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This is an EX library book. Will contain Library Markings. No dust jacket. Some cover wear. Has stains does not affect the text. Book only in Acceptable condition. May contain some writing, underlining and highlighting. Excellent customer service.
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Fifty 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. La Cucina is an essential reference for every cook’s library.

Review

The most complete and authentic Italian cookbook ever published in the English language, featuring more than 2,000 recipes by home cooks, for home cooks.

“This bible of the Italian culinary tradition is now available in English, a must-have reference book for all who love cooking and eating the dishes of Il Bel Paese—Italy.”
~Lidia Bastianich, author of Lidia’s Italy

“If you have been to Italy and still dream about the fish soup you had in Liguria, the peppery pasta of Rome, or the seafood risotto of Venice—not to worry—all these dishes can be found here. This book shows that trends may come and go but the tradition of great, heartwarming Italian food is here to stay.”
~Biba Caggiano, author of Biba’s Italy

“As one would expect from a book put together by the members of the Italian Academy of Cuisine, this represents the apex of Italian food culture. The book is an essential contribution to our understanding of the intricate complexities of real Italian food. I have found here recipes unknown to me, despite my having studied the subject for more than five decades.”
~Comm. Antonio Carluccio, OBE, author of Italia: The Recipes and Customs of the Regions

"This impressive collection of recipes is a testament to the extraordinary diversity of Italian cuisine."
~Giuliano Hazan, author of Giuliano Hazan''s Thirty Minute Pasta

“A comprehensive book, loaded with interesting recipes. This is the way Italians cook.”
~Pino Luongo, chef and author of Two Meatballs in the Italian Kitchen and Dirty Dishes

“At a time when regional distinctions are blurring in Italian cuisine, the publication of La Cucina comes as a forceful and comprehensive reminder of the enormous diversity and honest goodness of home cooking, which has always been the true basis for the country’s gastronomy.”
~John Mariani, author of The Dictionary of Italian Food and Drink
 
“Many of us feel we know the regional dishes of Italy, yet this bible of a book broadens our horizons to the unexpected. It will teach you the traditions and ingredients of Italy and an understanding of Italians’ approach to cooking—a book to truly treasure.”
~Rose Gray and Ruth Rogers, The River Café

"If you’ve traveled in Italy, you’ve probably wondered why, say, pasta with chickpeas is made differently in towns 10 kilometers apart, or why you have never found that spice cake you loved in Terni anywhere else. That’s because Italian cooking isn’t just regional, it’s microregional as La Cucina proves to fascinating effect. This book packs in so many recipes there’s no room for bucolic back stories, photos or detailed instructions…but what delicious recipes you’ll find…picking and preparing dishes at random will prove an enjoyable game for winter’s day."
~New York Times Book Review

" La Cucina: The Regional Cooking of Italy (Rizzoli, 2009) is a masterpiece of Italian cooking, compiled by the founders of the Italian Academy of Cuisine. It''s an essential addition to any cook''s library with 2,000 recipes."
~ Saveur

"Try to cook your way through one of these books. Bigger is better with new cookbook trend."
~The Associated Press

"The book is absurdly comprehensive…"
~ Time Out New York

" La Cucina: The Regional Cooking of Italy (Rizzoli; 928 pages; $45). More than 2,000 recipes from all over Italy, collected a half century ago by cultural preservationists and published here for the first time in English. The recipes are neatly organized and identified by region - there are dozens of recipes just for anchovies (yes, that is a good thing). Every home should have a copy."
~ The San Francisco Chronicle

"The book reads that way, familial and familiar, idiosyncratic yet organized, and feels at times like spending a year in Italian kitchens, circa 1950. Nonni would approve."
~ Foreword Magazine

About the Author

The 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.

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Customer reviews

4.7 out of 54.7 out of 5
515 global ratings

Top reviews from the United States

Dinakar Sarma
5.0 out of 5 starsVerified Purchase
Not your typical cookery book
Reviewed in the United States on August 25, 2019
This is NOT a recipe book from a Food Network cook. There are no stories about how the author spent ages developing this recipe while their little ones scampered underfoot at their country estate. This is an encyclopaedia of Italian cookery. The authors went region by... See more
This is NOT a recipe book from a Food Network cook. There are no stories about how the author spent ages developing this recipe while their little ones scampered underfoot at their country estate. This is an encyclopaedia of Italian cookery. The authors went region by region, and asked for what dishes the locals made, and the variations thereof. There aren''t a ton of super precise measurements, probably because nobody who''s been cooking a long time needs to give exact proportions. You and I both know that if a recipe calls for a couple pounds of tomatoes, you''re probably going to be using like 3 TB - 1/4 cup of oil to fry off your onions and garlic. You''re probably going to throw in a handful of chopped/torn basil leaves.

