The seminal work on Italian cooking: its regions, ingredients and techniques. Revised and updated and illustrated with new photography.
This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms.
This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese.
There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics - pasta, polenta, gnocchi, risotto and pizzas - sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassée, ossobuco and less well-known regional specialities.
Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.
"Not quite the Italian "Larousse Gastronomique", but a reasonably close contender." --"Library Journal" "Highly recommended for culinary history and reference collections. New full-page color photographs make this especially coffee table-worthy for Italian food lovers." --LibraryJournal.com "Not quite the Italian "Larousse Gastronomique," but a reasonably close contender." --"Library Journal" "Both for its value as the ultimate encyclopedia of Italian cuisine and for the authentic deliciousness of its recipes, Gastronomy of Italyis a book for food lovers of every every cuisine" -CookingbytheBook.com "Not quite the Italian Larousse Gastronomique, but a reasonably close contender." --Library Journal