La Cucina : The Regional Cooking of Italy
"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 Italiansrs" approach to cooking-a book to truly treasure." - Rose Gray and Ruth Rogers, The River Cafeacute
"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 Cucin aproves 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
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