Each Classic guide is ideal for the home cook, delighting the eye and the palate with full-color photography of ingredients and finished meals.
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Book Description
Editorial Reviews
From Booklist
The colorful pictorial approach of Dorling Kindersley to its cookbook series works well with the simple Italian fare proposed by Julia Della Croce. She illustrates the contents of the well-stocked Italian pantry, showing just what sort of fish, meats, and staples make up standard Italian dishes. This can prove useful in a library for responding to queries from patrons. Della Croce provides a well-illustrated introduction to the varying regional cuisines of Italy, and definitions that should prove even more significant for the tourist than for the cook. She even provides a number of examples of Tyrollean cooking, not often noted in Italian cookbooks for its Germanic influences. Della Croce's directions are clear and concise, and she knows how to pass on helpful cooking secrets. Mark Knoblauch
Review
Dishes from every corner of Italy are explored in this fine beginner's introduction to classic Italian fare. What differentiates this from the numerous other Italian cookbooks already on the market is an attention to regional menus, a photo album of ingredients as well as finished dishes, and step-by-step illustrated preparation instructions. -- Midwest Book Review
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More About the Author
Julia della Croce is a journalist, author and teacher. She is regarded as a leading authority on Italian cooking and "one of the country's top-flight cookbook writers" - New York Newsday, 1995.
As a restaurant critic, book reviewer, syndicated columnist and correspondent her work has appeared in newspapers and magazines including The Los Angeles Times, The Washington Post, The Boston Globe, The New Yotk Times Magazine, The Chicago Sun-Times, The Chicago Tribune, COOK'S, New York Newsday, Food & Wine, COOK'S ILLUSTRATED, TIME (Canada) and Art & Antiques.
Julia della Croce is the author of 13 books, the latest are Italian Home Cooking and The Pasta Book. She has been broadcast extensively on American, Canadian and British radio and has made many appearances on national and regional television. She has also been featured on Italian and Japanese television.
The recognition she has received includes an award in 1992 by The James Beard Foundation distinguishing her as one of "America's Best Cooking Teachers." In 1993, she was honored for her contribution to Italian culinary literature at the Italian Embassy in Washington D.C. Her fourth book, The Vegetarian Table: Italy, was nominated for a James Beard Award in 1994. In 1999, she won the prestigious Diplome d'Honneur of France for the French language translation of her sixth book, La bonne cuisine italienne (Solar, Paris). In 2003, her book, Veneto, was nominated "Best Italian Cuisine Book" at the World Cookbook Awards in Spain.
Julia della Croce has lectured about the history of Italian cooking and culture for the Smithsonian Institution in Washington D.C., The Balch Institute for Ethnic Studies in Philadelphia, N.A.S.F.T in New York and San Diego, The New York Culinary Historians, the American Institute of Wine and Food, and other prestigious trade and educational institutions.
As a restaurant critic, book reviewer, syndicated columnist and correspondent her work has appeared in newspapers and magazines including The Los Angeles Times, The Washington Post, The Boston Globe, The New Yotk Times Magazine, The Chicago Sun-Times, The Chicago Tribune, COOK'S, New York Newsday, Food & Wine, COOK'S ILLUSTRATED, TIME (Canada) and Art & Antiques.
Julia della Croce is the author of 13 books, the latest are Italian Home Cooking and The Pasta Book. She has been broadcast extensively on American, Canadian and British radio and has made many appearances on national and regional television. She has also been featured on Italian and Japanese television.
The recognition she has received includes an award in 1992 by The James Beard Foundation distinguishing her as one of "America's Best Cooking Teachers." In 1993, she was honored for her contribution to Italian culinary literature at the Italian Embassy in Washington D.C. Her fourth book, The Vegetarian Table: Italy, was nominated for a James Beard Award in 1994. In 1999, she won the prestigious Diplome d'Honneur of France for the French language translation of her sixth book, La bonne cuisine italienne (Solar, Paris). In 2003, her book, Veneto, was nominated "Best Italian Cuisine Book" at the World Cookbook Awards in Spain.
Julia della Croce has lectured about the history of Italian cooking and culture for the Smithsonian Institution in Washington D.C., The Balch Institute for Ethnic Studies in Philadelphia, N.A.S.F.T in New York and San Diego, The New York Culinary Historians, the American Institute of Wine and Food, and other prestigious trade and educational institutions.
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Most Helpful Customer Reviews
2 of 3 people found the following review helpful:
5.0 out of 5 stars
Magnificent food,
By "petersonreviews" (USA) - See all my reviews
This review is from: The Classic Italian Cookbook (Classic Cookbooks) (Hardcover)
I cooked Osso Buco alla Milanese, Fagiolini al Pomodoro and Patate al Forno from recipes in this book. Together with Italian bread, a nice little wine, a simple green salad and dessert, it was a superb meal.Ask Dorling Kindersley to rush this wonderful cookbook back into print so your dinner guests will say you're a culinary genius.
5.0 out of 5 stars
Great recipes and instructions,
By
Amazon Verified Purchase(What's this?)
This review is from: The Classic Italian Cookbook (Classic Cookbooks) (Hardcover)
I love this cookbook. It is filled with wonderful recipes and beautiful pictures. If you are not sure of a vegetable or how to cut it, there is a picture of it. I have many family recipes and find that the ones in this book compare to old world flavor. I recommend it highly.
5.0 out of 5 stars
This book is perfect!,
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This review is from: The Classic Italian Cookbook (Classic Cookbooks) (Hardcover)
This is my favorite Italian cookbook. The illustrations are wonderful and the directions are perfectly clear. The Pasta Vongole and Tiramisu are a couple of my favorite recipes.This book is particularly good if you are a beginner.
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