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Italy's Great Chefs and Their Secrets Hardcover – Oct 5 2010

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Hardcover, Oct 5 2010
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Product Details

Product Description


The best authentic Italian cooking today—a delectably illustrated culinary tour of Italy’s regional cuisines by its finest chefs.

About the Author

ACADEMIA BARILLA, founded in 2004 in Parma, one of the most distinguished capitals of Italian cuisine, is a center of great professionalism and talent that is exceptional in the world of cooking. It promotes Italian culinary art, protecting the regional gastronomic heritage and safeguarding it from imitations and counterfeits, while encouraging the great traditions of the Italian restaurant industry. Academia Barilla organizes cooking classes for culinary enthusiasts, distributes the best Italian products, and spreads Italy’s gastronomic culture through publications like this one that recount the unequaled riches of the country.

Inside This Book

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Most Helpful Customer Reviews on (beta) 2 reviews
13 of 13 people found the following review helpful
Great Cookbook for the Advanced Chef Nov. 15 2010
By Eugene Zinovyev - Published on
Format: Hardcover Verified Purchase
First and foremost the is a great cookbook. The recipes are delicious and inventive. The text itself gives a great overview of the various regions of italy, what makes them special and what foods they are known for. Each region then includes a full menu by one and sometimes two chefs that present their modern takes on traditional regional dishes.

BEWARE: this cookbook is written at an almost professional level. This means that this book will simply tell you to "combine ingredients and make into dough" without informing you how to do it or in what order. The book assumes you already know. Also since these are restaurant recipes, they are written like restaurant recipes. So if you are looking for a cookbook to teach you the basics of Italian cuisine, this is not the book for you.

Also, many of the ingredients are either totally obscure (esoteric liqueurs) or impossible to even buy (horse cheeks). That being said if you can even pull off half of most of these recipes you will amaze your friends and family. Just don't be upset when you realize you can't even try to make the other half.
2 of 3 people found the following review helpful
Don't bother Dec 26 2012
By MKB - Published on
Format: Hardcover Verified Purchase
Nothing any normal cook would ever want to serve. Unless you are accustomed to serving birds and intestines for dinner. I am Italian, have traveled to Italy and have never heard of or seen food like this on any menu.
Waste of money.