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The Fine Art of Italian Cooking
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.
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.
688 pages, Hardcover
First published January 1, 1977
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Displaying 1 - 4 of 4 reviews
June 12, 2021
I own a 2005 hardcover edition. Hand-draw illustrations, no shiny, glossy food photography, lots of text, lots of additional explanations, old fashioned and absolutely lovely. I adore this book. It has sauce stains in it and I keep writing in it when I change something, I write the page numbers of my favrouite recipes on the first page, it looks a mess, great book!
If you want a really good cookbook for Italian food, get this.
If you want a really good cookbook for Italian food, get this.
January 27, 2015
If ONLY I’d consulted this book before a) making pasta dough for the first time, and b) unsuccessfully attempting to make ravioli for the first time!
This is the one book on Italian cookery that every home cook needs a copy of. All others are optional extra. Bugialli is precise, helpfully descriptive, and clear in his recipes. There is even a helpful table of conversions from US cup measures back to metric measures.
The brief ‘Some Historical Background” is both interesting, enlightening, and useful in conversation. The b/w illustrations are almost photographic in their quality.
This is the one book on Italian cookery that every home cook needs a copy of. All others are optional extra. Bugialli is precise, helpfully descriptive, and clear in his recipes. There is even a helpful table of conversions from US cup measures back to metric measures.
The brief ‘Some Historical Background” is both interesting, enlightening, and useful in conversation. The b/w illustrations are almost photographic in their quality.
cookbooks-i-want
June 6, 2012Recommended In Dinner A Love Story Cookbook - especially the minestrone
cookbooks-i-want-notinlibrary
June 6, 2012Recommended In Dinner A Love Story Cookbook
Displaying 1 - 4 of 4 reviews