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Giuliano Bugialli's Classic Techniques of Italian Cooking Paperback – October 15, 1989

4.2 out of 5 stars 23

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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.

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Product details

  • ASIN ‏ : ‎ 0671690698
  • Publisher ‏ : ‎ Fireside (October 15, 1989)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 526 pages
  • ISBN-10 ‏ : ‎ 9780671690694
  • ISBN-13 ‏ : ‎ 978-0671690694
  • Item Weight ‏ : ‎ 3.21 pounds
  • Dimensions ‏ : ‎ 8.5 x 1.5 x 11 inches
  • Customer Reviews:
    4.2 out of 5 stars 23

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Customer reviews

4.2 out of 5 stars
4.2 out of 5
23 global ratings

Top reviews from the United States

Reviewed in the United States on August 3, 2020
This book by Giuliano BUGIALLIS IS EXCELLENT. THIS PARTICULAR BOOK HAS RECIPES YOU JUST DONT FIND ANYWHERE ELSE AS MATTER OF FACT I HAVE BEEN LEARNING TO COOK ITALIAN FOR YEARS. I USED TO WATCH THE ITALIAN MOMS COOK. AND LEARN. OVER TIME YOU FORGET SOME REIPES. BUT THIS BOOK AND HIS OTHERS HAVE THEM ALL. NOT ONLY RECIPES BUT STEP BY STEP INSTRUCTIONS ALONG WITH PHOTOS. COULDNT ASK FOR MORE
2 people found this helpful
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Reviewed in the United States on April 6, 2017
The seller shipped the book quickly. I got an early 1980's edition of the book so the pictures are all black-and-white, but it is not a big deal, just a minor adjustment.

This book is a FANTASTIC reference guide. There is so much to learn from this book. Recommended for up and coming professionals, or serious amateur cooks.
One person found this helpful
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Reviewed in the United States on January 7, 2024
This book is exceptional. You can stick with Rachel Ray.
Reviewed in the United States on June 11, 2017
Below ordinary cookbook. I cook regularly and doubt this book will ever do more than collect dust. Stick with Lidia.
Reviewed in the United States on January 29, 2016
My second copy! I gave it to a relative who admired my own. This is an excellent book.
Reviewed in the United States on July 22, 2018
One of the best cookbooks I’ve seen.
Reviewed in the United States on April 23, 2000
I finally got around to trying this book from my collection. Evidently there seems to be a problem with some of the baking recipes. His Panettone recipe calls for 3 oz or 6 packages of active dry yeast. At 2 1/4 tsp per package this would equal 13 1/2 tsp of yeast, which is enough to make about 20+ loaves of bread. I checked four other recipes and they show the same problem, way too much yeast. Also the directions are confusing. You soak raisins in one cup of milk and then drain them. The recipe doesn't say to keep the drained milk or not. It turn out that you do need some of it. The ampunt remaining would depend on how dry and/or how large the raisins are. Also, the egg wash should have a little water in it and not be straight egg yolk. PS, The whole mess ended up in the trash.
12 people found this helpful
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Reviewed in the United States on August 22, 2003
I started cooking at uni, hating sandwiches on retuning home late. And avolved with time. I picked up this book on a trip through Texas.
"Techniques" has recipes but also cultural framework and an amazing array of illustrated food preparation techniques. Well beyond a cookbook. To be recommended to anyone who wishes to travel beyond spaghetti and veal.

Top reviews from other countries

Dr Léon Gniwesch
5.0 out of 5 stars Five Stars
Reviewed in Canada on October 7, 2017
Un grand classique merveilleux!