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Gusto: The Very Best of Italian Food and Cuisine
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Gusto: The Very Best of Italian Food and Cuisine Hardcover - 2014

by Foreword by Cesare Casella


From the publisher

Italian cooking now has a book worthy of its place at the head of the culinary table. A gorgeous and comprehensive reference guide and cookbook dedicated to Italian food and drink, Gusto beautifully illustrates the ingredients and cooking methods used in kitchens from Parma to Tuscany and beyond. The delicious photos represent a breathtaking array of the components that make up Italian dishes from the classic to the unfamiliar.

Imagine every cut of beef, all varieties of mushrooms, fourteen different species of crustacean, twelve kinds of prosciutto, all vividly displayed and carefully explained in ravishing detail. Each chapter--on pasta, rice, fish, meat, bread (and yes, pizza), cheese, salami, vegetables, fruit and nuts, herbs and condiments, desserts, cookies and pastry, gelato, chocolate, coffee, and, of course, wine--essential ingredients and food preparation methods as well as presenting superb recipes from Italian kitchens.

Equally at home on the coffee table or the countertop, Gusto will surprise the sophisticated connoisseur and amaze the lover of all things Italian.

From the rear cover

More than a cookbook, Gusto is a guidebook to the essence of Italian food. It celebrates the best products of every region, from the artisanal Prosciutto di San Daniele of Emilia-Romagna to the Regina figs of Positano to the Nerone black rice of the Po valley. Gusto teaches readers not only why red onions are better than white for certain recipes and how to trim a zucchini but also how to judge the freshness of an ingredient a la italiano--using sight, taste, smell, touch, and sound.
--Cesare Casella, chef and author of True Tuscan and The Fundamental Techniques of Classic Italian Cuisine Inside you will find
-Gorgeous full-color photographs of essential Italian ingredients--from the familiar to the hard to find
-Authentic recipes featuring a signature dish for each ingredient
-Vivid illustrations demonstrating transformative cooking techniques from making delicious pasta to mastering the art of preparing saltwater fish to brewing the perfect cup of espresso

From the jacket flap

More than a cookbook, Gusto is a guidebook to the essence of Italian food. It celebrates the best products of every region, from the artisanal Prosciutto di San Daniele of Emilia-Romagna to the Regina figs of Positano to the Nerone black rice of the Po valley. Gusto teaches readers not only why red onions are better than white for certain recipes and how to trim a zucchini but also how to judge the freshness of an ingredient a la italiano--using sight, taste, smell, touch, and sound.
--Cesare Casella, chef and author of True Tuscan and The Fundamental Techniques of Classic Italian Cuisine Inside you will find
-Gorgeous full-color photographs of essential Italian ingredients--from the familiar to the hard to find
-Authentic recipes featuring a signature dish for each ingredient
-Vivid illustrations demonstrating transformative cooking techniques from making delicious pasta to mastering the art of preparing saltwater fish to brewing the perfect cup of espresso

Details

  • Title Gusto: The Very Best of Italian Food and Cuisine
  • Author Foreword by Cesare Casella
  • Binding Hardcover
  • Edition 1st edition
  • Pages 368
  • Volumes 1
  • Language ENG
  • Publisher Abbeville Press, New York
  • Date 2014-04
  • Illustrated Yes
  • ISBN 9780789211781 / 0789211785
  • Weight 7.7 lbs (3.49 kg)
  • Dimensions 14.5 x 11.1 x 1.6 in (36.83 x 28.19 x 4.06 cm)
  • Themes
    • Cultural Region: Italy
    • Ethnic Orientation: Italian
  • Library of Congress Catalog Number 2013046798
  • Dewey Decimal Code 641.594

About the author

Cesare Casella has been sharing his passion for authentic Italian food with Americans for the past 20 years. He is the owner and executive chef of Salumeria Rosi Parmacotto and Il Ristorante Rosi and the Dean of Italian Studies at the International Culinary Center in New York City. He is also a frequent James Beard House and De Gustibus featured visiting guest chef. Casella wrote The Fundamentals of Classic Italian Cuisine (2012), True Tuscan (2005), Italian Cooking for Dummies (2002), and Diary of a Tuscan Chef (1998). Armando Minuz has written a series of cookbooks for Food Editore, Parma, Italy, on pasta, pizza and bread, appetizers, and vegetarian cooking.
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by Minuz, Armando [Editor]; Casella, Cesare [Foreword];

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GUSTO: The Very Best of Italian Food & Cuisine (A fun & informative journey through...
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GUSTO: The Very Best of Italian Food & Cuisine (A fun & informative journey through Italian cuisine with 4000 stunning photographs & more than 140 recipes )( Cookbook / Cook Book / Cooking )

by No Author; Foreword By Cesare Casella / Joan Strasbaugh (editor -English language edition); Armando Minuz (Italian language edition)

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New York: N.Y.. / New York: Abbeville Press, 2014, 1st US Edition, First Printing, 2014. ------------( 1st printing of the First Edition ) ---hardcover, a Near Fine example, a couple of very very slight bumps to edges of boards and corners otherwise a Fine copy, in a lightly rubbed Near Fine dustjacket, ---overall this looks new, 367 pages, thousands of colour photographs, a spectacular book, ---"The first encyclopedia of Italian cuisine. Illustrated with 4,000 stunning photographs and featuring more than 140 recipes. ---Italian cooking now has a book worthy of its place at the head of the culinary table. A gorgeous and comprehensive reference guide and cookbook dedicated to Italian food and drink, Gusto beautifully illustrates the ingredients and cooking methods used in kitchens from Parma to Tuscany and beyond. The delicious photos represent a breathtaking array of the components that make up Italian dishes from the classic to the unfamiliar. ---Imagine every cut of beef, all varieties of… Read More
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GUSTO - the very best of italian food and cuisine

by Casella, Cesare, foreword

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New York: Abbeville Press, 2014. Advance uncorrected proof.. Trade paperback in glossy color illus wraps.. Fine w gift inscription inside, edges reinforced w clear tape, no spien creases/. Massive illustrated encyclopeda of italian cuisine, 140 recipes, 4000 photos. Bright tight copy of rare uincorrected proof copy. 11 x 14-1/2, 368 pp, color photos & illus.
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GUSTO - the very best of italian food and cuisine
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GUSTO - the very best of italian food and cuisine

by Casella, Cesare

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ISBN 10 / ISBN 13
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New York: Abbeville Press, 2014. 1st edition. Hardback in brick boards, in white jacket w color photos.. New in unopened wrap.. Massive illustrated encyclopeda of italian cuisine, 140 recipes, 4000 photos. Mint new copy in unopened shrinkwraps. 11 14-1/2, 368 pp, color photos & illus.
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GUSTO - the very best of italian food and cuisine
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GUSTO - the very best of italian food and cuisine

by Casella, Cesare

  • Used
  • Hardcover
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ISBN 10 / ISBN 13
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New York: Abbeville Press, 2014. 1st edition. Hardback in brick boards, in white jacket w color photos.. New in unopened wrap.. Massive illustrated encyclopeda of italian cuisine, 140 recipes, 4000 photos. Mint new copy in unopened shrinkwraps. 11 14-1/2, 368 pp, color photos & illus.
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