TASTING ITALY

ATK is one of few cookbook authors I trust. I trust their recipes to turn out well because every recipe I have tried has been great. They are not too complicated or have an unreasonable long list of ingredients but rather straightforward and simple but the dish still comes out very tasty! This cookbook is my favorite Italian cookbook and I own 6 - actually it is one of my favorite cookbooks I own and I have a small library of them. I enjoy the backstory of the recipes as well as the information about regional differences and why recipes work. I absolutely recommend Tasting Italy 🇮🇹

Gave this to my son for his birthday and he loved it. He has tried several of the recipes already and sent me pictures of his Italian meals. All looked wonderful and yummy.

This is truly a beautiful cookbook for someone who is interested in learning about the cooking within the specific regions of Italy. It provides a level of information and history with each area, combined with a very nice photo of the finished recipe. For that reason, I would recommend this book to anyone interested in traveling to Italy without a full knowledge of the different emphasis on foods for each area. That being said, and while it is a beautiful book, for gifts as well, I would have liked to see more actual recipes, and I look forward to making several, but am not interested in making them all, as compared to another recent Complete Mediterranean cookbook. They are, however, very different feels, and this book will appeal to a specific audience who is not merely looking for a larger array of recipes, but more of a breadth of Italy itself. Again, a beautiful book as a gift to anyone interested in traveling Italy.

I attended a lecture with Jack Bishop [from America's Test Kitchen], and Eugenia Bone [nationally known nature and food writer, and author who wrote essays in this book] and was compelled to buy this book. So glad I did. The photos from National Geographic are stunning [my photos of their pictures do not nearly do them justice]! The history and essays are beautifully written and informative; and the recipes are wonderful and are adapted to what we have available in the States. How refreshing and useful! I've already given one of these as a gift. An interesting story from those involved was that in looking for a cover, there were a number of locations being considered. Whereas normally the food could be superimposed on any beautiful background, National Geographic would hear none of it! That pasta on the cover had to be made fresh and photographed on location. What a wonderful way to spend a rainy afternoon!

The book is beautiful, has gorgeous photos, info about the history, terrain, culture, tons of recipes from all of Italy's regions, maps, etc.Unfortunately the font is difficult to read because it is GRAY, not BLACK!Not sure why the publisher would make a critical error with the font, one of the most important elements of a book When a book is difficult to read, it doesn't matter how many lovely photos or great recipes it contains