The Fundamental Techniques of Classic Italian Cuisine

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Price
$44.53
By
Stewart, Tabori & Chang

General Information

The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary Center’s School of Italian Studies. With more than 200 recipes, detailed instructions on the professional techniques required to prepare them, and hundreds of photographs, this one-of-a-kind cookbook will appeal to both home cooks and working chefs. The book begins with “Flavors of Italy,” an overview of the primary ingredients used in Italian cooking. The recipes that compose the core of the book are organized in 20 chapters, from antipasti, stocks, sauces, and soups to pasta, risotto, pizza, fish, meats, vegetables, and a spectacular array of desserts. The final section is an encyclopedic glossary of Italian cooking techniques, each illustrated with precise step-by-step photographs.Praise for The Fundamental Techniques of Classic Italian Cuisine:“Wow. This cookbook. . . . Wow. Let’s just say if you love pasta above all else and strive for risotto perfection . . . then this is most definitely the cookbook for you!” —TheKitchn.com

Details

Author
Cesare Casella
Stephanie Lyness
French Culinary Institute
Binding
Hardcover
EAN
9781584799900
ISBN
1584799900
Label
Stewart, Tabori & Chang
Manufacturer
Stewart, Tabori & Chang
Publisher
Stewart, Tabori & Chang
Studio
Stewart, Tabori & Chang
Title
The Fundamental Techniques of Classic Italian Cuisine
Item Height
9.02 inches
Item Length
10 inches
Item Weight
5.9 pounds
Item Width
1.81 inches
Languages - Original Language
English
Languages - Published
English
NumberOfItems
1
NumberOfPages
512
Package Height
1.9 inches
Package Length
10.3 inches
Package Weight
5.65 pounds
Package Width
9.3 inches
ProductGroup
Book
ProductTypeName
ABIS_BOOK
PublicationDate
2012-10-01
Creator - Photographer
Mathew Septimus

Latest reviews

Writing
5.00 star(s)
Illustration
5.00 star(s)
Usefullnes
5.00 star(s)
Pros: Deftly designed with serious cooks and cooking students in mind
Cons: Not for culinary criminals looking to steal a few minutes of study; serious food handlers, only.
The Fundamental Techniques of Classic Italian Cuisine

The International Culinary Center with Cesare Casella & Stephanie Lyness

Reviewed by Jim Berman

I did not want to like The Fundamental Techniques of Classic Italian Cuisine.  Any collection that appears ‘complete’ rarely ever is. Through the pages, I look for some recipe or technique that I know to be lost. And usually it is; not necessarily, some obscure bit, but a chunk that should be there but is absent and then my confidence wanes. Delightfully, I am proud to proclaim I do not think that to be the case with The Fundamental Techniques of Classic Italian Cuisine. The compendium is all there!

It will take some time to get through The Fundamental Techniques of Classic Italian Cuisine and it is not a cookbook, per se, for the casual cook or the weekend kitchen thrill-seeker. Once The French Culinary Institute, the good folks are now The International Culinary Center and have made the mental push-ups of The Fundamental Techniques of Classic Italian Cuisine well worth the heavy lifting.

The Fundamental Techniques of Classic Italian Cuisine is a text book. Let’s be clear. It is technique-heavy and laden with history, instruction, nods to geography and process. The 500+ pages are divided, with a stroke of genius, by Recipes and Lessons. Within those sections, the recipes are gathered up into culminating groups on, say, vegetables. In that section, for example, there will be a bit piece on the etymology of name of the dish, a little dash of history and, perhaps, some notes on variations. The twenty chapters grab at the requisite pasta, risotto and breads, but are also colored with separate chapters on bean soups, various proteins, cakes and frozen desserts, among others. Speaking of color, there are over 600 photographs that make for a lesson on frenching a lamb rack or filling and shaping ravioli that much easier to bring to life in your own kitchen. The Lessons section goes as far as breaking down the brigade system, some introductory elements of sanitation and knife selection. Like I said, it is complete.

Because the rest of the world is right and we are wrong, the recipes use the metric system. If you aren’t a fan of converting or rolling with the way that proper recipes should be scribed, there are equivalents provided, although volume is a much less accurate medium for scaling ingredients. One day we’ll learn. In the meantime, The Fundamental Techniques of Classic Italian Cuisine will deliver the goods and bring about a classroom mode for delivering the 20 regions of Italy to you, spoonful by glorious spoonful.

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