Classic Techniques of Italian Cooking

Bugialli, Guiliano

Published by Simon and Schuster, 1982
ISBN 10: 0671252186 / ISBN 13: 9780671252182
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8vo. 526 pp. Inscribed on ffep: "March 16, 1984 To Lois, Thank you Guiliano Bugialli" Dust jacket has significant chip at top of spine and several smaller chips and tears along top and bottom edges. Encyclopedia of classic Italian culinary techniques and recipes. Profusely illustrated with instructional b&w photos.* * * [Please note: additional postage fees may be required for oversized and/or international orders to be shipped.]. Bookseller Inventory #

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Synopsis: 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.

Product Description: First published in 1982 with 50,000 copies in print, this Italian cookbook is unmatched in its scope and authenticity. More than 1,000 black-and-white photographs.

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Bibliographic Details

Title: Classic Techniques of Italian Cooking
Publisher: Simon and Schuster
Publication Date: 1982
Binding: Hardcover
Book Condition: Near fine
Edition: First Edition.

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