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Title: Giuliano Bugialli's Classic Techniques of Italian Cooking by Giuliano Bugialli, Paolo Tosi ISBN: 0-671-69069-8 Publisher: Fireside Pub. Date: October, 1989 Format: Paperback Volumes: 1 List Price(USD): $22.00

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Average Customer Rating: 4 (4 reviews)

Rating: 5
Summary: Gushing amateur
Comment: I started cooking at uni, hating sandwiches on retuning home late. And avolved with time. I picked up this book on a trip through Texas.

"Techniques" has recipes but also cultural framework and an amazing array of illustrated food preparation techniques. Well beyond a cookbook. To be recommended to anyone who wishes to travel beyond spaghetti and veal.

Rating: 5
Summary: Wow your friends and family !
Comment: If you want to amaze everyone with your supurb culinary prowess, my advice is buy this book and make the tiramisu. I've tasted the tiramisu in every Italian restaurant in which I've ever eaten in a quest to find one as good as the one I make from his recipe, and no other even comes close.

Rating: 1
Summary: 13 1/2 tsp of Yeast?
Comment: I finally got around to trying this book from my collection. Evidently there seems to be a problem with some of the baking recipes. His Panettone recipe calls for 3 oz or 6 packages of active dry yeast. At 2 1/4 tsp per package this would equal 13 1/2 tsp of yeast, which is enough to make about 20+ loaves of bread. I checked four other recipes and they show the same problem, way too much yeast. Also the directions are confusing. You soak raisins in one cup of milk and then drain them. The recipe doesn't say to keep the drained milk or not. It turn out that you do need some of it. The ampunt remaining would depend on how dry and/or how large the raisins are. Also, the egg wash should have a little water in it and not be straight egg yolk. PS, The whole mess ended up in the trash.

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