New Regional Italian Cuisine Cookbook
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New Regional Italian Cuisine Cookbook

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by Reinhardt Hess, Cornelia Schinharl, Sabine Salzer, Sabine Salzer
     
 


It's both a beautifully illustrated, recipe-filled cookbook and an armchair guide to Italy's several distinct culinary regions, from the Alpine Piedmont area in the north to the southern island of Sicily. A separate chapter for each of eight regions opens with a magnificent landscape photo on a two-page spread, followed by several photo-filled pages describing the…  See more details below

Overview


It's both a beautifully illustrated, recipe-filled cookbook and an armchair guide to Italy's several distinct culinary regions, from the Alpine Piedmont area in the north to the southern island of Sicily. A separate chapter for each of eight regions opens with a magnificent landscape photo on a two-page spread, followed by several photo-filled pages describing the region's people, their way of life, and locally-produced foods and wines. The rest of each chapter is devoted to the region's recipes--two dozen or more recipes per region--which are divided according to the Italian custom: Antipasti, Primi Piatti (first course), Secondi Piatti (second course), Contorni (vegetables, including salads), and Dolci (desserts). Complemented with photos for each prepared dish, recipes include a delightful pasta alle melanzane (pasta with eggplant) from the Abruzzi; agnello ai carciofi (lamb cooked with artichokes) from Tuscany; risotto alla pilota (a risotto with sausage) from Lombardy; and bab� all' amaretto, a delectable example of dolci from Sicily, to cite just a few of this book's 220 dishes. The authors present wonderful ways to prepare and serve meats, fish, pasta, sauces, fruits, vegetables, soups, salads, and desserts, along with suggestions for regional wines that go perfectly with each delightful Italian meal.

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Editorial Reviews

From the Publisher

"This beautifully illustrated compendium offers readers a culinary tour of Italy from the Alpine region down to Sicily. Recipes assume some level of familiarity, such as what it is to render fat, but they are straightforward and reliable, sometimes including illustrations for each step."

--Publisher's Weekly, April 21, 2008

"Definitive in a way that few books attempt, the recipes in this beautiful tome reflect the delicious diversity all dancing under the umbrella of Italian food . . . . this beautiful book captures [Italy's] entire boot in its mellifluous magnificence."
Mario Batali

Internationally renowned chef and restaurateur

Publishers Weekly

This beautifully illustrated compendium offers readers a culinary tour of Italy from the Alpine region down to Sicily. Each region-specific chapter offers an overview of local culinary delicacies, along with wines and a few highlighted ingredients, such as capers or bottarga. The authors point out the infinite specificities within each locale, such as the Vialone rice of Po, the unsalted bread of Tuscany or the emphasis on legumes in Apulia. The 220 recipes range from rustic, hearty fare like a simple chickpea and shrimp soup to artful, hand-folded tortelloni with potato and speck filling or a delicate peach gelatin with Moscato sauce. Recipes assume some level of familiarity, such as what it is to render fat, but they are straightforward and reliable, sometimes including illustrations for each step. (May)

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Library Journal

Originally published in Germany, this lavishly illustrated book offers a culinary tour of eight regions of Italy, from Liguria to Tuscany to Sicily. Each section opens with a brief guide to the region, its cuisine, and its wines, followed by recipes for both traditional and contemporary specialties. All of the recipes are shown in color photographs, and there are also illustrated essays on such topics as "New Flavors with Wild Herbs." A good companion to Michele Scicolone's Savoring Italy(o.p.), this is recommended for most collections.
—Judith Sutton

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Product Details

ISBN-13:
9780764160684
Publisher:
Barron's Educational Series, Incorporated
Publication date:
03/01/2008
Pages:
320
Product dimensions:
8.90(w) x 11.20(h) x 1.00(d)

Related Subjects

Meet the Author


Reinhardt Hess is a Bavarian food and wine journalist who has special love for Italian and other Mediterranean foods and cooking styles. He is also co-author of Regional Italian Cuisine, available from Barron's. He lives in Munich.

Cornelia Schinharl.is a food editor at Graf und Unser, a major German book publisher, the author of several cookbooks, and an expert on Italian cuisine. She lives in Munich and visits Italy often to discover new foods and new wines.

Sabine S�lzer is a cookbook editor and co-author of Regional Italian Cuisine, available from Barron's.

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New Regional Italian Cuisine Cookbook 4 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago