- Hardcover: 304 pages
- Publisher: Mitchell Beazley (14 Sep 2006)
- Language English
- ISBN-10: 1845331923
- ISBN-13: 978-1845331924
- Product Dimensions: 25.6 x 20.4 x 3 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 596,218 in Books (See Top 100 in Books)
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More About the Author
Product Description
Product Description
Most of the masterclasses cover specific foods such as pasta, gnocchi and risotto. These explain the best ingredients to choose for the dish, how to prepare and cook the dish in a classic Italian way, and ideas for serving it in many different ways. There are also masterclasses on preparing ingredients such as dried beans and globe artichokes and short recipes for classics such as marinades and salad dressings. All of these are accompanied by more then 200 recipes, approximately 30 of which are new and the rest are taken from favourite Ursula Ferrigno cookbooks - "Truly Italian", "Bringing Italy Home", "Italy Sea to Sky", "Trattoria" and "La Dolce Vita".
About the Author
Ursula Ferrigno is an acclaimed Italian cook and baker. She runs cookery classes on these subjects in the UK. She is author of several books.
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Customer Reviews
Most Helpful Customer Reviews
15 of 15 people found the following review helpful
Format:Hardcover
'Finally, here is a cookbook that teaches you the skills behind great Italian home cooking.
Ursula Ferrigno was taught to cook by her grand-mother, who passed on to her grand-daughter the knowledge of generations and a lifetime's experience of cooking for her family.
Ursula has built on this knowledge by spending years teaching Italian cooking and working in professional kitchens.
Inside this book you'll find masterclasses on the ingredients, methods and techniques behind the dishes and foods for which Italy is famous.
Alongside these workshops are about 200 recipes.
There are lots of versions of the classics such as lasagnes, pasta sauces, pizzas, risottos, soups, salads, ice-creams, cakes, biscuits and breads.
But, as you'd expect from Ursula, there are also less familiar Italian dishes including a wide range of fish, meat and vegetarian recipes.
And you'll find quick ideas for marinades and salad dressings.
A detailed, informative and delicious volume, `Ursula Ferrigno's Complete Italian Cookery Course' makes great Italian cooking accessible to everyone.'
304 high quality shiny pages, split over main chapters:
Pasta and its sauces
Risotto, polenta, gnocchi & crespelle (pancakes)
Vegetables
Salads and soups
Fish
Poultry and game
Meat
Breads and pizzas
Puddings, cakes, biscuits and sweets
Herbs, spices and flavourings
sandwiched between an introduction and an index.
An invaluable reference book, with sections dedicated to, for example:
Making fresh egg pasta
Preparing carciofi (globe artichokes)
Making frittate
Simple doughs
Making scallopine
Preparing chicken
Cooking pulses
Each recipe has the Italian title and an English translation, a relevant note, the list of ingredients, number of servings and a clear method.
A slight negative is that the book is rather light on photographs of the dishes, which may prove a test on the presentation side of some of the more complicated sounding ones!
Ursula Ferrigno was taught to cook by her grand-mother, who passed on to her grand-daughter the knowledge of generations and a lifetime's experience of cooking for her family.
Ursula has built on this knowledge by spending years teaching Italian cooking and working in professional kitchens.
Inside this book you'll find masterclasses on the ingredients, methods and techniques behind the dishes and foods for which Italy is famous.
Alongside these workshops are about 200 recipes.
There are lots of versions of the classics such as lasagnes, pasta sauces, pizzas, risottos, soups, salads, ice-creams, cakes, biscuits and breads.
But, as you'd expect from Ursula, there are also less familiar Italian dishes including a wide range of fish, meat and vegetarian recipes.
And you'll find quick ideas for marinades and salad dressings.
A detailed, informative and delicious volume, `Ursula Ferrigno's Complete Italian Cookery Course' makes great Italian cooking accessible to everyone.'
304 high quality shiny pages, split over main chapters:
Pasta and its sauces
Risotto, polenta, gnocchi & crespelle (pancakes)
Vegetables
Salads and soups
Fish
Poultry and game
Meat
Breads and pizzas
Puddings, cakes, biscuits and sweets
Herbs, spices and flavourings
sandwiched between an introduction and an index.
An invaluable reference book, with sections dedicated to, for example:
Making fresh egg pasta
Preparing carciofi (globe artichokes)
Making frittate
Simple doughs
Making scallopine
Preparing chicken
Cooking pulses
Each recipe has the Italian title and an English translation, a relevant note, the list of ingredients, number of servings and a clear method.
A slight negative is that the book is rather light on photographs of the dishes, which may prove a test on the presentation side of some of the more complicated sounding ones!
Format:Hardcover|Amazon Verified Purchase
This is a very useful book with excellent pictures and clearly described recipes. I have been on a Cookery School given by Ms Ferrigno and she takes an uncomplicated, pragmatic approach to cooking which is readily picked up. I'm enjoying working from this book.
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