Ebook Download La Cucina: The Regional Cooking of Italy
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La Cucina: The Regional Cooking of Italy
Ebook Download La Cucina: The Regional Cooking of Italy
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Review
The most complete and authentic Italian cookbook ever published in the English language, featuring more than 2,000 recipes by home cooks, for home cooks.“This bible of the Italian culinary tradition is now available in English, a must-have reference book for all who love cooking and eating the dishes of Il Bel Paese—Italy.” ~Lidia Bastianich, author of Lidia’s Italy“If you have been to Italy and still dream about the fish soup you had in Liguria, the peppery pasta of Rome, or the seafood risotto of Venice—not to worry—all these dishes can be found here. This book shows that trends may come and go but the tradition of great, heartwarming Italian food is here to stay.” ~Biba Caggiano, author of Biba’s Italy“As one would expect from a book put together by the members of the Italian Academy of Cuisine, this represents the apex of Italian food culture. The book is an essential contribution to our understanding of the intricate complexities of real Italian food. I have found here recipes unknown to me, despite my having studied the subject for more than five decades.” ~Comm. Antonio Carluccio, OBE, author of Italia: The Recipes and Customs of the Regions"This impressive collection of recipes is a testament to the extraordinary diversity of Italian cuisine." ~Giuliano Hazan, author of Giuliano Hazan's Thirty Minute Pasta“A comprehensive book, loaded with interesting recipes. This is the way Italians cook.”~Pino Luongo, chef and author of Two Meatballs in the Italian Kitchen and Dirty Dishes“At a time when regional distinctions are blurring in Italian cuisine, the publication of La Cucina comes as a forceful and comprehensive reminder of the enormous diversity and honest goodness of home cooking, which has always been the true basis for the country’s gastronomy.” ~John Mariani, author of The Dictionary of Italian Food and Drink “Many of us feel we know the regional dishes of Italy, yet this bible of a book broadens our horizons to the unexpected. It will teach you the traditions and ingredients of Italy and an understanding of Italians’ approach to cooking—a book to truly treasure.”~Rose Gray and Ruth Rogers, The River Café"If you’ve traveled in Italy, you’ve probably wondered why, say, pasta with chickpeas is made differently in towns 10 kilometers apart, or why you have never found that spice cake you loved in Terni anywhere else. That’s because Italian cooking isn’t just regional, it’s microregional as La Cucina proves to fascinating effect. This book packs in so many recipes there’s no room for bucolic back stories, photos or detailed instructions…but what delicious recipes you’ll find…picking and preparing dishes at random will prove an enjoyable game for winter’s day."~New York Times Book Review"La Cucina: The Regional Cooking of Italy (Rizzoli, 2009) is a masterpiece of Italian cooking, compiled by the founders of the Italian Academy of Cuisine. It's an essential addition to any cook's library with 2,000 recipes."~Saveur"Try to cook your way through one of these books. Bigger is better with new cookbook trend."~The Associated Press"The book is absurdly comprehensive…"~Time Out New York"La Cucina: The Regional Cooking of Italy (Rizzoli; 928 pages; $45). More than 2,000 recipes from all over Italy, collected a half century ago by cultural preservationists and published here for the first time in English. The recipes are neatly organized and identified by region - there are dozens of recipes just for anchovies (yes, that is a good thing). Every home should have a copy."~The San Francisco Chronicle"The book reads that way, familial and familiar, idiosyncratic yet organized, and feels at times like spending a year in Italian kitchens, circa 1950. Nonni would approve."~Foreword Magazine
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About the Author
The Italian Academy of Cuisine was founded in 1953 in Milan to preserve the gastronomical heritage of Italy. Each year it hosts a number of education programs and awards prizes to leaders in gastronomy. Among its publications are a monthly magazine and a restaurant guide.
