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How to Cook dishes from Italy
Italy
has a well-established and deserved reputation for producing high-quality
food and tasty cuisine.
Best known for pizza and pasta,
Italian food also includes many excellent meat and
seafood dishes, as well as excellent cheeses, and fabulous desserts.
It has often been noted that
Italy
is a country of great regional variations - and that is certainly
true, indeed the country was only unified in 1861 - and this fact
is reflected in the diversity of
Italy's
regional cuisine. It should also be noted that
Italy
has been invaded many times over the centuries, as well as trading
with many other countries, and this too is reflected in the
national cuisine.
Some of the regional variations that you may encounter in
Italian food include:
- Northern Italy's
native products include
balsamic vinegar,
bolognese sauce (ragu),
lasagna,
mortadella (a heat-cured pork sausage, served as a cold cut)
parmigiano (parmesan cheese)
polenta (a dish made from boiled cornmeal),
prosciutto (dry cured ham) and
tortellini (stuffed pasta).
Rice is grown in both Lombardy and Piedmont (although
different types in these two regions), which is used to make risotto.
- Tuscan cuisine often features meat, white beans and unsalted
bread.
- Mozzarella and pizza, not to mention sfogliatelle (Italian filled pastries)
originate from Naples.
- Roman cuisine often uses pecorino (cheese made from sheep's milk)
and offal. Rome is also known for its ultra-thin pizzas.
- Calabria (the region corresponding to the "toe" of
Italy)
is known for its spicy variety of salami.
- Sardinia is well-known for its lamb and pecorino (cheese made from sheep's milk).
- Sicilian cuisine is noted for its Arab influences in its cooking (with the use
of lemon and pistachio), as well as for its seafood (including tuna and swordfish).
Sicily is also the home of gelato (ice cream)
and granita (a delicious semi-frozen
dessert made using sugar, water and flavorings).
Some popular Italian recipes and dishes include:
- Braciola - Thin slices of beef pan-fried with a little olive oil.
It is often eaten as an appetizer
with green salad or potatoes.
- Bruschetta - Grilled bread rubbed with garlic, olive oil, pepper and salt. Additional toppings
such as tomato, red pepper, vegetables beans, cheese or cured meat are also sometimes added.
- Gnocchi - Dumplings or noodles made from potato, wheat flour, or semolina.
- Minestrone - A thick soup made from stock with vegetables such as beans, carrots, celery, onions,
and tomatoes. Pasta or rice may sometimes be added, and the dish is not
necessarily vegetarian: meat or meat stock is often used when making it.
- Panna cotta - A dessert made by simmering milk, cream, and sugar, then mixing with gelatin.
It is then allowed to cool and set. Panna cotta is often eaten with berries,
chocolate sauce,
or fruit coulis.
- Pasta - There are many different types of pasta including
farfalle and rotelle (complicated decorative shapes),
fettuccine and linguine (both ribbon-shipped),
lasagna (large sheets),
manicotti, ravioli and tortellini (hollow shapes which are stuffed with fillings),
penne (short tubes), and
spaghetti and vermicelli (string like). Each type of pasta is most suitable for a particular
type of sauce
(Alfredo sauce,
Tomato sauce, etc.),
and thus a very wide range of different dishes can be prepared using each
of these forms of pasta.
- Pizza - As already discussed, there are many different variations,
including:
- Lazio - A thick-base pizza, particularly associated with
Rome, although
available in other parts of the country too. There are quite a few different toppings that may be
used, and this type of pizza is often made in long rectangular pans
("pizza al taglio" or "pizza rustica").
- Neapolitan
(Italian: pizza napoletana)
- A pizza with a thin base made from Italian white flour. Marina, margherita, and margherita extra
are the three official versions of the recipe.
- Ripieno and calzone - A half-moon shaped pizza filled mozzarella, ricotta and salami. It may be
baked or fried.
- Sicilian
(Italian: Sfincione) -
A pizza with ingredients incorporated in the dough rather than used as toppings. Pecorino cheese
is used instead of mozzarella, and these pizzas also usually include
anchovies.
- Polenta - A kind of porridge made from boiled cornmeal. It is a staple food in Northern
Italy.
