensive, or time consuming (don't let this stop you from making the maple marscapone cheesecake), but its not the kind of overwrought fussing that can take the fun out of being in the kitchen. As other reviewers have said, the recipes are easy to modify, and I quite often do for variety's sake. The bruschetta trio are wonderful; I like to eat the cici bean mixture as a light lunch, and the tomato and sheep's milk cheese bruschetta makes a wonderful salad when you replace the bread with spinach leaves.

My only caveat is that some of the ingredients can be pricey. Its worth your time and money to seek out the ones that are hard to find, and pay for quality, but be prepared for sticker shock. I wouldn't plan on cooking for large groups from this book (you can quite easily max out your weekly food budget on one three course meal), but it is definitely the first one I turn to when I need something special.

Rating:
Summary: Almost too pretty to use
Review: This book lives on my coffee table. Not for lack of use, but because everything about it is so beautiful, I don't want to destroy it in the kitchen. The paper stock is so satisfyingly glossy thick, I can't bear the thought of getting it covered in splash marks, or warped by steam. The layout is easy on the eyes, and I still get excited about peeking under the dust jacket to see the tomato red cover with the Babbo jester marching across. I LOVE well designed cook books, and this is one of them.

The recipes are simple in that they don't really require advanced technique. They are often quite labor intensive, or time consuming (don't let this stop you from making the maple marscapone cheesecake), but its not the kind of overwrought fussing that can take the fun out of being in the kitchen. As other reviewers have said, the recipes are easy to modify, and I quite often do for variety's sake. The bruschetta trio are wonderful; I like to eat the cici bean mixture as a light lunch, and the tomato and sheep's milk cheese bruschetta makes a wonderful salad when you replace the bread with spinach leaves.

My only caveat is that some of the ingredients can be pricey. Its worth your time and money to seek out the ones that are hard to find, and pay for quality, but be prepared for sticker shock. I wouldn't plan on cooking for large groups from this book (you can quite easily max out your weekly food budget on one three course meal), but it is definitely the first one I turn to when I need something special.

Rating:
Summary: Almost Like Art...
Review: This is a simply stunning cookbook; everything from the recipes, the layout, the photos - it's gorgeous and inspiring. I personally enjoyed his musing on food and his resturant. Whilst some of the ingredients are hard to find (esp. in my location!) you can subsitute other things - after all, Mario always says to use what is local to YOU and in season. Some of my favourite recipes include the Braised Short Ribs with Horseradish Gremolata served with Pumpkin Orzo (fabulous AND easy), the Fig and Walnut biscotti, and the Basic Pasta sauce and Pasta recipe. There is also an excellent selection of fish and seafood recipes, which I regret to say I have not yet sampled. If you are passionate about Italian food, this is the cookbook for you.

And remember, al tavolo non s'invecchia mai.