Revised, updated, and illustrated with new photography, this is the seminal work on Italian cooking—its regions, ingredients, and techniques
This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes, and techniques for a new generation in her comprehensive explanation of its culinary terms. The 200 recipes include the great dishes from every major region of Italy. Variations on the classics—pasta, polenta, gnocchi, risotto, and pizzas—sit alongside Anna's recipes for versions of Italian favorites, such as peperonata, lamb fricasee, and ossobucco. Specially commissioned photographs of the dishes and illustrations of the ingredients and techniques make this a truly unique and invaluable book. Includes dual measures.
|Publisher:||Pavilion Books, Limited|
|Product dimensions:||7.60(w) x 10.90(h) x 1.50(d)|
About the Author
Anna del Conte was born in Milan. Her books include Classic Food of Northern Italy, which won the Guild of Food Writer's Book Award, and The Edible Mushroom Book. In 1994 she won the prestigious Premio Nazionale de Cultura Gastronomica Verdicchio d'Ora Prize for dissemination of knowledge about authentic Italian food. In 2010 she won the Guild of Food Writers Lifetime Achievement Award. Laura Edwards is the photographer for Kitchin Suppers.
Most Helpful Customer Reviews
This book is a gem! I adore Italian food, and this is now my go-to book for Italian cooking terms and ingredients. This is not just a dictionary of Italian terms or word, though. Arranged in alphabetical order (by Italian, not English), this gives you the Italian word, the English word, then the definition. However, it's much more than just a definition--bits of information, history and more are here at your fingertips. From abbacchio (baby lamb) to zuppa inglese (custard and cake dessert), all you need to know about Italian cuisine is here!! One nice touch is a small spoon at the end of an entry indicates that a recipe for that dish or style of dish is included. The page number is bracketed after the spoon. For instance, under the entry for salmi (a cooking method), it shows you that a recipe using that method is 2 pages over. Regions of Italy, cooking methods, ingredients, and more are all covered in this amazing tome. A lovely combination of lexicon and cookbook, there are about 200 great recipes in this book. I thoroughly enjoyed the Stuffed Mussels, and Bruschetta col Pomodoro makes a refreshing appetizer. The Stewed Lentils are quite nice and reminded me of the simple yet delicious food of Sicily. I can't wait to try the Tiramisu, the Fresh Egg Pasta and the Stewed Venison among many others. I highly recommend this book for cooks and Italiphiles everywhere. I received a copy of this book from Trafalgar Square Publishing through IPG for my honest review. All thoughts and opinions are my own.