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Italian Cooking at Home with The Culinary Institute of America Hardcover – March 8, 2011

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Editorial Reviews

From the Inside Flap

From little snacks and tidbits (spuntini) to the glories of a true Italian brodo, from fresh pastas and crespelle (sfoglie) to sweets (dolci), Italian Cooking at Home explores the diverse cuisines and famous dishes from Italy's important culinary regions.

The authors provide recipes for traditional favorites like a decadent lasagne, a creamy risotto, a classic brodetto di pesce, and tiramisù, as well as dishes that may be less familiar: erbazzone, a savory pie of pancetta and Swiss chard; gnocchi soffiati alla parigina, delicate potato dumplings baked until puffed; pizzoccheri alla valtellinese, buckwheat pasta with cabbage and Bitto cheese; and affogato al caffè, gelato "drowned" in espresso. In addition, preserved foods (conserve) and the resourceful dishes born from a frugal but inspired culinary imagination (cucina povera) demonstrate the passion and playfulness of the Italian cook. Sumptuous full-color photographs show finished dishes and illustrate cooking techniques. Wine pairing notes give you more than a few suggestions, offering flavor notes that help you find the perfect complement to any dish.

The book gives readers a tour of the many splendors of Italian cooking, beginning with a thorough introductionto the foods, cheeses, and wines of Italy's many distinct regions, followed by chapters covering spuntini, conserve, brodi, gnocchi, carni, dolci, and more. For home cooks who want to experience truly authentic Italian food in their own kitchens, Italian Cooking at Home is the perfect guide.

From the Back Cover

Authentic, amazing Italian cooking made easy

Though pasta is arguably Italy's most popular contribution to world food, Italian cuisine is farmore diverse than just pastas and sauces. Italian Cooking at Home explores the amazing variety of foods and flavors across every region of Italy, from Milan to Marsala, from Ravenna to Rome.

Combining the culinary expertise of The Culinary Institute of America's instructors Gianni Scappin and Alberto Vanoli with the extensive knowledge of CIA wine instructor Steven Kolpan and beautiful photography from Francesco Tonelli, this is the only book you need to masterfully prepare real and wonderful Italian meals at home.

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Product Details

  • Series: at Home with The Culinary Institute of America (Book 4)
  • Hardcover: 336 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (February 18, 2011)
  • Language: English
  • ISBN-10: 047018258X
  • ISBN-13: 978-0470182581
  • Product Dimensions: 9.2 x 1.2 x 10 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #349,679 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By Brian Connors VINE VOICE on May 31, 2011
Format: Hardcover
It's interesting to watch Cook's Illustrated and the CIA's writing team compete with each other -- they cover a lot of the same ground from very different perspectives. Cook's entry, Italian Classics, is a few years old now, and it's a good point of comparison for the differences between the two. Both of them are excellent books, and needless to say you should own both, but there's a few key differences -- the Best Recipe book is very text-heavy and deals primarily with familiar dishes, while the CIA book goes in for more creative material and lots and LOTS of pictures.

You would expect more technique in a book like this, but it's not strictly necessary, and the book does make up for that with a fair number of ingredient-related sidebars, as well as very explicit, well-written recipes. The classics are all here -- ragù bolognese, polenta, gnocchi, many risotti, osso buco, meatballs, etc -- though they can be a little hard to dig up due to the somewhat sparse index. As might be expected, wine selections are both ubiquitous and well-written enough to give even a relative amateur a feel for how to plan wines for an Italian meal.

It's hard to see this book as essential per se; what it is, is a very pretty coffee table cookbook from an impeccable source. A lot of the recipes are old standbys that you might already have half a dozen recipes for. Your cookbook library certainly won't suffer without it, but this book definitely will give you some nice pictures to drool over and might be a particularly good choice for an inexperienced cook.
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1 of 1 people found the following review helpful By perennialgardener on September 5, 2012
Format: Hardcover Verified Purchase
If you are a fan of Italian cooking, buy this book immediately. It covers all the classic recipes, with detailed recipes, nice big pictures of the finished dish, etc. There aren't too many recipes with how-to, step by step photos, but you don't need them. The pictures they do have are full page, and this is a BIG book. You can actually tell textures and such from these wonderful pictures, at least I can. Another plus is that the titles of the recipes are in Italian, with the translation below, so you can practice your Italian and impress your family!

Over 318 pages, with a map of Italy, good index, wine suggestions, etc., make this a sure winner. Every course is covered, from antipasta to desssert. If you don't like this book, you had better leave the cooking to someone else!
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By SAS on November 10, 2013
Format: Hardcover Verified Purchase
The pictures are beautiful and the instructions are well written.

While there are a few great meals to be had many of the recipes have organ meats most people in the US don't have a taste for.

That being said, I am still a huge fan of CIA books in general
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Format: Hardcover Verified Purchase
Excellent cookbook, cooking aromas and the tastes of my old childhood friend's mothers and grandmothers cooking and the kitchens. Different and wide variety of Italian cooking. Thank you. Enjoy the cooking and the meals, stay healthy.
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Format: Hardcover Verified Purchase
It was not the iconic home cookbook I was hoping for but will go along with my random collection that I peruse frequently when I am on a search for a particular dish or ingredient.
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Italian Cooking at Home with The Culinary Institute of America
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