La Vera Cucina Italiana: The Fundamentals of Classical Italian Cooking

by Donaldo Soviero

Book Overview

La Vera Cucina Italiana which grew out of the teaching manual for author Donaldo Soviero's Cooking School of Umbria, maintains that you must master the basics to master the cuisine. Whether making... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0026125706
• ISBN13: 9780026125703
• Release Date: January 1991
• Publisher: MacMillan Publishing Company
• Length: 317 Pages
• Weight: 1.70 lbs.
• Dimensions: 1.2" x 7.9" x 9.6"

Customer Reviews

LA Vera Cucina Italiana: The Fundamentals of Classic Italian Cooking

This book not only teaches you about true Italian cooking (not Americanized Italian cooking) but also a lot about cooking in general. There are no missed steps. The author assumes nothing but treats the reader with respect. I may disagree with a few of his assertions but I have to say this book has taught me more about cooking than any other include three of Julia Child's books I own. While it has many recipes it excels in teaching you how to prepare the dishes. Written with a refined passion for the food.LA Vera Cucina Italiana: The Fundamentals of Classic Italian Cooking

Voluminous

Quite an exhaustive volume. Soviero does not assume but explains in detail what the reader should do, how to do it, and why. I'm really impressed!

The way a cookbook should be!

This is hands down, one of the finest cookbooks I have ever used. It teaches, rather than just tossing a bunch of mediocre recipes at you. He explains everything, going over myths, disputes, facts, and modifications one may have to make to the traditional italian ingredients. Not to say his recipes are anything short of marvelous! Everything is authentic and delicious. He even makes sure to point out the area of Italy things are from. A must have!

A must for anyone who truly wants to cook Italian!

I grew up in an Italian restaurant, cooking for my Southern Italian Father. This book has taught me a tremendous amount about seasoning and braising, just to name some examples. The recipes are detailed and well explained. They generally require some time to prepare. However, the result was outstanding in every recipe that I have tried. If you are willing to take a little time to prepare, you will find this book most rewarding. This is not a quick dinner book, but one that explores the true sophistication of Italian cooking. Be sure to try the Osso Buco and Involtine of Veal recipes early on!