Originally Posted by BreezyCooking
KathyJ, out of the ones you listed, I also have:
365 Ways to Cook Pasta – Marie Simmons
Italy the Beautiful Cookbook
The Frugal Gourmet Cooks 3 Ancient Cuisines (Rome) – Jeff Smith
Tuscany the Beautiful Cookbook
Time Life Foods of the World - The Cooking of Italy
and wouldn't get rid of any of them. In addition, I have several other favorites, many names of which escape me, except for:
Italy, The New Beautiful Cookbook (all new recipes, but lightened up) - this is a great book, & still coffee-table worthy like the rest of them
Jeff Smith Cooks Italian - regardless of how you feel personally about "The Frugal Gourmet", this is a great book. Lots of terrific recipes that come out looking like you spent a lot more time making them than you did, just like all his books.
The Classic Pasta Cookbook, by Giuliano Hazan. Absoluitely the most fabulous book for pasta & sauces - especially sauces. My copy is a mess from constant use.
I have many others, but these are the ones that stick out most in my mind.
I have a letter from Jeff Smith, written to me after the "scandal" and shortly before he died. I have it tucked in the first of his cookbooks, simply titled "The Frugal Gourmet".
I was a young adult when The Frug's show aired on PBS. My brother and I were roommates. I knew how to cook; my brother didn't. I got him hooked on watching PBS cooking shows. Up to that point my slightly older brother knew how to bake a potato and grill a steak
After I introduced him to The Frug he started looking over my shoulder in the kitchen - yes, I was doing most of the cooking. At first it was annoying having him ask "What are you doing? Why did you add that?" Then it was flattering. Next thing I knew, he was subscribing to Food & Wine.
I digress. I've made a number of recipes by the Frug and the first one I remember is sort of Italian - cheese stuffed cannelloni. He prepared crepes rather than trying to stuff tube pasta. I made the dish several times and it's wonderful. If anyone wants the recipe, well, when I figure out how to post a recipe here rather than just reply to people, I'll be happy to post it