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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 (13 customer reviews)
  • Amazon Best Sellers Rank: #714,420 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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See all 13 customer reviews
And, so far, every one I've tried has been a success.
David Wihowski
This cookbook is wonderful for anybody really interested in authentic Italian food.
M. Groentjes
This and the author's other books are well worth seeking out even in 2011.
Jackal

Most Helpful Customer Reviews

41 of 42 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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4 of 4 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 Jay on December 9, 2010
Format: Hardcover
I've loved everything I've made from The Fine Art of Italian Cooking, something I can't say about most cookbooks.

I bought the first edition in 1980, and right away, I found making fresh egg pasta alla Bugialli so much easier than the way another cookbook author had you go about it. Bugialli uses extra-large eggs (something I've always bought for economy's sake) and a wee bit of olive oil. Presumably due to the presence of these two ingredients, I've never had a batch of pasta go wrong when I made it the Giuliano Bugialli way. Not the case with a number of other pasta recipes I've tried.

I'm a more confident cook now than I was thirty years ago, and I know how to make enough things I like that I don't actually need to use recipes anymore. But I'm always open to learning something new. Lately I've been making new pasta sauces, as well as braising stews and pot roasts. This book has a number of recipes that employ this "low and slow" cooking method. The very nice Spezzatino alla Fiorentina is beef stew with Chianti. There's a wonderful Florentine pot roast called Stracotto alla Fiorentina. I made kind of a baked ziti using the two sauces from cannelloni con carne: one, a meat sauce whose only tomato component is a tablespoon of paste; two, a besciamella with Parmigiano-Reggiano. That was shockingly good. If I have to bring a dish to a party, this is going to be the first thing I think of for a good, long time.

This is simple cooking, really, and it gives you a good excuse to pull out the Le Creuset. Very highly recommended.
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