I really groove on Italian The definitive guide to Italian ingredients and cooking techniques, including 300 step-by-step recipes. The first 125 pages of this fantastic book focuses on ingredients; full on descriptions, origins, varieties, and culinary uses. I spent two weeks studying this section, before I ever perused the recipes.
Ingredients covered: pasta, rice, grains, beans,
cheeses, cured meats & sausages, meat & poultry,
fish, shellfish, vegetables, mushrooms, fruits & nuts,
herbs & seasonings, cakes, cookies & breads,
pantry, aperitifs & liqueurs.
OH! and the RECIPES! I almost cried with joy. Every page is wonderfully illustrated, easy to follow, nothing looks too hard to prepare.
Recipes cover: antipasti, soups, pasta & gnocchi, rice
polenta & pizzas, fish & shellfish, poultry & meat,
vegetables & salads, desserts and finally, baking.
I have studied this book and now feel I am a far better cook that I have ever been. Simply, learning the rhythm of building a meal is not overlooked. I have a better understanding of Italian cuisine and it's purpose for each course served.
Even if you never cook one recipe out this book, all the information that leads up to and surrounds each recipe, you will use over and over again in other meals you prepare.
If you have a friend that loves Italian cooking, buy an extra book for them. They will love you for it!
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Italian The definitive guide to Italian ingredients and cooking techniques, including 300 step-by-step recipes
A few recipes I've posted that were inspired or flat out copied:
- Minestrone with Pasta and Beans
- Very Delicious Cream of Zucchini Soup
- Roasted Red Pepper and White Bean Soup
- Creamy Fettucine and Sundried Tomato Turkey
- Simple and Creamy Fettuccine with Ham
- Spaghetti with Eggs and Bacon
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