Giuseppe Oberosler's Treasury of Italian Cooking: a classic of Italian cooking that returns in a new guise. Starting in the 1940s, Giuseppe Oberosler collected the recipes that form the basis of today's Italian cuisine: regional recipes, great cooking, and dishes that were disappearing.
HOW THE WORK IS COMPOSED
The book's merit is to explain in a concise and rational manner the preparation of each dish; starting with condiments, it moves on to appetizers, first courses, fish and meat, salads, and, finally, vegetables.
Completing the work is a section on menus for simple lunches or special occasions, tea services, and refreshments for weddings, baptisms, communions, and confirmations.
SUMMARY
The condiments - Sauces and bases - Non-sweet jellies - Appetizers ("Hors d'oeuvre") - Broth and broth soups - Dry soups - Polenta, pizzas and vegetable pies - The fried foods - The eggs - Flans or "flans," puddings and sugar-free "soufflés" - Stuffings, sweet fillings, salpiconi and chenelle - Flaky pastries, pastries and crusts for pies and timbales - Meats - Poultry - Game and venison - Cold dishes and pies - Fish - Mushrooms - Vegetables - Salads - How to use leftovers - Various preserves - Menus for simple breakfasts and lunches - Breakfasts and lunches with guests of confidence - Breakfasts and lunches with guests of regard. Analytical Index.
AUTHOR
Giuseppe Oberosler was a pioneer in the popularization of Italian cuisine in the 20th century. Another famous title of his at Hoepli Editions is 'The Treasury of the Pastry and Pantry'.
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