Category: Cooking and Travel Guides Introduction: As a food enthusiast, I am always on the lookout for new recipes and culinary experiences. That's why I decided to review these cooking and travel guides related to Italian, Spanish, Japanese, and French cuisine. These books offer a unique insight into the local culture, ingredients, and traditions of each country. In this review, I will discuss my thoughts on each book, highlighting its strengths and weaknesses, and providing recommendations for those who are interested in learning more about these amazing cuisines. 1. Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture (Roads & Kingdoms Presents) by Matt Goulding This book is a must-read for anyone who loves Italian food and wants to learn more about the country's culinary traditions. The author takes readers on a journey through Italy, exploring different regions and their unique dishes. He also provides insights into the history and culture behind each dish, making it an engaging read. One of the strengths of this book is its focus on regional cuisine. Goulding explores not just the well-known Italian dishes but also some lesser-known ones that are specific to certain regions. This makes for a more diverse and interesting reading experience. Additionally, the author provides recipes for many of the dishes he discusses, making it easy for readers to try them at home. However, one weakness of this book is its lack of detail on the ingredients used in each dish. While Goulding does provide some information about the key ingredients, he doesn't go into much depth about their flavors and textures or how they interact with other ingredients in a recipe. This could be frustrating for readers who are looking to learn more about Italian cuisine beyond just the names of the dishes. Overall, Pasta, Pane, Vino is an excellent guide for anyone interested in learning more about Italian food and culture. Its focus on regional cuisine and easy-to-follow recipes make it a great resource for both beginners and experienced cooks alike. 2. Grape, Olive, Pig: Deep Travels Through Spain's Food Culture by Matt Goulding This book is another excellent guide to Spanish cuisine, with a focus on the three key ingredients that give Spanish food its unique flavor: grapes, olives, and pigs. The author takes readers on a journey through different regions of Spain, exploring their culinary traditions and highlighting the best dishes made from these ingredients. One of the strengths of this book is its emphasis on regional cuisine. Goulding explores not just the well-known Spanish dishes but also some lesser-known ones that are specific to certain regions. This makes for a more diverse and interesting reading experience. Additionally, the author provides recipes for many of the dishes he discusses, making it easy for readers to try them at home. However, one weakness of this book is its lack of detail on the history and culture behind each dish. While Goulding does provide some information about the origins of Spanish cuisine, he doesn't go into much depth about how these dishes have evolved over time or their cultural significance in Spain. This could be frustrating for readers who are looking to learn more about Spanish food beyond just its flavors and ingredients. Overall, Grape, Olive, Pig is an excellent guide for anyone interested in learning more about Spanish cuisine and culture. Its focus on regional cuisine and easy-to-follow recipes make it a great resource for both beginners and experienced cooks alike. 3. Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture by Matt Goulding This book is the third in the "Deep Travels" series, focusing on Japanese cuisine. The author takes readers on a journey through different regions of Japan, exploring their culinary traditions and highlighting the best dishes made from rice, noodles, and fish. One of the strengths of this book is its emphasis on regional cuisine. Goulding explores not just the well-known Japanese dishes but also some lesser-known ones that are specific to certain regions. This makes for a more diverse and interesting reading experience. Additionally, the author provides recipes for many of the dishes he discusses, making it easy for readers to try them at home. However, one weakness of this book is its lack of detail on the history and culture behind each dish. While Goulding does provide some information about the origins of Japanese cuisine, he doesn't go into much depth about how these dishes have evolved over time or their cultural significance in Japan. This could be frustrating for readers who are looking to learn more about Japanese food beyond just its flavors and ingredients. Overall, Rice, Noodle, Fish is an excellent guide for anyone interested in learning more about Japanese cuisine and culture. Its focus on regional cuisine and easy-to-follow recipes make it a great resource for both beginners and experienced cooks alike. 