Like I said. This isn''t your typical hold you by the hand type of book. If you wanted that, I''d suggest Marcella Hazon''s Essentials of Classic Italian Cooking. There, she explains exactly what each ingredient is, and how much of it you should be using. However, if you want to know exactly what it is that makes a regional dish unique from how other regions make it, this is where you''d turn. You start noticing subtle differences in how each region treats various proteins, dairy, eggs, and grains. This is like if you wanted to preserve the classic recipes as they are made in each region, before they get made uniform for general consumption. To be honest, this could probably be a multi part series, with one giant tome just covering each region. This is an impressive effort, and I can spend ages flipping through the tome, and finding little pieces of history sprinkled through. A must have for anyone trying to reach that experience they had when wandering through the Italian country side.
78 people found this helpful
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Big D
5.0 out of 5 starsVerified Purchase
This ain''t the food network, it ain''t Instagram, and it ain''t the Olive Garden. I like it.
Reviewed in the United States on December 29, 2019
I like to see recipes for dishes people actually eat, rather than recipes from food network celebrities. In this case, dishes that average Italians would eat with their families. I enjoy reading through it. I''ve found many dishes I do plan to make. Many,... See more
I like to see recipes for dishes people actually eat, rather than recipes from food network celebrities.
In this case, dishes that average Italians would eat with their families.
I enjoy reading through it.
I''ve found many dishes I do plan to make.
Many, I have no interest in making, but I know my mom and grandma probably would have.
I like the format. It gives the region the dish was from. And a little background story of the dish in some cases.
Recipes are in US measurement units, no conversions required.
Indexed by region and Principal ingredient.
No pictures, and they''re not needed.
Oh, and it''s freaking huge! Over 900 pages.
21 people found this helpful
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John Sgammato
4.0 out of 5 starsVerified Purchase
Many fascinating recipes, sometimes hard to find
Reviewed in the United States on March 27, 2021
My goodness there''s a ton of recipes in here! I''ve already made about 30 of them and found no errors yet. This is a collection of recipes. It has no charming chatty babble, no food-porn photos, no tables of substitutions or wit from celebrity chefs... Just lots of good... See more
My goodness there''s a ton of recipes in here! I''ve already made about 30 of them and found no errors yet.
This is a collection of recipes. It has no charming chatty babble, no food-porn photos, no tables of substitutions or wit from celebrity chefs... Just lots of good and interesting recipes.
The one drawback for me is that it can be hard to find a specific recipe. The recipes have English language titles but they are in order alphabetically by their Italian names, which often don''t start with the main ingredient. For example, Oxtail Stew (Coda alla Vaccinara, from Lazio) is on p552, and Oxtail Stew (Spezzatino di Coda di Manzo, from Alto Adige) is on p648. And the two indexes are grouped by region and by primary ingredient, rather than a simple alphabetical list; it''s ok for browsing, but not if you only remember the name. Those two oxtail recipes are in the Beef group.
5 people found this helpful
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Gabriela
5.0 out of 5 starsVerified Purchase
Best Italian recipe compilation
Reviewed in the United States on October 29, 2019
I''m trained in cooking and this is by far one of the best recipes compilations I''ve come a crossed. The amount of recipes is overwhelming. Got this as an early bday gift to my fiancée who is of Italian descent and is obsessed with cooking traditional recipes. He... See more
I''m trained in cooking and this is by far one of the best recipes compilations I''ve come a crossed. The amount of recipes is overwhelming.

Got this as an early bday gift to my fiancée who is of Italian descent and is obsessed with cooking traditional recipes. He flipped through the pages for about 10 minutes with a look of joy in his face. It was a perfect gift. The next day he was trying a recipe.
9 people found this helpful
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Amazon Customer
2.0 out of 5 starsVerified Purchase
Not very well arranged.
Reviewed in the United States on October 14, 2019
Out of the box, the product was damaged. It looks like it had been dropped on its spine, as the corners were dented. Also, the pages had already been separated from the spine and were beginning to tear off from the cover. It was supposed to be new, but looks like it had... See more
Out of the box, the product was damaged. It looks like it had been dropped on its spine, as the corners were dented. Also, the pages had already been separated from the spine and were beginning to tear off from the cover. It was supposed to be new, but looks like it had been opened and handled several times before.

I would be willing to overlook this, but the book was not to my expectations. My biggest issue was with how the book is laid out. With the title being The Regional Cooking of Italy, I expected the book to be broken down by region. I was hoping for more insight into the regional differences in cooking styles due to ingredient availability and traditions, but it''s hard to cross reference because everything being as spread out as it is. If I''m trying to focus solely on the styles of Campania to create a 5 or 6 course tasting, for example, I have to go through each section, page by page, looking for dishes from there because each chapter is based on a particular ingredient/course type. While the index by region does alleviate some of that searching, it''s just not very convenient.

