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The Timeless Art
of Italian Cuisine
by Anna Maria Volpi
The Essence of Italian Food
in more than 170 Traditional Recipes
of Italian Cuisine
by Anna Maria Volpi
The Essence of Italian Food
in more than 170 Traditional Recipes
The Best !!
Excellent!
Delicious!
Spectacular!
Like Gramma’s!
Mamma
Mia!!
Mia!!
Can’t believe how easy it was!
Mouth Watering!
Buonissimo!
Zuccotto
Page 86
Page 86
Tiramisu
Page 51
Page 51
Lasagna
Page 62
Page 62
Risotto
Milanese
Page 39
Milanese
Page 39
Caponata
Page 132
Page 132
Cannoli
Page 129
Page 129
Fresh Pasta
Page 57
Page 57
Spaghetti
Puttanesca
Page 113
Puttanesca
Page 113
Panna Cotta
Page 53
Page 53
Gnocchi
Page 35
Page 35
Simple !
Two People Cook a Similar Italian Recipe for Friends and Family. One Receives Few Tepid Smiles (failure, bad cook). . . While The Other: Enthusiastic Compliments (success, excellent chef)! Which One Are You?
And here are some of the SPECTACULAR Italian dishes
YOU can prepare using the easy and clear recipes in the book
YOU can prepare using the easy and clear recipes in the book
WINNER! Of the Special Jury Award of the prestigious European Gourmand World Cookbook Award as “Best in the World” First Book. Chosen out of more then 3500 books entrants from 60 countries, the book competed against winners in the same category in other languages. She was a finalist and was awarded the “Best in the World” Award in this category, which was handed over by Monsieur Edouard Cointreau during the gala dinner in Barcelona (Spain), on Feb. 27, 2004.
The Gourmand World Food Cookbook Awards were created by Edouard Cointreau in 1995, and focuses on the best food and wine books. It is considered the “Oscar” of cookbooks.
* No ordinary cookbook.
This is no ordinary cookbook, although it has as many recipes and will certainly accompany you into the kitchen while you cook. Volpi's book is also a history, sociology, and geography book, which covers the major regions of Italy, the relationship between historical movements and food, the decline of the Roman empire, the impact of migrants, great families, the Renaissance, conquerors, and food trends.
Magdalena Ball, The Compulsive Reader
* I truly enjoyed this book.
I would strongly recommend this book for all Italian food lovers, as well as anyone interested in learning the art of Italian cuisine. The book is easy to read, and the recipes are simple to prepare. The food is delicious. The history of Italy is daunting with how long their history is in contrast to America. With the holiday season approaching, pick up a couple of copies of this book. One for yourself, and one for a friend.
Jennifer A. Wickes “Culinary Jen” Writer, journalist
* Pure joy of cooking comes through on every page.
"The Timeless Art of Italian Cuisine" [...] brings Italy alive and directly to your kitchen. The book travels through time and regions to capture the joy of the culture. The recipes are [...] all focusing on the simplicity of Italian cooking [...]. The beauty of this book is that it celebrates real food being cooked by real people. Details about various regions and foods specific to them make the book more than just a cookbook. And Volpi's pure joy of cooking comes through on every page [...] her book is one step on the path to keeping us cooking and sharing the fruits of our labors.
Patsy Terrel, Free lance journalist
* Anna Maria Volpi has done it!
When a book promises to capture the "essence of Italian food in more than 170 traditional recipes for today's cook", one feels skeptical. Now, in the immortal words of the Monkees, I am a believer. Anna Maria Volpi has done it! Volpi clearly knows her way around the kitchen, and reserves a special love for her native country and its cuisine. It is all there -- the pasta, the flavorful meats, the cheeses, the breads -- but Volpi tells us the why and wherefore of them. Learn how they evolved from the ancient Roman lifestyle to that of 21st century America, and then prepare these same foods in your modern kitchen.This book is a valued addition to my shelf and one I heartily recommend.
Liz Waters, The Cooking Club
This is no ordinary cookbook, although it has as many recipes and will certainly accompany you into the kitchen while you cook. Volpi's book is also a history, sociology, and geography book, which covers the major regions of Italy, the relationship between historical movements and food, the decline of the Roman empire, the impact of migrants, great families, the Renaissance, conquerors, and food trends.
