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The Fine Art of Italian Cooking: The Classic Cookbook, Updated & Expanded by Giuliano Bugialli

My rating: 5 of 5 stars


I own a 2005 hardcover edition. It is mostly recipes from the area of Tuscany. Over 600 pages and only 6 of them are about pizza. Hand-draw illustrations, no shiny, glossy food photography, lots of text, lots of additional explanations, old fashioned and absolutely lovely. I adore this book. It has sauce stains in it and the pages where the making of polenta is explained are a mess, because I kept touching the pages while trying it out. I keep writing in it when I change something or add cross-references to other recipes. I write the page numbers of my favourite recipes on the first page -- in short, the book is a mess. Great book!

If you want a really good cookbook for Italian food, get this.