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Product details
Hardcover: 928 pages
Publisher: Rizzoli; 01 edition (October 20, 2009)
Language: English
ISBN-10: 0847831477
ISBN-13: 978-0847831470
Product Dimensions:
7.4 x 3 x 10.2 inches
Shipping Weight: 6.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
66 customer reviews
Amazon Best Sellers Rank:
#90,966 in Books (See Top 100 in Books)
At 928 pages, including a very decent index (organized by Region and by major ingredient, separately), this is a veritable 'tome.' It is sponsored by 'The Italian Academy of Cuisine' and it is published by Rizzoli, a fine Italian publisher. This does not rate as one of their high-end efforts however, since their work is usually 'coffee-table' lovely and dripping with photographs whereas this has the same type of cover and binding as an Italian dictionary intended for years of repeated reference.The recipes are culled from extensive research and interview efforts at the level of local sources. For most readers, the recipes preserve traditions and, even, curiosities of regional Italian cuisine. This is not the place to look for the 'best' modern interpretation of much-loved Italian food. I am not Italian but I do cook and I have spent a good many weeks in restaurants in Italy. I can report that one of my favourite restaurants in Venice offers 'Steak in the Florentine Manner' by finishing with fresh lemon juice and olive oil and freshly cracked peppercorns--a practice this book says is not authentic. You will note that Venice is not Florence: I've had the dish there as well but it was not finished where I could see how it was done.The Table of Contents is organized into: Antipasti, Pizza and Sauces; Soups; Pasta, Polenta and Rice; Fish; Meat and Poultry; Vegetables; Cheese Dishes and Desserts. A conversion chart is provided for measures. I wanted to treasure this book...but I admit that most readers will be much better pleased with the work of Marcella Hazan or many another contemporary Italian cookbook author. I would grab Mario Battali's books way before I purchased this one (and I did.)This is a book for travellers who intend to get off the beaten tourist path in Italy and who want to spot some authentic dishes (and their names in Italian and in English) ahead of such a visit. This is a book that might serve Americans of Italian descent whose grandmothers reminisced about local and countryside cuisine. It is also a book whose recipes are selected from 'lesser' cuts than we enjoy in America today: this is 'nose to tail' cooking, in many places and it is rustic cooking in other places.I'm putting my copy on the shelf and coming back to it after a while. There are some things I have highlighted that I want to make but for most of its pages...I am not so sure.
This is sort of an encyclopedia of Italian local cooking….very useful to consult for ideas and traditional recipes. The stated purpose is to record local traditional recipes, regardless of how they might translate into modern or American tastes or practices. The recipe instructions are cursory, as is the practice in Italian cookbooks, so this book is probably more appropriate for experienced cooks. There are no photos or illustrations. It is very comprehensive and has many recipes from regions less familiar to USA cooks, such as Le Marche or Basilicata. Ingredients which are traditional are specified, even when they are unusual or unavailable in the US.Recommended highly as a supplement to a library of Italian cookbooks.
The most recent addition to my library of Italian cookbooks, this is a true, complete and helpful compendium of basic and not-so-basic Italian recipes. The best part is its inclusion of many regional variations on the same recipe. I picked it up to peruse off the cookbook shelf at Barbalu in NYC and knew right away that I "needed" it. Also, a great price from this seller
This is an excellent book. If you know how to cook Italian this is the book for you. Some of the ingredients that can't be found in the states can be substituted. However this book is not for a beginning cook. It is true there are no pictures, but if you know your food you are ok. Can't wait to start cooking. This along with the Silver Spoon are a must for serious cooks who want to cook regional Italian.
Have not made any of the recipes yet but am impressed with the book. Recipes seem to be clearly written and easy to follow. Impressive compilation of recipes, many of which have several regional variations.I am planning to spend a lot of time with this one! Very pleased with this book.
This book is amazing. I have spent hours and hours looking through it and haven't even covered 1/4 of it yet. I am thrilled to have such a comprehensive cookbook for such a low price.
Well worth the money and the wait! A must have, along with the Talisman for proper and authentic Italian cooking! Thank you!
Makes me want to learn to speak Italian. LOVE this book, I have tried several Biscotti recipes, they were all great, I also made a few of the pasta dishes. All recipes are easy to understand and the directions are easy to follow.
The husband unit has been desiring this book for a very long while, so I finally put down the cash and got it for him for Christmas. I won Christmas, let me tell you. Hands down. He loves it, and keeps it right next to his Julia Child books.
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