Book Description
This authoritative guide to Italian cooking begins with a fascinating introduction that discusses the culinary history of Italy. The subsequent chapters guide the reader through a wide variety of recipes - each of which is illustrated step-by-step - from breads and classic antipasti to entrees and desserts. The essential procedures and techniques that Italian cooking is founded upon are accompanied by informative, step-by-step photographs so that the cook can see exactly what to do at each stage of the preparation and cooking process. Recipes for cooks of all skill levels - from complete beginner to experienced professional - are included, making it simple for anyone to create their favorite Italian classics, such as antipasti, Minestrone, Osso Buco, Veal Scallopine, Zabaglione and Tiramisu.
There are simple dishes for new cooks, such as Roasted Plum Tomatoes with Garlic and Meatballs with Peperonata, as well as more complicated dishes such as Chicken with Parma Ham and Cheese, Coffee and Chocolate Bombe, and Raisin and Walnut Bread.
The Classic Italian Cooking Course is an incredibly useful book that will be enjoyed again and again by both novice cooks and experienced chefs.
