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Giuliano Bugialli
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Coming May 1st 2013 - Giuliano Bugialli's : Maremma The Wild West of Tuscany




Parma: A Capital of Italian Gastronomy
Traditional Recipes from the Regions of Italy

 

Parma-designated the culinary capital of the European Union-is renowned for its unique ingredients, parmigiano reggiano and prosciutto di Parma.

Giuliano Bugialli presents the food of this legendary city, dishes that have a classic simplicity and full, rich flavor. More than 120 recipes are included antipasti, a wide array of pasta dishes, main courses based especially on veal and pork of the region, and, of course, the succuler desserts for which the city is famous.

 

Bibliography

Twenty years of writing have made Bugialli the foremost English-speaking authority on Italian food. His body of work weaves together wit and passion for historical authenticity, with a highly innovative use of illustrations and full-color photography. Here is the full�bibliography:




THE FINE ART OF ITALIAN COOKING
1977 - The classic that started it all...


CLASSIC TECHNIQUES OF ITALIAN COOKING
1982 - The definitive encyclopedia on Italy's haute cuisine


FOODS OF ITALY
1984 - The original visually striking bestseller cookbook

BUGIALLI ON PASTA
1988 - Fresh, dry, filled, baked: all pasta is here

FOODS OF TUSCANY
1992 - Giuliano goes back to his land's cuisine

THE BEST OF BUGIALLI
1994 - A beautiful, little collection: a great first buy

FOODS OF SICILY AND SARDINIA
1996 - Buglialli's latest culinary and photographic feast

BUGIALLI'S ITALY
1998 - The PBS television show's printed companion


FOODS OF NAPLES AND CAMPANIA
2003 -

PARMA: A CAPITAL OF ITALIAN GASTRONOMY
2006 -

Giuliano Bugialli's : Maremma The Wild West of Tuscany - Available May 1st 2013


2013 -





"After perusing a few pages,
readers may want to fly
to their kitchens or
directly to Italy."

Marian Burros, The New York Times





BACKGROUND TRIVIA !!!
As Italian cuisine grew in complexity and sophistication during the Reinassance, the adoption of new cooking and food preparation techniques required the design of a vast assortment of specialized tools. Each of these utensils performed a specific function and many technical solutions where jealously guarded. Even as early as the 1400s, for example, we know from Martino of a technique for making tubular pasta with a special floured stick that was protected as a trade secret.
The illustrations reproduced in the background of this page show two different sets of tools. At the top of the page are three utensils invented to make and decorate pastry: a syringe for decorating and filling, a jagger with a special circular blade for cutting jagged edges, and a large, special sweet pastry-maker's knife with a pattern in the blade. The three tools at the bottom are for making pasta: the "ferro per pasta" was probably used to cut scallop edged tortelli, the long tool with round pieces along the middle was used to cut "maccaroni," and the "gratta cascio" is a cheese grater similar in design to recent devices. More trivia?



� Giuliano Bugialli - Foods of Italy