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The Fine Art
of Italian Cooking by Giuliano Bugialli |
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Book 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.
Sample Recipe:
Carote
All'agro (Marinated Raw Shredded Carrots) |
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.
Inside Flap Copy
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. |
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