La Cucina: The Regional Cooking of Italy (Hardcover) (ISBN-13: 9780847831470)

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.

Author: The Italian Academy of Cuisine
ISBN-10: 0847831477
ISBN-13: 9780847831470
Publisher: Rizzoli International Publications
Language: English
Published: 10/20/2009
Pages: 928
Format: Hardcover
Weight: 6.30lbs
Size: 10.20h x 7.40w x 3.00d
Award: IndieFab awards - Editor's Choice

Review Citation(s):
Library Journal 12/15/2009 pg. 129
New York Times Book Review 12/06/2009 pg. 33
Foreword 10/17/2009