Mr. Bugialli is a great food writer, no doubt. But unless his writing here is delivered tongue in cheek the book is also a fine example of the great conceit that Tuscans like the author himself lord over all who will listen. It is the idea that Italian food is the source of all fine cooking and eating. The author takes great pains to "prove" by consulting medieval cooking texts that the northern Italian version of most classic dishes preceded the French and all others, of course. It's all great fun, but the effect is that the recipes included in the book seek to show the one "right way" to make a dish, not necessarily the most reasonable way or the one that might give the best results overall. So I would say read this great book and try as many of the dishes as you can,as I have done to my great benefit, but do not be cowed by Mr. Bugialli's high tone and warnings concerning technique and ingredients. Cook on-- even if you do not have the "absolutely required" special hand-milled flour for his bread. Read more
Great recipe book by a great chef I introduced some of my grandchildren to his cooking by sending them his bookd Read more
Fine Art of Italian Cooking is a truly beautiful book. I looked through it thoroughly, and it certainly appears to cover every aspect of fine Italian Cooking. If anyone wanted something better, in the way of a reference, I would be hard-put to know where they would find it. Unfortunately. I will not be working with the book. I purchased it as a gift for a friend. I know she will enjoy it, and her family, friends and neighbors will all be the beneficiaries of her gastronomic master- pieces. This book was purchased at the Amazon Marketplace which I assume qualifies as an Amazon . Read more
This was the first cookbook I bought. All the recipes work, which is rare. The historical information in the book is interesting and valuable. Although I now have several more than a hundred cook books of different types of cuisines, this book remains my favorite. I have given a copy to each of my children when they set up their own home to use as a source for themselves and their families. Read more
Well written and explained recipes. A good and wide variety of recipes from antipasto to dessert. As authentic as can be. Know that the dishes focus on Tuscan/Florentine style so you may find that they recipes/preparation for a particular dish are different than you previously may have experienced. A worthwhile purchase. Read more
Really enjoyed reading this "old-time" Italian cookbook. This book is in some ways a history book and in more ways a cook book but using older cooking methods and tools (no crock pots). Black and white photos. Read more
I consider this the sourcebook for all of Giuliano's cooking. This is the second edition of this book (that I own as well). You can't go wrong with this. He provides more insights than Marcella Hazan whose two volume book is a similar compendium....ahhh, but Giuliano is a Tuscan ! Read more
While this book is actually the second printing of the second edition, NOT the "first edition" as represented, I cannot really complain given the price ($5.99) and the fact that it is perhaps in better condition than represented (very good). Read more
