La Cucina Italiana
The Fundamental Techniques of Classic Italian Cuisine—the fourth in a line of award-winning books from the International Culinary Center—takes this rich culinary heritage and presents it in one very comprehensive volume that is as instructive as it is inspiring. Based on the curriculum of the intensive study-abroad program of Italian cooking, culture, and language developed by Dean Cesare Casella, one of America's most renowned Italian chefs, this beautifully written and photographed book teaches the skills necessary to accurately render the flavors and details of authentic Italian cuisine.
Cooking Italian food entails much more than mastering a recipe or technique. It involves a respect for the traditions that have been passed down for centuries and an emphasis on the integrity of the ingredients. At its most basic level, Italian cooking teaches us the goal of keeping it simple, by learning to rely on quality ingredients and the flavor of building blocks like good olive oil, cheese, and produce. These and other primary ingredients are covered in the first section of the book, followed by more than 200 recipes organized into 20 chapters, each one devoted to a different region and spanning the entire meal—from antipasti to dolci. The final section is a compendium of professional techniques, with clear and precise step-by-step instructions and hundreds of helpful photographs.
Rounding out the time-tested recipes and techniques are forays into the history, language, and culture of each region, as this is the only true way to appreciate the Italian culinary landscape. Destined to become a must-have in any home or professional cookbook collection, The Fundamental Techniques of Classic Italian Cuisine is the most authentic guide to the world’s most beloved food. Buon appetito!
Reviews from the Experts“Working with the International Culinary Center, Dean Cesare Casella—il maestro di tutti, with his signature pocketful of rosemary—has put together an encyclopedic user’s-guide to the elements, techniques, and, most important, the mouthfeel and flavor of Italian cooking. In doing so, they have elevated the ordinary textbook to an art form. This spectacular vision of all that is Italian and delicious will take its place among the handful of most used books in my collection.”
-Mario Batali, chef, author, entrepreneur
“An exciting and comprehensive look at the Italian kitchen. This book makes me want to be a student again!”
-Anne Burrell, chef and TV personality