Comments on: loving cousin rosa

By: Kate

Kate — Fri, 22 Jan 2010 16:18:15 +0000

I know its late in the day – (errr June 09 and its now Jan 2010) this post inpired me to buy the book and thanks to a voucher for Xmas I have finally ordered this book. Can’t wait to see what you are all raving about.

By: Suziwong66

Suziwong66 — Wed, 22 Jul 2009 05:29:55 +0000

I too love this book so much i blogged about it. However i had a problem making the ricotta cheese. I am wondering if the temperatures are printed incorrectly as no matter how hard i tried i couldn’t heat the milk to 200 C without it boiling over at the 100C point. Despite this problem the book is a well loved purchase. I love how the book oozes Italian culture and family heritage integrated throughout the recipes.
For Australian ppl if you spend over $50 on an order at http://www.fishpond.com.au your order is postage free. I am not affiliated in any way; just a very happy customer. They disptach each book as it is available rather than waiting to fill your entire order before dispatching.

By: Mick

Mick — Wed, 01 Jul 2009 00:15:57 +0000

Sounds like a great cookbook – FYI, it’s available at a good price (with free international shipping) from Book Depository:
http://www.bookdepository.co.uk/browse/book/isbn/9781741963632

By: Ashley

Ashley — Mon, 29 Jun 2009 04:20:51 +0000

This looks like a real winner – simple and delicious. I love ricotta, and this just looks heavenly! :)

By: jules

jules — Sun, 28 Jun 2009 06:13:40 +0000

hey zoe
you’re on the money – it’s a red cabbage version of my shaved cabbage salad with parmesan there’s a link to the original recipe above if you’re interested.
I can see why you’re thinking garlic but really it doesn’t need it.

pleasure trisha happy to share the cousin rosa love

By: Trisha

Trisha — Fri, 26 Jun 2009 22:40:45 +0000

A pasta recipe that simple but with looks that gorgeous must really be good. Thank you Jules, and thank you Cousin Rosa. :)

By: zoe

zoe — Thu, 25 Jun 2009 07:53:20 +0000

Lovely Jules! and is that a red cabbage salad lurking in the background?

I have to say, I’m with Ruth and some garlic, at least would have to go in too… anyway, another stone soup recommended cook book to check out :)

By: jules

jules — Thu, 25 Jun 2009 07:24:54 +0000

ruth,
I’m liking the sound of the greens sauted in garlic and oil. yum

By: Ruth

Ruth — Thu, 25 Jun 2009 03:29:41 +0000

I’ve often put a little ricotta in my tomato sauce for pasta but never just ricotta alone. I will have to try it. And, just because I can’t leave well enough alone, I might just throw in some greens sauted in garlic and oil!