While I do understand that this is an Italian guide that has been translated to English, I think some of that usefulness was lost in translation. The arrangement of the recipes in each chapter is by the Italian name of the dish, with there being no discernible order in English. Beef is spread throughout the whole chapter on meats. Once again, the index in the back would point me to each page with beef on it, but that''s the largest chapter in the book, so I will be all over the place still. I respect what the book was made for, and had the book not been in poor condition, I would have given it a third star, but it is not an especially useful book for me and what I was trying to use it for.

TL;DR If you''re looking for an organized guide of dishes/specialties broken down by which region they''re from, this is not the book for you. If you''re looking for a vast amount of Italian recipes to cook, this book is for you.
7 people found this helpful
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hazmar
3.0 out of 5 starsVerified Purchase
Lots of recipes
Reviewed in the United States on October 17, 2020
Just got the book it’s interesting for sure. There is not one cannoli recipe just for the shells. So far, I can’t find a braciole recipe. Every reason I got the book isn’t panning out. It is a little hard to navigate but not impossible. You have to search every region... See more
Just got the book it’s interesting for sure. There is not one cannoli recipe just for the shells. So far, I can’t find a braciole recipe. Every reason I got the book isn’t panning out. It is a little hard to navigate but not impossible. You have to search every region individually to look for a recipe. Cool book for sure tons of recipes but I guess I need a more modern concept of Italian cooking. I’m sure I will find some things to try but so far not what I needed. I do agree with one post, I will be passing on the donkey and cabbage. Or the other donkey recipes.
5 people found this helpful
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Sandra Ruotolo
5.0 out of 5 starsVerified Purchase
This is an excellent book. If you know how to cook Italian ...
Reviewed in the United States on December 12, 2016
This is an excellent book. If you know how to cook Italian this is the book for you. Some of the ingredients that can''t be found in the states can be substituted. However this book is not for a beginning cook. It is true there are no pictures, but if you know your food... See more
This is an excellent book. If you know how to cook Italian this is the book for you. Some of the ingredients that can''t be found in the states can be substituted. However this book is not for a beginning cook. It is true there are no pictures, but if you know your food you are ok. Can''t wait to start cooking. This along with the Silver Spoon are a must for serious cooks who want to cook regional Italian.
16 people found this helpful
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Beppeprimo
5.0 out of 5 starsVerified Purchase
Un Libro Bello della Bella Cucina
Reviewed in the United States on January 21, 2018
The most recent addition to my library of Italian cookbooks, this is a true, complete and helpful compendium of basic and not-so-basic Italian recipes. The best part is its inclusion of many regional variations on the same recipe. I picked it up to peruse off the cookbook... See more
The most recent addition to my library of Italian cookbooks, this is a true, complete and helpful compendium of basic and not-so-basic Italian recipes. The best part is its inclusion of many regional variations on the same recipe. I picked it up to peruse off the cookbook shelf at Barbalu in NYC and knew right away that I "needed" it. Also, a great price from this seller
10 people found this helpful
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Top reviews from other countries

Jake W.
4.0 out of 5 starsVerified Purchase
Good recipes, could be better on accessibility
Reviewed in the United Kingdom on February 23, 2021
A great book- my only one issue is that the measurements are all American measurements like cups instead of proper uniform measurements like grams and ml
10 people found this helpful
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SoftCore
4.0 out of 5 starsVerified Purchase
A book for the serious foodie!
Reviewed in the United Kingdom on January 14, 2021
An excellent tome of true regional Italian recipes, well thought out..My only criticism is there are no photos to give you an idea of how the finished dishes look. This is a book for the serious foodie
4 people found this helpful
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Tobin
5.0 out of 5 starsVerified Purchase
My favourite cooking book
Reviewed in the United Kingdom on January 28, 2014
This book is truly amazing! I love to cook and I have a large amount of cooking books of all backgrounds, but this is by far my favourite. The recipes are of varying difficulty level, from veg simply turned in some garlic oil to sweet and sour meatballs in tomato sauce (DO...See more
This book is truly amazing! I love to cook and I have a large amount of cooking books of all backgrounds, but this is by far my favourite. The recipes are of varying difficulty level, from veg simply turned in some garlic oil to sweet and sour meatballs in tomato sauce (DO THIS ONE!). I prefer the recipes in this book to those from the Silver Spoon as well, as even for the same dishes, these are always better. It really speaks to the cooking experience of the grandmothers and -fathers from whom these recipes come. Which brings me to the one drawback some readers might find in the book: Cooking experience needed to understand the recipes. You certainly need to have that. It might say stuff like: Make a white sauce. So you do need to know how to do that. On the other hand, I don''t think you''ll find anything in this book that you couldn''t learn from YouTube in the space of 15 minutes.
15 people found this helpful
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Reader
5.0 out of 5 starsVerified Purchase
Good resource
Reviewed in the United Kingdom on July 25, 2018
Amazing book with recipes from around Italy. A great resource.
One person found this helpful
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Broadfoot952
5.0 out of 5 starsVerified Purchase
Five Stars
Reviewed in the United Kingdom on July 7, 2018
great book
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