Country Cooking of Italy

Country Cooking of Italy

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Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews' vivid storytelling and Hirsheimer's evocative images, this luxe book is sure to delight home chefs and lovers of Italian food alike.Add the vegetables and 1 cup/240 milli- liters of the broth (reserve the rest for another use), mash the vegetables with a potato masher, ... One thing everybody seems to agree on is that it was a dish originally slow cooked in a cooling kiln; indeed, it was sometimes ... One story is that it wasfirst made by craftsmen installing tiles on Brunelleschia#39;s domefor the Florentine cathedral ofSanta Maria del Fiore.

Title:Country Cooking of Italy
Author: Colman Andrews
Publisher:Chronicle Books - 2012-12-14

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