The Oxford Italian Dictionary Review

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(More customer reviews)I'm giving this 3rd ed. of the Pocket Oxford Italian Dictionary 5-stars because it is an excellent concise dictionary, though the Pocket Oxford's competitors in the concise category -- the Webster's New World Italian Dictionary: Italian/English, English/Italian (ISBN-10: 0139536396) and the Collins Italian Concise Dictionary, 4e (HarperCollins Concise Dictionaries) (ISBN-10: 0060787325) -- are just as good -- if not better -- depending on individual preferences for format and extras.
"Pocket" is a real misnomer -- it's approx. the same size as the Webster's and the Collins Concise, none of which will fit in your pocket. I imagine they might have named it Concise Oxford Italian Dictionary if Oxford did not offer the superior Concise Oxford Paravia Italian Dictionary (read more below). If any feature were to set this "Pocket" apart, it would be its much more detailed bilingual culture guide in the middle of the book ("Italian traditions, festivals, and holidays"; "A-Z of Italian life and culture"; "Letter-writing"). The Collins Concise has cultural note entries spread throughout its pages and "Italian in Action" in the back of the book (Contents: Sentence builder; Correspondance; Fax; Email; Telephone); unlike this Pocket Oxford, the Collins lacks a bilingual text-messaging guide; the Webster's has no cultural or grammar notes save for a brief verb guide, but is so detailed in its entries that it doesn't need to compete in these categories.
One review here laments this "Pocket" Oxford's lack of pronunciation guidelines in the Italian section. "Pocket" has a pronunciation guide in the front of the book. Italian is relatively easy to pronounce -- after memorizing the fairly simple rules, most of the difficulty lies in knowing which syllable is stressed in a word. The rules of stress may be more difficult to master, though they come in time, and this "Pocket" has stress notation WITHIN the headwords listed in the Italian section, as does the Collins Concise; the Webster's lists the stress in an IPA (International Phonetic Alphabet) form in brackets after the initial headword. Because Italian pronunciation is generally straightforward, this means that the word in brackets often matches the exact spelling of the headword, though with the stress notation added. The Collins Concise avoids redundancy by noting IPA translation only for those Italian words it considers more difficult to pronounce.
The very basic grammar in this "Pocket" Oxford is, in my opinion, more useful than the "Italian in Action" section at the back of the Collins Concise. The Webster's has a very brief -- though useful in a jam -- few pages on Italian verbs and irregular English verbs, though (again) what Webster's lacks in grammar guidance it more than makes up for in detailed entries. Most students tend to use a separate grammar guide, anyway, as most in-dictionary guides leave much to be desired. [See Harrap's French and English Dictionary (Harrap's Dictionaries) (2004; ISBN-10: 0071440690; $11.95!) for an exemplary in-dictionary grammar. It's also the best concise French-English dictionary available.]
(An excellent -- if brief -- slim, portable grammar is: Oxford Italian Grammar And Verbs (2002; ISBN-10: 0198603819)
Webster's detailed entries make it an outstanding concise, though it was published in 1985 (reprint 1992). Collins Concise has many neologisms of the last 20 years, and is in two-color format (blue headwords/black text), making the pages easier to scan. Collins Concise is generally not as detailed in its entries as the Webster's, though generally more detailed than this "Pocket."
If you must buy an OXFORD Italian dictionary, go for the Oxford-Paravia Italian Dictionary, as it is the finest unabridged bilingual on the market. If you have the unabridged, then purchase of the Concise Oxford-Paravia Italian Dictionary ("C-O-P" 2003; ISBN-10: 0198607695) would perhaps be redundant. The listing here on amazon describes the Concise version as having 175,000 words and phrases and 290,000 translations. I own it and I tell you it is the finest Concise Italian-English dictionary on the market, the only "problem" being it's heavier (hardcover) weight -- it's not as portable as the (paperbacks) Webster's or Collins Concise, but if you don't care about a bit more weight in your zaino, then escort this beauty to class.
N.B. If you find all of these features extraneous and just want a very portable, inexpensive It-Eng dictionary, go for the durable vinyl-flexi-cover Oxford Italian Mini Dictionary or the Italian Dictionary (Collins GEM). They are both pocket size, if chubby. Both have phrasebooks for travelers/students and certainly more vocabulary than a standard phrasebook! They both appear to have as many entries as (if not more than) the less-durable, newsprint (quick to yellow and stink) dictionaries in the $5 to $10 price range. Both minidictionaries are printed on better -- though not that much -- quality paper than the "newsprints." Newsprint cheapies are probably produced as a cheaper alternative for textbook bundle packages sold to university bookstores. Don't waste your money on them unless you've been "bundled" and have no choice.
IN SUMMARY:
(for) disinterested students who are just getting through a 2-year language requirement and have absolutely no interest in continuing their studies: an inexpensive, durable flexi-vinyl-cover, not-stinky-newsprint minidictionary with travelers phrasebook (Oxford Mini or Collins Gem, linked above)
(for) indecisive 2-year language requirement students who are lukewarm about continuing their language studies: (two-color format) Collins Concise Italian Dictionary or Pocket Oxford Italian Dictionary, with the grammar features and cultural commentary the Webster's doesn't offer
(for) Italian Studies majors and/or committed students of the language: Webster's or Oxford Paravia Concise Italian Dictionary for meaty entries; between these two, Webster's is less expensive, lighter and much more flexible than the hardcover Concise Oxford Paravia, but, though very detailed in its entries, is not as loaded as the C-O-P and lacks the C-O-P's excellent extras
Dedicated students of the Italian language will be best served with the Webster's to take to class and the C-O-P to study with from room-to-room at home, as the (unabridged) Oxford Paravia is so heavy that you'll likely use it only at your desk or dictionary stand.
(for) those who love the Italian language: the Webster's, the (unabridged) Oxford Paravia, and the fantastic, monolingual il DEVOTO-OLI vocabulario della lingua italiana 2009, con CD-ROM (Mac & Windows) by Giacomo Devoto & Gian Carlo Oli; editors: Luca Serianni & Maurizio Trifone (2008, ISBN-13: 9788804578178, available from major online distributors of Italian publications, at approx $150, includes shipping, vs. amazon's approx $277 -- -- sorry! amazon won't allow links in reviews)

