Giuliano Bugialli's Foods of Italy
Author | : Giuliano Bugialli |
Publisher | : ABRAMS |
Total Pages | : 0 |
Release | : 1984-10 |
Genre | : Cooking, Italian |
ISBN | : 9781556703706 |
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Author | : Giuliano Bugialli |
Publisher | : ABRAMS |
Total Pages | : 0 |
Release | : 1984-10 |
Genre | : Cooking, Italian |
ISBN | : 9781556703706 |
Author | : Giuliano Bugialli |
Publisher | : Harry N. Abrams |
Total Pages | : 0 |
Release | : 2003-03-18 |
Genre | : Cooking |
ISBN | : 9781584792116 |
In the grand tradition of Bugialli's "Foods of Italy" and "Foods of Tuscany" come 175 impeccably researched and tested dishes from Naples and the surrounding Campania region. The markets, street life, and landscapes serve as backdrop to these traditional dishes. 175 recipes. 100 color photos.
Author | : Giuliano Bugialli |
Publisher | : Gramercy |
Total Pages | : 0 |
Release | : 2005 |
Genre | : Cooking, Italian |
ISBN | : 9780517224328 |
This is the definitive cookbook on Italian cuisine. The author is one of the foremost teachers of Italy's revered cooking techniques with more than 20 years of teaching and cooking experience. Giuliano Bugialli's incomparable cookbook has been updated, expanded and beautifully redesigned, including: • Over 300 recipes from Tuscany and other regions of Italy • Suggested dinner menus and wine recommendations • Chapters on pasta, breads, sauces, antipasti, meat and fish, poultry, risotto, vegetables, and desserts • Improved ingredient lists, revised wine lists, updated notes on olive oil, Italian herbs, and cheeses • 75 detailed, easy-to-follow line drawings
Author | : Giuliano Bugialli |
Publisher | : William Morrow Cookbooks |
Total Pages | : 320 |
Release | : 1998-09-16 |
Genre | : Cooking |
ISBN | : 9780688158644 |
Emilia-Romagna, Friuli, Sicily, Liguria, Piedmont, Apulia -- the names trip off the tongue and conjure seductive images of deeply satisfying food. In Bugialli's Italy, companion cookbook to the new twenty-six-part public television series, cooking teacher and food historian Giuliano Bugialli presents the reader with an irresistible banquet of all Italy has to offer. The more than 150 recipes collected here span the boot from north to south east to west. You can take your grand tour from antipasto to dessert (how about Pizza with Tomato Pockets from Apulia, Pureed Chick-Pea Soup with Mushrooms from Umbria, Lamb in Peppery Wine Sauce from Abruzzi, String Beans in Caper Walnut Sauce from Lombardy, and, to finish, Peach Cake with Almonds from Piedmont?). Or why not plan a regional tasting of pastas -- Stewed Sardinian Pasta, Pasta Stuffed with Eggplant from Tuscany, Tagliatelle and Zucchini Blossoms from Lazio, and Pasta with Sicilian Winter Pesto? Even gnocchi flies the regional flag-Red Beet Gnocchi from Piedmont and Potato Gnocchi with Ligurian Pesto and Tomatoes. As always, Giuliano serves up something new -- a wonderful collection of unusual and engaging regional recipes filled with the history tradition, and techniques that make his books so special.
Author | : Giuliano Bugialli |
Publisher | : |
Total Pages | : 318 |
Release | : 1992-09 |
Genre | : Cooking |
ISBN | : |
The internationally recognized authority on Italian food and cooking brings together more than 150 authentic recipes from his native province. Known for his painstaking research, Bugialli draws on the recipes of old Tuscan families, early printed cookbooks, and field research to create an important and exciting collection of dishes. 150 full-color photographs.
Author | : Giuliano Bugialli |
Publisher | : Rizzoli International Publications |
Total Pages | : 0 |
Release | : 2002-10-11 |
Genre | : Cookery |
ISBN | : 9780847825028 |
From the author of The Foods of Italy and The Foods of Tuscany comes a gorgeous book on the fantastic food of Italy's islands-- Sicily and Sardinia and their small neighbors, Elba, Giglio, Capri and Ischia. Giuliano Bugialli, one of the world's leading Italian food authorities, has turned his attention to these magical places where the food is varied and unlike what is found in any other Italian region. The choices range from the seafood of the rocky coasts to the rich meats from inland, and the fabulous herbs and vegetables, cheeses, breads and desserts that are everywhere. Geography and history are responsible for such exotic accents as saffron-- Sicily's is the finest in the world-- and almonds, jasmine and honey. Here, then, are recipes for lamb cooked with saffron and artichokes, sweet peas with mint, calamari stuffed with pasta, tuna in a vinegar sauce, and gelato scented with jasmine. Bugialli also offers photo essays on Palermo's tumultuous Vucciria, one of the world's outstanding food markets; local festivals; tuna fishing off the coast of Sicily; and the baking of the ancient bread called carta da musica. The glorious photography was made on location, with ancient ruins, fishing boats, rugged landscapes, cathedrals, village streets and bustling markets providing the settings for the food. The photographer, John Dominis, also collaborated with the author on the hugely successful Foods of Italy, Foods of Tuscany, and Bugialli on Pasta.
Author | : Giuliano Bugialli |
Publisher | : ABRAMS |
Total Pages | : 0 |
Release | : 2000 |
Genre | : Cookery (Pasta) |
ISBN | : 9781556709845 |
A Florentine authority on Italian cooking presents 220 pasta recipes, ranging from classic Italian dishes to contemporary cuisine. 100 color photos.
Author | : Giuliano Hazan |
Publisher | : Simon and Schuster |
Total Pages | : 488 |
Release | : 2005 |
Genre | : Cookery, Italian |
ISBN | : 0743244362 |
Presents a guide to Italian cuisine that enables home cooks to create Mediterranean flavors with available ingredients, in a volume that features such options as fusilli with zucchini pesto and braised beef short ribs with Potatoes.
Author | : Giuliano Bugialli |
Publisher | : Crown |
Total Pages | : 550 |
Release | : 1977 |
Genre | : Cooking |
ISBN | : |
Abstract: A cookbook emphasizes gourmet cooking in the Tuscan tradition as practiced in Florence, and includes regional Italian dishes as well. Twenty-five chapters explore the historical background, basic ingredients and equipment, and recipes for breads, pasta, sauces, soups, and antipasti. Full-dinner menus with recommended wines are included. An afterword information on measurements used with conversion factors, recipes that can be prepared within an hour and an index are included. (kbc).
Author | : Giuliano Bugialli |
Publisher | : Simon & Schuster |
Total Pages | : 536 |
Release | : 1982 |
Genre | : Cooking |
ISBN | : |