Italy's Great Chefs and Their Secrets

Italy's Great Chefs and Their Secrets

by Academia Barilla, Mario Batali, Paul Bartolotta, Lucio Rossi
     
 

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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

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Overview

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.

Editorial Reviews

Library Journal
Mario Batali and Paul Bartolotta get top billing with their short introductions to this beautiful, oversize cookbook and historical culinary tour of 30 regions of Italy. Academia Barilla, located in an old Barilla pasta factory in Parma, was founded in 2004 to develop and promote Italian gastronomy. Beginning with the northern regions and ending with the islands of Sicily and Sardinia, the reader discovers how the region's culture is reflected in its cuisine. A specific product is highlighted for each region—hazelnuts in Piedmont, Pecorino Toscano in Tuscany—then at least one chef and restaurant are featured along with a recipe for an appetizer, a first and second course, and a dessert. Illustrated with color, often full-page, photos. VERDICT For home cooks, the recipe ingredients and techniques may be daunting; however, this large, lavish volume is more than a cookbook. An excellent source for anyone interested in the variety of cuisines in this beautiful part of the world.—Christine Bulson, SUNY at Oneonta

Product Details

ISBN-13:
9788854404519
Publisher:
Academia Barilla
Publication date:
10/05/2010
Edition description:
Reprint
Pages:
504
Sales rank:
402,612
Product dimensions:
9.60(w) x 13.60(h) x 2.20(d)

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