Ilene CooperThis first entry in the A Taste Of series introduces the cuisine of Italy. Ridgwell begins with a description of how farming and climate have affected people's diets. She then goes on to discuss individual foods and menus. Crisp color photographs and a clean design make the book especially inviting. Although there are recipes at the book's conclusion, they seem rather unappealing for the age group (bean and tuna fish salad, risotto with sausage). Hence, this will probably be used more for school assignments than for cooking. A glossary and a brief bibliography are appended.
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