Parameters
- 928 pages
- 33 hours of reading
More about the book
The most complete and authentic Italian cookbook ever published in English features over 2,000 recipes by home cooks, making it an essential reference for those who love Italian cuisine. This comprehensive collection showcases the heartwarming traditions of Italy, from the fish soup of Liguria to the seafood risotto of Venice. Compiled by the Italian Academy of Cuisine, it offers a deep understanding of the complexities of real Italian food, revealing recipes even seasoned cooks may not know. The book highlights the extraordinary diversity of Italian cuisine and serves as a reminder of the honest goodness of home cooking, which forms the foundation of the country's gastronomy. It broadens our understanding of regional dishes, illustrating the microregional nature of Italian cooking. While it may lack detailed instructions and photos, the sheer number of recipes invites exploration and experimentation. This masterpiece, published for the first time in English, is a must-have for any cook's library, organized by region and filled with unique dishes. Its familial tone and organized structure make it feel like a year spent in traditional Italian kitchens, earning the approval of past generations.
Book purchase
La Cucina, The Italian Academy of Cuisine, Jay Hyams
- Language
- Released
- 2009
- product-detail.submit-box.info.binding
- (Hardcover),
- Book condition
- Very Good
- Price
- €26.99
Payment methods
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- Title
- La Cucina
- Subtitle
- The Regional Cooking of Italy
- Language
- English
- Publisher
- Rizzoli US
- Released
- 2009
- Format
- Hardcover
- Pages
- 928
- ISBN10
- 0847831477
- ISBN13
- 9780847831470
- Series
- Tags
- Non-Fiction, Art & Culture, Historical Themes, Cookbooks, Cookbooks, Food & Drinks, Art, References & Manuals, Food, Southern Europe, Italy, Italian Literature, Food and Drink, Pasta, Kitchen
- Description
- The most complete and authentic Italian cookbook ever published in English features over 2,000 recipes by home cooks, making it an essential reference for those who love Italian cuisine. This comprehensive collection showcases the heartwarming traditions of Italy, from the fish soup of Liguria to the seafood risotto of Venice. Compiled by the Italian Academy of Cuisine, it offers a deep understanding of the complexities of real Italian food, revealing recipes even seasoned cooks may not know. The book highlights the extraordinary diversity of Italian cuisine and serves as a reminder of the honest goodness of home cooking, which forms the foundation of the country's gastronomy. It broadens our understanding of regional dishes, illustrating the microregional nature of Italian cooking. While it may lack detailed instructions and photos, the sheer number of recipes invites exploration and experimentation. This masterpiece, published for the first time in English, is a must-have for any cook's library, organized by region and filled with unique dishes. Its familial tone and organized structure make it feel like a year spent in traditional Italian kitchens, earning the approval of past generations.