Classical and Contemporary Italian Cooking for Professionals (Paperback)

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Editorial Reviews

Product Description

Hundreds of detailed recipes enable both the beginner and the experienced cook to prepare the Italian feast of their dreams. Step-by-step instructions cover a wide range of Italian delights, from regional specialties to showpiece entrees, from quick antipasti to elaborate dolci. Special attention is paid not only to preparation but to presentation, serving suggestion, and appropriate side dishes.

From the Inside Flap

Classical and Contemporary Italian Cooking for Professionals Bruno H. Ellmer, C.M.C. "Classical and Contemporary Italian Cooking for Professionals is a reflection of Bruno Ellmer’s profound knowledge of Italian cuisine.… I recommend this book to anyone who is interested in cooking, and everyone who is interested in the art and history of Italian cuisine." — Henry Haller, White House Executive Chef (retired) Italians have enjoyed the sensual pleasure of good food since the infamous feasts of ancient Rome. Italian cuisine reflects their love of eating — and cooking — in both simple but hearty traditional dishes and in the light, fresh nuova cucina of today’s innovative chefs. This sumptuous book is a comprehensive guide to this beloved cuisine, covering the spectrum of Italian cooking from regional specialties to showpiece entrées, from quick antipasti to elaborate dolci. Hundreds of detailed recipes enable both the beginner and the experienced cook to prepare the Italian feast of their dreams. Step-by-step instructions cover a wide range of Italian delights, including:

• Hot and cold appetizers: Carpaccio with Caponatina; Steamed Mussels with Vegetable Sabayon
• Hot and cold soups: Beef Broth with Spinach Crêpes; Pasta and Bean Soup, Veneto Style
• Egg dishes: Poached Eggs with Shrimp Marinara Sauce; Seafood and Herb Omelet
• Pasta: Spinach, Tomato, Herb, Beet, and Pumpkin Pasta Doughs; Spinach Tagliolini with Gorgonzola Cream Sauce
• Rice, polenta, and gnocchi dishes: Risotto with Black Truffles; Small Spinach Gnocchi with Sun-dried Tomatoes
• Stocks and sauces: Garlic and Red-Pepper Sauce; Mustard Cream Sauce
• Fish and shellfish: Braised Eel in White Wine and Herbs; Batter-fried Squid with Warm Lobster Mayonnaise
• Meats: Sautéed Veal Chops in Mustard Cream Sauce with Wild Mushrooms; Beef Canapés with Walnut Cream Sauce
• Poultry: Chicken Breasts Stuffed with Prosciutto and Fontina with Tomato Sauce; Roast Duckling Stuffed with Chestnuts and Prunes
• Game: Venison Medallions in Orange Sauce with Cranberries; Rabbit Legs Braised in White Wine with Tomatoes and Mushrooms
• Vegetables: Broccoli Flan; Sautéed Beet Tops with Smoked Bacon; Stewed Peppers and Egg-plant; Potatoes with Tomatoes and Basil
• Salads: Mushroom and Spinach Salad with Olive Oil and Lemon; Asparagus with Spicy Tomato Dressing
• Hot and cold desserts: Sicilian Cassata; Poached Pears Filled with Mascarpone in Fruit Zabaglione; Polenta Fritters with Plum Compote

Special attention is paid not only to preparation but to presentation, serving suggestions, and appropriate side dishes. Dozens of beautiful color photographs illustrate this treasure trove of enticing recipes. Professionals chefs will applaud this book as a veritable encyclopedia of Italian cooking. Casual cooking buffs will welcome it as nothing less than a master’s course in one of the world’s great cuisines.

Product Details

• Paperback: 640 pages
• Publisher: Wiley (October 1, 1989)
• Language: English
• ISBN-10: 0471288616
• ISBN-13: 978-0471288619
• Product Dimensions: 11.3 x 8.2 x 1.5 inches
• Shipping Weight: 3.1 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #1,222,567 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars great professional guide but not for the beginner, August 26, 2001

By	J. Bitondo "Man of Substance" (Rockaway, NJ United States) - See all my reviews (REAL NAME)

This is a great set of professional Italian recipes. The range is magnificent and utilizes the ingrediants to the fullest. I must warn the home cook these recipes are not designed for the casual cook,Most recipies require a solid knowledge of classical culinary technique . This book is great for expierenced home cooks to create dishes that are elevated above the ordinary italian fair. I ,as a professional Chef, found this a great resource in designing my own menu .

5.0 out of 5 stars One of the few authentic Italian cookbooks!, July 27, 2008

By	David Malek "David Malek" (Los Angeles, CA - USA) - See all my reviews (REAL NAME)

Chef Bruno Ellmer is a Certified Master Chef (CMC). At the time this book was written there were less than 30 CMC's the world over. In fact Chef Ellmer helped to design the test for the master chef program at the Culinary Institute of America.

Chef Ellmer traveled the world and worked as a professional chef all throughout Europe the Middle East and the United States. His knowledge of food is unmatched, even by other master chefs.

In this book you will not find the typical red sauce cookery associated with Italian food which is actually American Italian food. You will find authentic Italian recipes from some of the finest Italian kitchens. Not home style, rather 5 star style. It's also written for professionals so the home cook is advised in advance. The quantities here are for large food service operations mainly hotels. However the home cook can get some really great ideas and learn what cooking on a professional level is like.

Again don't expect spaghetti and meatballs, but be prepared for a culinary delight of sophisticated authentic Italian food.

1 of 2 people found the following review helpful:

5.0 out of 5 stars It is a very usefull book in a chef's bookcase, May 31, 2000

By	GOGOUSIS STAVROS (Athens) - See all my reviews

I found this book from a suggestion of an Italy friend.I read it and i thing that it is a good guide, for someone who want to learn something more about Italian kitchen.For me it was very good.