Review: Made In Italy: Food and Stories

The option of having this as an e-book is fabulous, considering that the printed version is a 600-page brick that can be wieldy to say the least. And this is one cookbook after which all cookbooks should fashion themselves. Not only is it an indispensible compendium of Italian recipes, both classic and modern, it is also encyclopaedic in the detail it offers about the techniques and ingredients behind each dish.

The section on risotto alone is over 15 pages long, delving into detail about the type of  rice used, the technique, stock, cheese and various other elements, before offering a further 16 recipes for the dish. This alone is worth the book’s price.

Furthermore, Locatelli’s honest, personal stories about his childhood, family and experiences as a cook serve as background about the ideas and methods behind his much feted culinary inventions. His recipe instructions are meticulous, as he, thankfully, never overestimates his readers’ experience with Italian cuisine as well as their cooking skills and abilities. He also offers suggestions for substitutes, shortcuts and adaptations for the home cook.

Indeed, this book proves that Locatelli is not only a fine chef, but also a thoughtful teacher who cares about the results of his food beyond his kitchen.