I love cooking and love learning new recipes, techniques and tips and hints for making my food better.
This for me is one of those books as I do cook some Italian but have not yet mastered things like pasta.

This book makes cooking Italian easy and accessible, using fresh, real ingredients and great recipes that are well set out. It gives you tips so you can adjust the recipes and great photos to compare your outcome with theirs.

This is a cookbook anyone, anywhere can use at it has both imperial and metric measurements, it has normal everyday ingredients and is written in a way that beginners and experienced cooks can easily follow.

Great recipes that I am now working my way through and I think I will be trying nearly every recipe in this wonderful book.

This may sound so silly but the best part of this book was the fact that it didn't intimidate me by throwing a million different complicated recipes at me. It offered me the best building blocks for a beginner to Italian cuisine and I couldn't be happier! Instructions were great, photographs, personal anecdotes and information about the various regions in Italy.

I would totally recommend this book to my friends!

Thank you for the opportunity to read Italian Cooking for Beginners! I am especially interested in the Heavenly Cake recipe. The pictures looked great as well. Unfortunately, the format was blurry on my device which made it harder to focus in.

Italian Cooking for Beginners by Anna Prandoni is a great cookbook but probably not quite as friendly for beginners as it could be. I think it needs a lot more details to help beginners. That being said the recipes are very good and easy to do, mostly, and the photos make the food look very appetising.

I received this ARC in exchange for my honest review.

I love love love Italian food. I have tried (and failed) authentic recipes. I have ordered a lot of more authentic and successful recioes from restaurants in lieu of me trying again. But no more! This cookbook breaks down some of those oh so tasty but daunting dishes and makes it seem like I can redeem myself. And the pictures are just so good. So tasty!

I consider myself moderately familiar with cooking Italian food. I love beginner cookbooks because they definitely help simplify recipes when you're short on time (or short on ingredients), whether I've made the recipes or not.

This cookbook is great for beginners and the recipes are direct from the author's Italian family recipes, so you know you're getting authentic and tasty food. I've seen many Italian cookbooks because I love Italian food and they can be intimidating sometimes. This book was not intimidating at all. The recipes have simple, step-by-step instructions, and include time spent on the recipe and the level of difficulty.

Substitutions are notated at the bottom of the recipe for ingredients that are harder to find. All recipes are in Metric and Imperial measurements, so wherever you are, you can cook these recipes. I also loved the added touch of leaving blank, lined pages for the reader to add some of their own recipes.

In addition to the photos of Italian kitchens throughout the book, every recipe is accompanied by a gorgeous photo of the food. Everything looks delicious, to the point of me salivating. Since I love Italian food, I will definitely be making some of these recipes.

Overall, I think it's a great cookbook, even for those who don't consider themselves quite the beginner, like myself.

Thank you to Quarto Publishing Group – Quarry and NetGalley for providing an ARC in exchange for providing an honest review.

I received a copy of this book through NetGalley in exchange for an honest review.

This is a nice book!

There's both sweet and savory recipes in this book and some nice pictures of some of the recipes. There's approachable recipes for foods like gnocchi, tiramisu, and other Italian foods. The recipes are in metric, but also lists ounces and cups throughout.

It's not a super long book, but it is definitely a helpful cooking guide for beginners learning how to cook Italian food.

This cookbook has beautiful photos and recipes made with wholesome ingredients and each recipe is presented as if on a recipe card, so familiar and easy to read. I plan to make the Saffron Risotto this week and the Tuscan Tomato Bread Soup reminded me of a dish my mom made when I was a child and now I need to make that! I do wish there had been more recipes included, but because this book has such inspiring photos and information about Italian cuisine and culture it could grace a coffee table.

Thank you Netgalley, Quart Publishing Group- Quarry, New Shoe Press and the author for this eARC in exchange for my honest review.

This cookbook has a collection of our most loved Italian dishes, including Starters, First course, Vegetables, Second course, Desserts and Snacks. Every recipe has a photo, and they are all mouthwatering! Which makes you want to go try it right away! Some of the ones that I would love to make at home are: Pizza, Cheese Focaccia, Potato Gnocchi, Potato Croquettes, Meatballs in tomato sauce, Tiramisú and Bruschetta. I received a free digital copy of this book from NetGalley in exchange for my honest review

The recipes look good, but I think it needs a lot more details and attention to detail for a "beginners" book. Also, the pictures don't look like they were made with the recipes from the book. For example, the roasted potatoes, onions, and tomatoes recipe says it's a sheet pan recipe, but the picture shows all the ingredients in a big pot. It says there's cheese on it, but I don't see cheese in the picture. The recipe also calls for dried herbs, but it looks like there are fresh herbs on top in the picture, but they aren't mentioned in the recipe. Finally, the recipe says to serve it in "slices." From the picture it looks like something you would spoon out of the pan into a pile, not something you would slice like a piece of cake. As someone who isn't an expert in the kitchen, these are the kinds of things that would confuse me if I were trying to make the recipe. I use the pictures that go along with recipes as clues to whether I'm making the recipe correctly or not.