The Fundamental Techniques of Classic Italian Cuisine is a
comprehensive guide to traditional Italian cooking. The book teaches the
skills necessary to master both the art and the science of classic
Italian cuisine, as presented by The International Culinary Center's
School of Italian Studies. With more than 200 recipes, detailed
instructions on the professional techniques required to prepare them,
and hundreds of photographs, this one-of-a-kind cookbook will appeal to
both home cooks and working chefs. The book begins with "Flavors of
Italy," an overview of the primary ingredients used in Italian cooking.
The recipes that compose the core of the book are organized in 20
chapters, from antipasti, stocks, sauces, and soups to pasta, risotto,
pizza, fish, meats, vegetables, and a spectacular array of desserts. The
final section is an encyclopedic glossary of Italian cooking techniques,
each illustrated with precise step-by-step photographs.
Praise for The Fundamental Techniques of Classic Italian Cuisine:
"Wow. This cookbook. . . . Wow. Let's just say if you love pasta above
all else and strive for risotto perfection . . . then this is most
definitely the cookbook for you!" --TheKitchn.com
