The Fine Art of Italian Cooking
- ISBN-10
- 0812906403
- ISBN-13
- 9780812906400
- Pages
- 526
- Language
- English
- Published
- 1977
- Publisher
- Quadrangle/New York Times Book Company
- Author
- Giuliano Bugialli
Description
Abstract: A cookbook emphasizes gourmet cooking in the Tuscan tradition as practiced in Florence, and includes regional Italian dishes as well. Twenty-five chapters explore the historical background, basic ingredients and equipment, and recipes for breads, pasta, sauces, soups, and antipasti. Full-dinner menus with recommended wines are included. An afterword information on measurements used with conversion factors, recipes that can be prepared within an hour and an index are included. (kbc).
Get the book
Other editions
Similar books
-
Giuliano Bugialli's Classic Techniques of Italian Cooking
By Giuliano BugialliFirst 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.
-
Essentials of Classic Italian Cooking: 30th Anniversary Edition: A Cookbook
By Marcella HazanIn these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and ...
-
The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating
By Marcella HazanDescribes the techniques for making pasta and provides regional and traditional recipes for antipaste, vegetables, salads, desserts and fruits, and first, second, and cheese courses
-
Bugialli's Italy: Traditional Recipes From The Regions Of Italy
By Giuliano BugialliIn Bugialli's Italy, companion cookbook to the new twenty-six-part public television series, cooking teacher and food historian Giuliano Bugialli presents the reader with an irresistible banquet of all Italy has to offer.
-
Giuliano Bugialli's Classic Techniques of Italian Cooking
By Giuliano BugialliGiuliano Bugialli's Classic Techniques of Italian Cooking
-
Giuliano Bugialli's Foods of Italy
By Giuliano BugialliGiuliano Bugialli's Foods of Italy
-
Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook: A Cookbook
By Lidia Matticchio Bastianich, Tanya Bastianich ManualiThe ultimate master class—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes—from the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian ...
-
Bugialli on Pasta
By Giuliano BugialliA Florentine authority on Italian cooking presents 220 pasta recipes, ranging from classic Italian dishes to contemporary cuisine. 100 color photos.
-
The Art of Cooking: The First Modern Cookery Book
By Maestro Martino of ComoThe Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and ...
-
Science in the Kitchen and the Art of Eating Well
By Pellegrino ArtusiThis English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and ...