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A Tuscan Heritage / 5 Giuliano Bugialli's story |
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Today, Bugialli appears in about 45 American and Canadian cities each year, and often in Australia and European countries. His bestseller Foods of Italy, has been translated into French, German, Japanese, Portuguese, Spanish, and has its own British edition. In 1987 Foods of Italy was the first Italian cookbook ever, written in English, to be translated back into Italian for the home country. | |
Foods of Sicily, Sardinia and the Smaller Islands won the 1997's Best Cookbook award (Julia Child award) international category. |
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Bugialli's
unrivaled popularity as a demonstrator before large audiences in the USA,
Canada and Australia comes from the combination of an exciting technique,
a warm and communicative personality, and his natural ability to make contact
with an audience and to keep them watching and listening.His
public is extremely loyal, returning again and again to his classes on tour
and to his school in Florence. His charming Florentine accent reminds them
that he is the real thing. |
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In 1986 Bugialli was elected to the Who's Who of Cooking in America for -- as Alice Waters said at the ceremony -- "his seminal influence on today's American chefs." |
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