Italy's Great Chefs and Their Secrets
A large, lavish, and delectably illustrated culinary tour of Italy's regional cuisines, led by its finest chefs.\ 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...
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A large, lavish, and delectably illustrated culinary tour of Italy's regional cuisines, led by its finest chefs.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. Gorgeous, atmospheric photographs by famed food photographer Lucio Rossi capture the mood and aesthetics of the maestros' dishes and illustrate how to prepare and serve their most famous and savory recipes. 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
\ Library JournalMario 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\ \
