Summary
"For Giuliano Bugialli's Foods of Tuscany, the internationally recognized authority on Italian food and cooking has collected more than 160 authentic recipes from his native region. Known for his painstaking research, Bugialli draws on the recipes of old Tuscan families (including his own), early printed cookbooks and field research in Tuscany's towns and villages. The result of his extensive digging is an important and exciting collection of recipes that includes not only the well-known favorites but also many of the hidden treasures." "Organized by course, the recipes represent the cooking traditions of all the important cities - Florence, Siena, Lucca - as well as the small towns and villages. Bugialli offers the ultimate version of such Tuscan classics as Focaccia with Rosemary, Pasta with Zucchini Blossoms, Country-Style Minestrone, Fresh Basil Risotto and Florentine Beefsteak. The book also includes such unusual and delicious recipes as Fenneled Chicken on a Spit, Veal Bundles Stuffed with Artichokes, Timbales of Pureed Beans and Broccoli Raab and Antique Pisan Torte." "Bugialli's informed and personal text weaves the recipes together in a fascinating narrative. From the renowned wines of Chianti to the distinctive fresh pasta dishes to the huge variety of breads, focaccias and pizzas for which Tuscany is famous, all aspects of Tuscan cuisine are celebrated." "Photographer John Dominis has shot the finished food in locations throughout the hills and plains of Tuscany. The 150 full-color photos also include scenes of the colorful Tuscan festivals, the famed markets and vineyards as well as the incomparable Tuscan architecture, monuments and fine art, reminding the reader that in Tuscany, cooking is an art form."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
Giuliano Bugialli was born in Florence, Italy on January 7, 1931. He studied business at the University of Florence and languages at the University of Rome. In the late 1960s, he taught Italian to American students in Florence. In 1972, he taught his first cooking class in Florence. He moved to New York in the fall of 1972 to teach Italian at the Dalton School and was soon teaching cooking classes in New York and around the country.
He opened several culinary schools and wrote several cookbooks including The Fine Art of Italian Cooking and Foods of Italy. His books won three James Beard Foundation awards. He died on April 26, 2019 at the age of 88.
(Bowker Author Biography)
