Comprehensive collection of 2,000 authentic Italian regional recipes.
Documented by the Italian Academy of Cuisine, preserving traditional cooking.
Includes historical recipes offering insights into folk culture.
Features easily achievable everyday dishes.
Essential reference for any cook's library.
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Description
La Cucina: The Regional Cooking of Italy is a comprehensive collection of 2,000 recipes representing the patrimony of Italian country cooking. Compiled by the Italian Academy of Cuisine, this book documents classic recipes from every region of Italy, with each recipe labeled by its region of origin. The techniques and ingredients vary with geography, offering a glimpse into the folk culture of the past through historical recipes. The book provides an excellent everyday source for easily achievable dishes, such as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. It is an essential reference for any cook's library, featuring four different indexes for ease of use. The color of the book is Tan.
FAQ
La Cucina: The Regional Cooking of Italy is a book that compiles 2,000 traditional Italian recipes from every region, documented by the Italian Academy of Cuisine.
The recipes were compiled by the Italian Academy of Cuisine, an organization formed by Italian scholars to preserve traditional Italian cooking.
The book includes 2,000 recipes representing the patrimony of Italian country cooking, with each recipe labeled by its region of origin. It also features historical recipes.
Yes, the book is described as an excellent everyday source for easily achievable recipes.
The color of the book is Tan.
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