Books: Cooking by Cuisine -> Cooking Italian
The Timeless Art of Italian Cuisine
Volpi, Anna Maria
Published: September 15, 2003
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Celestino Drago, August 1, 2003
Finally, a cookbook that is more than just a collection of recipes. This book is a must have.
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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