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Giuliano Bugialli's Classic Techniques of Italian Cooking Paperback


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Product Details

  • Paperback: 526 pages
  • Publisher: Fireside (October 15, 1989)
  • Language: English
  • ISBN-10: 0671690698
  • ISBN-13: 978-0671690694
  • Product Dimensions: 1.5 x 8.5 x 11 inches
  • Shipping Weight: 3 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #1,440,859 in Books (See Top 100 in Books)

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Customer Reviews

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By A Customer on March 3, 1999
Format: Paperback
Mr. Bugiallli writes the clearest, most authentic and historically researched recipes. This book does the same with the "how to" by giving only one or two recipes to demonstrate the technique being discussed. There are numerous photographs which some many of the techniques from beginning to end. This is a "must have" for any serious Italian cuisine cook or any cook for that matter.
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Format: Paperback
This is a great book for foodies that cook. I honestly don't think "normal" people would like this book at all. It contains methods and ingredients used in Italy. You don't learn to chop and the basic stuff in this book. So if you are familiar with French technique you can still gain a lot from this detailed book. You typically learn the techniques while following one of the many recipes in the book. However, note that we are talking classic Italian food. More complicated procedures have loads of black and white photos (the quality of reproduction is not great, but okay).
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By Claudio Paroli on August 22, 2003
Format: Hardcover
I started cooking at uni, hating sandwiches on retuning home late. And avolved with time. I picked up this book on a trip through Texas.
"Techniques" has recipes but also cultural framework and an amazing array of illustrated food preparation techniques. Well beyond a cookbook. To be recommended to anyone who wishes to travel beyond spaghetti and veal.
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By A Customer on May 29, 2001
Format: Paperback
If you want to amaze everyone with your supurb culinary prowess, my advice is buy this book and make the tiramisu. I've tasted the tiramisu in every Italian restaurant in which I've ever eaten in a quest to find one as good as the one I make from his recipe, and no other even comes close.
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7 of 13 people found the following review helpful By David Babow on April 23, 2000
Format: Paperback
I finally got around to trying this book from my collection. Evidently there seems to be a problem with some of the baking recipes. His Panettone recipe calls for 3 oz or 6 packages of active dry yeast. At 2 1/4 tsp per package this would equal 13 1/2 tsp of yeast, which is enough to make about 20+ loaves of bread. I checked four other recipes and they show the same problem, way too much yeast. Also the directions are confusing. You soak raisins in one cup of milk and then drain them. The recipe doesn't say to keep the drained milk or not. It turn out that you do need some of it. The ampunt remaining would depend on how dry and/or how large the raisins are. Also, the egg wash should have a little water in it and not be straight egg yolk. PS, The whole mess ended up in the trash.
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