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Fundamental Techniques of Italian
$85.00
This item is no longer available.
AUTHOR(S) The International Culinary Center's School of Italian Studies with Cesare Casella and Stephanie Lyness
DIMENSIONS 1.75" x 9.25" x 10.25"
FORMAT hardcover
ISBN 9781584799900
PAGE COUNT 512
ESTIMATED ARRIVAL Jun 27 - Jul 02
RETURNS You may cancel your order within 24 hours of purchase. This item is returnable within 14 days of delivery. Restocking and return shipping fees may apply. See our Return Policy for details.
Why we love this

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.