- Risotto - A traditional Italian dish prepared from rice. The rice is first cooked in butter or
olive oil, then white wine is added, and after this evaporates, hot stock is slowly added, stirring
continuously. Diced butter or cheese is then mixed in, achieving a rich creamy texture. The basic
recipe can be varied by using different kinds of wine or cheese, and by adding vegetables, meat, fish
or seafood (cheese is usually omitted from the recipe if fish or seafood is used).
- Tiramisu - A dessert made from lady fingers (small sponge cakes known in
Italian as
"savoiardi") dipped in expresso, and sometimes brandy or sugar.
Mascarpone cream, a custard made from egg yolks (zabaglione), Marsala wine, and sugar are then
added, and cocoa powder sprinkled on top.
On this page, you will find a selection of Italian cookbooks.
These web sites may also be of interest:
Related pages on this web site:
| Italian Recipes Downloads & Web Sites |
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Click here for details | | Learn How To Make Pizzeria Style Pizza At Home Better Than You Can Buy At The Pizzeria. |
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Allegro
Released: 2007-04-10
DVD
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Italy is considered one of the culinary capitals of the world. Each of its great cities exhibits its own culinary identity and its own exciting and colorful cuisine. In this program, we travel through the great cities of Italy, experiencing their culture, history, and pageantry while under the guidance of Italy's most famous chefs. We learn how to prepare the regional cuisine that has made the Italian kitchen so justly famous. In Volume 2, we journey south from Perugia to Lazio and then to Rome as we learn to prepare some of Italy's most famous dishes: focaccia, risotto, spaghetti carbonara, and saltinbocca. Our journey south continues to Naples--the birthplace of pizza--then on to the Amalfi coast, ending with the incomparable cuisine of Sicily. Each DVD contains instructions for preparing over twenty classic Italian dishes, as well as a printable recipe book. Buon appetito! Approx run time 2 hours. |
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Columbia River Ent.
Released: 2010-05-11
DVD
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Longtail Distribution Network LLC
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Click Here | - Learn to Cook Italian Food from a master.
- Includes video for use on your computer.
Product Description:
Giuliano Bugialli's Master Classes of Italian Cooking
(Four Disc Set With EBook) Born in Florence, Giuliano Bugialli is Italy's foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking. Take a culinary tour with Giuliano, as he presents his world renowned expertise on the bounty of Italy's regional foods. This is haute cucina - presented by the master. This four disc set includes three video DVDs with detailed instruction on the preparation of over 40 dishes. The additional disc provides a companion e-book with each recipe seen in the video plus more than a hundred others. Disc One: The Ebook with over 150 recipes and 40 desktop quality videos. Disc Two: Antipasti/Appetizers, How to make Fresh Pastas, and other Primi Piatti/First Courses Disc Three: Risotti, Vegetables/Verdure and Fish and Shellfish Disc Four: Main Courses/Piatti Principali and Desserts/Dolci Sample Recipes: Pizza with Tomato Pockets, Various Bruschette, Potato Gnocchi, Ziti Baked in a Beehive of Pasta, Risotti, Zucchini Timbales, Fennel Fricassee Roman Style, Fresh Tuna in Savory Wine Lemon Sauce, Shrimp, Radicchio and Beans, Dorade with Lemon, Shrimp Wrapped in Pancetta, Veal Shank in Vegetable Sauce, Polenta with a "Touch" of Mushroom, Poached Boned Stuffed Chicken, Guinea Hen Baked in Cabbage Leaves, Orange Zabaione, Citron Liqueur, Apple-Stuffed Pastry, Orange Biscotti, Little Ricotta Budini, Sweet Pizza with Grapes and Fried Pastry Cream Total Running Time on 3 DVDs - 370-minutes © 1998 & 2010 Foods of Italy Inc - All Rights Reserved |
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Authentic Rustic Cucina. Chef & Instructor Mirko Grillini shares traditions of his hometown cooking from Bologna. |
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Direct Cinema Limited
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Part I: FLAVORS OF TUSCANY / Part II: LUSCIOUS LUNCHES / Part III: INFORMAL MEALS / Part IV: DINNER AND ENTERTAINING |
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By Teresa Giudice
Hyperion
Released: 2010-05-04
Paperback (256 pages)
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Product Description:
Eat Spaghetti and Still Fit Into Your Skinny Jeans To many of us, "diet" is a four-letter word. And rightfully so. Starving yourself thin or keeping track of each bite like pennies in your checkbook is no way to live. So what's a girl with skinny jean dreams supposed to do? Teresa Giudice has the answer. In fact, she was born with it. The first-generation Italian-American mom of four and svelte star of The Real Housewives of New Jersey credits her knockout figure to her Old World upbringing. And now, in her fun, encouraging, and budget-friendly cookbook, she skewers the myth that looking fabulous has to be a chore. In Skinny Italian, she reveals how to: - substitute tedious meal plans with simple, flavorful recipes
