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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.5945 BUG | Book | 1 | Standard shelving location | Searching... Unknown |
| ARC 641.5945 BUG | Archive Collection | 1 | Archive Collection | Searching... Unknown |
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Summary
Author Notes
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)
Reviews (1)
Booklist Review
In Italian life, as in its cooking, regional customs are more than stylistic differences--they indicate an entirely distinct dialect, background, and culinary approach to native ingredients. In this expanded and updated version of his popular cookbook, Bugialli imparts the pride of a native Tuscan and Florentine as he introduces northern Italian cuisine based on research into ancient and still-used recipes and traditions. With conviction and respect for regional peculiarities and distinctions, Bugialli first introduces the historical background of northern Italian cooking styles, including a fascinating description of the marriage feast of Maria de'Medici. Ingredients indigenous to the region and the inherently light Tuscan cooking approach are explored, including the all-essential Tuscan bread; a wide assortment of recipes follow, which fill courses in a formal or informal Italian meal. Recipe notes are exceptional and lend a rich historical context for ingredients and methods. A robust reintroduction to the gastronomic glory of the northern Italian kitchen. To be indexed. --Deanna ~Larson-Whiterod