Gastronomy of Italy

Revised Edition

Nonfiction, Food & Drink
Cover of the book Gastronomy of Italy by Anna Del Conte, Pavilion Books
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Author: Anna Del Conte ISBN: 9781909815193
Publisher: Pavilion Books Publication: November 4, 2013
Imprint: Pavilion Language: English
Author: Anna Del Conte
ISBN: 9781909815193
Publisher: Pavilion Books
Publication: November 4, 2013
Imprint: Pavilion
Language: English

Gastronomy of Italy 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 fricasse, 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. This new digital edition allows the reader to navigate, bookmark, and search the content quickly, as well as provide useful links between recipes. Word count: 197,000

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Gastronomy of Italy 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 fricasse, 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. This new digital edition allows the reader to navigate, bookmark, and search the content quickly, as well as provide useful links between recipes. Word count: 197,000

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