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Books: Cooking by Cuisine -> Cooking Italian
Fine Art of Italian Cooking
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by:
BUGIALLI, GIULIANO
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Publisher:
Clarkson Potter
Published: February 24, 1990
ISBN: 081291838X
Format:Hardcover
Pages:688
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Read More, Buy It
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Book Description
From the Inside Flap
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.
Product 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.
Read More, Buy It
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