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Summary
Summary
Emilia-Romagna, Friuli, Sicily, Liguria, Piedmont, Apulia -- the names trip off the tongue and conjure seductive images of deeply satisfying food. In Bugialli's Italy, companion cookbook to the new twenty-six-part public television series, cooking teacher and food historian Giuliano Bugialli presents the reader with an irresistible banquet of all Italy has to offer.
The more than 150 recipes collected here span the boot from north to south east to west. You can take your grand tour from antipasto to dessert (how about Pizza with Tomato Pockets from Apulia, Pureed Chick-Pea Soup with Mushrooms from Umbria, Lamb in Peppery Wine Sauce from Abruzzi, String Beans in Caper Walnut Sauce from Lombardy, and, to finish, Peach Cake with Almonds from Piedmont?). Or why not plan a regional tasting of pastas -- Stewed Sardinian Pasta, Pasta Stuffed with Eggplant from Tuscany, Tagliatelle and Zucchini Blossoms from Lazio, and Pasta with Sicilian Winter Pesto? Even gnocchi flies the regional flag-Red Beet Gnocchi from Piedmont and Potato Gnocchi with Ligurian Pesto and Tomatoes.
As always, Giuliano serves up something new -- a wonderful collection of unusual and engaging regional recipes filled with the history tradition, and techniques that make his books so special.
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 (3)
Publisher's Weekly Review
Bugialli brings together another sampling of Italian cooking (The Fine Art of Italian Cooking; The Foods of Sicily and Sardinia and the Smaller Islands, 1996), although here he takes the level of difficulty up a notch, calling for unusual ingredients or equipment. Bugialli is most creativeand challengingin the chapter on first courses: Ravioli with Sole Sauce from the Marches is a lengthy project; Abruzzi's "Guitar" Pasta with Pepper Sauce is more reasonable, but making the pasta requires a special tool (a wooden implement strung with metal wiresthe inspiration for the name). Other appetizers include a Soup of Stuffed Romaine Lettuce Leaves from Liguria, which features bundles of lettuce with a sweetbread stuffing. The handful of risotto recipes includes Risotto with Asparagus Tips and Risotto with Duck, Pheasant, or Chicken Livers. Main courses are simpler, but somewhat familiar: Shrimp Wrapped in Pancetta Cooked on Skewers; Veal Shank in Vegetable Sauce; and Sausages Baked with Cauliflower and Potatoes. Desserts such as Apricot Semifreddo (eaten all over Italy) and Almond Sponge Cake from Padua round out the selection. Although these dishes require time to prepare, patient cooks will have no problem following Bugialli's recipes, each of which includes a regional label; most sport informative headers. Tie-in to PBS series; author tour. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
In his newest contribution to the burgeoning world of Italian cookbooks, Bugialli approaches his subject region by region, emphasizing the differences in cuisine from one part of the peninsula to another. He nevertheless organizes the book usefully for the cook by types of dishes so that meats, vegetables, and desserts, respectively, fall together. Pasta dishes include timballo, a festive beehive produced by spiraling strands of pasta inside a large, round casserole and then filling it with meat sauce, cheese, and more pasta roughly cut. Bugialli proves particularly enlightening on the subject of potatoes, either as gnocchi (potato dumplings, one version stained deeply with red beets) or in a casserole delicately herbed and textured with crisp bread crumbs. Desserts include Tuscan fried strawberries sprinkled with citrus rind. Bugialli's deserved reputation and his recipes' high quality will create demand for this volume. --Mark Knoblauch
Library Journal Review
The latest cookbook from the author of Bugialli's Foods of Tuscany (LJ 10/15/92), among many others, is the companion volume to his new PBS series, and offers what he calls a "panorama" of Italian regional cooking. Although the cooking of Rome, the Veneto, and the less well known Friuli region receive somewhat more attention, the more than 150 recipes come from all over the country. Headnotes discuss provenance and point out the similarities or differences among related recipes from the various regions; some of the dishes are distinctly local specialties, little known outside of their particular provenance. Recipes are organized generally by course, rather than region, with a particularly outstanding selection of pastas and a separate section of Roman vegetable dishes. Highly recommended. [BOMC alternate.] (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.