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Paperback. Pub Date: 2011 Pages: 336 Publisher: John Wiley Authentic the amazing Italian Cooking Made easyThis sumptuously photographed guide to cooking all things Italian in the home kitchen will win over both beginning and experienced compact. the cooks with authentic and Inventive recipes and step -by-step guidance from the experts at the CIA. Covering a variety of dishes from snacks. pickles. and preserves to pasta. meat. fish. and dessert. Italian Cooking is the perfect primer for fresh and flavorful Italian cuisine. With rustic focaccias . long-simmered soups. and entres with aromatic herbs. these vivid recipes are irresistible. Wine suggestions and mouthwatering photographs accompany the recipes.Includes more than 150 fantastic. approachable Italian recipes Covers chapters on Gli Spuntini (Snacks and Little Bites). I Crudi (Raw Dishes). Le Minestre (Soupe). La Pasta S...
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GIANNI SCAPPIN is an assistant professor in culinary arts at The Culinary Institute of America, and teaches in the Ristorante Caterina de′ Medici, part of the CIA′s Colavita Center for Italian Food and Wine. He is a cookbook author and the chef and owner of Cucina in Woodstock, New York. ALBERTO VANOLI is an assistant professor in culinary arts at The Culinary Institute of America, where he teaches students the authentic regional cuisines of Italy. Before joining the faculty, he was the chef at various restaurants in Italy, New York City, San Francisco, and Philadelphia. STEVEN KOLPAN is a professor in wine studies at The Culinary Institute of America. He is the author of several books, including Exploring Wine and WineWise (James Beard Foundation Award for Best Beverage Book of 2009). In 2007, he was chosen as Wine Educator of the Year by the European Wine Council. Mr. Kolpan is the wine columnist for Salon.com and The Valley Table and has written more than 100 wine articles for many magazines, newspapers, and websites. Born and raised in Italy, FRANCESCO TONELLI is a food photographer and a food stylist, as well as a Maestro di Cucina. In 2004, he stepped out of the kitchen to go behind the camera, taking full charge of the design, styling, and photography of food. In 2010, he was named one of General Mills′ Top Ten Food Photographers. Founded in 1946, The Culinary Institute of America is an independent, not–for–profit college offering bachelor′s and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world′s premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio), and an international location in Singapore.From the Back Cover:
Authentic, amazing Italian cooking made easy Though pasta is arguably Italy′s most popular contribution to world food, Italian cuisine is farmore diverse than just pastas and sauces. Italian Cooking at Home explores the amazing variety of foods and flavors across every region of Italy, from Milan to Marsala, from Ravenna to Rome. Combining the culinary expertise of The Culinary Institute of America′s instructors Gianni Scappin and Alberto Vanoli with the extensive knowledge of CIA wine instructor Steven Kolpan and beautiful photography from Francesco Tonelli, this is the only book you need to masterfully prepare real and wonderful Italian meals at home.
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