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    Books: Cooking by Cuisine -> Cooking Italian

    The Timeless Art of Italian Cuisine

    by:
    Volpi, Anna Maria




    Publisher:
    Palatino, Inc.
    Published: September 15, 2003
    ISBN: 0972922903
    Format:Paperback
    Pages:160


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    Book Description
    Celestino Drago, August 1, 2003
    Finally, a cookbook that is more than just a collection of recipes. This book is a must have.

    Product Description:
    A Unique New Cookbook Arrives: "The Timeless Art of Italian Cuisine-Centuries of Scrumptious Dining" by Anna Maria Volpi, renowned chef and Italian cooking instructor.

    This charming book includes fascinating historical background on Italy's cuisine, little-known anecdotes about the origins of many classic Italian dishes, and a treasury of wonderful family recipes. More than 170 classic Italian recipes are featured in this book. Italian staple foods like polenta, gnocchi, risotto, and of course pasta, are thoroughly explained, both historically and in the traditional cooking techniques used to create unforgettable dishes.

    Anna Maria offers us an intimate exploration of Italian cuisine as it has developed throughout Italy from ancient Rome to the present day. Her book is an exciting journey that carries us across the Italian peninsula and into Italy's different regions. Each chapter contains colorful discussions about the history, geography, culture, and foods of a specific region. Her approach gives us a special understanding and appreciation for the history and diversity of Italian food and how it should be prepared.

    The pace of life today and the convenience of fast food are taking the joy out of our modern kitchens. Anna Maria's book emphasizes how important it is to look back and reflect on the history and significance of the great cultural cooking traditions. "Cooking is not merely a matter of processing food," says Pietro Mascioni, Anna Maria's husband and co-author of the book, "but rather it is like a language with thousands of dialects: each dish is like a word that needs its proper spelling. Like a language, cooking is the product of a region and its people, with deep roots in history."

    As fans of Italian food know, the greatness of Italian gastronomy is not in strange, unusual food combinations, but in the careful attention given to the taste and freshness of the basic ingredients. Continuing in this tradition, Anna Maria's recipes are clear and precise, and reflect her great love for simplicity. Writing in the book preface, Anna Maria notes, "I don't even consider myself a and#145;chef,' a term that should be reserved for the professionals working in the kitchens of restaurants. Like most of my students and readers, I am simply someone who loves to cook and share food with others. It is an ancient, familiar way to communicate with those we care about; sitting together at the table unifies a family and draws friends closer together."

    After reading this book, the attentive cook will approach Italian cooking with a newfound respect for those who, for centuries, lit the fire, prepared these classic dishes, and contributed to their evolution.


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