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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.
—Florence 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.