The Fine Art of Italian Cooking: The Classic Cookbook, Updated & Expanded by Giuliano Bugialli

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Notes about this book

  • featherbooks on April 19, 2013

    Balsamella, p. 525, Duck Lasagna, Fresh Pasta, p. 442, Lasagna al Forno, Pollo in Porchetta, p. 517, Scallopine ai Capperi, Spaghetti alla Carbonara, p. 444, Spaghetti alla Fiaccheraia, p. 443, Tagliatelle alla Panna (cream Sauce Alfredo)

Notes about Recipes in this book

  • Marinated eggplant (Melanzane marinate)

    • twoyolks on December 07, 2015

      These were simply alright. It's hard to get the eggplant well browned without using a lot of oil. The thickness of the eggplant also makes it difficult to fully cook it.

  • Tuscan pureed bean soup (Passato di fagioli)

    • twoyolks on February 19, 2020

      This is deceptively simple but punches above its ingredients in flavor. I did have problem getting the pasta to cook without scorching the soup. I'd consider just cooking the pasta in boiling water in the future.

  • Creamed spinach soup (Passato di spinaci)

    • twoyolks on January 31, 2017

      This tasted like a slightly bitter version of chicken stock. There just wasn't much flavor from the vegetables.

  • Baked lasagne, Northern Italian style (Lasagne al forno)

    • okcook on February 18, 2012

      It really puffs up so have a large dish.

  • Risotto with shrimp (Risotto con gamberetti in bianco)

    • lorloff on January 15, 2017

      Fantastic recipie! The best risottto we have ever made. Used leeks instead of onions and added saffron to the sauté. Added Scallops to the shrimp and used a combination of homemade fish and shrimp shell stock. Because I am allergic to butter we substituted olive oil for the butter and added very good high end EVOO at the end to serve. It seemed like there would be too much oil in the cooking but it was perfect in the end. We used Acquerello 7 year aged rice which was Devine in this dish. Here i the link for the rice.

  • Roasted fish (Pesce arrosto)

    • Breadcrumbs on April 18, 2011

      p. 290 - NB: calls for a whole fish that is stuffed w herbs.

  • Lamb chop, Florentine style (Cotolette d'agnello)

    • nicolepellegrini on December 19, 2020

      Loved this. Breaded and fried may not be the healthiest way to enjoy lamb chops but it's become my favorite, since first having them prepared in this style in Torino. The long soak in the egg seemed to draw out some of the gaminess - which I don't mind but sometimes turns my husband off from lamb. He really enjoyed these.

  • Chicken with black olives (Pollo alle olive)

    • nicolepellegrini on June 16, 2015

      Serious perfection. So easy yet so many layers of flavor...this is what so many Italian-American restaurant chicken dishes only wishes to be. After trying once this will be a staple of my kitchen from now on.

  • "Inebriated" pork chops (Maiale ubriaco)

    • nicolepellegrini on January 22, 2017

      OK, not sure I'd make again. The red wine flavor was fairly overpowering and the chops came out tough (even using very high quality pork that I normally can just pan-sear and keep tender.)

  • Pork chops with kale (Braciole di maiale con cavolo nero)

    • nicolepellegrini on March 03, 2019

      My SO and I both really liked this. Not too much work, and the chops came out very flavorful and tender (I made with thick cut, bone-in chops). Nice way to get some vegetables right in with the main and the kale had a rich flavor from cooking in the same oil as the chops. Served with some crusty bread and a little salad it made for an excellent dinner.

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  • ISBN 10 081291838X
  • ISBN 13 9780812918380
  • Linked ISBNs
  • Published Feb 24 1990
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House

Publishers Text

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

Giuliano Bugialli is an established authority on the traditions and techniques of Italian cooking and is the most popular Italian cooking teacher and demonstrator in the United States. He is the author of seven other popular Italian cookbooks.

Other cookbooks by this author