Italian Cookery Course

Paperback | December 6, 2012

byKatie Caldesi

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As any fan of Italian cuisine will know, eachregion within Italy is fiercely proud of its unique recipes and cookingtechniques. From Tuscany's signature Ribollita to the delicious Sicilian Sarde allaBeccafico, popular dishes have been shaped by centuries oftradition and define local identity, from the sun-drenched Mediterranean southto the land-locked, mountainous regions in the north. It is these localparticularities and preferences-each evocative of people and place-that makeItalian cuisine so rich and fascinating, and Katie Caldesi has captured all itsvariety in this beautiful and comprehensive book. Her 40 masterclasses oncooking techniques-such as making your own tortellini, baking bread and pizza,and preparing Tuscan sausages-include secret tips that have been handed downthrough generations and are interwoven with fascinating stories on the localtraditions. With several hundred recipes from all 20 Italian regions, includingchapters on Pasta, Meat, Fish, Dolci, and Cheese, and featuring stunning travelphotography, this is the definitive guide to discovering and cooking Italy'smany gastronomic treasures.

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From the Publisher

As any fan of Italian cuisine will know, eachregion within Italy is fiercely proud of its unique recipes and cookingtechniques. From Tuscany's signature Ribollita to the delicious Sicilian Sarde allaBeccafico, popular dishes have been shaped by centuries oftradition and define local identity, from the sun-drenched Mediterranean southto...

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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Customer Reviews of Italian Cookery Course

Reviews

Rated 5 out of 5 by from Great inspiration I bought this book last summer and still enjoying it. Very nicely illustrated, has a lot of personal tips. This book makes me feel that I'm back in my mom's kitchen getting ready for a great culinary experience. 
Date published: 2013-12-17
Rated 5 out of 5 by from Great inspiration Each amazing recipe has some personal history behind it as well as facts. I like to read this cookbook as a story book. Very nicely illustrated
Date published: 2013-12-17

Extra Content

Editorial Reviews

[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.