Cover image for Tasting Italy : a culinary journey / foreword by Jack Bishop ; essays by Eugenia Bone and Julia Della Croce ; recipes by American's Test Kitchen.
Title:
Tasting Italy : a culinary journey / foreword by Jack Bishop ; essays by Eugenia Bone and Julia Della Croce ; recipes by American's Test Kitchen.
ISBN:
9781426219740
Publication Information:
Washington, D.C. : National Geographic, [2018]
Physical Description:
382 pages : color illustrations ; 29 cm
Abstract:
"The experts at America's Test Kitchen and National Geographic bring Italy's magnificent cuisine, culture, and landscapes--and 100 authentic regional recipes--right to your kitchen. Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy. In every region, the food experts at America's Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make."--provided by publisher.
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Summary

Summary

The experts at America's Test Kitchen and National Geographic bring Italy's magnificent cuisine, culture, and landscapes--and 100 authentic regional recipes--right to your kitchen.

Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy. In every region, the food experts at America's Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make.


Author Notes

Bridget Lancaster is the host of America's Test Kitchen and the host of Cook's Country from America's Test Kitchen, as well as a regular contributor to the public radio program The Splendid Table. She began working as a test cook for Cook's Illustrated in 1998 and is an original cast member of both television shows. Bridget is the lead instructor for the America's Test Kitchen Online Cooking School. Julia Collin Davison is the host of America's Test Kitchen and the host of Cook's Country from America's Test Kitchen. She began working as a test cook for Cook's Illustrated in 1999 and is an original cast member of both television shows. Julia leads the recipe development team working on America's Test Kitchen cookbooks. America's Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!


Reviews 1

Publisher's Weekly Review

This beautifully illustrated book takes readers on a vivid culinary journey of Italy's 20 provinces, from the Italian Alps of Valle d'Aosta to the juniper-scented coastlines of Sardinia. Chapters open with fascinating historical information about a particular region and discussion of the origins of Italian staples, such as anchovies, which have been used as a seasoning in Lazio since the days of ancient Rome; polenta, which derived from corn first brought to Veneto from the New World in 1554; and eggplant, which Arabs introduced to Sicily in the ninth century. Dozens of intriguing sidebars supply fun facts ("Since ancient times, merchants have been known to cut extra-virgin olive oil with cheap oil to increase profits") and in-depth information about a food item ("During the Middle Ages, sour orange was a status food for the elite... [its] popularity was eventually displaced by other citrus fruits... most famous [being] blood oranges"). One hundred easy-to-follow recipes showcase Italy's diverse cuisine, such as grilled polenta with a salted cod spread from Veneto; Sicilian pasta with tomato and almond pesto; braised oxtails in a tomato sauce from Lazio; fava bean puree with sautAced escarole from Puglia; Calabrian grilled swordfish with a citrus-herb sauce; and chocolate hazelnut cake from Piedmont. Along with gorgeous photography, illustrated maps, lists of culinary festivals, and poetic prose, this book is a must for Italophiles. (Oct.) © Copyright PWxyz, LLC. All rights reserved.