"Dimitri" schrieb :
>
> "Michael Kuettner" wrote :
>>
>> "Dimitri" schrieb :
>>>
>>>
>>> Unfortunately, I have more than I can ever read. About 350 to 400 at last
>>> count.
>>>
>>> The next question is how do you determine if the book is any good?
>>>
>>> For me, as example, I look at an Italian cookbook and look for 2 recipes.
>>> Fettuccini Alfredo & Spaghetti Carbonara. If the Carbonara recipe calls for
>>> BACON - the book is CRAP!
------------^
>>>
>> Strange, the original Carbonara want fatty bacon. Cubed and fried, then
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>> sprinkled
>> over the spaghetti, not mixed into the sauce.
>>
>
>
> Nope.
>
> Not correct the original Carbonara is made with Pancetta which is the same
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> cut as bacon but it is cured and not smoked like American bacon.

Where did I mention American bacon ?
And how would American bacon get into an Italian cookbook ?

>
> See below;
>
For more mention of bacon ?

>
>
> http://www.epicurious.com/tools/food...14&submit.y=13
>
> pancetta
> [pan-CHEH-tuh]
> An Italian bacon that is cured with salt and spices but not smoked.
----------------^

> Pasta alla carbonara
> Recipes vary. All agree that cheese (parmesan, pecorino, or a combination),
> egg yolks (or whole eggs), cured fatty pork (guanciale usually preferred to
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<snip rest>

As I said : bacon is part of Carbonara.

Cheers,

Michael Kuettner