The Fundamental Techniques of Classic Italian Cuisine

by Cesare Casella, French Culinary Institute, Mathew Septimus, Stephanie Lyness

Length: 512 pages
Edition: I
Language: English
Publisher: Stewart
Publication Date: 2012-10-01
ISBN-10: 1584799900
ISBN-13: 9781584799900
Sales Rank: #720078 (See Top 100 Books)

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

Cover Page
Title Page
Copyright Page
Contents Page
Foreword
Preface
Acknowledgments
The Flavors of Italy
Part I: Recipes
    1. Antipasti
    2. Introduction to Cheese-Making: Formaggi
    3. Stocks and Some Basic Italian Sauces: Fondi e Salse
    4. Rustic Bean Soups: Minestre e Fagioli
    5. Pasta
    6. Gnocchi
    7. Risotto and Polenta
    8. Eggs: Uova
    9. Breads and Flatbreads: Pizze, Calzone, Focacce, e Grissini
    10. Poultry and Game Birds: Pollame e Selvaggina
    11. Beef and Veal: Manzo e Vitello
    12. Organ Meats: Frattaglie
    13. Pork: Maiale
    14. Lamb and Rabbit: Agnello e Coniglio
    15. Fish and Shellfish: Pesce e Frutti di Mare
    16. Vegetables and Salads: Contorni e Insalate
    17. Tarts and Doughs: Crostate e Paste per Dolci
    18. Traditional Italian Desserts: Biscotti, Cannoli, Bomboloni, e Pastiera
    19. Cakes: Pan di Spagna, Zuccotto, e Torte
    20. Meringues, Mousses, and Confections: Meringhe, Budini, e Torrone
    21. Frozen Desserts: Gelati, Sorbetti, e Granite
Part II: Lessons
    1. Introduction to the Professional Italian Kitchen
    2. Working with Vegetables
    3. Cheese-Making
    4. Working with Stocks and Sauces
    5. Working with Dried Legumes
    6. Working with Pasta
    7. Working with Gnocchi
    8. Working with Risotto and Polenta
    9. Working with Eggs
    10. Working with Yeast Doughs (Sweet and Savory)
    11. Working with Poultry
    12. Working with Beef and Veal
    13. Working with Organ Meats
    14. Working with Pork
    15. Working with Lamb and Rabbit
    16. Working with Fish
    17. Working with Shellfish
    18. Working with Pastry Doughs
    19. Working with Creams and Custards
    20. Working with Egg Foams
    21. Working with Meringues and Mousses
    22. Working with Frozen Desserts
Bibliography
Conversion Charts
Index of Searchable Terms
Author Bio