Giuliano Bugialli's Classic Techniques of Italian Cooking Cookbook

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Description: Classic Techniques of Italian Cooking is a cookbook from the world's most renowned authority on Italian cuisine. It is an authentic, comprehensive resource for the home gastronome. Drawing on years of extensive research and a lifetime of experience with Italian methods, seasonings, and ingredients, Bugialli guides you through practical, well-illustrated techniques -- from blanching nuts to hand-cutting fresh pasta -- which he applies in over 250 recipes for Italian specialties. For lovers of cooking and culture, food, history, and artistry, this book is in a class of its own. 

Bugialli also provides more than 50 complete, memorable menus with accompanying wine suggestions. A wide range of regional dishes is inspired by centuries-old sources from Lombardy to Sicily, and Bugialli's historical sketches add just the right flavor to his creative adaptations of soups, sauces, and pastas, a tantalizing variety of entrees, and a delightful array of breads and pastries. In preparing dishes as diverse as Quail Wrapped in Grape Leaves and Risotto with Rosemary to zabaione and zuccotto, the beginner will learn how to sift flour and select porcini mushrooms; the more advanced chef can discover the proper methods for filleting a sole, or boning, stuffing, and presenting meats and fowl. 

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Condition: Bottom outside of pages (seen when shut) has a small black marker stripe. Further good condition.