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Providing up-to-date translations of some fifty thousand essential words and phrases, a handy Italian-English, English-Italian dictionary includes pronunciation keys, verb tables, and other important features. Original."

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The Oxford Color Italian Dictionary Review

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(More customer reviews)I bought this dictionary as was required by my Italian language school, and I have just been using the heck out of it! What surprised me was that for such a small dictionary it has had almost every word I've needed to look up. Let me tell you, I've had to find some pretty off-the-beaten-path words! Besides the amazingly eye-friendy blue coloring of the main words, I've appreciated the accurate expressions and idioms in addition to the standard definitions. All around, this book has been indespensable! It's been my money's worth and them some! Though I personally haven't had need for the games and puzzles, I still recommend this selection to anyone who needs a great portable dictionary.

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The Oxford Colour Italian Dictionary offers wide-ranging coverage, including over 50,000 words and phrases and over 70,000 translations. Covering the vocabulary the user really needs, it includes the newest terminology from areas such as business, computing, and current affairs. It provides thousands of examples drawn from real speech and written sources, coverage of idiomatic phrases, as well as pronunciation guidance and full verb tables.

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The Figs Table: More Than 100 Recipes for Pizzas, Pastas, Salads, and Desserts Review

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(More customer reviews)The book was really fun to read and filled with many interesting tips for anyone who is beginning to cook. The variety of recipes are wonderful. I've tried some of the recipes and they were exceptional. The roasted beet and walnut gorgonzola salad, ymmm! The portobello burger and Aioli sauces were incredible. The book gives advice to newer cooks and is a real find for those who love to try new and innovative recipes. Any family member or guest would love eating food prepared from this cookbook, it is a treasure and I already know what I will make next from the cookbook: Olivia's Crunchy Chicken and Gingersnaps. I enjoyed the variety of foods offered: simple to fancy but always unique. I haven't been to Boston in 30 years and plan a trip soon and FIGS will be the first restaurant our family visits.

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Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share Review

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(More customer reviews)This is my third book by Paula Wolfert. I intend to get all of them. Her books are not just full of recipes, but also contain relevant background information and insights into other cultures. I'm especially interested in learning more about cooking in clay. So this is the perfect book for me. In addition to the material in the book, you'll find more information about Paula's methods on eGullet's forums. I came across a thread on tagines and another on how to cure claypots. Paula contributed to both threads. Her knowledge, enthusiasm, and curiosity are amazing. It also speaks well of her how she encourages others on the forums. Clearly, a very neat lady.
Now the warning: you may end up with a house full of a new class of toys. So far I've accumulated a Chinese sandpot (which I cracked making a Wolfert recipe and successfully repaired using Paula's instructions), four different tagines, an Emile Henry Flame Top dutch oven, two Roemertopf's, a Japanese donabe, a Spanish Cazuela, and a Baeckeoffe oval tureen from Alsace. Regrettably, I'm not done yet. I still want to get some Black Chamba Clay Cookware and perhaps a daubière... unless my wife puts me out of my misery first.
Update (1-21-2010):
I've made numerous recipes from the book by now: Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons (for which I bought an inexpensive Rifi Tagra), Fried Spatchcocked Chicken (made in an Italian mattone), Moroccan Chicken Tagine with Sweet Onions and Raisins, Baked Moroccan Chicken with Charred Tomatoes, Moroccan Lamb Tagine with Winter Squash and Toasted Pine Nuts, etc. , etc. They were fun to make and tasted wonderful. Some recipes are easy to make and some require patience and dedication. There's a thread on eGullet that deals with cooking from this book. Its title is Cooking with Paula Wolfert's "Mediterranean Clay Pot Cooking" You'll find some pictures, experiences, and hints on this thread, should you need help. Paula contributes here as well.
Update (2-17-2010):
I'm still happy with this book and I'm cooking at least one new recipe from it per week. My two recent favorites were "Chicken with Red Wine Vinegar, Tomato, and Shallots" and "White Beans with Tomatoes and Sage." The latter required making the beans before, according to another recipe: "Tuscan White Beans with Sage and Garlic." The beans were just terrific with the tomatoes and sage. It was an instant favorite for us while it was also one of the easiest recipes to make. I used my Chamba bean pot for this dish. (It's winter now in Colorado and it feels nice to put one's cold hands on the warm lid of the Chamba while inhaling the wonderful aromas escaping from the pot.) I'm completely sold on cooking in clay, thanks to Ms. Wolfert. Her book serves as an instruction manual on how to utilize the various clay pots available by providing the recipes that are best made in these pots. Months after I bought the book, I still have clay pots coming in on a regular basis--not that I *must* have them, but because I'm hooked. (Paula says in her book that 75% of the recipes can be made in just six different pots.) I'm also a fan of Ms. Wolfert's style of presenting information, which is not at all dry. As of today, I own all of her books.

