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Pastas, pestos, risottos, sublime cheeses, scintillating seasonings, superb wines, and of course delectable desserts: no wonder the first known food writer was Italian. With fish from the port of Ostia, game from the hills near Rome, and the freshest fruits and vegetables, nature has blessed the country with delicious bounty. Prepare your own Italian feast with luscious recipes that range from antipasti, soups, and seafood to sauces, breads, and pizzas. Background information will acquaint you with the cuisine's development, and the different regional specialties (such as Emilia-Romagna's prosciutto di Parma.) Bring to your table a Frittata al Formaggio, the perfect light main course; Mozzarella in Carozza, or a fried mozzarella sandwich; Anolini alla Piacentina, small ravioli stuffed with braised beef; and Gelato di Crema, a smooth, fresh, lemony custard ice cream. With an A-Z of ingredients and, of course, a wine list from this land of vines!
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A leading light of Italian cuisine. --The Sunday Times Magazine, August 2014
Anna Del Conte is the grandmother of Italian cookery, and her comprehensively updated and handsomely illustrated dictionary of Italian gastronomy is reassuringly authoritative. --Irish Daily Mail
Anna Del Conte is the grandmother of Italian cookery, and her comprehensively updated and handsomely illustrated dictionary of Italian gastronomy is reassuringly authoritative --Irish Daily Mail
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 2011 she won The Guild of Food Writers Lifetime Achievement Award.
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Book Description Friedman, 2001. Hardcover. Condition: New. Never used!. Seller Inventory # P111586632965
Book Description Friedman, 2001. Condition: New. book. Seller Inventory # M1586632965