Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from PFollowing the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews vivid storytelling and Hirsheimer's evocative images, this luxe package is sure to delight home chefs and lovers of Italian food alike....
|Title||:||Country Cooking of Italy|
|Number of Pages||:||392 Pages|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
Country Cooking of Italy Reviews
With a strong voice backed up by commanding experience and knowledge, the author presents recipes for Italian country dishes that make your mouth water, and make you want to rush to the kitchen to make the food and make your mouth water for real!Besides the 250 recipes, the book includes roughly 50 short essays on various topics, scattered throughout the book: mozzarella, bruschetta, Apicius... This is in recognition that many cookbooks are bought to be read these days. Actually, the essays alone could make up a fascinating book!The author is a food scholar, so there is plenty of information about the history of dishes, the Latin names for foodstuffs, quotes from classic cookbooks both modern and from the past going all the way back to Apicius, the relations of the food to other Mediterranean cooking, explanations of unusual ingredients.My favorite section is the Soup chapter, that offers the widest variety of Italian soups I have ever seen a cookbook. But not being a meat-eater, I had a hard time getting through the meat chapters. They are for true and dedicated carnivores.The author includes a fascinating bibliography, which is highly unusual for a cookbook, and a treasure trove for Italophiles.Please read my full and illustrated review at Italophile Book Reviews.http://italophilebookreviews.blogspot...
MASSIVE book I'm wading through for the second time, this time taking notes. It could be a 5-star, but that will have to wait until a few kitchen experiments have commenced.