Risotto
by Judith Barrett, Norma Wasserman
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Book Reviews of Risotto
Book Review: Foolproof Risotto!
Summary: 5 Stars
I like this book so much I have bought four for friends and relatives and plan to buy several more. Its clear directions take the intimidation out of making risotto. The fact that one needs to stir the rice only 18 minutes is enouraging, and the simple recipes invite one to experiment. I've found only one recipe I didn't like (squash), and many that my family and friends find delightful.Book Review: Don't want to eat out anymore
Summary: 5 Stars
This is an excellent cookbook, containing all the necessary information for preparing the recipes easily. Some of the risotto recipes are unusual, and all are delicious. Surprisingly, none have been difficult to prepare (although I hate to admit this!). "Risotto" is a wonderful introduction to Italian cooking, something unique and delicious to dazzle your family and friends with.Book Review: Excellent and easy to use...
Summary: 5 Stars
I love this cookbook. I have found that its variety and ease of use make it indispensable in the kitchen. We have made over 50 of the recipes and have found our favorites. I highly recommed this book for anyone who likes to eat well. I have bought my second copy for myself and numerous copies for friends and family. I am sure you'll enjoy it as much as I have. Happy risottoBook Review: what would I do without this book?
Summary: 5 Stars
This is a short and sweet review of "Risotto" - I am purchasing a second copy after my first one has actually fallen apart from use. A co-worker gave me this book back in 1991 and it has been without a doubt, one of the most used cookbooks in my library... I cannot say enough about it, except, if you haven't tried Fennel risotto, you have no idea what you're missing.Book Review: Because of this I always cook perfect risotto
Summary: 5 Stars
This is the best book on risotto ever, because it teaches you the two most important rules of risotto: First, memorize the number 18. The book will tell you why. Second, all risotto are composed of three parts: the brodo, the soffrito and the condimenti. All else is endless variation on that three-part sonata. You'll never screw up a risotto again.