Giuliano Bugialli's Classic Techniques of Italian Cooking

by Giuliano Bugialli

Book Overview

First published in 1982 with 50,000 copies in print, this Italian cookbook is unmatched in its scope and authenticity. More than 1,000 black-and-white photographs. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0671252186
• ISBN13: 9780671252182
• Release Date: January 1982
• Publisher: Simon & Schuster
• Length: 526 Pages
• Weight: 3.75 lbs.

Customer Reviews

Gushing amateur

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.

Wow your friends and family !

If you want to amaze everyone with your supurb culinary prowess, my advice is buy this book and make the tiramisu. I've tasted the tiramisu in every Italian restaurant in which I've ever eaten in a quest to find one as good as the one I make from his recipe, and no other even comes close.

Teaches cooking not justing learning how to follow a recipe!

Mr. Bugiallli writes the clearest, most authentic and historically researched recipes. This book does the same with the "how to" by giving only one or two recipes to demonstrate the technique being discussed. There are numerous photographs which some many of the techniques from beginning to end. This is a "must have" for any serious Italian cuisine cook or any cook for that matter.