Classic Techniques of Italian Cooking

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Cooking
From the world's most renowned authority on Italian cuisine comes the most authentic, comprehensive resource for the home gastronome.
Drawing on years of extensive research and a lifetime of experience with Italian methods, seasonings, and ingredients, Bugialli guides you through practical, well-illustrated techniques—from blanching nuts to hand-cutting fresh pasta—which he applies in over 250 recipes for Italian speciakies. He also provides more than 50 complete, memorable menus with accompanying wine suggestions. A wide range of regional dishes is inspired by centuries-old sources from Lombardy to Sicily, and Bugialli's historical sketches add just the right flavor to his creative adaptations of soups, sauces, and pastas, a tantalizing variety of entrées, and a delightful array of breads and pastries.
In preparing dishes as diverse as Quail Wrapped in Grape Leaves and Risotto with Rosemary to zabaione and zuccotto, the... Tovább

Fülszöveg

V,v i' ' 1 .fi' 1 :
¦ 1 I . ' 1
I ' ''
Cooking
From the world's most renowned authority on Italian cuisine comes the most authentic, comprehensive resource for the home gastronome.
Drawing on years of extensive research and a lifetime of experience with Italian methods, seasonings, and ingredients, Bugialli guides you through practical, well-illustrated techniques—from blanching nuts to hand-cutting fresh pasta—which he applies in over 250 recipes for Italian speciakies. He also provides more than 50 complete, memorable menus with accompanying wine suggestions. A wide range of regional dishes is inspired by centuries-old sources from Lombardy to Sicily, and Bugialli's historical sketches add just the right flavor to his creative adaptations of soups, sauces, and pastas, a tantalizing variety of entrées, and a delightful array of breads and pastries.
In preparing dishes as diverse as Quail Wrapped in Grape Leaves and Risotto with Rosemary to zabaione and zuccotto, the beginner will learn how to sift flour and select porcini mushrooms; the more advanced chef can discover the proper methods for filleting a sole, or boning, stuffing, and presenting meats and fowl. For lovers of cooking and culture, food, history, and artistry, this book is in a class of its own.
"Giuliano Bugialli's book will stand for years as a valuable resource, not only for its broad range of superb Italian dishes, but for the sure, masterful way it teaches the general techniques involved in their preparation. " —Richard Sax, Cuisine
Giuliano Bugialli teaches Italian cooking in New York and Florence, where he founded courses. A native of Florence, he is universally regarded as the foremost authority on Italian cooking. His other books include The Fine Art of kalian Cooking, The Foods of Italy, and Bugialli on Pasta. Vissza