- choose fresh, flavorful ingredients instead of counting calories
- slow down and enjoy a faster metabolism
- replace starvation with celebration by adopting an Italian attitude to cooking, eating, and entertaining
- love food, love eating, and still love your body afterward
Teresa shows how anyone can master the cornerstones of Italian cuisine. Learn how to make six different tomato sauces from scratch, how to choose and use the right olive oil, and how to prepare over sixty Giudice family recipes straight from Salerno. From Gorgeous Garlic Shrimp to Beautiful Biscotti, you'll want to make these sumptuous recipes again and again. Discover how easy and economical wholesome, homemade cooking can be. Skinny Italian is not a diet book. It's an "eat it and enjoy it" book. Join Teresa and discover how gorgeous can be a sumptuous side effect to living la bella vita. |
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By Antonia Isola
S4BB Limited
Released: 2007-08-06
Kindle Edition (76 pages)
 | List Price: $4.99*
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CONTENTS
Soups
Macaroni and other Pastes
Rice, Etc.
Sauces
Eggs
Fish
Vegetables
Meats
Salads
Desserts
Index |
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By Frank Falcinelli & Peter Meehan
Artisan
Hardcover (256 pages)
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Product Description:
From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season...
From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
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By Mario Batali
HarperCollins e-books
Released: 2010-04-06
Kindle Edition (272 pages)
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The bestselling author of Italian Grill and Molto Italiano delivers a gorgeous collection of mouthwatering recipes to bring some Italian favorites home. Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a perennially popular New York City destination. Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti. Mario has written the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. Here too are recipes for classic pizza, Otto's special pizzas, and even kids' pizzas. Looking for something a little lighter? Try the antipasti. Based on seasonal vegetables, with a few recipes showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are many of Mario's favorite simple pasta dishes, and to finish it all off, fantastic recipes for gelati, sorbetti, and copette. Filled with Mario's infectious personality and love of robust flavors, and illustrated with luscious full-color photos, Molto Gusto makes it easy to spend a night on the town without leaving home. |
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By Giada De Laurentiis
Clarkson Potter
Released: 2010-03-30
Hardcover (240 pages)
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Product Description:
Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name.
Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors.
No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.
No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.
GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade. |
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By Bill Buford
Thorndike Press
Hardcover (619 pages)
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"Heat" is the story of an amateur cook surviving - or, perhaps more accurately, trying to survive - in a professional kitchen. Until recently, Bill Buford was an enthusiastic, if rather chaotic, home cook. His meals were characterized by two incompatible qualities: their ambition and his inexperience at preparing them. Nevertheless, his lifelong regret was that he'd never worked in a professional kitchen. Then, three years ago, an opportunity presented itself. Buford was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who ran one of New York's most successful three-star restaurants. Batali had learned his craft by years of training - first, working in London with the young Marco Pierre White; then in California during the Food Revolution; and finally in Italy, being taught how to make pasta by hand in a hillside trattoria. Buford accepted the commission, if Batali would let him work in his kitchen, as his slave. He worked his way up to being a 'line cook' and then left New York to apprentice himself under the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, and finally, in a town in Northern Italy, becoming an Italian butcher. "Heat" is a marvellous hybrid: a memoir of Buford's kitchen adventure, the story of Batali's amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour. |
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By Giada De Laurentiis
Clarkson Potter
Released: 2005-02-22
Hardcover (256 pages)
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Product Description:
In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.
Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.
What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight. |
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By Torrance Kopfer
Quarry Books
Paperback (176 pages)
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The word gelato, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. Making Artisan Gelato, following on the heels of Making Artisan Chocolates, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer’s market. From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in Making Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut—nuts, spices, chocolate, fruit, herbs, and more—with novel flavor pairings that go beyond your standard-issue fare. |
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By Tiffany Collins
Tiffany Collins
Paperback (272 pages)
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The fresh, robust flavors of Italian grilled sandwiches. A panini is an Italian-inspired pressed sandwich enjoyed throughout Italy and, increasingly, in North American cafés, restaurants and kitchens. Italians regard panini as fast food thanks to its easy preparation, which also accounts for its success in North America. Sales of panini makers have skyrocketed, with small appliance manufacturers releasing new models each year. Tiffany Collins provides great recipes that replicate the bistro experience and maximize the use of a home panini maker. Among the recipes for this vibrant, flavorful food are: - Salami, prosciutto, mozzarella panini with roasted red peppers; Philly cheesesteak panini
- Bacon, spinach and hard-boiled egg panini; smoked salmon, red onion, cream cheese and caper panini
- Sweet Italian sausage, provolone and tomato sauce panini; hummus, red onion and Swiss cheese panini
- Pulled pork panini; Tuscan tuna and white bean panini; shrimp club panini
- Cuban panini; smores panini; sliced beef, caramelized onions and gorgonzola panini
- Smoked turkey, brie and Granny Smith apple panini; south of the border turkey panini with perfect guacamole.
This Italian tradition can now be experienced at home and enjoyed by the whole family. |
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By Frances Mayes
Chronicle Books
Paperback (280 pages)
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Buying a villa in the spectacular Italian countryside is a wonderful fantasy -- even if 17 rooms and a garden in need of immediate loving care are included in the asking price. Frances Mayes -- gourmet cook, widely published travel writer, and poet -- changed her life by doing just that. Sprinkled liberally with delicious recipes for inspired Italian dishes, amusing anecdotes about the risks of being your own contractor, and a savvy traveler's reminiscences, Under the Tuscan Sun is Mayes's enchanting account of her love affair with Tuscany: of scouring the neighborhood for the perfect panettone and the perfect plumber; of mornings spent cultivating her garden, and afternoons spent enjoying its fruits in leisurely lunches on the terrace; of jaunts through the hill towns in search of renowned wines; and the renewal not only of a house, but also of the spirit. An unusual memoir that combines the appeal of M. F.K. Fisher, Peter Mayle, and Martha Stewart, Under the Tuscan Sun is a feast for the senses. |
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By Marcella Hazan
Knopf
Released: 1992-10-27
Hardcover (704 pages)
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Provides an updated combination of two best-selling cookbooks--The Classic Italian Cookbook and More Classic Italian Cooking--with thirty-five new recipes, revised cooking instructions, and new menus. 40,000 first printing. |
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By Biba Caggiano
HP Trade
Paperback (256 pages)
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Italian-born Biba Caggiano takes readers under her wing with more than 200 recipes from Northern Italy-the center of great cooking. Simple-to-master recipes cover tortellini from scratch, authentic pasta sauces, savory meat dishes, luscious desserts and more. This new edition features everything from simple dishes for a family meal to more elaborate recipes for special occasions, including:
* Homemade Minestrome
* Tagliatelle Bolognese Style
* Shellfish Risotto
* Bruschetta with Fresh Tomatoes and Basil
* Roasted Leg of Lamb with Garlic and Rosemary
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By Elodia Rigante
JG Press
Hardcover (191 pages)
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Enjoy the taste of old Italy! This one-of-a-kind cookbook from Elodia Rigante, a second generation Italian-American and a virtuoso cook of traditional Italian fare, features dozens of Rigante’s prized, time-tested recipes. She also includes personal reflections about each dish, traditional wisdom, helpful cooking shortcuts, and much more. Dive in and learn to make: - Stuffed Calamari (Calamari Farciti)
- Italian Pasta & Bean Salad (Rotini E Ceci Primavera)
- Peaches in Red Wine Sauce (Pesche Al Vino Rosso)
- Manicotti Crepes (Manicotti)
- And more! With mouthwatering, full-color photographs, a thoughtful introduction, space for writing notes, and more, this beautiful cookbook will delight the whole family! |
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By Michele Scicolone
Houghton Mifflin Harcourt
Paperback (240 pages)
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Amazon.com Review:
Product Description
Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual "crockpot" fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection. Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, "stir-crazy" dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.
