Italian Cooking for Dummies

Italian Cooking for Dummies

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Everybody loves Italian food, and with good reason. The cuisine extols hearty and healthy meals with the freshest ingredients, a diversity of flavors, and tried-and-true recipes (some of which date as far back as the Roman Empire) that are naturally low in saturated fats and calories. All this, and it tastes great, too!Discover the mouthwatering joys of Italian cooking with this complete guide to the regions and recipes of Italy. Celebrated chef Cesare Casella and seasoned food writer Jack Bishop lead you step-by-step through an entire full-course Italian meal, from antipasti, salads, and soups to pastas, entrees, and delicious desserts. Discover how to make your own fresh pasta, polenta, and pizza, and how to plan simple or elaborate dinners for every occasion. You'll find all the recipes and tips you need in Italian Cooking For Dummies, along with tons of advice on selecting the right herbs, ingredients, cooking tools, and utensils, and finding more information in print or online. The book also features a complete glossary of cooking terms and ingredients to help you enjoy la dolce vita.
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Product details

  • Paperback | 358 pages
  • 188 x 234 x 26mm | 698.53g
  • John Wiley & Sons Inc
  • Hungry Minds Inc,U.S.
  • Foster City, United States
  • English
  • colour and b&w illustrations, index
  • 0764550985
  • 9780764550980
  • 1,795,792

Back cover copy

"Italian Cooking For Dummies is everything you ever wanted to know and much more about cooking delicious Italian food like a pro." -- Charlie Palmer, Chef, Aureole "Cesare Casella demystifies the popular misconceptions of authentic Italian cooking and food traditions while retaining the romance that has made it the most desired food in America." -- Paul Bartolotta, James Beard Award-Winning Chef of Spiaggia, ChicagoFeatures Mouth-Watering, Full-Color Photos!Vini Vidi Vici Dummi If you love dining on Italian cuisine but are not sure how to go about preparing it, this cookbook is sure to help you conquer new culinary territory! Master chef Cesare Casella provides easy-to-make, delicioso recipes from all over Italy -- many of which are naturally low in saturated fat and calories. Casella also teaches you the essential skills you'll need to perfect every dish and make friends, Romans, and countrymen lend you their cheers!
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About Cesare Casella

About the Authors Cesare Casella was the Executive Chef at Coco Pazzo and II Toscanaccio in New York. He has been selected as the guest chef at the James Beard Foundation twice and won the Michelin star, one of the highest honors for culinary excellence. He is the author of Diary of a Tuscan Chef. Jack Bishop, Senior Writer at Cook's Illustrated, is the author of several books on Italian food, including The Complete Italian Vegetarian Cookbook, Pasta E Verdura, and Lasagna. His articles have appeared in topnotch local and national publications, including the New York Times, Martha Stewart Living, and Eating Well.
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Table of contents

Introduction. PART I: What Is Italian Cooking? Chapter 1: How to Think Like an Italian Chef. Chapter 2: The Italian Kitchen: Ingredients and Equipment. PART II: First Impressions. Chapter 3: Before the Meal: Antipasti. Chapter 4: Salads. Chapter 5: Soup's On. PART III: The Grains: Pasta, Pizza, and Beyond. Chapter 6: Dried Pasta. Chapter 7: Fresh Pasta. Chapter 8: Risotto: Worth the Work. Chapter 9: Polenta and Gnocchi. Chapter 10: Pizza, Calzone, and Focaccia: Breads of Distinction. PART IV: The Main Event. Chapter 11: Poultry: Fowl Fare. Chapter 12: Meat: Where's the Beef, Veal, Lamb, and Pork? Chapter 13: Seafood, Italian Style. Chapter 14: Vegetable Side Dishes. PART V: La Dolce Vita. Chapter 15: Desserts: Tiramisu and Beyond. Chapter 16: Coffee and After-Dinner Drinks. PART VI: Menus for Every Occasion. Chapter 17: When Company Calls. Chapter 18: Everyday Meals. PART VII: The Part of Tens. Chapter 19: Ten Commandments of Italian Cooking. Chapter 20: Ten Resources to Find Out More about Italy and Its Food. Chapter 21: Ten Italian Phrases to Impress Your Date. PART VIII: Appendixes. Appendix A: Glossary of Italian Cooking Terms and Ingredients. Appendix B: Common Substitutions, Abbreviations, and Equivalents. Index. Book Registration Information.
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Rating details

15 ratings
4.13 out of 5 stars
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4 27% (4)
3 20% (3)
2 7% (1)
1 0% (0)
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