In "La Vera Cucina Italiana," Donaldo Soviero shares his fifty years of professional experience and love for Italian cooking. Beginning, naturally, with the basics, in the first chapter he explains all the techniques integral to "la cucina italiana," from roasting to frying to seasoning, giving his secrets for excellent results.
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Book Description
Editorial Reviews
From Publishers Weekly
Restaurateur and teacher Soviero's personal yet comprehensive book combines his quest to uncover the techniques of Italian cuisine with his efforts to instruct others in them at the Cooking School of Umbria, in Perugia (Italy). Most ingredients, from olive oil to balsamic vinegar to chicken and fish, are discussed at length, not because they are intrinsically unusual, but because the simplicity of classic preparations demand the best, freshest and most flavorful components. And while he features recipes for currently ubiquitous staples like homemade pastas, pizzas and polenta, their treatment here is anything but common. For instance, Soviero reveals a rather surprising strategy for cooking risottos ("Misbeguided sic amateurs will tell you that it is absolutely essential to stir the risotto continually. . . . Nonsense!"). He offers savory preparations for roast pork with milk and garlic. Also noteworthy are his braised duck with peas and prosciutto, and his asparagus with zabaglione sauce. While the author's years in Perugia have led him to assume that the reader is familiar with a few unexplained ingredients (mainly pastas), these occasional lapses don't mar the importance of his work.
Copyright 1991 Reed Business Information, Inc.
Copyright 1991 Reed Business Information, Inc.
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
5.0 out of 5 stars
The way a cookbook should be!,
By foodieman (USA) - See all my reviews
This review is from: LA Vera Cucina Italiana: The Fundamentals of Classic Italian Cooking (Hardcover)
This is hands down, one of the finest cookbooks I have ever used. It teaches, rather than just tossing a bunch of mediocre recipes at you. He explains everything, going over myths, disputes, facts, and modifications one may have to make to the traditional italian ingredients. Not to say his recipes are anything short of marvelous! Everything is authentic and delicious. He even makes sure to point out the area of Italy things are from. A must have!
4 of 4 people found the following review helpful:
5.0 out of 5 stars
A must for anyone who truly wants to cook Italian!,
By
This review is from: LA Vera Cucina Italiana: The Fundamentals of Classic Italian Cooking (Hardcover)
I grew up in an Italian restaurant, cooking for my Southern Italian Father. This book has taught me a tremendous amount about seasoning and braising, just to name some examples. The recipes are detailed and well explained. They generally require some time to prepare. However, the result was outstanding in every recipe that I have tried. If you are willing to take a little time to prepare, you will find this book most rewarding. This is not a quick dinner book, but one that explores the true sophistication of Italian cooking. Be sure to try the Osso Buco and Involtine of Veal recipes early on!
3 of 3 people found the following review helpful:
5.0 out of 5 stars
LA Vera Cucina Italiana: The Fundamentals of Classic Italian Cooking,
By
This review is from: LA Vera Cucina Italiana: The Fundamentals of Classic Italian Cooking (Hardcover)
This book not only teaches you about true Italian cooking (not Americanized Italian cooking) but also a lot about cooking in general. There are no missed steps. The author assumes nothing but treats the reader with respect. I may disagree with a few of his assertions but I have to say this book has taught me more about cooking than any other include three of Julia Child's books I own. While it has many recipes it excels in teaching you how to prepare the dishes. Written with a refined passion for the food.LA Vera Cucina Italiana: The Fundamentals of Classic Italian Cooking
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