Bugialli's Italy: Traditional Recipes from the Regions of Italy

by Giuliano Bugialli

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...

• Format: Hardcover
• Language: English
• ISBN: 0688158641
• ISBN13: 9780688158644
• Release Date: September 1998
• Publisher: William Morrow & Company
• Length: 320 Pages
• Weight: 2.30 lbs.
• Dimensions: 1.1" x 8.0" x 10.0"

Customer Reviews

Real Italian Food

Many "Italian" cookbooks are really Italian-American cookbooks. This one is for you if you want real Italian recipes. Yes, there are some unusual ingredients and not all the techniques are "easy as pie", but this book lets you taste Italy. I have made a number of the recipes with great success. Bugialli knows Italian food and he knows how to teach Americans to make it.This book is one of my top 10 authentic Italian cookbooks.

Authentic Italian recipes that cooks can follow.

The most accessible cookbook by the master of authentic Italian "cucina." The results of the recipes look as good as the beautiful photographs in the book and taste even better. A tour of Italy in your kitchen. Also, I understand that there will be a TV series on PBS for twenty-six weeks, beginning sometime later this fall or winter.