The Fine Art of Italian Cooking: The Classic Cookbook, Updated & Expanded
May 13, 2011 by admin
Filed under Italian food books
Thе Fine Art οf Italian Cooking: Thе Classic Cookbook, Updated & Expanded
Thіѕ іѕ thе definitive cookbook οn Italian cuisine. Thе author іѕ one οf thе foremost teachers οf Italy’s revered cooking techniques wіth more thаn 20 years οf teaching аnd cooking experience. Giuliano Bugialli’s incomparable cookbook hаѕ bееn updated, expanded аnd bеаυtіfυllу redesigned, including:
• Over 300 recipes frοm Tuscany аnd οthеr regions οf Italy
• Suggested dinner menus аnd wine recommendations
• Chapters οn pasta, breads, sauces, antipasti, meat аnd fish, poult
List Price: $ 11.99
Price: $ 29.98
Related Italian Cookbooks Products
Highly Recommended,
Quite simply, this book has done more to improve my cooking than any other I can readily call to mind. I would suggest however, that while the beginner cook will derive significant benefit from this book, it may resonate most with those of an intermediate skill level. The author convincingly and clearly shares historical perspective on techniques as well as the recipes themselves. The approach emphasizes simplicity and relies on centuries of tradition, learning, and innovation within the various styles of Italian cuisine. I have tried about ten recipes from the book and all have been winners, yet none were particularly time-consuming, difficult to prepare or relied too heavily on exotic ingredients. If you want to understand more about Italian cooking, or just cooking in general, this is a truly great book to have.
Was this review helpful to you?
|This is the book I learned to make pasta from, and am cooking from again.,
Although I had read and cooked my way through much of Marcella Hazan’s CLASSIC ITALIAN COOKBOOK when I first encountered this (1980), Giuliano Bugialli’s first cookbook, I found Giuliano’s method of making pasta much easier than Marcella’s. Maybe it’s because of the little bit of olive oil. Maybe it’s because he uses XL eggs.
Now, in 2010, I find myself cooking from this book once more. I’ve made a stew, some meat sauces, and I’m going to try the lasagna this weekend. It’s a good book. One I really love to cook from (I read most of my cookbooks, but I don’t necessarily cook from them). But with Bugialli, it feels essential to cook along with him as I read.
If you really like Italian food, I hope you will read this book and cook along with Giuliano, as I have done and am doing once again.
Was this review helpful to you?
|Bugialli rules !,
I consider this the sourcebook for all of Giuliano’s cooking. This is the second edition of this book (that I own as well). You can’t go wrong with this. He provides more insights than Marcella Hazan whose two volume book is a similar compendium….ahhh, but Giuliano is a Tuscan !
Was this review helpful to you?
|