I did obtain this book owing to it being highly recommended.
But I remember how I started out cooking and couldn’t judge how a recipe might taste just by reading the recipe.
So I cooked this egg plant pasta dish in this book. And it was super bland and I wasted my time and the food.
The author did say that in Italy many were poor so just made dishes out of anything available and this was one of them.
Because I wasn’t experienced to judge just by reading a recipe if the dish would taste good or not I stopped cooking from this.
I’m trying to say that if you are an experienced chef that can judge how a recipe might taste simply by reading then you can use this book.
But if you are new and learning about cooking, then you might not use this book because if you blindly follow the recipes you might end up with something bland and tasteless.
Cooks Illustrated and ATK would be a better option if you are new at cooking (like me).
