Italian Cuisine: The New Essential Reference to the Riches of the Italian Table

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Macmillan, Jun 1, 2005 - Cooking - 334 pages
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Italy has produced one of the world’s greatest and most beloved cuisines, filled with vibrant flavors and soul-satisfying dishes. Unfortunately, no cuisine has been more misinterpreted than Italy’s. Now, restaurateur Tony May, owner of New York City’s San Domenico restaurant, gives readers a comprehensive cookbook that celebrates Italy’s authentic gastronomic pleasures in a way that only an Italian, devoted to the cuisine of his native country, could imagine. Originally written for culinary professionals, Tony May’s Italian Cuisine has now been adapted for the home cook. May takes the reader into the kitchens of centuries of Italian cooks to show the real panorama of Italian food in all its glory. In chapters devoted to breads, antipasti, sauces, meats, vegetables, soups, pasta, fish, poultry, cheeses, and desserts, never-before published recipes mix with time-honored classics to show readers the depth and breadth of true Italian cuisine. Here are just a few examples of the bounty just inside the covers of Italian Cuisine:

Chisolini---flaky fried dough served with antipasti
Zucchini blossom soup
Crisp fried polenta with borlotti beans and cabbage
Pappardelle with wild hare sauce
Christmas capon stuffed with walnuts
Ligurian seafood caponata
Tortelli de Carnevale---sweet, puffy fried beignets

In addition to the wonderful recipes and wealth of Italian culinary knowledge, Italian Cuisine includes a comprehensive Italian to English glossary of food terms that provides a cook’s quick reference to all things authentically Italian. Throughout, May’s inimitable native Italian voice guides the reader’s hands in a book destined to become a standard volume on the cookbook shelf. Someone once said that Italians have raised living to an art form; Tony May’s Italian Cuisine is certainly evidence of that.

  

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Contents

CONDIMENTI Condiments
7
ERBE AROMATICHE Herbs
15
ANTIPASTI Antipasto
22
INSACCATI E SALUMI Salami and Cured Meats
39
MARINATE E CONSERVE Marinades and Preserved Foods
49
PIZZA E FOCACCIA Pizza and Focaccia
58
TORTE SALATE E SFORMATI Savory Pies and Molds
64
FRITTO E LE FRITELLE Fried Food and Fritters
71
FUNGHI E TARTUFI Mushrooms and Truffles
117
MINESTRE MINESTRONE E ZUPPE Soups and Broths
123
PASTA E RIPIENI GNOCCHI E POLENTA Pasta and Stuffings
140
RISO Rice
179
PESCE Fish
189
CARNE Meat
217
POLLAME E CACCIAGIONE Poultry and Game
247
FORMAGGIO Cheese
260

UOVA E FRITTATE Eggs and Omelets
80
LEGUMI Legumes
110

Common terms and phrases

About the author (2005)

Tony May lives in New York, where he is the owner of San Domenico, the acclaimed restaurant, and is President of Italy’s ICIF culinary school.

Bibliographic information