Magdalena Ball, The Compulsive Reader
* I truly enjoyed this book.
I would strongly recommend this book for all Italian food lovers, as well as anyone interested in learning the art of Italian cuisine. The book is easy to read, and the recipes are simple to prepare. The food is delicious. The history of Italy is daunting with how long their history is in contrast to America. With the holiday season approaching, pick up a couple of copies of this book. One for yourself, and one for a friend.
Jennifer A. Wickes “Culinary Jen” Writer, journalist
* Pure joy of cooking comes through on every page.
"The Timeless Art of Italian Cuisine" [...] brings Italy alive and directly to your kitchen. The book travels through time and regions to capture the joy of the culture. The recipes are [...] all focusing on the simplicity of Italian cooking [...]. The beauty of this book is that it celebrates real food being cooked by real people. Details about various regions and foods specific to them make the book more than just a cookbook. And Volpi's pure joy of cooking comes through on every page [...] her book is one step on the path to keeping us cooking and sharing the fruits of our labors.
Patsy Terrel, Free lance journalist
* Anna Maria Volpi has done it!
When a book promises to capture the "essence of Italian food in more than 170 traditional recipes for today's cook", one feels skeptical. Now, in the immortal words of the Monkees, I am a believer. Anna Maria Volpi has done it! Volpi clearly knows her way around the kitchen, and reserves a special love for her native country and its cuisine. It is all there -
This is what reviewers are saying about the book:
* More than a cookbook! Very interesting read for any lover of Italian cuisine...regardless of whether or not you plan to cook! Volpi's friendly, welcoming writing and teaching style comes through in this simple, softcover book that is as much a history lesson about the gastronomic story of Italy, as it is full of interesting recipes. Definitely a great addition to your culinary or travel libraries!
Nelson Aspen, Author, Journalist
* In this book one can finally find the real, homemade Italian cuisine. I was glad to find an author that finally gives back to Italian cuisine what is eminently its own: Simplicity. Here the reader will find no complicated, thousand-
Learn from
an ITALIAN native.
an ITALIAN native.
Who better to learn about Italian cuisine than from a native of that country! Anna Maria Volpi takes us on a culinary journey through her native Italy and teaches us about each region's history of food, cooking, its influences and offers delicious recipes. [...]
Jennifer A. Wickes “Culinary Jen”,
Book Writer and Journalist
Jennifer A. Wickes “Culinary Jen”,
Book Writer and Journalist
This is what people are saying about the recipes:
Best Recipes!
We prepared a double batch of your Tiramisu for our 15-guest New Years Eve party. It was the first time I did this, and I have to say, it was the best tiramisu we have ever tasted. Thank you so much for a wonderful recipe and for your clear, easy to follow instructions! A.
Bravo to
Anna Maria!
Anna Maria!
This is more than a cookbook ! This book has it all: wonderful explanations of the origins of Italian dishes as well as hundreds of classic, meticulously tested recipes. For beginners and experts alike this book is a vital addition to any cookbook shelf.
Elio De Santo, IL MORO Restaurant, Los Angeles
Elio De Santo, IL MORO Restaurant, Los Angeles
CATERINA DE’ MEDICI
A lesser-known figure of the Renaissance, Caterina de’ Medici (niece of Lorenzo), unwillingly became one of the most influential people in culinary history. In 1533, at age fourteen, she was married to Henry of Orlèans, the future king of France.
Her life was difficult because, from the beginning, Caterina was not what Henry expected: She was chubby, with a big nose and the round eyes typical of all the Medici.
(cont. page 73)
THE BANQUETS OF THE SIGNORI
In medieval times the large banquets were organized around U-shaped tables—the host would be at the center short end, sometimes on a pedestal. The most important guests would be closest to him. In a famous episode, Dante Alighieri, the celebrated Tuscan poet, was a victim of this protocol.
Invited by the King of Naples, he arrived at the banquet dressed with negligence, as many intellectuals used to do. (cont. page 31)
ROMAN BANQUET
In the Republican times, even the meals of the rich were frugal. Like those of the poor, they were based mostly on bread and puls (porridge).
A lesser-
(cont. page 73)
THE BANQUETS OF THE SIGNORI
In medieval times the large banquets were organized around U-
ROMAN BANQUET
In the Republican times, even the meals of the rich were frugal. Like those of the poor, they were based mostly on bread and puls (porridge).
