Rating: 
Summary: Prestigious culinary writing award
Review: 14 CONCORSO PER IL PREMIO INTERNAZIONAL DI GIORNALISMO MARIA LUIGIA "DUCHESSESSA di PARMA" 14th International Marie-Luise "Duchess of Parma"Journalist Prize Richard Camillo Sidoli the author of "The Cooking of Parma" was grated first prize by Parma Alimentare's, 14th International Duchess Marie-Luise Journalism Award. The book was granted the award by a jury of judges in Parma, Italy's food valley, for works published in 1996 and 1997. The jury of judges, from Emilia-Romagna's main food area, chose "The Cooking of Parma" for its authenticity in culture and culinary art. They found the recipes to maintain the real taste of the Italian table-Italy's traditional food. Parma Alimentare selects the jury of respected Italian culinary analyst, who chose a national (Italian) winner and a foreign winner. The candidates are numerous with the most prestigious mastheads from many countries. Parma Alimentare is the promotional food board for the food industry of Parma, and a guide to Parma and Italy's culinary art. Their projects are world wide, and their work takes them to various food cultures such as France, Iowa and Beijing China. In Beijing, they worked with four major hotels so they could offer the real taste of the Italian cuisine.
Rating: 
Summary: Captures the soul of Parma
Review: As a 1st generation Italian America I can remember sitting in my grandmother's and mymother's kitchen watching them cook the dishes described within. This book captures the essence of the magic that goes beyond food and into a state of mind, relaxing and full of good cheer.
Rating: 
Summary: A nice regional cookbook
Review: Authentic Italian cooking is regional. This cookbook gives you a chance to "taste" Parma. The food of Parma, as presented in this cookbook, is rich and diverse. The recipes are generally easy to follow and use ingredients easily obtained by the USA cook. I did find lapses in several recipes where a certain step or procedure was assumed (or was it unintentionally omitted?). The recipes I have done have been successful and flavorful. I love cookbooks that give you more than just recipes: they teach you about cooking, culture, and people. While this is not as good as some of the best regional cookbooks, it is certainly does teach about the cuisine and culture of Parma (and a bit about the USA where the author lives). It is a worthy addition to the regional cookbook genre.
Rating:
Summary: A nice regional cookbook
Review: Authentic Italian cooking is regional. This cookbook gives you a chance to "taste" Parma. The food of Parma, as presented in this cookbook, is rich and diverse. The recipes are generally easy to follow and use ingredients easily obtained by the USA cook. I did find lapses in several recipes where a certain step or procedure was assumed (or was it unintentionally omitted?). The recipes I have done have been successful and flavorful. I love cookbooks that give you more than just recipes: they teach you about cooking, culture, and people. While this is not as good as some of the best regional cookbooks, it is certainly does teach about the cuisine and culture of Parma (and a bit about the USA where the author lives). It is a worthy addition to the regional cookbook genre.
Rating:
Summary: A nice regional cookbook
Review: Authentic Italian cooking is regional. This cookbook gives you a chance to "taste" Parma. The food of Parma, as presented in this cookbook, is rich and diverse. The recipes are generally easy to follow and use ingredients easily obtained by the USA cook. I did find lapses in several recipes where a certain step or procedure was assumed (or was it unintentionally omitted?). The recipes I have done have been successful and flavorful. I love cookbooks that give you more than just recipes: they teach you about cooking, culture, and people. While this is not as good as some of the best regional cookbooks, it is certainly does teach about the cuisine and culture of Parma (and a bit about the USA where the author lives). It is a worthy addition to the regional cookbook genre.
Rating:
Summary: A Nice Book On Northern Italian Cuisine
Review: Having lived in Italy for 8 years myself, I learned to fully appreciate the foods of Emilia-Romagna, the region in which Parma sits. This book spolights the foods of Parma, famous for it's Parmigiano and Prosciutto di Parma. The book is well layed out, the recipes simple to prepare, and the food photos particularly inspiring. As the host of my own culinary website Italian Food Forever, I am always interested in learning more about regional Italian cuisine, and found this book pasrticularly enjoyable.
Rating:
Summary: easy preparation, menu ideas
Review: I found the recipes easy to follow. And the serving suggestions made it easy to serve a complete dinner. I also enjoyed the authors memories and decriptions of his family in Italy and Italian life.
Rating:
Summary: The Cooking of Parma
Review: I had an instant flash of recognition when I picked up this book -- these were truly the recipes that I watched my grandmother and aunts make when I was a child . Someone wanted anulin in brodo? It was whipped up in an afternoon. Polenta was a staple, as was risotto, cotechino a treat, torta di patate a favorite snack food (something my children love as well, as I worked by trial and error to recreate it), pegai the food of the gods. I had despaired of ever getting my mother to show me how to make these things and feared many of them would die off with her -- then voila, Richard Sidoli's book with everything in it! These recipes are not necessarily fast or simple to prepare (of course some are, particularly the vegetables), but so marvelously full of flavor and authentic. The list of ingredients is rarely long, but freshness is essential. These dishes bear little resemblance to what most Americans view as Italian food, even northern Italian food, but they reflect an extraodinary elevation of the simple into the sublime.
Rating:
Summary: The Cooking of Parma
Review: I had an instant flash of recognition when I picked up this book -- these were truly the recipes that I watched my grandmother and aunts make when I was a child . Someone wanted anulin in brodo? It was whipped up in an afternoon. Polenta was a staple, as was risotto, cotechino a treat, torta di patate a favorite snack food (something my children love as well, as I worked by trial and error to recreate it), pegai the food of the gods. I had despaired of ever getting my mother to show me how to make these things and feared many of them would die off with her -- then voila, Richard Sidoli's book with everything in it! These recipes are not necessarily fast or simple to prepare (of course some are, particularly the vegetables), but so marvelously full of flavor and authentic. The list of ingredients is rarely long, but freshness is essential. These dishes bear little resemblance to what most Americans view as Italian food, even northern Italian food, but they reflect an extraodinary elevation of the simple into the sublime.
Rating:
Summary: Surprising how simple & easy everything was to prepare!!!
Review: I'm an Italian and this brought home all the wonderful aroama's & flavors I was brought up on, but never had I known how easy it was to prepare until, after buying this book, I found the reasons why my parents served Italian food almost daily in our household. Thank you Chef Ricci!!!
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