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Giuliano Bugialli
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The Best of Bugialliby Giuliano Bugialli , John DominisISBN 1556703848 (1-55670-384-8)
Hardcover, Stewart, Tabori & Chang
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Bugialli on Pastaby Giuliano Bugialli , John DominisISBN 067162024X (0-671-62024-X)
Hardcover, Simon & Schuster
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Bugialli's Italy: Traditional Recipes from the Regions of Italyby Giuliano Bugialli , Pam Hoenig, John DominisISBN 0688158641 (0-688-15864-1)
Hardcover, HarperCollins Publishers
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› Find signed collectible books: 'Bugialli's Italy: Traditional Recipes from the Regions of Italy'Book summary:Bugialli's Italy is a delicious culinary tour. This well-known chef travels throughout "the boot," presenting the best dishes from each region. Star of his own PBS television series, Giuliano Bugialli is an expert on all things Italian and all things gastronomic. From Tuscany and Naples to Sardinia and Sicily, the quintessential dishes from each area are all here for your eating pleasure. There are antipastis and desserts; a plethora of pastas, sauces, and soups; delicious risottos and fresh, crispy salads. Bugialli is passionate about his love for authentic Italian cooking, and faithfully reproduces recipes that have been passed down through the generations. In Italy, a meal is a long, lavish affair not to be rushed, and Bugialli's Italy mimics the structure of a traditional meal: the first chapter is for antipastis; next come soups, pastas, and risottos--right through to final chapter and the last course of dessert. Each chapter and each course reflects the eclectic mix of Italy's regional cooking. For a main course, Campania offers a Monkfish in Savory Sauce--making good use of this Mediterranean region's love of fresh fish. From Piedmont, a region famous for its vineyards, Bugialli presents a Rump Roast Cooked in Barolo Wine, a succulent dish combining meat, garlic, nutmeg, and fresh rosemary with a whole bottle of full-bodied wine.
Remaining true to the traditions of Italian cooking, many of the recipes are quite complex, and aren't for cooks in a hurry. Poached Bone Chicken dates from the Renaissance, when it was served at lavish banquets. Consequently, this dish requires more than 25 ingredients! This said, cooking Bugialli style does guarantee high rewards. Here are wonderful-tasting, exquisitely presented dishes that will whisk your palate away to the real Italy. --Naomi Gesinger [via]
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Fine Art of Italian Cookingby Giuliano BugialliISBN 0812906403 (0-8129-0640-3)
Hardcover, Quadrangle/New York Times Book Co
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The Fine Art Of Italian Cooking: The Classic Cookbookby Giuliano BugialliISBN 0517224321 (0-517-22432-1)
Hardcover, Random House Value Pub
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› Find signed collectible books: 'The Fine Art Of Italian Cooking: The Classic Cookbook'Book summary:This is the definitive cookbook on Italian cuisine. The author is one of the foremost teachers of Italy's revered cooking techniques with more than 20 years of teaching and cooking experience. Giuliano Bugialli's incomparable cookbook has been updated, expanded and beautifully redesigned, including:
" Over 300 recipes from Tuscany and other regions of Italy
" Suggested dinner menus and wine recommendations
" Chapters on pasta, breads, sauces, antipasti, meat and fish, poultry, risotto, vegetables, and desserts
" Improved ingredient lists, revised wine lists, updated notes on olive oil, Italian herbs, and cheeses
" 75 detailed, easy-to-follow line drawings [via]More editions of The Fine Art Of Italian Cooking: The Classic Cookbook:
Foods of Sicily and Sardinia and the Smaller Islandsby Giuliano Bugialli , John DominisISBN 0847825027 (0-8478-2502-7)
Softcover, Rizzoli Intl Pubns
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Giuliano Bugialli's Classic Techniques of Italian Cookingby Giuliano BugialliISBN 0671690698 (0-671-69069-8)
Softcover, Simon & Schuster
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› Find signed collectible books: 'Giuliano Bugialli's Classic Techniques of Italian Cooking'Book summary:First published in 1982 with 50,000 copies in print, this Italian cookbook is unmatched in its scope and authenticity. More than 1,000 black-and-white photographs. [via]
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Giuliano Bugialli's Foods of Italyby Giuliano Bugialli , John DominisISBN 1556703708 (1-55670-370-8)
Softcover, Harry N Abrams Inc
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Giuliano Bugialli's Foods of Tuscanyby Giuliano Bugialli , John DominisISBN 1556705131 (1-55670-513-1)
Softcover, Stewart, Tabori & Chang
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› Find signed collectible books: 'Giuliano Bugialli's Foods of Tuscany'Book summary:The author brings together more than 150 authentic recipes from his native province. He draws on the recipes of old Tuscan families, early printed cookbooks, and field research to create a collection of well-loved favourites and lesser know recipes. Organized by course, the recipes represent the cooking traditions of all the important cities of Tuscany - Florence, Siena, Lucca, Pisa - as well as the small towns and villages. Bugialli offers the version of such Tuscan classics as focaccia with rosemary, pasta with zucchini flowers, fresh basil risotto and beefsteak, Florentine style. The book also includes such unusual and delicious recipes as fenneled chicken on the spit, veal stuffed with fava beans, lettuce stuffed with endives and fresh chestnut gelato. Bugialli's informed and personal text weaves the recipes together in a narrative. From the renowned wines of Chianti to the distinctive fresh pasta dishes to the huge variety of breads, "focacce", and "pizze" for which Tuscany is famous, all aspects of Tuscan cuisine are celebrated. Photographer John Dominis has shot the finished food in locations throughout the hills and plains of Tuscany. The photos also include scenes of the framed markets and vineyards as well as Tuscan architecture, monuments, and fine art, reminding the reader that in Tuscany, cooking is an art. The author also wrote "Giuliano Bugialli's Foods of Italy", which won the Tastemaker Grand Prize for Best Cookbook of the Year. [via]
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