A Unique New Cookbook Arrives: "The Timeless Art of Italian Cuisine–Centuries of Scrumptious Dining" by Anna Maria Volpi, renowned chef and Italian cooking instructor.
This charming book includes fascinating historical background on Italy’s cuisine, little-known anecdotes about the origins of many classic Italian dishes, and a treasury of wonderful family recipes. More than 170 classic Italian recipes are featured in this book. Italian staple foods like polenta, gnocchi, risotto, and of course pasta, are thoroughly explained, both historically and in the traditional cooking techniques used to create unforgettable dishes.
Anna Maria offers us an intimate exploration of Italian cuisine as it has developed throughout Italy from ancient Rome to the present day. Her book is an exciting journey that carries us across the Italian peninsula and into Italy’s different regions. Each chapter contains colorful discussions about the history, geography, culture, and foods of a specific region. Her approach gives us a special understanding and appreciation for the history and diversity of Italian food and how it should be prepared.
The pace of life today and the convenience of fast food are taking the joy out of our modern kitchens. Anna Maria’s book emphasizes how important it is to look back and reflect on the history and significance of the great cultural cooking traditions. "Cooking is not merely a matter of processing food," says Pietro Mascioni, Anna Maria’s husband and co-author of the book, "but rather it is like a language with thousands of dialects: each dish is like a word that needs its proper spelling. Like a language, cooking is the product of a region and its people, with deep roots in history."
As fans of Italian food know, the greatness of Italian gastronomy is not in strange, unusual food combinations, but in the careful attention given to the taste and freshness of the basic ingredients. Continuing in this tradition, Anna Maria’s recipes are clear and precise, and reflect her great love for simplicity. Writing in the book preface, Anna Maria notes, "I don’t even consider myself a ‘chef,’ a term that should be reserved for the professionals working in the kitchens of restaurants. Like most of my students and readers, I am simply someone who loves to cook and share food with others. It is an ancient, familiar way to communicate with those we care about; sitting together at the table unifies a family and draws friends closer together."
After reading this book, the attentive cook will approach Italian cooking with a newfound respect for those who, for centuries, lit the fire, prepared these classic dishes, and contributed to their evolution.
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Anna Maria began her culinary education in her native Italy. While still a youngster, she learned how to prepare the traditional Roman dishes by her father, and Sicilian cuisine from her mother. These early experiences inspired in her a deep love of Italian cooking.
In a time when eating and cooking habits seem to change frequently, Anna Maria has dedicated herself to the rediscovery and preservation of authentic regional cooking through the study of its history and traditions, and by sharing her knowledge and skills with others.
After you try some of Anna Maria’s recipes, you will understand why her friends and family in Italy nicknamed her dolce forno (sweet oven) for her incomparable baking abilities.
She has taught traditional Italian home cooking in Los Angeles for more than ten years through group lessons, private classes, and special events. She is also an acclaimed guest instructor for the Williams-Sonoma chain of gourmet food and cooking stores, including their popular site in Beverly Hills, California.Review:
Finally, a cookbook that is more than just a collection of recipes. This book is a must have. -- Celestino Drago, August 1, 2003
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Book Description Palatino, Inc., 2003. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110972922903