Lidia or Marcella Hazan
Ernie Trish
mentor for Italian cooking. I would like to buy an Italian
cookbook from either Lidia Bastianich ("Lidia's Italian
American Kitchen") or Marcella Hazan ("Essentials of Classic
Italian Cooking") and would like to hear the opinions of
epicureans and chef's familiar with both books or both ladies
cooking style. Topics of particular interest would include:
1. emphasis on pasta sauces
2. differences in preparatory style
3. amounts of olive oil and sodium used by each chef
4. accessibility of ingredients in United States
Thanks for any insight
cutecat
a week or so to decide.
"Ernie Trish" <erni...@yahoo.com> wrote in message
news:7c00d17b.02020...@posting.google.com...
KH
without Marcella Hazan. Her recipes and her dialogue have
the intelligence and precision that Julia did in the old
days in her books and on TV. They are easy to follow and
always right on.
Good Luck
KH
Default User
This goof posted the same damn message a couple of weeks ago, and
obviously ignored all the people (including me) that took the time to
post lots of information for him.
See here (URL will probably wrap, sorry):
Brian Rodenborn
Sergio Perozzo
hahabogus
news:huU88.13921$aE3.6...@twister.kc.rr.com:
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><META http-equiv=Content-Type content="text/html; charset=iso-8859-1">
><META content="MSHTML 5.50.4522.1800" name=GENERATOR>
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><BODY>
><DIV><FONT face=Arial size=2>What you are looking is Pellegrino
> Artusi <U>Science in the Kitchen and the Art of Eating
> Well</U> There are two books, one translated by Murtha Baca, and
> Stephen Sartarelli.</FONT></DIV>
><DIV><FONT face=Arial size=2>The other <U>The Art of Eating
> Well</U> is translated by Kyle M. Phillips.</FONT></DIV>
><DIV><FONT face=Arial size=2>I have both of them, they have the
>same
> recipes, but they are explained a little different and I could
> not tell you which one is better. I like both, and I am
> sending a new pair to a relative in
> England </FONT></DIV>
><DIV><FONT face=Arial size=2></FONT> </DIV>
><DIV><FONT face=Arial size=2>"Default User" <</FONT><A
> href="mailto:munged....@boeing.com"><FONT face=Arial
> size=2>munged....@boeing.com</FONT></A><FONT face=Arial
> size=2>> wrote in message </FONT><A
> href="news:3C62D8A4...@boeing.com"><FONT face=Arial
> size=2>news:3C62D8A4...@boeing.com</FONT></A><FONT face=Arial
> size=2>...</FONT></DIV><FONT face=Arial size=2>> Ernie Trish
> wrote:<BR>> > <BR>> > I am a fairly avid, non-professional
> chef looking for a<BR>> > mentor for Italian cooking. I would
> like to buy an Italian<BR>> > cookbook from either Lidia
> Bastianich ("Lidia's Italian<BR>> > American Kitchen") or
> Marcella Hazan ("Essentials of Classic<BR>> > Italian Cooking")
> and would like to hear the opinions of<BR>> > epicureans and
> chef's familiar with both books or both ladies<BR>> > cooking
> style. Topics of particular interest would include:<BR>>
> > 1. emphasis on pasta sauces<BR>>
> > 2. differences in preparatory
> style<BR>> > 3. amounts of olive oil and
> sodium used by each chef<BR>> > 4.
