This review is written from the perspective of someone that has been studying cooking for 25 years, and concentrating on Italian cooking for the last 10 years. I have more than 100 cookbooks on Italian cooking and have traveled to Italy many times. I am a tough critic on Italian cookbooks.

This book is subdivided as follows:
Introduction
Openers
Side Dishes
Pasta
Main Dishes
Finishes
Basics
Resources

The introduction is a history of the making of Balsamico. It explains the guidelines under which the product must be produced to be labeled as Balsamico.

If you love Balsamic vinegar, you will love the recipes in this book. I am always looking for new ways to use Balsamic, which is why I purchased this book. The recipes in this book will be very familiar to those that know a lot about Italian cooking. Some of them differ from the originals by the addition of the Balsamico.

My criticism of the book is that it is too short. The recipes that are included are very good. But, there are just not enough recipes included in this book. I don't think that 47 recipes is an adequate number for a book. I would give this book a rating of 5 stars for the complete picture of the production of Balsamic. Due to the small number of recipes that section only warrants 3 stars. The overall score for this book, in my opinion, is 4 stars.

I have always enjoyed the tartness balsamic vinegar added to salad greens, but not until I had it on strawberries at my girlfriend's house was my interested peaked to explore new taste/cooking adventures with it.

Recently I was having lunch in a small italian pizzeria in Portland and this book was displayed. The cover screams pick me up and peruse. I knew I had to have it. The explanation of the making of this wonderful essence is educational, the photography is crisp and inviting, but the recipes are the real treasures! Bravisimo!

I received this cookbook as a gift and am very happy I did. The recipes are not only tasty but fun to make and truly unique. I never gave balsamic vinegar the credit it deserves to be so diverse and capable of so many flavors. From balsamic salad dressings, to using this wonderful vinegar in entrees such as chicken and fish, to even including it in desserts, you will be happy you have this cooking companion. This is the first cookbook that my friends typically flip through while in my kitchen. It's not only excellent for ideas and recipes, but also gives you a 5 page history on the vinegar which will really help you to appreciate it. Balsamic vinegar is about $3.00 for a good size bottle and is found in almost all grocery stores, yet, I don't believe that until you have cooked with it, as these recipes will show you how, will you be able to truly know what this vinegar is capable of doing to your taste buds! Balsamic vinegar can be tart and exciting uncooked - simply add some to your favorite olive oil and use it to dip bread or vegetables in and it can be sweet and rich if boiled for 5 minutes - which will reduce it to a dark syrup consistency. Trust me, any cook worth their salt needs this handy little guide to take them into the world of Balsamico!