OP: Classic Techniques of Italian Cooking
Simon and Schuster, New York, 1982. Hardcover. Very Good. First printing.
Classic Techniques of Italian Cooking (1982) is the logical companion to its predecessor, The Fine Art of Italian Cooking (1977). Giuliano Bugilli does here for Italian cuisine what has been done so often before with French technique; he distills the craft down to the fundamental elements which make this food, this style, distinctly Italian.
Employing hundreds of recipes and thousands of black and white illustrations and photographs, Bugialli instructs his reader in everything from pasta making to butchery, homemade ricotta and mascarpone, cleaning artichokes, and cooking in clay; this is a masterclass in technique. A book that belongs on the shelf of everyone who favors project cooking and alta cucina.
Ours is a first printing in Very Good condition with a very lightly soiled fore edge, otherwise clean and unmarked. The jacket is price clipped and bears some chipping and closed tears.