> accessibility of ingredients in United States<BR>> > Thanks for
> any insight<BR>>
><BR>> This goof posted the same damn message a couple of weeks ago,
> and<BR>> obviously ignored all the people (including me) that took
> the time to<BR>> post lots of information for him.<BR>> <BR>>
> See here (URL will probably wrap, sorry):<BR>> <BR>> </FONT><A
> href="http://groups.google.com/groups?hl=en&lr=lang_en&threadm=
> 3c52903f.262202200%40news.erols.com&rnum=4&prev=/groups%3Fq%3DM
> arcella%2BHazan%2Brec.food.cooking%26hl%3Den%26lr%3Dlang_en%26scoring%3
> Dd%26selm%3D3c52903f.262202200%2540news.erols.com%26rnum%3D4"><FONT
> face=Arial
> size=2>http://groups.google.com/groups?hl=en&lr=lang_en&threadm
> =3c52903f.262202200%40news.erols.com&rnum=4&prev=/groups%3Fq%3D
> Marcella%2BHazan%2Brec.food.cooking%26hl%3Den%26lr%3Dlang_en%26scoring%
> 3Dd%26selm%3D3c52903f.262202200%2540news.erols.com%26rnum%3D4</FONT></A
> ><BR><FONT face=Arial size=2>> <BR>> <BR>> <BR>> Brian
> Rodenborn</FONT></BODY></HTML>
>
> Attachment saved: E:\attachments\untitled-3.htm
> ------=_NextPart_000_006C_01C1B096.E6B21CE0--
Could you fix your line length it doesn't wrap well. Please set it around
75 I believe that is the standard or close to it.
Default User
>
> "Sergio Perozzo" <sper...@wi.rr.com> wrote in
> news:huU88.13921$aE3.6...@twister.kc.rr.com:
[ huge snip ]
> Could you fix your line length it doesn't wrap well. Please set it around
> 75 I believe that is the standard or close to it.
The goofball didn't even post it as plain text, but rather that
Quoted/Printable attachment format.
I didn't read it, because my newsreader is set to NOT open attachments,
no matter what.
At any rate, from reading your quote, he quoted my entire post
complaining the OP was not paying any attention to previous answers to
the question, to then go ahead and answer the original question.
So he's a double idiot.
Brian Rodenborn
Ernie Trish
didn't get the response I was looking for and hoped another
post might reach some other people. With regard to your own
post:
1. you criticize me. You must be an angry person
2. your post doesn't answer my question at all, going
in quite a tangent.
Now if anyone has read both books, kind help would be appreciated.
Default User <munged....@boeing.com> wrote in message news:<3C62D8A4...@boeing.com>...
Mcc6050
>Yes I did send a similar post a couple weeks back because I
>didn't get the response I was looking for and hoped another
>post might reach some other people.
That's just too bad that someone didn't step up and do the research/analysis
that *you* should do. You received excellent advice....compare the two books,
the recipes, the technique, try a few of the recipes and decide for yourself.
Have you read the two cookbooks? Have you bothered to compare recipes? Have
you cooked recipes from each book? Have you done anything intelligent on your
own?
Mac
Ernie Trish
to here the opinions of other poeple, more edified than myself.
mcc...@aol.com (Mcc6050) wrote in message news:<20020209145051...@mb-fs.aol.com>...
Default User
>
> Yes I did send a similar post a couple weeks back because I
> didn't get the response I was looking for and hoped another
> post might reach some other people. With regard to your own
> post:
> 1. you criticize me. You must be an angry person
I'm irritated with you. With your last post, I went to a great deal of
trouble to look up books by the two authors available, with suggestions
that you make a similar check at your library, so you can actually
compare the the works in question.
You did not acknowledge my post or any of the others, not even to say
why you found the information lacking, you just reposted the same
message again.
> 2. your post doesn't answer my question at all, going
> in quite a tangent.
Which post, the first or the second? You are an idiot, who apparently
thinks usenet is his personal help desk, and the other people using it
don't matter.
Brian Rodenborn
Ernie Trish
> thinks usenet is his personal help desk, and the other people using it
> don't matter.
The first and the second (they didn't change). I was looking to
comare Lidia Bastianich ("Lidia's Italian American Kitchen") or
Marcella Hazan ("Essentials of Classic Italian Cooking")]
1. emphasis on pasta sauces
2. differences in preparatory style
3. amounts of olive oil and sodium used by each chef
4. accessibility of ingredients in United States
Your comments had nothing to do with those books. Regards, what
Usenet is, I don't use it that much but let me suggest its just a
bunch of tecnologies which create a medium for discussion. What I
was hoping here was that I could locate someone which had read both
books and could share their opinions. I really don't think that's
such a bad thing.
Default User
> Your comments had nothing to do with those books. Regards, what
> Usenet is, I don't use it that much but let me suggest its just a
> bunch of tecnologies which create a medium for discussion. What I
> was hoping here was that I could locate someone which had read both
> books and could share their opinions. I really don't think that's
> such a bad thing.
So why didn't you follow up on all the suggestions that people gave you,
and explain why the answers didn't fit your needs?
You have a warped sense of what "discussion" means, it doesn't mean
repeating the same question over and over, annoying the participants of
the group.
You are selfish, thoughtless and rude. You desperately need to learn how
to actually participate in on-line groups. As I said, you treat this as
personal help desk.
We don't owe you a damn thing, *you* need to make us want to help you.
People spent a lot of time answering your original question, and you
couldn't be bothered to even acknowledge that you had read the replies.
Brian Rodenborn