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The Fundamental Techniques of Classic Italian Cuisine Hardcover – October 1, 2012
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The current book is organised differently. First we get the recipes and then we get the techniques in the second half of the book. This is a very artificial split that I find quite annoying; especially since teach recipe chapter has its own technique chapter. The recipes are okay though.
In terms of content we get a few chapters on specific Italian techniques/recipes, like pasta, polenta, risotto, beans, bread. However, most of the techniques are similar to the other book. It is almost as if the authors were struggling to include content in the book. For instance we get a chapter on cheese making, but it is less than 10 pages in total including the recipe chapter. And it is not very helpful to just be told to buy mozzarella curd online. However, this is a minor point. The book also includes some bread and pastry. Note that the cooking school also has two separate books on these topics. Again I notice quite a bit of overlap with the current book.
After this negative assessment, I will still give the book three stars because it does contains quite a bit of useful information. However, if you already own the other books in the series, think twice before you buy the current book. (Personally, I would much have preferred a thinner, and cheaper, book that could be seen as an extension to the other books in the series.)
ADVICE Finally, do note that there is a bargain price edition of the book, if you know where to click.