- Shopping Bag ( 0 items )
Widely praised by leading Italian chefs and including a foreword by Mario Batali, this A-to-Z guide to Italian food and culture includes more than 900 articles on everything from medieval cookbooks and Italian food in Renaissance painting to the latest cooking methods and regional delicacies. The content is engaging and appetizing and is equally enthralling whether discussing history or flavor, as it provides answers to questions great and small about all things Italian. The book is organized alphabetically, but its content is also accessible by subject, which include art and culture; baked goods; biographies; cheese and milk products; culinary terms; drinks and beverages; fish and seafood; fruits, vegetables, and nuts; herbs, spices, and condiments; history and society; meat and meat products; pasta and rice; prepared food and dishes; preparing, serving, and eating; regional cuisine; and sweets and confectionary. While photos are scattered throughout, more care could have been given to the book's visual presentation with the inclusion of additional images as well as sidebars, favorite recipes, and perhaps a color insert. Nevertheless, the book will delight readers and meets its goal of providing browsing pleasure. The author clearly shares her passion for food, having written many books on food and art, including Renaissance Recipesand A Feast for the Eyes.
—Kathleen A. Welton