Italian Cooking

Title: Essentials of Classic Italian Cooking <>Binding: Hardcover <>Author: MarcellaHazan <>Publisher: AlfredA.Knopf Title: Essentials of Classic Italian Cooking <>Binding: Hardcover <>Author: MarcellaHazan <>Publisher: AlfredA.Knopf ...more...

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while ...

Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy...

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,...