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Invitation to Italian Cooking
This is THE book you should buy if you want to learn or improve your Italian cooking. Every recipe works perfectly... pasta, pizza, risotto... my copy is dogeared and smeared with putanesca sauce... try the aubergine parmesan ... sublime!!! --This text refers to an out of print or unavailable edition of this title
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Regional Italian Cuisine:
Typical Recipes and Culinary Impressions from All Regions
Does anyone need yet another coffee-table book on Italian cooking? This reasonably priced volume is filled with color photographs of scenery, people, and food. However, it's a translation of a 1991 German book, and the recipe instructions are often confusing or awkward; furthermore, most of the recipes are available in myriad other Italian cookbooks. Michele Scicolone's recent Savoring Italy (LJ 10/15/99) has both stunning color photographs and excellent recipes, and it's the one to choose.
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Nonna's Italian Kitchen
Nonna's Italian Kitchen transports you into the heart and soul of an Italian kitchen. Soundly written, well researched and innovative, Bryanna Grogan's ability to blend traditional Italian cuisine with vegetarianism is magical, and she easily imparts both her skills and love of good food to novice...
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A Treasury of Italian Cuisine: Recipes, Sayings and Proverbs in Italian and English
Hardcover: 142 pages ; Dimensions (in inches): 0.66 x 7.36 x 5.17
Publisher: Hippocrene Books; (April 1999)
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Pizzeria: The Best of Casual Pizza Oven Cooking
Hardcover: 128 pages ; Dimensions (in inches): 0.75 x 10.25 x 9.50
Publisher: Sunset Books; (October 1997)
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The Classic Cuisine of the Italian Jews II: More Menus, Recollections and Recipes
Machlin not only offers a fascinating collection of 270 recipes, menus and anecdotes, but exposes us to Italian history and culture
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LA Cucina Di Lidia: Distinctive Regional Cuisine
from the North of Italy
From Library Journal: Bastianich is a co-owner (with her husband) and chef of New York's Felidia Ristorante, Jacobs a food journalist and restaurant reviewer; together they have written a remarkable book. Part memoir, part cookbook, it showcases Bastianich's unique cuisine, which is at heart Italian but influenced by Yugoslavian, German, and Hungarian cooking. The text is both intensely personal, with evocative reminiscences of growing up in Istria or of the origins of the various dishes, and knowledgeable and wide-ranging, with discussions of ingredients and difficult techniques and informed wine suggestions. Highly recommended.
Copyright 1990 Reed Business Information, Inc.
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Italian Cuisine: A Cultural History (Arts and Traditions of the Table)
The latest volume in the Art and Traditions of the Table series focuses on the cultural history of Italian cooking. With an authoritative command of the subject, Capatti and Montanari trace the changing vocabulary of Italy's earliest cookbooks from classical Latin to vernacular Italian, showing how this shift reflected the increasing significance of passing culinary skill from one generation to the next. Bit by bit, Italian cookbook writers also eliminated Gallicisms from their vocabulary to express the uniqueness of Italian cooking. Pleasures of the table then, as today, related to images of health and well being, the north favoring voluptuous fatness, the south tending to ascetic thinness. The authors limn the decline of the servant class and the gradual shift to femininity in the Italian kitchen. Contrary to contemporary emphases on Italian cookery as an agglomeration of microcuisines, Capatti and Montanari stress its unity across the nation. This relentlessly academic work has an impressive bibliography of historic Italian sources. Mark Knoblauch
Copyright © American Library Association. All rights reserved
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Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World's Favorite Cuisine
From Library Journal
This gorgeous book is the latest in a series that also includes titles on American and French cooking. Because Italian food is undeniably America's favorite cuisine (whether or not it's the "world's favorite"), this one is likely to be even more popular than the earlier titles. Much of the material is drawn from Saveur, but it has been reorganized and mostly rewritten to make a cohesive cookbook rather than just a collection of previously published articles and recipes. Contributors...
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