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."
Internationally renowned chef and restaurateur
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)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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.