Italy's Great Chefs and Their Secrets, Hobbies and Sports

Italy's Great Chefs and Their Secrets, Hobbies and Sports

Book - 2009
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Sterling
A large, lavish, and delectably illustrated culinary tour of Italy's regional cuisines, led by its finest chefs.
From Florence to Venice, Rome to the Amalfi Coast, Sicily to the Italian Alps, each regional cuisine of Italy reflects the history and culture of its people. With a preface and a foreword by the award-winning and international chefs Mario Batali and Paul Bartolotta, this volume bountifully serves all who are eager to learn the secrets of genuine Italian cooking and the time-honored dishes recognized as regional specialties.
Gorgeous, atmospheric photographs by famed food photographer Lucio Rossi capture the mood and aesthetics of the maestros' dishes and illustrate how to prepare and serve their most famous and savory recipes.


Random House, Inc.
This volume bountifully serves all who are eager to learn the secrets of genuine Italian cuisine. Thirty of the nation’s premier chefs, each representing a distinct region, explain the natural and cultural origins of their respective culinary treasures. Compiled by the Academia Barilla—founded to identify, protect, and distribute authentic Italian foods—the book lovingly celebrates local flavor within the diverse mélange of Italian cooking. Atmospheric photograhs by Lucio Rossi capture the mood and aesthetics of the maestros’ dishes and illustrate how to prepare and serve their most savory recipes, such as Shrimp Sausage with White Polenta, Ricotta Tortelli with Tarragon Sauce, and Chocolate Figs. Antipasti include texts by celebrity chefs Mario Batali and Paul Bartolotta and advice on wine pairings and presentation for each delicacy.

Baker & Taylor
A lavishly illustrated culinary tour of Italy's regional cuisines as demonstrated by some of its premier chefs pairs elaborate photographs of the preparation steps and presentations of such fare as Shrimp Sausage with White Polenta, Ricotta Tortelli with Tarragon Sauce, and Chocolate Figs.

Ingram Publishing Services

From Florence to Venice, Rome to the Amalfi Coast, Sicily to the Italian Alps, each regional cuisine of Italy reflects the history and culture of its people. With a preface and a foreword by the award-winning and international chefs Mario Batali and Paul Bartolotta, this volume bountifully serves all who are eager to learn the secrets of genuine Italian cooking and the time-honored dishes recognized as regional specialties.

Now, packaged in a smaller size but with the same gorgeous photos by famed food photographer Lucio Rossi, 30 of Italy’s best chefs provide traditional regional specialties along with cultural origins and influences of the regions. Divided geographically, this compendium of Italian regional cuisine includes recipes, wine pairings, and serving suggestions.



Publisher: Vercelli : White Star, 2009
ISBN: 9788854404519
8854404519
Branch Call Number: 641.5945 ITALY
Additional Contributors: Rossi, Lucio
Academia Barilla

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