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the appetizer:

Italian Cooking at Home by the Culinary Institute of America includes recipes like Chickpea Fritters (Panissa fritta o panelle); Black Risotto (Risotto al nero di seppia); Broth (Brodo); and Stuffed Grilled Swordfish (Involtini di pesce spada).

Cookbook

 

Italian Cooking at Home

by the Culinary Institute of America
Gianni Scappin, Alberto Vanoli, and Steven Kolpan

 

Covering a variety of dishes from snacks, pickles, and preserves to pasta, meat, fish, and dessert, Italian Cooking at Home by the Culinary Institute of America is the perfect primer for fresh and flavorful Italian cuisine.

This sumptuously photographed guide to cooking all things Italian in the home kitchen will win over both beginning and experienced cooks with authentic and inventive recipes and step-by-step guidance from the experts at the CIA. With rustic focaccias, long-simmered soups, and entrées with aromatic herbs, these recipes are irresistible. Wine suggestions and mouthwatering photographs accompany the recipes.
  • Includes more than 150 easy Italian recipes
  • Chapters on Gli Spuntini (Snacks and Little Bites), I Crudi (Raw Dishes), Le Minestre (Soups), La Pasta Secca (Dry Pasta), La Sfoglia (Fresh Pasta), I Pesci (Fish), Le Carni (Meat), and more
  • Features photos by Francesco Tonelli that illustrate cooking techniques and provide plenty of inspiration for the home cook

Italian Cooking offers a grand tour through Italian cuisine, covering regional cuisines, wines, and histories along the way.

 
About the Authors

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio), and an international location in Singapore.

Gianni Scappin is an assistant professor in culinary arts at The Culinary Institute of America, and teaches in the Ristorante Caterina de' Medici, part of the CIA's Colavita Center for Italian Food and Wine. He is a cookbook author and the chef and owner of Cucina in Woodstock, New York.

Alberto Vanoli is an assistant professor in culinary arts at The Culinary Institute of America, where he teaches students the authentic regional cuisines of Italy. Before joining the faculty, he was the chef at various restaurants in Italy, New York City, San Francisco, and Philadelphia.

Steven Kolpan is a professor in wine studies at The Culinary Institute of America. He is the author of several books, including Exploring Wine and WineWise (James Beard Foundation Award for Best Beverage Book of 2009). In 2007, he was chosen as Wine Educator of the Year by the European Wine Council. Mr. Kolpan is the wine columnist for Salon.com and The Valley Table and has written more than 100 wine articles for many magazines, newspapers, and websites.

Born and raised in Italy, Francesco Tonelli is a food photographer and a food stylist, as well as a Maestro di Cucina. In 2004, he stepped out of the kitchen to go behind the camera, taking full charge of the design, styling, and photography of food. In 2010, he was named one of General Mills' Top Ten Food Photographers.

 
  • Italian Cooking at Home
  • by the Culinary Institute of America
    Gianni Scappin, Alberto Vanoli, and Steven Kolpan
  • Photographer: Francesco Tonelli
  • Wiley 2011
  • Hardcover; $34.95; 336 pages
  • ISBN-10: 047018258X
  • ISBN-13: 978-0-470-18258-1
  • Information provided by the publisher.

Buy Italian Cooking at Home

 

Italian Cooking at Home

More about Italy and Italian Recipes

 
 
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This page created April 2011


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