Italy's Great Chefs and Their Secrets [Hardcover]

Academia Barilla (Author), Lucio Rossi (Photographer), Mario Batali (Introduction), Paul Bartolotta (Introduction)

Book Description

Publication Date: October 5, 2010

A large, lavish, and delectably illustrated culinary tour of Italy's regional cuisines, led by its finest chefs.
From Florence to Venice, Rome to the Amalfi Coast, Sicily to the Italian Alps, each regional cuisine of Italy reflects the history and culture of its people. With a preface and a foreword by the award-winning and international chefs Mario Batali and Paul Bartolotta, this volume bountifully serves all who are eager to learn the secrets of genuine Italian cooking and the time-honored dishes recognized as regional specialties.
Gorgeous, atmospheric photographs by famed food photographer Lucio Rossi capture the mood and aesthetics of the maestros' dishes and illustrate how to prepare and serve their most famous and savory recipes.

Editorial Reviews

Review

The best authentic Italian cooking today—a delectably illustrated culinary tour of Italy’s regional cuisines by its finest chefs.

About the Author

Paul Bartolotta, one of the world’s eminent chefs, is currently head of the Bartolotta Restaurant Group in Milwaukee, and Ristorante di Mare at the Wynn Las Vegas hotel, which has won the AAA Four Diamond Award the last two years. He has earned every major national dining award, including the James Beard Foundation Award for Best Chef, Midwest. Mario Batali was named "Outstanding Chef of the Year" by the James Beard Foundation. He is author, most recently, of Spain: A Culinary Road Trip, the companion book to the PBS series co-starring Gwyneth Paltrow. Academia Barilla in Parma offers courses in the gastronomic arts of Italy. Lucio Rossi runs the RCR photography studio in Parma.

Product Details

• Hardcover: 504 pages
• Publisher: White Star Publishers; Reprint edition (October 5, 2010)
• Language: English
• ISBN-10: 8854404519
• ISBN-13: 978-8854404519
• Product Dimensions: 13.8 x 9.3 x 1.7 inches
• Shipping Weight: 7 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #824,263 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

4.0 out of 5 stars Great Cookbook for the Advanced Chef, November 15, 2010

By 

Eugene Zinovyev (San Francisco, CA) - See all my reviews
(REAL NAME)   

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This review is from: Italy's Great Chefs and Their Secrets (Hardcover)

First and foremost the is a great cookbook. The recipes are delicious and inventive. The text itself gives a great overview of the various regions of italy, what makes them special and what foods they are known for. Each region then includes a full menu by one and sometimes two chefs that present their modern takes on traditional regional dishes.

BEWARE: this cookbook is written at an almost professional level. This means that this book will simply tell you to "combine ingredients and make into dough" without informing you how to do it or in what order. The book assumes you already know. Also since these are restaurant recipes, they are written like restaurant recipes. So if you are looking for a cookbook to teach you the basics of Italian cuisine, this is not the book for you.

Also, many of the ingredients are either totally obscure (esoteric liqueurs) or impossible to even buy (horse cheeks). That being said if you can even pull off half of most of these recipes you will amaze your friends and family. Just don't be upset when you realize you can't even try to make the other half.