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• by:
• Editors of Cook's Illustrated,

This cookbook provides 337 recipes covering the wide range of Italian cooking. Learn how to make regional dishes such as Tuscan tomato and bread soup, Sicilian chickpeas and escarole, risi e bisi, Sicilian fish stew, Roman-style stuffed braised artichokes, and pasta all'Amatriciana.
Italian-American favorites are also well- represented--recipes for chicken parmesan, spaghetti and meatballs, pasta primavera, baked ziti, and calzones have all been perfected. Restaurant dishes such as chicken Marsala, fritto
misto, risotto, insalata caprese, pasta e fagioli, tiramisu, and zabaglione have been streamlined for the home cook. Classic Italian family recipes such as braciole, lentil and escarole soup, rustic country bread, broccoli with garlic, biscotti, and jam crostata are also included. All of the recipes
have been tested again and again to ensure that they are foolproof.

In addition to recipes, this in-depth volume also provides answers to the questions that home cooks face every day. What are the best cheeses for the antipasto course? What's the best technique for making espresso? Are organic
chickens superior to non-organic? What is the best way to prevent polenta from seizing?

Italian Classics also contains more than 200 illustrations that show you how to shape pizza, roast peppers, hack up chicken for chicken stock, prepare artichokes, and assemble tiramisu. No-nonsense equipment ratings are also included--find out which cheese graters work best and what to look for when
shopping for a chef's knife.