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Fine Art of Italian Cooking Hardcover – February 24, 1990


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Product Details

  • Hardcover: 688 pages
  • Publisher: Clarkson Potter; Expanded edition (February 24, 1990)
  • Language: English
  • ISBN-10: 081291838X
  • ISBN-13: 978-0812918380
  • Product Dimensions: 9.6 x 6.5 x 1.8 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #438,741 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

The Fine Art of Italian Cooking is considered the definitive cookbook on Italian cuisine, and Giuliano Bugialli is one of the foremost teachers of that country's revered cooking techniques. Now, this incomparable cookbook has been updated, expanded, and beautifully redesigned. With over 300 recipes, including 30 specially researched for this edition, and 75 detailed easy-to-follow line drawings, this complete revision has made the classic cookbook even better.

Bugialli focuses on the extraordinary. range of Tuscan cooking and includes popular recipes from the other regions of Italy The book's extensive chapters cover every kind of pasta -- fresh, dried, stuffed -- breads, sauces, antipasti, meat and fish, poultry, risotti, vegetables, and the wonderful range of Italian desserts -- from simple poached fruit to magnificent filled pastries and tortes. Among the dishes are: risotto with spinach; ossobuco with peas; Florentine style polenta with meat sauce; Italian spongecake.

Bugialli has refined and corrected the entire text. The ingredients lists, instructions and cooking times for all the recipes have been improved and clarified, wine lists have been revised, and notes on such staples as olive oil, dried Italian herbs, and cheeses have been updated to reflect the public's increased knowledge of and interest in Italian cuisine.

In its elegant modernized format, loaded with expert advice accumulated in Bugialli's nearly twenty years of teaching and cooking experience, the revised Fine Art of Italian Cooking will continue to bring the great Italian culinary tradition to the American table.

About the Author

Giuliano Bugialli is an established authority on the traditions and techniques of Italian cooking and is the most popular Italian cooking teacher and demonstrator in the United States. He is the author of three other cookbooks, the Tastemaker Award winners Giuliano Bugialli's Classic Techniques of Italian Cooking and Giuliano Bugialli's Foods of Italy, and the recent Bugialli on Pasta.

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Customer Reviews

4.9 out of 5 stars
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This and the author's other books are well worth seeking out even in 2011.
Jackal
This cookbook is wonderful for anybody really interested in authentic Italian food.
M. Groentjes
This book has a number of recipes that employ this "low and slow" cooking method.
Jay

Most Helpful Customer Reviews

39 of 40 people found the following review helpful By David Wihowski on March 13, 2000
Format: Hardcover
My main quibble with this book is it's title. It isn't really a book about "Italian" cuisine as a whole, but about Florentine cuisine with a generous salute to cooking from other regions and cities. A solid majority of the recipes and comments are, self-admittedly, about Florentine cuisine. Having said that, this is still an excellent book brimming with recipes. As with most of Bugialli's books the recipes occasionally require difficult to find ingredients (potato starch, bitter almonds, etc.) usually without suggesting an acceptable compromise for US cooks. On the whole, however, the recipes are generally very accessible to US cooks. And, so far, every one I've tried has been a success. It's not a book for neophyte cooks, as there are times when certain techniques are assumed.
There are no full color photos as in some of Mr. Bugialli's other books. THERE ARE many simple, basic Florentine and Italian recipes that help you understand that much Italian cooking is based on simplicity, good ingredients, wonderful flavors, and a certain refinement, elegance and finesse that is the essence of Italian cooking.
I personally find all the information from the Florentine perspective very interesting. I plan on doing several dinner parties based on purely Florentine recipes, just because this book has inspired me to do so.
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9 of 9 people found the following review helpful By A Customer on February 12, 2003
Format: Hardcover
While not exactly for the beginner, this book will allow anyone with some basic cooking skills to create absolutely marvelous dishes. Be forewarned that many of these recipes take quite a bit of time. You might be better off starting with simpler recipes (such as risotto or sformati) and working up to a more complex one, like the stuffed whole boned chicken.
I have made many of the recipes in this book over the last several years. It has just the right amount of detail on technique--I refer to it from time to time to clarify techniques that are missing in other cookbooks. I cannot imagine a kitchen library without it.
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2 of 2 people found the following review helpful By Jackal on September 27, 2011
Format: Hardcover
This is a lovely cookbook with a strong Tuscan focus. The book describes what the French call 'cuisine bourgeoise', i.e. traditional upper middle class food. The author really loves this food and his passion comes through very strongly.

For a number of reasons, I consider the book aimed at people who really love to cook. This and the author's other books are well worth seeking out even in 2011.
- The author has looked at manuscripts from past centuries to ensure that the recipes are fairly historically accurate. So the recipes included are proper Italian recipes.
- The authenticity focus means fewer short cuts and the recipes are not necessarily geared to a "trendy modern" palate.
- The book has no pictures.
- The author has an accompanying volume on techniques Giuliano Bugialli's Classic Techniques of Italian Cooking and several volumes on regional cuisines (e.g. Guiliano Bugialli's Food of Naples and Campania, Foods of Sicily and Sardinia and the Smaller Islands). If you want to build a library of Italian cookbooks, I think you should start with Bugialli's many books.

The author would probably consider the audience broader than this. And it is true that many of the recipes are not at all complicated. And all ingredients are readily available in most parts of the world today. So in terms of authenticity the book is lacking a bit in terms of the choice of recipes included.
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3 of 4 people found the following review helpful By J. Velasquez on December 10, 2007
Format: Hardcover
Simply put, this book is pretty much my cooking bible. I have made many of the recipes, and they have all been astoundingly fabulous. Do yourself a favor, and get yourself a copy immediately, and be sure to try some of the recipes that call for home made fresh pasta (the duck lasagna in particular). They can take a while, but are well worth the time and effort.
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Format: Hardcover Verified Purchase
Well written and explained recipes. A good and wide variety of recipes from antipasto to dessert. As authentic as can be. Know that the dishes focus on Tuscan/Florentine style so you may find that they recipes/preparation for a particular dish are different than you previously may have experienced. A worthwhile purchase.
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1 of 2 people found the following review helpful By Bill Ronzani on September 21, 2013
Format: Hardcover Verified Purchase
My wife has the original of this book. It has been used so much that it is falling apart. Te updated version contains
everything the old book has plus new and expanded recipes she can't wait to try.
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