Those times are gone. The rich people of Imperial Rome are not shy about spending their fortunes on exotic foods. The banquets of the Romans have been immortalized in many paintings, mosaics, sculptures, as well as . . . Hollywood movies.
The guests convene at sunset in the triclinium, (the formal dining room), decorated with frescoes that depict hunting or fishing scenes, or plants and flowers.
(cont. page 11)
(cont. page 11)
CHAPTER 4
Under the Sign
of the Lily
Tuscany and
the Renaissance
Under the Sign
of the Lily
Tuscany and
the Renaissance
Classic Italian
Cooking Techniques
* Fresh Pasta,
* Dry Pasta,
* Gnocchi
* Risotto,
* Polenta,
* Pizza,
and much more....
Cooking Techniques
* Fresh Pasta,
* Dry Pasta,
* Gnocchi
* Risotto,
* Polenta,
* Pizza,
and much more....
More than 170 Traditional Recipes
Italian Baking and Desserts
* Tiramisu
* Cannoli
* Ricotta Cheese Cake
* Sfogliatelle Neapolitan
* Panna Cotta
* Zuccotto
* Amaretti
and many more...
* Tiramisu
* Cannoli
* Ricotta Cheese Cake
* Sfogliatelle Neapolitan
* Panna Cotta
* Zuccotto
* Amaretti
and many more...
* Pasta Carbonara
* Amatriciana
* Artichokes Roman Style
* Italian Soups
* Risotto recipes
* Lasagna Bologna Style
* Ravioli
* Tortellini
* Amatriciana
* Artichokes Roman Style
* Italian Soups
* Risotto recipes
* Lasagna Bologna Style
* Ravioli
* Tortellini
* Pasta and Fagioli
* Duck in Orange
* Timpano
* Caponata
* Scaloppine
* Orecchiette
* Arista
* Gnocchi
* Duck in Orange
* Timpano
* Caponata
* Scaloppine
* Orecchiette
* Arista
* Gnocchi
Anna Maria offers us the Historical Background on Italian Cuisine and classic Italian dishes as well as wonderful, authentic traditional recipes.
Why is risotto typical of Milan? Why did tortellini originate in Bologna? Who invented spaghetti? And why is pizza so popular in Naples?
Anna Maria has recorded many difficult to find stories recounting the origin of Italian dishes. The book is illustrated with original artwork exclusively
drawn by Pietro Mascioni.
Why is risotto typical of Milan? Why did tortellini originate in Bologna? Who invented spaghetti? And why is pizza so popular in Naples?
Anna Maria has recorded many difficult to find stories recounting the origin of Italian dishes. The book is illustrated with original artwork exclusively
drawn by Pietro Mascioni.
CHAPTER 1
All roads Lead
to Rome
From the Romans
to present day
All roads Lead
to Rome
From the Romans
to present day
CHAPTER 2
The land of City States
Northern Italy from the Medieval times
The land of City States
Northern Italy from the Medieval times
CHAPTER 5
Pizza and Beyond
The food of
Southern Italy
Pizza and Beyond
The food of
Southern Italy
CHAPTER 7
The Island Of the Sun
The Food of Sicily
The Island Of the Sun
The Food of Sicily
“Anna Maria enthusiastically shares with us her family recipes for classics like lasagna and gnocchi, as well as recipes for “new” modern classics, like tirami-su and panna cotta. She also includes recipes for many delicious regional Italian dishes such as pasta fresca, risotto, polenta, and even shares her childhood favorites, like “potato doughnut” and “caramelized fettuccine”.
“When you cook with Anna Maria’s recipes, you know that every dish will turn out perfectly and be a
great success with your family and friends.”
This book is a necessity for cooks of any level of skill and indispensable for anyone who wants to master
“The Timeless Art of Italian Cuisine”
“When you cook with Anna Maria’s recipes, you know that every dish will turn out perfectly and be a
great success with your family and friends.”
This book is a necessity for cooks of any level of skill and indispensable for anyone who wants to master
“The Timeless Art of Italian Cuisine”
Sorry The Book is
SOLD OUT
Sorry The Book is
SOLD OUT
Sorry The Book is
SOLD OUT