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La Cucina: The Regional Cooking of Italy Hardcover – Illustrated, 20 Oct. 2009

4.7 out of 5 stars 728 ratings

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Product description

Review

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

An extensive cookery book that every Italian cook should read to give themselves a refreshing insight into the greatest cuisine of the world. Many of us feel that we know the regional dishes of Italy, yet this bible of a book broadens and expands our horizons to the unexpected. This is a very important cook book if you love diversity and need to be reminded of meals and dishes eaten while there. It will teach you the traditions and ingredients of Italy and an understanding of Italian s approach cooking a book to truly treasure. --Rose Gray & Ruth Rogers - The River Cafe

About the Author

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.

Product details

  • Publisher ‏ : ‎ Rizzoli International Publications; Illustrated edition (20 Oct. 2009)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 948 pages
  • ISBN-10 ‏ : ‎ 0847831477
  • ISBN-13 ‏ : ‎ 978-0847831470
  • Dimensions ‏ : ‎ 18.8 x 7.62 x 26.16 cm
  • Customer reviews:
    4.7 out of 5 stars 728 ratings

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4.7 out of 5 stars
4.7 out of 5
728 global ratings

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