Biba's Italy

Overview

Here is the very best food from our very favorite cities?the glorious dining destinations Rome, Florence, Bologna, Milan, and Venice?brought to life by one of the most authoritative authors in the field. The 100 delicious, simple recipes range from time-honored home-cooking traditions to restaurant classics and even startling innovations by Italy?s star chefs, and are accompanied by invaluable cooking tips and rich, evocative atmosphere. And each chapter offers travel tips galore?on the best restaurants, wine ...

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New York, NY 2006 Hard cover New. Glued binding. Paper over boards. 320 p. Contains: Illustrations. *****PLEASE NOTE: This item is shipping from an authorized seller in Europe. ... In the event that a return is necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

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Overview

Here is the very best food from our very favorite cities—the glorious dining destinations Rome, Florence, Bologna, Milan, and Venice—brought to life by one of the most authoritative authors in the field. The 100 delicious, simple recipes range from time-honored home-cooking traditions to restaurant classics and even startling innovations by Italy’s star chefs, and are accompanied by invaluable cooking tips and rich, evocative atmosphere. And each chapter offers travel tips galore—on the best restaurants, wine bars, gelatarie, and markets—as well as eminently useful reference sections on ingredients and menus. Biba’s Italy will at turns transport you to a canal-side caffè in Venice and a bustling outdoor market in medieval Bologna, to a chic Milanese ristorante and the lively streets in Rome and cozy enoteca in Florence. Then lure you back home to re-create these experiences in your own kitchen.

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Editorial Reviews

From Barnes & Noble
In cookbook after cookbook, Bologna-born Biba Caggiano has deepened American readers' appreciation of the range and subtlety of regional Italian cooking. In Biba's Italy, she presents these contrasting cuisine styles by spotlighting representative full menus and recipes from five cities: Rome, Florence, Venice, Milan, and Bologna. But these offerings seem nothing like academic exercises; the 100-plus recipes are too tempting to be resisted. For starters, we suggest the Veal Scallopine with Prosciutto, Sage, and Wine and Bucatini all'Amatriciana. Viva Biba! Viva Italy!
The New York Times
"An experienced cookbook author and a teacher, and it shows in the way she explains dishes and writes recipes."
The New York Times
From the Publisher
"An experienced cookbook author and a teacher, and it shows in the way she explains dishes and writes recipes."
The New York Times
Publishers Weekly
Caggiano's pleasing collection allows home cooks to follow the current fashion of spotlighting regional Italian cooking by sampling recipes from five cities Rome, Florence, Bologna, Milan and Venice. She offers full menus, from antipasti to dessert, with multiple options for each course so one can choose between familiarity and novelty: for example, with Venetian appetizers, she suggests comforting Whipped Creamy Salt Cod, or piquant Salame with Honey and Wilted Radicchio. From Tuscany, she offers recipes for Rigatoni Dragged with Florentine Meat Rag and Ricotta-Parmigiano-Spinach Dumplings. Caggiano (Biba's Taste of Italy) emphasizes seasonality, as with a Milanese Roasted Capon with Pancetta, Sage, and Rosemary, or Rome's delightful "La Vignarola," a springtime stew of fava beans, peas and artichokes. Though simple, many of the recipes are time-intensive, but are worth the effort. Along with the recipes, Caggiano includes brief but tantalizing descriptions of eating traditions in each city and recommendations for wines and ingredients. (Sept.) Copyright 2006 Reed Business Information.
Library Journal
Owner of Biba, a well-regarded restaurant in Sacramento, CA, Caggiano is also a cooking teacher and the author of five other cookbooks. In her latest, she presents recipes from Italy's "splendid cities": Rome, Florence, Bologna, Milan, and Venice. Each chapter opens with an introduction to the city and a sample menu of typical dishes, followed by 20 or so recipes, many of them from Caggiano's favorite restaurants. There are also sections on wine; lists of recommended restaurants and trattorias, food markets and cooking schools, and more; and helpful glossaries of food terms for each city. Caggiano was born in Bologna and has traveled extensively throughout Italy. Her new cookbook is a great travel guide as well. Recommended for most collections. Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9781579653170
  • Publisher: Artisan
  • Publication date: 10/25/2006
  • Edition description: 1ST
  • Pages: 336
  • Product dimensions: 7.50 (w) x 9.56 (h) x 1.07 (d)

Meet the Author

Biba Caggiano is the author of Trattoria Cooking, Biba’s Northern Italian Cooking, Biba’s Taste of Italy, Italy Al Dente, and the PBS-show companion From Biba’s Italian Kitchen. She is also the chef-owner of Biba Restaurant in Sacramento, CA, where she lives.

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Table of Contents

Introduction: viii
Eating in Italy: xi
Rome: 2
Florence: 62
Bologna: 116
Milan: 174
Venice: 234
Basic Recipes: 296
Sources: 310
Acknowledgements: 311
Index: 312
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