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La Cucina

- The Regional Cooking of Italy
Af: The Italian Academy of Cuisine Engelsk Hardback

La Cucina

- The Regional Cooking of Italy
Af: The Italian Academy of Cuisine Engelsk Hardback
Tjek vores konkurrenters priser
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.
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Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.
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Produktdetaljer
Sprog: Engelsk
Sider: 928
ISBN-13: 9780847831470
Indbinding: Hardback
Udgave:
ISBN-10: 0847831477
Kategori: Nationale og regionale køkkener
Udg. Dato: 20 okt 2009
Længde: 72mm
Bredde: 183mm
Højde: 260mm
Forlag: Rizzoli International Publications
Oplagsdato: 20 okt 2009
Forfatter(e): The Italian Academy of Cuisine
Forfatter(e) The Italian Academy of Cuisine

Kategori Nationale og regionale køkkener

ISBN-13 9780847831470

Sprog Engelsk

Indbinding Hardback

Sider 928

Udgave

Længde 72mm

Bredde 183mm

Højde 260mm

Udg. Dato 20 okt 2009

Oplagsdato 20 okt 2009

Forlag Rizzoli International Publications