OP: Foods of Italy (hardcover)
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Stewart, Tabori, & Chang, New York, 1984. Hardcover. Very Good.
Foods of Italy is the first of several large format (9.5” x 12.25”) coffee table books Giuliano Bugialli wrote incorporating full color photography of not only the dishes represented, but also of the landscape, architecture, and markets which inspire regional cuisines. While organized by type or course, each recipe is also identified by its region of origin.
An Italian repertoire expands further here with over 100 new recipes including:
- Gambi di bietola ripieni—Swiss chard stems stuffed with chopped hardboiled egg yolks, capers, and panade, battered and fried
- Pesce alle erbe—a whole roasted fish served with half-a-dozen herbs, flambeed in rum
- Cima alla genovese—vegetable- and egg-stuffed, pressed veal
- Farona con polenta—baked guinea hen with clove-studded onions sewn inside the cavity, served with polenta
The recipes veer toward the more labor-intensive side of the spectrum; however, Bugialli is a thoughtful and detailed instructor whose guidance rewards perseverance. Our only complaint is with the design, which, in some cases, puts recipe headnotes on the preceding page—a confusing choice that can leave you without worthwhile information.
Our copy is a Very Good, lightly shelfworn later printing.
