Cook's Guide to Italian Ingredients (Cook's Kitchen Reference S.) - Softcover

Whiteman, Kate

Softcover

ISBN 10: 0754808009 ISBN 13: 9780754808008

Publisher: Lorenz Books, 2002

Synopsis

One of the delights of Italian food is its diversity. Each region has its own favourite ingredients, cooking techniques and unique character, but one thing is common to all regions and all cooks - the quality of raw ingredients used. This is an authoritative but easy-to-read guide to these ingredients and how to use them in the kitchen. This text includes an introduction to the background of Italian cooking and each section of the reference guide includes facts about how and where the ingredient is made or grown, its history and uses. There is essential information on buying and storing the foods as well as detailed step-by-step cooking and preparation instructions and basic recipes. The photographic identification guide covers every type of Italian ingredient including pasta, rice, gains and pulses, cheeses, cured meast and sausages, meat, fish, vegetables, store cuboard goods, aperitifs and spirits.

About this title

About the Author

Kate Whiteman has been a food writer and editor for almost thirty years. She has translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffman, and is herself the author of books including: Microwave Fish Cooking and Brittany Gastronomique. Her Italian grandmother instilled in her a love of all things Italian, especially food, and she spends many weeks each year at her rustic farmhouse in Tuscany.

Edition details

• Publisher: Lorenz Books
• Publication date: 2002
• Language: English
• ISBN 10: 0754808009
• ISBN 13: 9780754808008
• Binding: Paperback
• Number of pages: 132