The Fundamental Techniques of Classic Italian Cuisine
- Publication Date: October 1, 2012
- Imprint: Stewart, Tabori & Chang
- Trim Size: 10 x 9
- ISBN: 9781584799900
- Page Count: 512
- Illustrations: 650 color photographs
- Rights: World/All
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
About the authors
The International Culinary Center, founded as The French Culinary Institute in 1984, is the world leader in culinary education. With locations in New York City, the San Francisco Bay Area and Parma, Italy, the Center is a culinary incubator with cutting edge curriculums providing world-class graduates who advance the industry. The School of Italian Studies at The International Culinary Center is one of the most authentic Italian culinary programs in the country. The unique 28-week career program divides course time between New York or California and Parma, Italy.