Gusto: The Very Best of Italian Food and Cuisine
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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…mehr

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Produktbeschreibung
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 ingredientsfrom 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 "
Autorenporträt
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.