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| CATEGORY: | Magazine |
| MANUFACTURER: | Sunwest Publications |
| FEATURES: | Magazine Subscription |
| TYPE: | Home Economics |
| MEDIA: | Magazine |
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Customer Reviews of Tastes of Italia
Tastes of Italia magazine This is without a doubt, my favorite magazine. This magazine contains beautiful photos, great stories and best of all the recipes, simple and wonderful. I have made almost every recipe since I started my subscription 1 year ago. If you love to cook Italian, and you are looking for some wonderful crowd pleasing recipes, this is the magazine for you. <
>All you need to do is subscribe and stock up on garlic, tomatoes and olive oil, your half way there. <
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Disappointed
I bought one issue of Italia at the supermarket, prescribed for one year through Amazon and never got it. After a couple of inquiries I never got an answer. My brief acquaintance with this mag rated 5 stars, my disappointment in your response is one star.
Great magazine for lovers of Italy and Italian food
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". I love cooking and own more than 500 cookbooks. I am very interested in both Italian food and culture. I thoroughly enjoy this magazine, but it is probably not for everyone. The target audience for this magazine is those that love Italy and Italian cooking. This is a not a quick cook magazine. As with much of Italian cooking the recipes can be time as time consuming, as they are delicious.
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>The July 2006 issue contained the following information:
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>DEPARTMENTS
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>Salute: Italian Cooking Notes from the publisher
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>Tastes of Italia: The first courses n this month's Italian Adventure
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>At the Market: Your Source for Italian Services and Products
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>Recipe Index
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>FEATURES
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>Inside Italy: Perfect Picnic in Pienza
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>Guest Chef: Giulian Hazen
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>Books: Mario Batali tailgates
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>Regional: Lunch in Bari
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>The Road to Amalfi: Art, Architecture and Cuisine
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>Summer Sunday: Leisurely meals with salads, pasta and tuna
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>Easy Summer Pasta: Quick Fix Dishes
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>Fresh Fruit Tarts: Desserts with peaches, plums and berries
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>Mangiamo: Balsamic Vinegar with salads, meats, and ice cream
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>There are 34 recipes provided in this issue of the magazine. They range from Dessert to Meat and Poultry, Panini, Pasta, Salad, Sauces, Seafood, Soup and Vegetables. My personal favorite recipe from this issue is the Red Pepper halves stuffed with Pine Nuts and Raisins. One of the things I like about this magazine is that the recipes titles are given both in English and Italian. I also find the directions for the recipes to be extremely detailed and easy follow for both the beginner and seasoned cooks. I also like that the recipes are authentic Italian, and not the usual Italian American.
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>On the down side the magazine is a little short. The total length of this periodical is 82 pages including advertising. However, what is included is so well done compared to the typical food and travel magazine that I don't consider this a big downside.
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>Overall I would recommend this magazine to those home cooks that love Italy and Italian food. I would suggest that you find a copy on the newsstand before subscribing, just to be certain that it is something that you will enjoy.
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