The Fundamental Techniques of Classic Italian Cuisine

The Fundamental Techniques of Classic Italian Cuisine

The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary Centerâ€™s School of Italian Studies. With more than 200 recipes, detailed instructions on the professional techniques required to prepare them, and hundreds of photographs, this one-of-a-kind cookbook will appeal to both home cooks and working chefs. The book begins with â€œFlavors of Italy,â€ an overview of the primary ingredients used in Italian cooking. The recipes that compose the core of the book are organized in 20 chapters, from antipasti, stocks, sauces, and soups to pasta, risotto, pizza, fish, meats, vegetables, and a spectacular array of desserts. The final section is an encyclopedic glossary of Italian cooking techniques, each illustrated with precise step-by-step photographs.

Praise for The Fundamental Techniques of Classic Italian Cuisine:

â€œWow. This cookbook. . . . Wow. Letâ€™s just say if you love pasta above all else and strive for risotto perfection . . . then this is most definitely the cookbook for you!â€ â€”TheKitchn.com
Country USA
Brand Abrams Books
Manufacturer Stewart, Tabori and Chang
Binding Hardcover
ItemPartNumber col. Illustrations
ReleaseDate 2012-10-01
UnitCount 1
EANs 9781584799900

Country	USA
Brand	Abrams Books
Manufacturer	Stewart, Tabori and Chang
Binding	Hardcover
ItemPartNumber	col. Illustrations
ReleaseDate	2012-10-01
UnitCount	1
EANs	9781584799900

The Fundamental Techniques of Classic Italian Cuisine

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