Steven Kolpan, at Home...Italian Cooking

Normally I don't do these kinds of book reviews here, but since it's the Hudson Valley CIA and it's Steve Kolpan, wine director at CIA, and since it's Italian, I thought I would indulge. Forgive me.

From little snacks and tidbits (spuntini) to the glories of a true Italian brodo, from fresh pastas and crespelle (sfoglie) to sweets (dolci), Italian Cooking at Home explores the diverse cuisines and famous dishes from Italy's important culinary regions.

The authors provide recipes for traditional favorites like a decadent lasagne, a creamy risotto, a classic brodetto di pesce, and tiramisù, as well as dishes that may be less familiar: erbazzone, a savory pie of pancetta and Swiss chard; gnocchi soffiati alla parigina, delicate potato dumplings baked until puffed; pizzoccheri alla valtellinese, buckwheat pasta with cabbage and Bitto cheese; and affogato al caffè, gelato "drowned" in espresso. In addition, preserved foods (conserve) and the resourceful dishes born from a frugal but inspired culinary imagination (cucina povera) demonstrate the passion and playfulness of the Italian cook. Sumptuous full-color photographs show finished dishes and illustrate cooking techniques. Wine pairing notes give you more than a few suggestions, offering flavor notes that help you find the perfect complement to any dish.
The book gives readers a tour of the many splendors of Italian cooking, beginning with a thorough introductionto the foods, cheeses, and wines of Italy's many distinct regions, followed by chapters covering spuntini, conserve, brodi, gnocchi, carni, dolci, and more. For home cooks who want to experience truly authentic Italian food in their own kitchens, Italian Cooking at Home is the perfect guide.

Though pasta is arguably Italy's most popular contribution to world food, Italian cuisine is farmore diverse than just pastas and sauces. Italian Cooking at Home explores the amazing variety of foods and flavors across every region of Italy, from Milan to Marsala, from Ravenna to Rome.

Combining the culinary expertise of The Culinary Institute of America's instructors Gianni Scappin and Alberto Vanoli with the extensive knowledge of CIA wine instructor Steven Kolpan and beautiful photography from Francesco Tonelli, this is the only book you need to masterfully prepare real and wonderful Italian meals at home.

About the Author
GIANNI SCAPPIN is an assistant professor in culinary arts at The Culinary Institute of America, and teaches in the Ristorante Caterina de' Medici, part of the CIA's Colavita Center for Italian Food and Wine. He is a cookbook author and the chef and owner of Cucina in Woodstock, New York.

ALBERTO VANOLI is an assistant professor in culinary arts at The Culinary Institute of America, where he teaches students the authentic regional cuisines of Italy. Before joining the faculty, he was the chef at various restaurants in Italy, New York City, San Francisco, and Philadelphia.

STEVEN KOLPAN is a professor in wine studies at The Culinary Institute of America. He is the author of several books, including Exploring Wine and WineWise (James Beard Foundation Award for Best Beverage Book of 2009). In 2007, he was chosen as Wine Educator of the Year by the European Wine Council. Mr. Kolpan is the wine columnist for Salon.com and The Valley Table and has written more than 100 wine articles for many magazines, newspapers, and websites.

Born and raised in Italy, FRANCESCO TONELLI is a food photographer and a food stylist, as well as a Maestro di Cucina. In 2004, he stepped out of the kitchen to go behind the camera, taking full charge of the design, styling, and photography of food. In 2010, he was named one of General Mills' Top Ten Food Photographers.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio), and an international location in Singapore.

This is a scrumptious book. My wife and I went through it together, and I drooled at almost every spread.

Great stuff. Congrats, Steven.