Review: Molto Gusto: Easy Italian Cooking

I disagree with Brook's sourcing issues in his posted review 

Well, as I indicated in the review, Schmoozer, it's one thing if you live in New York or San Francisco, quite another if you live in the middle of the country.

For those who don't know, San Francisco describes you. So it's no surprise that you can find it locally.

I live near a small city of about 85,000, with four supermarkets---none of which stock Pomi products. In the nearest larger city, Lexington, I found only one store that carries it, and they don't stock it in depth.

My point, of course, wasn't that Chef Batali shouldn't specify products that he likes. But, for the audience outside big cities, more generic descriptions would be nice. From my viewpoint, there's no reason the incredients list can't say: Pomi crushed tomatoes or other tomato puree.

The cacio di Roma is an even better example. I checked all the sources listed in back of the book, and none of them list it as a product. At least none of those who sell on-line.

It's true there are a number of google hits. But if you actually open the sites, as I did, confusion sets in.

I found at least four different descriptions of the cheese, comparing it to everything from provolone to manchego, and claiming different kinds of milk as it's base. On Chef Batali's site he notes that it is also referred to as caciotta. Using that as a reference, the World Cheese Book gives yet a fifth description.

From what I understand, caciotta is one of the commonest cheeses in Italy. But not in central Kentucky. There are four significant cheese outlets in Lexington. Not one of them stocks it.

So, I stand by what I said. To not suggest alternatives is a flaw in what is otherwise a superlative book.

He does have a source list, Schmoozer. More than 20 companies, scattered all over the country.

In the case of the cheese, none of them list it as available. Trust me, I checked.

One problem with ordering from those companies (assuming they stock the ingredient you want) is that the shipping often makes them cost prohibitive. This isn't unique to Molto Gusto, of course, but typifies a fundamental problem with ordering from the net. I remember trying to get Spot Prawns once, for instance. They were, IIRC, something like $24/lb, with a 2-pound minimum order. Shipping would have been more than 70 bucks. Ain't gonna happen.
 

I used the Pomi and cheese in the review merely as examples. But I made a list, and there are 13 ingredients that are not available locally. I don't believe I'm unique, especially since I've gotten PMs from other members who agree that they can't find many of the ingredients in the book either.

Some of them are so offbeat I'd never even heard of them before.

Ironically, there are a few times where Chef Batali does offer alternatives. For instance, one recipe calls for lemon argrumento oil. He provides a way you can make an alternative to this yourself.

What that does, however, is really highlight the more numerous examples where he doesn't.