Gastronomy of Italy
"Gastronomy of Italy" continues to grace the shelves of home cooks, professional chefs and armchair travellers. A constant seller, the original version of this classic text won the prestigous Duchessa Maria Luigia di Parma prize. This new edition has been totally updated, reorganised and expanded taking into account the culinary changes of the last decade, the move towards healthier eating and today's demand for a fully comprehensive reference for the kitchen. It includes a detailed introduction to the origins and history of Italian cuisine, a cook's tour of the 16 regions of Italy and their specialities, a 200-recipe section, a full A-Z reference guide to Italian Food, an explanation of terms and techniques as well as a survey of Italian wines.
Superbly illustrated with historical paintings, frescoes, prints and special food photography, Anna Del Conte's "Gastronomy of Italy" is an essential companion, which will remain a source of reference for life.
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GASTRONOMY OF ITALYUser Review - Not Available - Book Verdict
This is a revised, expanded, and reorganized edition of a reference work first published in 1987. The original was an A-Z glossary of all aspects of Italian food, from ingredients to techniques to ... Read full review
Gastronomy of ItalyUser Review - Not Available - Book Verdict
Not quite the Italian Larousse Gastronomique, but a reasonably close contender. There are recipes, culinary and cultural history, techniques and ingredients, important names and places, cooking terms ... Read full review