La Cucina: The Regional Cooking of Italy
by The Italian Academy of Cuisine
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Book Summary Information
Author: The Italian Academy of CuisineEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-10-20
ISBN: 0847831477
Number of pages: 928
Publisher: Rizzoli
Book Reviews of La Cucina: The Regional Cooking of Italy
Book Review: slight shortcomings, but worth every penny
Summary: 5 Stars
While I am not 100% satisfied, this is a great concoction of recipes organized in a new way. What I'm missing is at least some yummy images (there is absolutely none of any kind) and an alphabetical index in addition to the 2 provided. As is, there an index by region and another by main ingredient, but if you're after just something italian, you can't simply go to an index in an alphabetical order. I'm in a process of compiling my own as it is going to be invaluable.
As a big plus, with a ton of recipes there is no BS included, just plain, concise description of ingredients and how it goes together. But it also means that this is not for a beginning cook, yet I think everyone can't count on finding a cooking inspiration here.
I love the fresh layout as well. This is just about as different as it gets in cookbooks.
.....
As a side note: another reviewer cannot find classic "bolognese sauce" I can't either, which only adds to my above point of the need for an alphabetical index. I actually don't think there is "bolognese" in this one. While considered by many a classic, it has been the most bastardized meat sauce in culinary history. As such it may no longer fall within the fine Italian cuisine category. I'm just guessing here, but truth be told someone ought to go to jail for letting this sauce become a sour point of Italian cuisine
Summary of La Cucina: The Regional Cooking of Italy
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy?s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes?many of which had never been documented before. This is the culmination of that research, an astounding feat?2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it?s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook?s library.Italian Books
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