Italian Cookery Course

Paperback | December 6, 2012

byKatie Caldesi

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As any fan of Italian cuisine will know, each region within Italy is fiercely proud of its unique recipes and cooking techniques. From Tuscany's signature Ribollita to the delicious Sicilian Sarde alla Beccafico, popular dishes have been shaped by centuries of tradition and define local identity, from the sun-drenched Mediterranean south to the land-locked, mountainous regions in the north. It is these local particularities and preferences-each evocative of people and place-that make Italian cuisine so rich and fascinating, and Katie Caldesi has captured all its variety in this beautiful and comprehensive book. Her 40 masterclasses on cooking techniques-such as making your own tortellini, baking bread and pizza, and preparing Tuscan sausages-include secret tips that have been handed down through generations and are interwoven with fascinating stories on the local traditions. With several hundred recipes from all 20 Italian regions, including chapters on Pasta, Meat, Fish, Dolci, and Cheese, and featuring stunning travel photography, this is the definitive guide to discovering and cooking Italy's many gastronomic treasures.

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From the Publisher

As any fan of Italian cuisine will know, each region within Italy is fiercely proud of its unique recipes and cooking techniques. From Tuscany's signature Ribollita to the delicious Sicilian Sarde alla Beccafico, popular dishes have been shaped by centuries of tradition and define local identity, from the sun-drenched Mediterrane...

Katie Caldesi, together with her Italian-born husband, owns two Italian restaurants in England and runs the only Italian cooking school in London.

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Format:PaperbackDimensions:512 pages, 10.02 × 8.41 × 1.45 inPublished:December 6, 2012Language:English

The following ISBNs are associated with this title:

ISBN - 10:1906868964

ISBN - 13:9781906868963

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[Stuffed Mushrooms Recipe from The Italian Cooking Course] This unconventional take on everyone's favorite fun guy may not be quite what you're expecting. They're ginormous stuffed fungi, not the little pop-in-your-mouth appetizers that are everybody's favorite party favor. This is a knife-and-fork, first-course rendition that's even better. Trust us. But if you've got your hearts-and memories-set on those wee cherubic stuffed mushrooms, go ahead and sub button or cremini mushrooms, just for old time's sake. There are directions for those old-time stuffed mushrooms variation just beneath the recipe.