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Fine Art of Italian Cooking
by Giuliano Bugialli
Available from Amazon
$0.99
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Features
Hardcover: 688 pages
Publisher: Clarkson Potter; Expnd&Uptd edition February 24, 1990
Language: English
ISBN-10: 081291838X
ISBN-13: 978-0812918380
Product Dimensions:
9.6 x 6.5 x 1.8 inches
Shipping Weight: 2.5 pounds
Book Description
The Fine Art of Italian Cooking is considered the definitive cookbook on Italian cuisine, and Giuliano Bugialli is one of the foremost teachers of that country's revered cooking techniques. Now, this incomparable cookbook has been updated, expanded, and beautifully redesigned. With over 300 recipes, including 30 specially researched for this edition, and 75 detailed easy-to-follow line drawings, this complete revision has made the classic cookbook even better.
Bugialli focuses on the extraordinary. range of Tuscan cooking and includes popular recipes from the other regions of Italy The book's extensive chapters cover every kind of pasta -- fresh, dried, stuffed -- breads, sauces, antipasti, meat and fish, poultry, risotti, vegetables, and the wonderful range of Italian desserts -- from simple poached fruit to magnificent filled pastries and tortes. Among the dishes are: risotto with spinach; ossobuco with peas; Florentine style polenta with meat sauce; Italian spongecake.
Bugialli has refined and corrected the entire text. The ingredients lists, instructions and cooking times for all the recipes have been improved and clarified, wine lists have been revised, and notes on such staples as olive oil, dried Italian herbs, and cheeses have been updated to reflect the public's increased knowledge of and interest in Italian cuisine.
In its elegant modernized format, loaded with expert advice accumulated in Bugialli's nearly twenty years of teaching and cooking experience, the revised Fine Art of Italian Cooking will continue to bring the great Italian culinary tradition to the American table.
Inside Flap Copy
The Fine Art of Italian Cooking is considered the definitive cookbook on Italian cuisine, and Giuliano Bugialli is one of the foremost teachers of that country's revered cooking techniques. Now, this incomparable cookbook has been updated, expanded, and beautifully redesigned. With over 300 recipes, including 30 specially researched for this edition, and 75 detailed easy-to-follow line drawings, this complete revision has made the classic cookbook even better.
Bugialli focuses on the extraordinary. range of Tuscan cooking and includes popular recipes from the other regions of Italy The book's extensive chapters cover every kind of pasta -- fresh, dried, stuffed -- breads, sauces, antipasti, meat and fish, poultry, risotti, vegetables, and the wonderful range of Italian desserts -- from simple poached fruit to magnificent filled pastries and tortes. Among the dishes are: risotto with spinach; ossobuco with peas; Florentine style polenta with meat sauce; Italian spongecake.
Bugialli has refined and corrected the entire text. The ingredients lists, instructions and cooking times for all the recipes have been improved and clarified, wine lists have been revised, and notes on such staples as olive oil, dried Italian herbs, and cheeses have been updated to reflect the public's increased knowledge of and interest in Italian cuisine.
In its elegant modernized format, loaded with expert advice accumulated in Bugialli's nearly twenty years of teaching and cooking experience, the revised Fine Art of Italian Cooking will continue to bring the great Italian culinary tradition to the American table.
Reader Reviews
My main quibble with this book is it's title. It isn't really a book about "Italian" cuisine as a whole, but about Florentine cuisine with a generous salute to cooking from other regions and cities. A solid majority of the recipes and comments are, self-admittedly, about Florentine cuisine. Having said that, this is still an excellent book brimming with recipes. As with most of Bugialli's books the recipes occasionally require difficult to find ingredients (potato starch, bitter almonds, etc.) usually without suggesting an acceptable compromise for US cooks. On the whole, however, the recipes are generally very accessible to US cooks. And, so far, every one I've tried has been a success. It's not a book for neophyte cooks, as there are times when certain techniques are assumed. There are no full color photos as in some of Mr. Bugialli's other books. THERE ARE many simple, basic Florentine and Italian recipes that help you understand that much Italian cooking is based on simplicity, good ingredients, wonderful flavors, and a certain refinement, elegance and finesse that is the essence of Italian cooking. I personally find all the information from the Florentine perspective very interesting. I plan on doing several dinner parties based on purely Florentine recipes, just because this book has inspired me to do so.
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Fine Art of Italian Cooking
by Giuliano Bugialli
Available from Amazon
$0.99
|
|