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The Babbo Cookbook Review

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(More customer reviews)My wife and I are huge fans of Mario Batali. We used to live in NY and ate regularly at his restaurants: mostly Lupa, Babbo for special occasions, and Esca when we were stuck in the theatre district. I love many of the dishes featured in this book (for example the "2 Minute Calamari, Sicilian Lifeguard Style," or his Bolognese sauce).We're also both experienced cooks and avid cookbook readers, and neither of us like this cookbook. It's a beautifully produced book, and does contain a large number of recipes corresponding to famous dishes from Babbbo. Unfortunately, many of the recipes in this book have serious errors and don't work. Some recipes omit steps, others include incorrect descriptions of proportions, and others are vague about cooking techniques. For example, the recipe for the 2 minute calamari lists "1 cup couscous" as an ingredient, without telling you if it's supposed to be raw or cooked. (By trial and error, I figured out that it was cooked.) Or, there was the Bigeye Tuna recipe that asked you to prepare a half dozen ingredients, and doesn't tell you what to do with them. (For example, it tells you to sautee mushrooms, then doesn't tell you what to do with them. It also tells you to make parsley oil, then doesn't tell you what to do with it. We guessed that we should use it as a garnish.) Or take the Bolognese recipe, which produces a watery, smoky mess that tastes nothing like the sauce served in the restaurant.
Much as we wanted to like this book, we didn't like it, and can't recommend it. If you want to learn how to cook Italian food, try some of Marcella Hazan's books. If you want to eat Mario Batali's food, go to his restaurants. If you want to learn how to make the dishes served in his restaurants, wait for a better book.
(Despite our experience with this book, we bought Mario's new book "Molto Italiano : 327 Simple Italian Recipes to Cook at Home." I'm happy to say that this book is much, much better. This book shares a lot of recipes with the Babbo book, but so far it appears that all the directions are complete, and the recipes work correctly.)

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Twelve: A Tuscan Cook Book Review

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(More customer reviews)I love this cookbook and not just because I met the author at a cooking school in Siena. It is beautifully written, striking photography and a great format. Set up to showcase what is fresh each of the 12 months of the year. Most of the recipes are fairly simple and ingredients available. All of my friends that went to the school bought the book also. We have all tried many recipes from it. Some were dishes we made in class. The Cantuccini are my all time favorite & have become an expected Christmas gift every year from me. A truely wonderful cookbook.

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A 12-month journey through the tastes of Tuscany.In this exquisitely photographed book, Tessa Kiros uses each month of the year as a device to explore and record recipes in seasonal cooking with fine ingredients. Her personal observations throughout reveal the nuances of the Italian meal."The Store Cupboard" has tips on filling the pantry with the right ingredients. The "Basics" section provides preparation instructions and recipes that Tuscan home cooks learned from their parents and grandparents. Substitutions for harder-to-find ingredients are offered along with encouraging tips on improvising to suit any taste. Wine notes and a glossary round out the book.Here are examples of the fabulous recipes:- Risotto alla Toscana (Tuscan risotto)- Spezzatino di cinghiale (wild boar stew)- Zuccotto (chocolate and vanilla sponge pudding)- Melanzane alla parmigiana (baked eggplant with tomato, mozzarella and Parmesan cheese)- Stracotto di manzo (beef braised in red wine)Twelve is a sensitive, personal exploration of one of the world's most popular culinary traditions by an author who lovingly shares her discoveries with the home cook.

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