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Fine Art of Italian Cooking Hardcover – February 24, 1990

4.7 out of 5 stars 31 customer reviews

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My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration by Yvonne Maffei
"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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Editorial Reviews

From the Inside Flap

The Fine Art of Italian Cooking is considered the definitive cookbook on Italian cuisine, and Giuliano Bugialli is one of the foremost teachers of that country's revered cooking techniques. Now, this incomparable cookbook has been updated, expanded, and beautifully redesigned. With over 300 recipes, including 30 specially researched for this edition, and 75 detailed easy-to-follow line drawings, this complete revision has made the classic cookbook even better.

Bugialli focuses on the extraordinary. range of Tuscan cooking and includes popular recipes from the other regions of Italy The book's extensive chapters cover every kind of pasta -- fresh, dried, stuffed -- breads, sauces, antipasti, meat and fish, poultry, risotti, vegetables, and the wonderful range of Italian desserts -- from simple poached fruit to magnificent filled pastries and tortes. Among the dishes are: risotto with spinach; ossobuco with peas; Florentine style polenta with meat sauce; Italian spongecake.

Bugialli has refined and corrected the entire text. The ingredients lists, instructions and cooking times for all the recipes have been improved and clarified, wine lists have been revised, and notes on such staples as olive oil, dried Italian herbs, and cheeses have been updated to reflect the public's increased knowledge of and interest in Italian cuisine.

In its elegant modernized format, loaded with expert advice accumulated in Bugialli's nearly twenty years of teaching and cooking experience, the revised Fine Art of Italian Cooking will continue to bring the great Italian culinary tradition to the American table.

About the Author

Giuliano Bugialli is an established authority on the traditions and techniques of Italian cooking and is the most popular Italian cooking teacher and demonstrator in the United States. He is the author of three other cookbooks, the Tastemaker Award winners Giuliano Bugialli's Classic Techniques of Italian Cooking and Giuliano Bugialli's Foods of Italy, and the recent Bugialli on Pasta.
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Product Details

  • Hardcover: 688 pages
  • Publisher: Clarkson Potter; Expanded edition (February 24, 1990)
  • Language: English
  • ISBN-10: 081291838X
  • ISBN-13: 978-0812918380
  • Product Dimensions: 9.6 x 6.5 x 1.8 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #1,044,842 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By David Wihowski on March 13, 2000
Format: Hardcover
My main quibble with this book is it's title. It isn't really a book about "Italian" cuisine as a whole, but about Florentine cuisine with a generous salute to cooking from other regions and cities. A solid majority of the recipes and comments are, self-admittedly, about Florentine cuisine. Having said that, this is still an excellent book brimming with recipes. As with most of Bugialli's books the recipes occasionally require difficult to find ingredients (potato starch, bitter almonds, etc.) usually without suggesting an acceptable compromise for US cooks. On the whole, however, the recipes are generally very accessible to US cooks. And, so far, every one I've tried has been a success. It's not a book for neophyte cooks, as there are times when certain techniques are assumed.
There are no full color photos as in some of Mr. Bugialli's other books. THERE ARE many simple, basic Florentine and Italian recipes that help you understand that much Italian cooking is based on simplicity, good ingredients, wonderful flavors, and a certain refinement, elegance and finesse that is the essence of Italian cooking.
I personally find all the information from the Florentine perspective very interesting. I plan on doing several dinner parties based on purely Florentine recipes, just because this book has inspired me to do so.
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By A Customer on February 12, 2003
Format: Hardcover
While not exactly for the beginner, this book will allow anyone with some basic cooking skills to create absolutely marvelous dishes. Be forewarned that many of these recipes take quite a bit of time. You might be better off starting with simpler recipes (such as risotto or sformati) and working up to a more complex one, like the stuffed whole boned chicken.
I have made many of the recipes in this book over the last several years. It has just the right amount of detail on technique--I refer to it from time to time to clarify techniques that are missing in other cookbooks. I cannot imagine a kitchen library without it.
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Format: Hardcover
Quite simply, this book has done more to improve my cooking than any other I can readily call to mind. I would suggest however, that while the beginner cook will derive significant benefit from this book, it may resonate most with those of an intermediate skill level. The author convincingly and clearly shares historical perspective on techniques as well as the recipes themselves. The approach emphasizes simplicity and relies on centuries of tradition, learning, and innovation within the various styles of Italian cuisine. I have tried about ten recipes from the book and all have been winners, yet none were particularly time-consuming, difficult to prepare or relied too heavily on exotic ingredients. If you want to understand more about Italian cooking, or just cooking in general, this is a truly great book to have.
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Format: Hardcover
This is a lovely cookbook with a strong Tuscan focus. The book describes what the French call 'cuisine bourgeoise', i.e. traditional upper middle class food. The author really loves this food and his passion comes through very strongly.

For a number of reasons, I consider the book aimed at people who really love to cook. This and the author's other books are well worth seeking out even in 2011.
- The author has looked at manuscripts from past centuries to ensure that the recipes are fairly historically accurate. So the recipes included are proper Italian recipes.
- The authenticity focus means fewer short cuts and the recipes are not necessarily geared to a "trendy modern" palate.
- The book has no pictures.
- The author has an accompanying volume on techniques Giuliano Bugialli's Classic Techniques of Italian Cooking and several volumes on regional cuisines (e.g. Guiliano Bugialli's Food of Naples and Campania, Foods of Sicily and Sardinia and the Smaller Islands). If you want to build a library of Italian cookbooks, I think you should start with Bugialli's many books.

The author would probably consider the audience broader than this. And it is true that many of the recipes are not at all complicated. And all ingredients are readily available in most parts of the world today. So in terms of authenticity the book is lacking a bit in terms of the choice of recipes included.
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Format: Hardcover
This is a lovely cookbook with a strong Tuscan focus. The book describes what the French call 'cuisine bourgeoise', i.e. traditional upper middle class food. The author really loves this food and his passion comes through very strongly.

For a number of reasons, I consider the book aimed at people who really love to cook. This and the author's other books are well worth seeking out even in 2011.
- The author has looked at manuscripts from past centuries to ensure that the recipes are fairly historically accurate. So the recipes included are proper Italian recipes.
- The authenticity focus means fewer short cuts and the recipes are not necessarily geared to a "trendy modern" palate.
- The book has no pictures.
- The author has an accompanying volume on techniques Giuliano Bugialli's Classic Techniques of Italian Cooking and several volumes on regional cuisines (e.g. Guiliano Bugialli's Food of Naples and Campania, Foods of Sicily and Sardinia and the Smaller Islands). If you want to build a library of Italian cookbooks, I think you should start with Bugialli's many books.

The author would probably consider the audience broader than this. And it is true that many of the recipes are not at all complicated. And all ingredients are readily available in most parts of the world today. So in terms of authenticity the book is lacking a bit in terms of the choice of recipes included.
Read more ›
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