{"product_id":"la-cucina-the-regional-cooking-of-italy-hardcover","title":"La Cucina: The Regional Cooking of Italy - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eThe Italian Academy of Cuisine\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy's more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes--many of which had never been documented before. This is the culmination of that research, an astounding feat--2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it's not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. \u003ci\u003eLa Cucina\u003c\/i\u003e is an essential reference for every cook's library.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eThe Italian Academy of Cuisine was founded in 1953 in Milan to preserve the gastronomical heritage of Italy. Each year it hosts a number of education programs and awards prizes to leaders in gastronomy. Among its publications are a monthly magazine and a restaurant guide.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 928\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 3 x 10.2 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 20, 2009\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IndieFab awards (2009)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51990181740845,"sku":"9780847831470","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/MjdLSTFDVDZvSHo3aW5KTDhjQTZXQT09.webp?v=1776264624","url":"https:\/\/ishookbooks.com\/products\/la-cucina-the-regional-cooking-of-italy-hardcover","provider":"iShook Books","version":"1.0","type":"link"}