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Giuliano Bugialli's Classic Techniques of Italian Cooking Paperback – October 15, 1989

4.3 out of 5 stars 7 customer reviews

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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: 4.3 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,605,753 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

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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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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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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