Make It Italian: The Taste and Technique of Italian Home Cooking - Hardcover

A delicious guide to authentic Italian cookery presents an array of "Primary" recipes, along with a broad spectrum of variations, as well as tips on traditional cooking techniques and flavorings, to help would-be chefs create such dishes as Buatini with Amatrice, Perciatelli with Eggplant Sauce, Veal Scallopine with Lemon and Parsley, and many more. 30,000 first printing.

ian . . . But how to achieve the genuine Italian flavor that we Americans love so much?

According to Nancy Verde Barr, author of the incomparable We Called It Macaroni, the secret lies in knowing one’s ingredients and how to cook with them; it is a birthright that is passed down through generations of Italian families. She learned by watching her grandmother, Nonna, and now, in this wonderfully instructive and warmhearted book, she translates that hands-on experience into a primer of techniques and tastes that will become our Nonna in the kitchen.

First she introduces us to the Italian cupboard -- essential ingredients that give Italian dishes their distinctive flavors. Then, for each category of food, she gives us a Primary Recipe, detailing the right cooking techniques, timing, seasoning, and finishing touches to achieve the perfect balance of taste and texture. Countless variations follow, enabling us to put into practice all we have learned.

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