The Food Lovers' Cookbook Collection
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Classic Techniques of Italian Cooking by Giuliano Bugialli
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Giuliano Bugialli used this tour de force to explain the techniques
required to produce authentic Italian dishes.
A long explanation of each dish is provided, breaking with the tradition
of the times (and certainly the practice of the present). He also took
the use of 'technique photographs' to a new height with sequences of
black and white photographs accompanying each recipe.
Some of the recipes were ground-breaking for the time - detailed explanations for preparing live pheasant and techniques for preparing mascarpone cheese - an ingredient only just becoming known in England, the United States and Australia at the time.
It is difficult to remember life without risotto. At the time the book was published, however, risotto was a dish that was little known outside Northern Italy. Bugialli's detailed descriptions of how to produce a risotto were ground-breaking.
Over five hundred pages are used to describe and illuminate Italian classic recipes. This is a book well-worth adding to your food library.
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