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A Tuscan Heritage / 3 Giuliano Bugialli's story |
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Bugialli kept perfecting his original historical approach to Italian cuisine with the publication, in 1982, of Classic Techniques of Italian Cooking.
The book, illustrated with hundreds of how-to photos, demonstrated for the
first time to an international audience the wide range of techniques used
in Italy's more complex and refined dishes. It has been widely imitated in
Italy itself.Then, three years later, the author stunned the gourmet world with another highly innovative work, Giuliano Bugialli's Foods of Italy,
a large color photo production described by Le Monde's critic, among many
others, as "the most beautiful and interesting cookbook I have ever seen." |
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Bugialli won the best cookbook of the year's Tastemaker award twice: in 1982 with Classic Tecniques of Italian Cooking and then again in 1988 with Bugialli on Pasta. He also received the Tastemaker Grand Prix for Foods of Italy in 1985. |
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To achieve this visual feast, Bugialli, rather than using prepackaged photos bought from agencies, worked on location for months with acclaimed photographer John Dominis, going to considerable trouble to match foods, tableware, linen and props with the actual location of each recipe, and to have it photographed against its home landscape and architecture. | |
The incredible appeal of Bugialli visual styling was confirmed in 1992 by Foods of Tuscany and in 1996 by Foods of Sicily, Sardinia and the Smaller Islands. |
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