Gastronomy of Italy
Author: Anna Del Conte
Format: Hardback
Number of Pages: 496
The seminal work on Italian cooking: its regions, ingredients and techniques. GAStRONOMY OF ItALIY - the seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography.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. this simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese.there are over 200 recipes, including 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 favourites, such as peperonata, lamb fricassee, ossobuco and less well-known regional specialities.Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.
Format: Hardback
Number of Pages: 496
The seminal work on Italian cooking: its regions, ingredients and techniques. GAStRONOMY OF ItALIY - the seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography.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. this simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese.there are over 200 recipes, including 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 favourites, such as peperonata, lamb fricassee, ossobuco and less well-known regional specialities.Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.
Description
Author: Anna Del Conte
Format: Hardback
Number of Pages: 496
The seminal work on Italian cooking: its regions, ingredients and techniques. GAStRONOMY OF ItALIY - the seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography.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. this simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese.there are over 200 recipes, including 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 favourites, such as peperonata, lamb fricassee, ossobuco and less well-known regional specialities.Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.
Format: Hardback
Number of Pages: 496
The seminal work on Italian cooking: its regions, ingredients and techniques. GAStRONOMY OF ItALIY - the seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography.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. this simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese.there are over 200 recipes, including 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 favourites, such as peperonata, lamb fricassee, ossobuco and less well-known regional specialities.Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.
Gastronomy of Italy