La vera cucina italiana : the fundamentals of classical Italian cooking / Donaldo Soviero.

Format:

Book

Author/Creator:

Soviero, Donaldo.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, Italian.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

xvi, 317 pages : illustrations ; 25 cm

Place of Publication:

New York, NY : Macmillan, [1991]

Summary:

La Vera Cucina Italiana which grew out of the teaching manual for author Donaldo Soviero's Cooking School of Umbria, maintains that you must master the basics to master the cuisine. Whether making fresh pasta, gnocchi, risotto, or bread, understanding the process is the key to success.

In La Vera Cucina Italiana, Donaldo Soviero shares his fifty years of professional experience and love for Italian cooking. Beginning, naturally, with the basics, in the first chapter he explains all the techniques integral to la cucina italiana, from roasting to frying to seasoning, giving his secrets for excellent results.

The recipes--more than 200--follow, and each chapter begins with a detailed introduction to the food--antipasti, sauces, poultry, pasta, salads--and its place in Italian cuisine. The recipes include those most basic to and classically associated with Italian cooking--Zuppa di Vongole (Clams in White Wine), Bagna Cauda (Hot Oil and Truffle Dip), Aglio e Olio (Garlic and Oil), Carciofi alla Romana (Artichokes Roman Style), Pollo alla Cacciatora (Chicken Hunter Style), Osso Buco di Vitello (Veal Shanks). Soviero also includes many regional specialties--Pernice alla Perugina (Partridge in the Manner of Perugia), Stufatino d'Agnello alla Romana (Roman Lamb Stew), Caciucco alla Toscana (Fish Soup Tuscan Style). In each recipe, method is emphasized and explained and classic mistakes pointed out.

The text is laced throughout with a lifetime of knowledge and stories, from the roots of Italian cuisine--which date back to ancient Greek traders and Arab conquerors--to Soviero's Sunday family dinners as he grew up in Queens. Informative and delightfully entertaining, La Vera Cucina Italiana will be an indispensable basic reference.

Contents:

The Basics 1

Antipasti Appetizers 23

Insalate Salads 39

Pasta 49

Le Salse Italiane Italian Sauces 79

Risi e Polenta Rice and Polenta 127

Verdure Vegetables 143

Pesce Fish 181

Pollame Poultry 203

Carne Meat 229

Pane e Pizza Breads and Pizza 269.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

0026125706 :

OCLC:

23869065

Online:

Laurie Burrows Grad Collection Home Page