La Cucina: The Traditional Home Cooking of Italy

La Cucina: The Traditional Home Cooking of Italy


By (author) Italian Academy of Cuisine

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  • Publisher: Rizzoli International Publications
  • Format: Hardback | 948 pages
  • Dimensions: 188mm x 258mm x 76mm | 1,920g
  • Publication date: 20 October 2009
  • Publication City/Country: New York
  • ISBN 10: 0847831477
  • ISBN 13: 9780847831470
  • Illustrations note: 10 BLACK AND WHITE ILLUSTRATIONS
  • Sales rank: 15,019

Product description

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.

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Author information

The Italian Academy of Cuisine was founded in 1953 in Milan to preserve the gastronomical heritage of Italy. Each year it hosts a number of education programs and awards prizes to leaders in gastronomy. Among its publications are a monthly magazine and a restaurant guide.

Review quote

The most complete and authentic Italian cookbook ever published in the English language, featuring more than 2,000 recipes by home cooks, for home cooks. "This bible of the Italian culinary tradition is now available in English, a must-have reference book for all who love cooking and eating the dishes of" Il Bel Paese--"Italy." Lidia Bastianich, author of "Lidia's Italy " "If you have been to Italy and still dream about the fish soup you had in Liguria, the peppery pasta of Rome, or the seafood risotto of Venice--not to worry--all these dishes can be found here. This book shows that trends may come and go but the tradition of great, heartwarming Italian food is here to stay." Biba Caggiano, author of "Biba's Italy" "As one would expect from a book put together by the members of the Italian Academy of Cuisine, this represents the apex of Italian food culture. The book is an essential contribution to our understanding of the intricate complexities of real Italian food. I have found here recipes unknown to me, despite my having studied the subject for more than five decades." Comm. Antonio Carluccio, OBE, author of "Italia: The Recipes and Customs of the Regions " "This impressive collection of recipes is a testament to the extraordinary diversity of Italian cuisine." Giuliano Hazan, author of "Giuliano Hazan's Thirty Minute Pasta" "A comprehensive book, loaded with interesting recipes. This is the way Italians cook." Pino Luongo, chef and author of "Two Meatballs in the Italian Kitchen and Dirty Dishes" "At a time when regional distinctions are blurring in Italian cuisine, the publication of "La Cucina" comes as a forceful and comprehensive reminder of the enormous diversity and honest goodness of home cooking, which has always been the true basis for the country's gastronomy." John Mariani, author of "The Dictionary of Italian Food and Drink" "Many of us feel we know the regional dishes of I