Recipe Excerpts from The Italian Slow Cooker 
Chicken Parmesan Heroes | 
The Butcher's Sauce | 
Chocolate Truffle Cake |
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By Matthew Scialabba
Three Forks
Paperback (320 pages)
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Click Here | - ISBN13: 9780762752645
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Product Description:
150 recipes from northern Italy’s agriturismi, with beautiful full-color photographs. The Italian Farmer’s Table is a sumptuously illustrated cookbook featuring authentic recipes from more than thirty working family farms in northern Italy. |
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By Giuliano Hazan
Scribner
Hardcover (256 pages)
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A master teacher in his own right, Giuliano Hazan learned the art of Italian cooking from the authority on Italian cooking -- his mother, Marcella Hazan. When his first bestseller The Classic Pasta Cookbook appeared, Newsday exclaimed: "What a good cook he is, and what a clear and useful book he has made. He learned his mother's lessons well." In Every Night Italian, he writes for a new generation, addressing the concerns most often expressed by students in his cooking classes: how to make good, authentic Italian meals, with ingredients from the supermarket, when there's not much time to spend in the kitchen. With a pantry of basic Italian ingredients and detailed line drawings of the essential techniques for cutting a pepper, trimming an artichoke, sharpening a knife, and more, Giuliano Hazan teaches home cooks to prepare real Italian food like never before: quickly and easily. The 120 recipes in this book -- from appetizers to desserts -- each take less than forty-five minutes to prepare. In his chapter on menu suggestions -- Simple Family Menus, Elegant Sit-Down Menus, Buffet and Picnic Menus -- which groups complementary dishes, Hazan also teaches home cooks how to organize their time in the kitchen and how to prepare several dishes simultaneously, making it even easier to produce a satisfying and balanced Italian meal for any occasion. Americans love Italian food because of its genuine flavors and fresh ingredients. Now with the help of Giuliano Hazan, they will be delighted to learn that it has another wonderful virtue: it can be very simple and quick to prepare. * 50 drawings of essential techniques
* 16 color photographs of finished dishes |
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By Ada Boni
Gramercy
Released: 1994-02-02
Hardcover (300 pages)
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This classic Italian cookbook features six hundred recipes for authentic regional dishes--appetizers to desserts--from the Italian countryside, seacoast, and cities, as well as 144 full-color illustrations. |
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By Cesare Casella
For Dummies
Paperback (400 pages)
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Everybody loves Italian food, and with good reason. The cuisine extols hearty and healthy meals with the freshest ingredients, a diversity of flavors, and tried-and-true recipes (some of which date as far back as the Roman Empire) that are naturally low in saturated fats and calories. All this, and it tastes great, too!Discover the mouthwatering joys of Italian cooking with this complete guide to the regions and recipes of Italy. Celebrated chef Cesare Casella and seasoned food writer Jack Bishop lead you step-by-step through an entire full-course Italian meal, from antipasti, salads, and soups to pastas, entrees, and delicious desserts. Discover how to make your own fresh pasta, polenta, and pizza, and how to plan simple or elaborate dinners for every occasion. You'll find all the recipes and tips you need in Italian Cooking For Dummies, along with tons of advice on selecting the right herbs, ingredients, cooking tools, and utensils, and finding more information in print or online. The book also features a complete glossary of cooking terms and ingredients to help you enjoy la dolce vita. |
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By Giuliano Bugialli
Clarkson Potter
Released: 1990-02-24
Hardcover (688 pages)
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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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By Romeo Salta
MacMillan Publishing Company
Hardcover (239 pages)
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