Mejores Libros de Cocina Italiana

Discover the secrets of traditional Italian cuisine with this cookbook. Over 2,000 recipes gathered from grandmothers and farmers across the country offer a glimpse into the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and historical recipes provide fascinating views into the folk culture of the past. With simple, easily achievable dishes like White Bean and Escarole Soup and Chicken with Lemon and Capers, this cookbook is an excellent everyday source for any cook. La Cucina is a true salt-of-the-earth reference for every library.

La cuchara de plata constituye la biblia de la auténtica cocina italiana. Ha sido el libro de cocina más vendido en Italia durante las últimas cinco décadas, y ahora se publica en español por primera vez. Esta obra presenta platos tradicionales y modernos, e incluye menús de chefs de prestigio pensados especialmente para esta edición. Con dos mil recetas avaladas por los paladares más exigentes, La cuchara de plata es un clásico imprescindible para los amantes de la buena cocina.

Discover the secrets of authentic Italian cooking with this must-have cookbook by an esteemed author. In its pages, find classic recipes and techniques that cover a range of delicious subjects, including pasta, risotto, sauces, and more. With its clear and concise instructions, even beginners can master the art of Italian cuisine.

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Get transported to the rolling hills of Tuscany with this lyrical and mouth-watering cookbook. Authored by Frances and Ed, who have spent over two decades living like honorary Tuscans, this cookbook features more than 150 simple yet robust recipes made with honest and traditional ingredients. Discover Italian cuisine philosophy with la casa aperta, the open house, as you cook and dine with the Mayes in their Cortona home in Italy. From antipasti to dolci, organize your feast like a traditional Italian dinner with appetizing dishes like fried zucchini flowers, potato ravioli, pizza with caramelized onions and sausage, and much more. With stunning photography, helpful tips on stocking your pantry, and techniques for bringing out the best in seasonal ingredients, it's time to indulge in the Tuscan way of eating and living.

Learn the authentic and diverse cuisine of Italy with Elizabeth David's Italian Food. David's passion for real, hearty and fresh food will inspire you to recreate the unique regional dishes of Tuscany, Sicily, Lombardy, Umbria, and many more. Her knowledge is derived from years of exploring, researching, tasting and testing dishes, making this book a great companion for any aspiring Italian cook.

Discover the deliciousness of authentic Italian baking with this comprehensive guide! From classic bruschetta and pizza to regional specialties like golden Altamura bread and chewy loaves from Como, Carol Field's updated edition delves into traditional artisanal doughs and techniques used by generations of Italian bakers. With 4-color photography throughout and a range of recipes that cover breadsticks, pastries, cakes, and more, The Italian Baker has been named an indispensable baking book by James Beard and the International Association of Culinary Professionals.

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor - humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.

"Discover the heart of authentic Italian home cooking with Pasta Grannies. This charming book features over 80 easy and accessible recipes from Italian grandmothers who have spent their lives cooking for love. From simple hand-rolled spaghetti to dainty cinnamon-scented tubes, these time-perfected dishes will transport you to the heart of Italy. But it's more than just a cookbook - Pasta Grannies tells the extraordinary stories of the women behind the recipes, proving that truly authentic Italian cooking is simple, beautiful, and entirely achievable."

An Emmy-winning host and bestselling author, known for her passion for Italian cuisine, has co-authored the ultimate master class in Italian cooking with her daughter. This beautifully produced definitive guide covers everything from ingredients to techniques to tools, plus more than 400 delectable recipes. Readers will learn all the techniques needed to master Italian cooking and Lidia introduces us to the full range of standard ingredients. From classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce, this book is the one book on Italian cuisine that every cook will need.