Hardcover – 1 Jan. 2000

by Jeni Wright; Angela Boggiano (Author)

 

This authoritative, practical guide to Italian cooking begins with a fascinating introduction that discusses the culinary history of the country. The subsequent chapters guide the reader through a wide variety of recipes illustrated step-by-step from classic antipasti to desserts and baking.The essential procedures and techniques that form the cornerstone of Italian cooking are accompanied by informative, step-by-step photographs, so that the cook can see exactly what to do at each stage of the preparation and cooking process. Included are recipes for every level of cook from complete beginner to experienced professional so anyone can learn their favorite Italian classics, such as antipasti, Minestrone, Osso Buco, Veal Scallopine, Zabaglione and Tiramisu. There are simple dishes for new cooks, such as Roasted Plum Tomatoes and Garlic and Meatballs with Peperonata, as well as more complicated dishes, such as Chicken with Parma Ham and Cheese, Coffee and Chocolate Bombe and Raisin and Walnut Bread.

 

"The Classic Italian Cooking Course" is useful book that will be enjoyed - and used again - by both beginners and experienced cooks. 

 

 

 

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