Italian food is one of the most popular cuisines in the world. Tomatoes warm from the sun, creamy risotto, fresh mussels, delicious olive oils and herbs -- all these foods transport us to sun-drenched hillsides of Tuscany or the breezy coast of Naples. MasterClass in Italian Cooking brings these classic flavors home. Maxine Clark has compiled 120 recipes from 21 of the most celebrated Italian chefs that creates a sinfonia di gusti. Each chapter includes a "MasterClass" to guide the cook through a recipe step-by-step, from choosing the perfect ingredients to presentation of the finished dish. Beautifully illustrated, MasterClass in Italian Cooking is a satisfying introduction to the fundamentals of the Italian kitchen.
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The definitive guide to Italian food combining 120 recipes and 60 masterclasses from the best-known Italian chefs including Anna Del Conte, Alastair Little, Valentina Harris and Claudia Roden.
--This text refers to an out of print or unavailable edition of this title.
From the Publisher
Imagine having the opportunity to take a course in Italian cooking—then imagine not just one, but a score of chefs to teach you the art and techniques. Now Maxine Clark has assembled 20 leading chefs and food experts in a Masterclass in Italian Cooking. Each cook offers you three of their favorite dishes, one of which is selected to be a step–by–step masterclass: Giuseppe Sylvestri (Ravioli Caprese), Viana la Place (Fried Baby Artichokes), and Anna Tasca Lanza (Pasta with Sardines). What’s more, the author has added 60 additional recipes from regional trattorias and Italian homes, from the simple (Fava Bean Crostini) to the unusual (Risotto with Zucchini). Commentary on Italian traditions and regional history, combined with an informative look inside the Italian pantry, completes this superbly designed cookbook. Maxine Clark teaches Italian cooking courses in Italy; her many books include Viva Italia!, The New Flavors of Italy, and The Book of Light Italian Dishes.
--This text refers to an out of print or unavailable edition of this title.
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