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The Italian Cooking Course: More than 400 authentic recipes and techniques from every region of Italy
     

The Italian Cooking Course: More than 400 authentic recipes and techniques from every region of Italy

by Katie Caldesi
 

As any fan of Italian cuisine will know, each region within Italy is fiercely proud of its unique recipes and cooking techniques. From Tuscany’s signature Ribollita to the delicious Sicilian Sarde alla
Beccafico, popular dishes have been shaped by centuries of tradition and define local identity, from the sun-drenched Mediterranean south to the

Overview


As any fan of Italian cuisine will know, each region within Italy is fiercely proud of its unique recipes and cooking techniques. From Tuscany’s signature Ribollita to the delicious Sicilian Sarde alla
Beccafico, popular dishes have been shaped by centuries of tradition and define local identity, from the sun-drenched Mediterranean south to the land-locked, mountainous regions in the north. It is these local particularities and preferences—each evocative of people and place—that make
Italian cuisine so rich and fascinating, and Katie Caldesi has captured all its variety in this beautiful and comprehensive book. Her 40 masterclasses on cooking techniques—such as making your own tortellini, baking bread and pizza,
and preparing Tuscan sausages—include secret tips that have been handed down through generations and are interwoven with fascinating stories on the local traditions. With several hundred recipes from all 20 Italian regions, including chapters on Pasta, Meat, Fish, Dolci, and Cheese, and featuring stunning travel photography, this is the definitive guide to discovering and cooking Italy’s many gastronomic treasures.

Editorial Reviews

Chicago Tribune, 11/27/13 - Zbigniew Bzdak
In this thick tome, recipe after recipe pops out as a dish we want to make. Caldesi, a London chef, touts the techniques woven through the book, but what stands out here is the range of her recipes. For every familiar dish, there are as many surprises. A giant mushroom- and mascarpone-filled pasta rotolo. Pasta and chickpea soup topped with fried fresh pasta squares. A timballo with superthin fried eggplant slices encasing pasta, tomatoes and mozzarella. A meatloaf with mortadella. We don't know how this book escaped our notice upon its first publication (as "Cook Italy" in 2010). Renamed and republished in paperback this year, we're glad it's back
Leite's Culinaria, 11/11/2014 - David Leite
[Stuffed Mushrooms Recipe from The Italian Cooking Course] This unconventional take on everyone’s favorite fun guy may not be quite what you’re expecting. They’re ginormous stuffed fungi, not the little pop-in-your-mouth appetizers that are everybody’s favorite party favor. This is a knife-and-fork, first-course rendition that’s even better. Trust us. But if you’ve got your hearts—and memories—set on those wee cherubic stuffed mushrooms, go ahead and sub button or cremini mushrooms, just for old time’s sake. There are directions for those old-time stuffed mushrooms variation just beneath the recipe.

Product Details

ISBN-13:
9781906868963
Publisher:
Kyle Books
Publication date:
03/16/2013
Pages:
512
Product dimensions:
8.10(w) x 9.80(h) x 1.50(d)

Meet the Author

Katie Caldesi, together with her Italian-born husband, owns two Italian restaurants in England and runs the only Italian cooking school in London.

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