Emilia-Romagna, Friuli, Sicily, Liguria, Piedmont, Apulia -- the names trip off the tongue and conjure seductive images of deeply satisfying food. In 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.
The more than 150 recipes collected here span the boot from north to south east to west. You can take your grand tour from antipasto to dessert (how about Pizza with Tomato Pockets from Apulia, Pureed Chick-Pea Soup with Mushrooms from Umbria, Lamb in Peppery Wine Sauce from Abruzzi, String Beans in Caper Walnut Sauce from Lombardy, and, to finish, Peach Cake with Almonds from Piedmont?). Or why not plan a regional tasting of pastas -- Stewed Sardinian Pasta, Pasta Stuffed with Eggplant from Tuscany, Tagliatelle and Zucchini Blossoms from Lazio, and Pasta with Sicilian Winter Pesto? Even gnocchi flies the regional flag-Red Beet Gnocchi from Piedmont and Potato Gnocchi with Ligurian Pesto and Tomatoes.
As always, Giuliano serves up something new -- a wonderful collection of unusual and engaging regional recipes filled with the history tradition, and techniques that make his books so special.
"synopsis" may belong to another edition of this title.
Bugialli's Italy is a delicious culinary tour. This well-known chef travels throughout "the boot," presenting the best dishes from each region. Star of his own PBS television series, Giuliano Bugialli is an expert on all things Italian and all things gastronomic. From Tuscany and Naples to Sardinia and Sicily, the quintessential dishes from each area are all here for your eating pleasure. There are antipastis and desserts; a plethora of pastas, sauces, and soups; delicious risottos and fresh, crispy salads. Bugialli is passionate about his love for authentic Italian cooking, and faithfully reproduces recipes that have been passed down through the generations. In Italy, a meal is a long, lavish affair not to be rushed, and Bugialli's Italy mimics the structure of a traditional meal: the first chapter is for antipastis; next come soups, pastas, and risottos--right through to final chapter and the last course of dessert. Each chapter and each course reflects the eclectic mix of Italy's regional cooking. For a main course, Campania offers a Monkfish in Savory Sauce--making good use of this Mediterranean region's love of fresh fish. From Piedmont, a region famous for its vineyards, Bugialli presents a Rump Roast Cooked in Barolo Wine, a succulent dish combining meat, garlic, nutmeg, and fresh rosemary with a whole bottle of full-bodied wine.
Remaining true to the traditions of Italian cooking, many of the recipes are quite complex, and aren't for cooks in a hurry. Poached Bone Chicken dates from the Renaissance, when it was served at lavish banquets. Consequently, this dish requires more than 25 ingredients! This said, cooking Bugialli style does guarantee high rewards. Here are wonderful-tasting, exquisitely presented dishes that will whisk your palate away to the real Italy. --Naomi GesingerAbout the Author:
Giuliano Bugialli teaches at his school, a fifteenth-century villaoutside of Florence, and at cooking schools across the United States.He is the author of six cookbooks, including The Fine Art of Italian Cooking and the Julia Child Award-winning Foods of Sicily & Sardinia and the Smaller Islands. He lives in New York City and Italy.
"About this title" may belong to another edition of this title.
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97806881586441.0
Book Description William Morrow Cookbooks, 1998. Hardcover. Book Condition: New. 1. Bookseller Inventory # DADAX0688158641
Book Description William Morrow Cookbooks, 1998. Hardcover. Book Condition: New. book. Bookseller Inventory # 0688158641
Book Description William Morrow Cookbooks, 1998. Hardcover. Book Condition: New. Bookseller Inventory # P110688158641