Italian food is my FAVORITE!
Just driving by the Olive Garden makes my mouth water. The garlic, the pasta, the garlic…
I love to watch any kind of Italian cooking show and dream about making homemade pastas and sauces. They always make it look so easy, but to be honest… I’m too scared to try.
Burning a meatloaf is one thing.. ruining a whole pot of pasta is just sinful..
But after carefully reading through the pages of the new Italian Cooking at Home cookbook.. I’m feeling a little bit more confident and inspired.
This cookbook is AMAZING. It makes Italian cooking accessible and easy to learn.
If your looking to expand your Italian cooking experience, I would highly suggest getting a copy of this cookbook.
Here’s more information from Wiley Publishing:
A beautifully-photographed guide to cooking all things Italian in the home kitchen, ITALIAN COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (Wiley Hardcover; March 7, 2011; $34.95) will win over both beginning and experienced cooks with authentic and inventive recipes and step-by-step guidance from the experts at the CIA. Covering a variety of dishes from snacks, pickles, and preserves to pasta, meat, fish, and dessert, ITALIAN COOKING AT HOME is the perfect primer for fresh and flavorful Italian cuisine. With rustic focaccias, long-simmered soups, and entrées with aromatic herbs, these recipes, more than 150 in all, are irresistible. Wine suggestions and full color photographs accompany the recipes. Chapters include:
· Spuntini (Snacks and Little Bites)
· Conserve (Preserves and Pickles)
· Crudi (Raw Dishes), Brodi (Broths)
· Minestre (Soups)
· Pasta Secca (Dry Pastas)
· Sfoglia (Fresh Pastas)
· Gnocchi (Dumplings)
· Risi (Rice), Pesci (Fish)
· Carni (Meat)
· Dolci (Sweets and Desserts)
There is also a thorough introduction to the foods, cheeses, and wines of Italy’s many distinct regions. For home cooks who want to experience truly authentic Italian food in their own kitchens, ITALIAN COOKING AT HOME is the perfect guide.
ABOUT THE AUTHORS:
Gianni Scappin is an assistant professor in culinary arts at The Culinary Institute of America, and teaches in the Ristorante Caterina de ‘ Medici, part of the CIA’s Colavita Center for Italian Food and Wine. He is a cookbook author and the chef and owner of Cucina in Woodstock, NY.
Alberto Vanoli is an assistant professor in culinary arts at The Culinary Institute of America, where he teaches students the authentic regional cuisines of Italy. Before joining the faculty, he was the chef at various restaurants in Italy, New York City, San Francisco, and Philadelphia.
Steven Kolpan is a professor in wine studies at The Culinary Institute of America. He is the author of several books, including Exploring Wine and WineWise (James Beard Foundation Award for Best Beverage Book of 2009). In 2007, he was chosen as Wine Educator of the Year by the European Wine Council. Mr. Kolpan is the wine columnist for Salon.com and The Valley Table and has written more than 100 wine articles for many magazines, newspapers, and websites.
ABOUT THE CULINARY INSTITUTE OF AMERICA:
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio), as well as an additional location in Singapore.
**I received a review copy of this book from Wiley Publishing. All opinions and thoughts are 100% mine **