La Cucina – The Regional Cooking of Italy
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Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academys more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipesmany of which had never been documented before.
This is the culmination of that research, an astounding feat2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and its not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cooks library.
The most complete and authentic Italian cookbook ever published in the English language, featuring more than 2,000 recipes by home cooks, for home cooks.
This bible of the Italian culinary tradition is now available in English, a must-have reference book for all who love cooking and eating the dishes of Il Bel PaeseItaly.
Lidia Bastianich, author of Lidias Italy
If you have been to Italy and still dream about the fish soup you had in Liguria, the peppery pasta of Rome, or the seafood risotto of Venicenot to worryall these dishes can be found here. This book shows that trends may come and go but the tradition of great, heartwarming Italian food is here to stay.
Biba Caggiano, author of Bibas Italy
As one would expect from a book put together by the members of the Italian Academy of Cuisine, this represents the apex of Italian food culture. The book is an essential contribution to our understanding of the intricate complexities of real Italian food. I have found here recipes unknown to me, despite my having studied the subject for more than five decades.
Comm. Antonio Carluccio, OBE, author of Italia: The Recipes and Customs of the Regions
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