The Italian Regional Cookbook: A Great Cook's Culinary Tour of Italy in 325 Recipes and 1500 Color Photographs, Including: Lombardy; Piedmont; ... Sicily; Puglia; Basilicata; And Calabria. - Hardcover

Harris, Valentina

Hardcover

ISBN 10: 0754832406 ISBN 13: 9780754832409

Verlag: Lorenz Books, 2017

Über diesen Titel

Críticas

In a word, The Italian Regional Cookbook is monumental. Simply and perfectly monumental. The most popular cuisine in America, if not the world? Italian, of course... Who is the best expert writing in English to decipher the rules, the histories, and those flavors? Valentina Harris was born in Italy but has lived for four decades in London. There she has taught, been on radio and TV, and, yes, authored over 30 cookbooks. I've tasted her food and reviewed her books before, like Risotto! Risotto! which has just been reprinted and is the definitive guide to that treasured Northern Italian dish. Yes, Northern Italy provides many culinary treasures, and quite distinctive from, say, Sicily. To cover the full range of culinary history and ideas, this grand book, Valentina divides Italy into five major regions: North-West, North-East, Tuscany, Umbra and Le Marche, Central Italy and Sardinia, Sicily and Southern Italy. The 325 recipes in the book span all the places you know and many you don't. There are over 1500 color photographs showing both the final dish and steps along the path to perfection. It's a dense book but one written for the normal home cook. Nothing here is restaurant heavy. These are recipes from Italian homes and so are destined for yours, too. Besides the food, Valentina dwells on the geography. After all, terroir affects more than just grapes. And she talks about history. There is also the terroir of the people generated by centuries of history... There are over 600 pages in The Italian Regional Cookbook. What can I do to convince you that this monumental volume is one you want? Let me shatter your belief that you know what Italian food is. Here s a collection of recipes in the book, organized by region from North to South. Each dish is distinguished by its combination of ingredients or a cooking technique or presentation that will just make you pause. Or, say to yourself, They do that? Yes, they do. They really do. And Valentina's most carefully researched tome, gives you the real and delicious deal. Appropriately, this is the longest cookbook review I have ever written. The Italian Regional Cookbook, at six pounds, is the heaviest cookbook I have ever held in my hands. Six pounds of, if not gold, then surely Italian grandeur. You'll relish every page. --Brian O'Rourke, Cooking by the Book, February 2019

Cuisines come and go in fashion these days [but] Italian food often doesn t get the critical love that other foods do. Why? Well for the most part is has no real countrywide examples, it's a food world of regions. Down south you will find olive oil being used in abundance, while in the cooler north butter is king. Polenta versus pasta? It depends where you live. And in Tuscany it's hard to escape the beans. So, while there are regional cookbooks, there has never really been a real Italian Food Cookbook from an English writer. In a country where people can't even agree to disagree on how to make pizza or risotto, it's probably impossible. Go down five kilometres and even a local dish will be made that bit differently each time. Valentina Harris, who with 30 cookbooks to her name, knows more than most about Italian food has created The Italian Regional Cookbook to meet a need. Why search a library of books when you can pull just the one off the shelf. And so Valentina travels around the twenty regions, literally as she had the chance to do so for a BBC series some years ago. She describes each region first, its cultural heritage, its local ingredients, the geography that makes it unique and gives it the food and wines it enjoys. Much of Italy eats and drinks what it does because it had to, they ate seasonally and locally because there was no other choice and even today, with easier transport and connections, they still do. It's a book to travel through, to perhaps start at the beginning and work your way through, cooking all the way to the end. Or visit a region - Tuscany, Calabria, Sicily or Piedmont. In each you'll find dishes you've certainly heard of and quite a few that you probably haven't. Over 325 recipes and 1500 photos, not just of finished dishes but of cooking stages as well, make this a mighty heavy tome, you may have to reinforce your bookshelf and pump some iron before using. It is however a cookbook that cries out to be used regularly and which promises success combining clarity of instruction with deep knowledge of its subject. --Nick Harman, Foodepedia, 2018

If you want to add just one cookbook on your kitchen shelf , let it be this one. It is absolutely gorgeous. The Italian Regional Cookbook by Valentina Harris has 325 recipes with 1500 photographs. It is not just a cookbook, but a journey through Italy. The photographs are stunning. The book takes you on a culinary tour of 20 regions of Italy from the flavours of the Mediterranean to the Trentino region where cuisine is somewhat heartier. The photos of the food combined with the images and history of the food from each region inspire you to want to cook something new - and book your next holiday to Italy!! --Ceri Wheeldon, Editor, Fabafterfifty, 2018

Reseña del editor

Famous for its bold flavours, seasonal ingredients and vibrant colours, Italian has repeatedly been voted the world's favourite cuisine. Take a closer look, though, and you will discover that there is much more to this nation's food than the ubiquitous pasta, pizzas and risottos offered at many restaurants. Italian cooking expert Valentina Harris examines each area in turn, with a carefully curated selection of recipes, and detailed instructions and photographs to help you achieve an authentic, and completely delicious, end result. This comprehensive book is a must-have reference for anyone who is passionate about cooking authentic Italian food. It has 325 recipes and 1500 specially commissioned colour photographs, and forms a great cook's culinary tour of Italy's regions, including: Lombardy; Piedmont; Liguria; Emilia-Romagna; Veneto; Tuscany; Umbria; Sardinia; Campania; Sicily; Puglia; Basilicata; and Calabria. An extensive introduction examines in detail the history and traditions of classic Italian cooking, the ingredients and how to prepare and use them. This large deluxe hardback is the first time Valentina's prestigious Italian regional series has been published together, in a newly designed single compendium volume, with new additional recipes, updated dishes and special photographs.

Details zur Ausgabe

• Verlag: Lorenz Books
• Erscheinungsdatum: 2017
• ISBN 10: 0754832406
• ISBN 13: 9780754832409
• Einband: Tapa dura
• Sprache: Englisch
• Auflage: 1
• Anzahl der Seiten: 624