4. Pane, Vino e Peperoncino: Flavors of Calabria by Matt Goulding This book is the fourth in the "Deep Travels" series, focusing on the cuisine of Calabria, a region in southern Italy. The author takes readers on a journey through this beautiful and rugged region, exploring its culinary traditions and highlighting the best dishes made from local ingredients such as bread, wine, and peppers. One of the strengths of this book is its emphasis on regional cuisine. Goulding explores not just the well-known Calabrian dishes but also some lesser-known ones that are specific to certain regions within the region. This makes for a more diverse and interesting reading experience. Additionally, the author provides recipes for many of the dishes he discusses, making it easy for readers to try them at home. However, one weakness of this book is its lack of detail on the history and culture behind each dish. While Goulding does provide some information about the origins of Calabrian cuisine, he doesn't go into much depth about how these dishes have evolved over time or their cultural significance in Calabria. This could be frustrating for readers who are looking to learn more about Calabrian food beyond just its flavors and ingredients. Overall, Pane, Vino e Peperoncino is an excellent guide for anyone interested in learning more about the cuisine of Calabria. Its focus on regional cuisine and easy-to-follow recipes make it a great resource for both beginners and experienced cooks alike. 5. Pastissima: Pasta the Italian Way (Pane & Vino) by Nonna Maria Rinaldi This book is a comprehensive guide to pasta, one of Italy's most beloved foods. The author takes readers on a journey through different regions of Italy, exploring their unique pasta dishes and providing recipes for many of them. One of the strengths of this book is its emphasis on regional cuisine. Rinaldi explores not just the well-known Italian pasta dishes but also some lesser-known ones that are specific to certain regions. This makes for a more diverse and interesting reading experience. Additionally, the author provides detailed instructions for making each dish from scratch, making it easy for readers to try them at home. However, one weakness of this book is its lack of detail on the history and culture behind each pasta dish. While Rinaldi does provide some information about the origins of Italian pasta cuisine, she doesn't go into much depth about how these dishes have evolved over time or their cultural significance in Italy. This could be frustrating for readers who are looking to learn more about Italian food beyond just its flavors and ingredients. Overall, Pastissima is an excellent guide for anyone interested in learning more about the cuisine of Italy through pasta. Its focus on regional cuisine and detailed recipes make it a great resource for both beginners and experienced cooks alike. 6. Tasting Italy: A Culinary Journey by Matt Goulding This book is a comprehensive guide to Italian cuisine, covering everything from the basics of Italian cooking techniques to more advanced topics such as wine pairings and regional specialties. The author takes readers on a journey through different regions of Italy, exploring their culinary traditions and highlighting the best dishes made from local ingredients. One of the strengths of this book is its emphasis on regional cuisine. Goulding explores not just the well-known Italian dishes but also some lesser-known ones that are specific to certain regions. This makes for a more diverse and interesting reading experience. Additionally, the author provides recipes for many of the dishes he discusses, making it easy for readers to try them at home. However, one weakness of this book is its lack of detail on the history and culture behind each dish. While Goulding does provide some information about the origins of Italian cuisine, he doesn't go into much depth about how these dishes have evolved over time or their cultural significance in Italy. This could be frustrating for readers who are looking to learn more about Italian food beyond just its flavors and ingredients. Overall, Tasting Italy is an excellent guide for anyone interested in learning more about the cuisine of Italy. Its focus on regional cuisine and easy-to-follow recipes make it a great resource for both beginners and experienced cooks alike. 7. Fodor's The Best of Italy: Rome, Florence, Venice & the Top Spots in Between (Full-color Travel Guide Book 1) by Various Authors This book is a travel guide to some of Italy's most popular cities, including Rome, Florence, and Venice. While it doesn't focus specifically on Italian cuisine, it does provide information about some of the best restaurants in these cities and offers recommendations for trying local specialties. One of the strengths of this book is its comprehensive coverage of Italy's top tourist destinations. The authors provide detailed information about each city, including its history, culture, and popular attractions. Additionally, they offer recommendations for some of the best restaurants in each city, making it easy for readers to find great food while traveling. However, one weakness of this book is its lack of detail on Italian cuisine beyond just the top restaurants in these cities. While the authors do provide information about some of Italy's most famous dishes, they don't go into much depth about their origins or how they are made. This could be frustrating for readers who are looking to learn more about Italian food beyond just its flavors and ingredients. Overall, Fodor's The Best of Italy is an excellent guide for anyone planning a trip to Italy's top tourist destinations. Its comprehensive coverage and restaurant recommendations make it a great resource for both beginners and experienced travelers alike. Conclusion: In conclusion, these cooking and travel guides offer a unique insight into the culinary traditions of Italy, Spain, Japan, and France. Each book provides easy-to-follow recipes and detailed information about regional cuisine, making them great resources for both beginners and experienced cooks alike. While some books lack detail on the history and culture behind each dish, they make up for it with their focus on regional cuisine and easy-to-follow recipes.