Italian Regional Cooking

Ada Boni

You are here: Home - Uncategorized - Italian Regional Cooking


Italian Regional Cooking

Italian Regional Cooking None

  • Title: Italian Regional Cooking
  • Author: Ada Boni
  • ISBN: 9780517023853
  • Page: 497
  • Format: Hardcover
  • None

    • [PDF] Download ✓ Italian Regional Cooking | by ✓ Ada Boni
      497 Ada Boni
    • thumbnail Title: [PDF] Download ✓ Italian Regional Cooking | by ✓ Ada Boni
      Posted by:Ada Boni
      Published :2018-09-21T00:46:41+00:00

    One thought on “Italian Regional Cooking

    1. Rich on said:

      When it comes to the vast selection of authentic Italian recipes, this book stands alone. It's not the book you want to crack open to learn a technique, but if you want to learn what the Milanese really put in their risotto it's the place to go. It's easily the most stained book in my kitchen library. I've had my copy since it was new, and they'll have to pry it out of my cold, dead hands before I ever give it up.

    2. Thomas Gray on said:

      This is one of my all time favorites. Watch any Italian cooking program or pick almost any Italian cookbook and you can find the original basic regional recipe here. I keep two copies; one for the counter as I cook and another for the bookcase and bringing out when dishing with friends. It's so amazing to see how ingredients change as a recipe moves around the world.

    3. Lyn Elliott on said:

      A classic of Italian regional food, used so much over the decades I've had it that I have internalized many of the recipes. I love it.

    4. Valerie Sherman on said:

      From Piedmont: Piedmontese fondue ("fonduta / fondua), minestrone d'asti, and chicken with white wine and tomatoes (spezzatino di pollo)! Delicious, but the fondue was my favorite.From Lombardy: Gorgonzola biscuits (pizzette al Gorgonzola), rice Mantua-style (riso alla Pilota). Both were delicious. The Gorgonzola biscuits were almost like very fancy Cheez-its.From Veneto: scallops (cape sante) and stewed sweet peppers ("papriche stufate"). Both were AMAZING!! Best things I have made so far out o [...]

    5. Tim on said:

      Large format book with good photos, bit of history of the regions and lots of country cooking.The layout reflects the era in which it was published, the late '60's and is a little uninspiring for modern tastes.However, viewed as an excellent guide to Italian regional cookery it does the job perfectly.

    Leave a Reply

    Your email address will not be published. Required fields are marked *