Italian Cooking at Home with The Culinary Institute of America

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Overview

Authentic, amazing Italian cooking made easy

This sumptuously photographed guide to cooking all things Italian in the home kitchen will win over both beginning and experienced cooks with authentic and inventive recipes and step-by-step guidance from the experts at the CIA. Covering a variety of dishes from snacks, pickles, and preserves to pasta, meat, fish, and dessert, Italian Cooking is the perfect primer for fresh and flavorful Italian cuisine. With rustic focaccias, ...

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Overview

Authentic, amazing Italian cooking made easy

This sumptuously photographed guide to cooking all things Italian in the home kitchen will win over both beginning and experienced cooks with authentic and inventive recipes and step-by-step guidance from the experts at the CIA. Covering a variety of dishes from snacks, pickles, and preserves to pasta, meat, fish, and dessert, Italian Cooking is the perfect primer for fresh and flavorful Italian cuisine. With rustic focaccias, long-simmered soups, and entrées with aromatic herbs, these vivid recipes are irresistible. Wine suggestions and mouthwatering photographs accompany the recipes.

  • Includes more than 150 fantastic, approachable Italian recipes
  • Covers chapters on Gli Spuntini (Snacks and Little Bites), I Crudi (Raw Dishes), Le Minestre (Soupe), La Pasta Secca (Dry Pasta), La Sfoglia (Fresh Pasta), I Pesci (Fish), Le Carni (Meat), and more
  • Features tantalizing photos by Francesco Tonelli that illustrate cooking techniques and provide plenty of inspiration for the home cook

Italian Cooking offers a grand tour through Italian cuisine, covering regional cuisines, wines, and histories along the way.

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Product Details

Meet the Author

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

GIANNI SCAPPIN is an assistant professor in culinary arts at The Culinary Institute of America, and teaches in the Ristorante Caterina de' Medici, part of the CIA's Colavita Center for Italian Food and Wine. He is a cookbook author and the chef and owner of Cucina in Woodstock, New York.

ALBERTO VANOLI is an assistant professor in culinary arts at The Culinary Institute of America, where he teaches students the authentic regional cuisines of Italy. Before joining the faculty, he was the chef at various restaurants in Italy, New York City, San Francisco, and Philadelphia.

STEVEN KOLPAN is a professor in wine studies at The Culinary Institute of America. He is the author of several books, including Exploring Wine and WineWise, winner of the James Beard Foundation Award for Best Beverage Book of 2009. In 2007, he was chosen as Wine Educator of the Year by the European Wine Council. Mr. Kolpan is the wine columnist for Salon.com and The Valley Table and has written more than 100 wine articles for many magazines, newspapers, and websites.

Born and raised in Italy, FRANCESCO TONELLI is a food photographer and a food stylist, as well as a Maestro di Cucina. In 2004, he stepped out of the kitchen to go behind the camera, taking full charge of the design, styling, and photography of food. In 2010, he was named one of General Mills' Top Ten Food Photographers.

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Table of Contents

ACKNOWLEDGMENTS.

1 The Foods and Wines of Italy.

2 Spuntini (Snacks and Little Bites).

3 Conserve (Preserves and Pickles).

4 Crudi (Raw Dishes).

5 Brodi (Broths).

6 Minestre (Soups).

7 Pasta Secca (Dry Pastas).

8 Sfoglia (Fresh Pastas).

9 Gnocchi (Dumplings).

10 Risi (Rice).

11 Pesci (Fish).

12 Carni (Meats).

13 Dolci (Sweets and Desserts).

MAP OF ITALY.

INDEX.

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  • Posted September 7, 2011

    Gorgeous, full page photographs, clear instructions, and in-depth detail!

    Italian Cooking at Home features the gorgeous, full page photographs, clear instructions, and in-depth detail that readers have come to expect from the Culinary Institute of America. A large section describing the best cheese, wine and other foods found in each region of Italy make this a must have for anyone traveling there. I made several recipes from this cookbook and they ranged from good to great.

    Focaccia al rosmarino -

    This was a solid, easy focaccia recipe. I think recipes that include an overnight rise are generally more flavorful, but obviously more time consuming too. This is a good addition to an upscale, company Italian dinner and made really good sandwiches the next day.

    Frittata con asparagi -

    Fantastic! Better than you would expect for such simple ingredients. Cut in small slices this would make an impressive and unusual appetizer.

    Insalata d'arance e finocchi -

    A salad with endive, fennel, and oranges. Nothing too unexpected, but a sprinkling of black olives ups the flavor and makes a simple, winter salad a bit more special.

    Spaghetti cacio e pepe -

    A simple, delicious weeknight supper. Spaghetti, pecorino, and pepper I think makes the perfect comfort food dinner.

    Polenta co sugo di saliccia -

    This is a showstopper of a company dish. The spicy sausage sauce combined with the creamy polenta was heavenly. It was relatively easy to make and didn't require any hard to find ingredients.

    So many dishes left to try! There are many delicious looking fish recipes, deserts, duck and rabbit......I will be cooking out of this cookbook for a while to come.

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