Gusto: The Very Best of Italian Food and Cuisine

Overview


More than a cookbook, Gusto is a guidebook to the essence of Italian food. It celebrates the best products of every region, from the artisanal Prosciutto di San Daniele of Emilia-Romagna to the Regina figs of Positano to the Nerone black rice of the Po valley. Gusto teaches readers not only why red onions are better than white for certain recipes and how to trim a zucchini but also how to judge the freshness of an ingredient a la italiano—using sight, taste, smell, touch, and ...
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Overview


More than a cookbook, Gusto is a guidebook to the essence of Italian food. It celebrates the best products of every region, from the artisanal Prosciutto di San Daniele of Emilia-Romagna to the Regina figs of Positano to the Nerone black rice of the Po valley. Gusto teaches readers not only why red onions are better than white for certain recipes and how to trim a zucchini but also how to judge the freshness of an ingredient a la italiano—using sight, taste, smell, touch, and sound.
—Cesare Casella, chef and author of True Tuscan and The Fundamental Techniques of Classic Italian Cuisine

Inside you will find
-Gorgeous full-color photographs of essential Italian ingredients—from the familiar to the hard to find
-Authentic recipes featuring a signature dish for each ingredient
-Vivid illustrations demonstrating transformative cooking techniques from making delicious pasta to mastering the art of preparing saltwater fish to brewing the perfect cup of espresso

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Editorial Reviews

From the Publisher

“Gusto” is a gorgeous eight-pound, 368-page tour of the Italian table. First published in Italy in 2011, it has now been translated into English with a foreword by Cesare Casella, the chef and dean of Italian Studies at the International Culinary Center in New York. This encyclopedic book starts by describing the cuisines of Italy’s regions. It then covers the various categories of food, starting with pasta. Scores of pasta shapes, a dozen kinds of prosciutto, various cuts of meat, all sorts of fish and crustaceans, and a panoply of mushrooms, vegetables, fruits, condiments, breads, pastries, salamis, nuts, confections, coffee and wine are covered. The history of ingredients and dishes, their sources and preparations, with occasional recipes, are given for most foods. Some 4,000 arresting color photographs enhance the learning curve and certainly whet the appetite.
&#8212Florence Fabricant, The New York Times

Plump figs and earthy truffles, creamy gelato and crusty focaccia, marbled beef and glistening fish – you are not human if you are not hungry after perusing the 4,000-plus full-colour photos in this comprehensive guide. The focus is on ingredients – and Italian cuisine is all about ingredients. Organised by types of food, lovingly detailed entries delve into each item’s history and explain how to recognise quality and freshness. An opening section profiles Italy’s distinctive regions and their gastronomic specialties; recipes throughout are accompanied by step-by-step photos.
&#8212Sotheby's Magazine

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Product Details

  • ISBN-13: 9780789211781
  • Publisher: Abbeville Press, Incorporated
  • Publication date: 4/22/2014
  • Pages: 368
  • Sales rank: 199,819
  • Product dimensions: 14.40 (w) x 10.90 (h) x 1.50 (d)

Meet the Author


Armando Muniz is the author of numerous Italian cookbooks.
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