Hundreds of detailed recipes enable both the beginner and the experienced cook to prepare the Italian feast of their dreams. Step-by-step instructions cover a wide range of Italian delights, from regional specialties to showpiece entrees, from quick antipasti to elaborate dolci. Special attention is paid not only to preparation but to presentation, serving suggestion, and appropriate side dishes.
Classical and Contemporary Italian Cooking for Professionals
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
5.0 out of 5 stars
great professional guide but not for the beginner,
By
This review is from: Classical and Contemporary Italian Cooking for Professionals (Paperback)
This is a great set of professional Italian recipes. The range is magnificent and utilizes the ingrediants to the fullest. I must warn the home cook these recipes are not designed for the casual cook,Most recipies require a solid knowledge of classical culinary technique . This book is great for expierenced home cooks to create dishes that are elevated above the ordinary italian fair. I ,as a professional Chef, found this a great resource in designing my own menu .
3 of 3 people found the following review helpful:
5.0 out of 5 stars
One of the few authentic Italian cookbooks!,
By
This review is from: Classical and Contemporary Italian Cooking for Professionals (Paperback)
Chef Bruno Ellmer is a Certified Master Chef (CMC). At the time this book was written there were less than 30 CMC's the world over. In fact Chef Ellmer helped to design the test for the master chef program at the Culinary Institute of America.Chef Ellmer traveled the world and worked as a professional chef all throughout Europe the Middle East and the United States. His knowledge of food is unmatched, even by other master chefs. In this book you will not find the typical red sauce cookery associated with Italian food which is actually American Italian food. You will find authentic Italian recipes from some of the finest Italian kitchens. Not home style, rather 5 star style. It's also written for professionals so the home cook is advised in advance. The quantities here are for large food service operations mainly hotels. However the home cook can get some really great ideas and learn what cooking on a professional level is like. Again don't expect spaghetti and meatballs, but be prepared for a culinary delight of sophisticated authentic Italian food.
1 of 2 people found the following review helpful:
5.0 out of 5 stars
It is a very usefull book in a chef's bookcase,
This review is from: Classical and Contemporary Italian Cooking for Professionals (Paperback)
I found this book from a suggestion of an Italy friend.I read it and i thing that it is a good guide, for someone who want to learn something more about Italian kitchen.For me it was very good.
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Inside This Book
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First Sentence:
The importance of herbs, as well as fruits and vegetables, has been recognized since prehistoric times. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
add the brown veal stock, ground blade pepper, poultry glace, meat glace, ounces celeriac, freshly ground blade, chopped see chapter, cooked underdone, cry white wine, ounces pork caul, fluid ounces olive oil, chocolate ornaments, tomato petals, meat glare, spinach tagliolini, blade peppercorns, brown game stock, shrimp coulis, fish glace, light coating consistency, sever the wings, tablespoon chopped marjoram, ounces red onions, ounces onions, noncorrosive saucepan Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Peperoni Rossi, Pepe Verde, Grand Marnier, Alto Adige, Middle East, New World, John Dory, Parmigiano Reggiano, Pecorino Romano, Asti Spumante, Pomodori Freschi, Verdure Fresche, Courtesy of the Italian Trade Commission, Crema Inglese, Funghi Assortiti, Insalata Capricciosa, Pancetta Affumicata, Peperoni Misti, Sri Lanka, Tartufi Neri New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The importance of herbs, as well as fruits and vegetables, has been recognized since prehistoric times. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
add the brown veal stock, ground blade pepper, poultry glace, meat glace, ounces celeriac, freshly ground blade, chopped see chapter, cooked underdone, cry white wine, ounces pork caul, fluid ounces olive oil, chocolate ornaments, tomato petals, meat glare, spinach tagliolini, blade peppercorns, brown game stock, shrimp coulis, fish glace, light coating consistency, sever the wings, tablespoon chopped marjoram, ounces red onions, ounces onions, noncorrosive saucepan Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Peperoni Rossi, Pepe Verde, Grand Marnier, Alto Adige, Middle East, New World, John Dory, Parmigiano Reggiano, Pecorino Romano, Asti Spumante, Pomodori Freschi, Verdure Fresche, Courtesy of the Italian Trade Commission, Crema Inglese, Funghi Assortiti, Insalata Capricciosa, Pancetta Affumicata, Peperoni Misti, Sri Lanka, Tartufi Neri New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 3
books:
1
book
cites this book:
- Back to Eden: The Classic Guide to Herbal Medicine, Natural Foods, and Home Remedies since 1939 (Golden Anniversary Edition) by Jethro Kloss on page 524
- The Middle East Since 1900 (Modern times sourcebooks) by K.A. Rice on page 365
- The Middle Ages (Discovering History) by John Salt on page 272
- The Professional Chef by Culinary Institute of America in Back Matter
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