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Synopsis
This book is a celebration of Italian cooking that provides a wonderful introduction to the traditional ingredients, flavours and textures that this varied cuisine has to offer. The introduction explains the basics of Italy's culinary traditions and how they have been shaped by a focus on simple dishes and local produce. There are tips on buying and using ingredients, and on techniques and equipment. The second part of the book is a beautifully photographed recipe section, with 70 dishes from all over Italy in an illustrated step-by-step format. Combining traditional, regional favourites and contemporary classics, there are recipes for antipasti, soups, pasta and gnocchi dishes, risottos, polenta and pizza, fish and shellfish dishes, poultry and meat, a variety of vegetables and salads, as well as recipes for desserts and Italian home baking.
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About the Author
Jeni Wright specialithy is the food of Italy, but she has penned dozens of articles on a wide range of cooking subjects for the top food and drink magazines and seh is also a member of the Guild of Food Writers. Angela Boggiano was food editor of several national women's magazines before embarking on a freelance career. In recent years she has travelled extensively throughout Italy, collecting recipes and indulging her passion for Italian food.
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- PublisherHermes House
- Publication date2008
- ISBN 10 1843091496
- ISBN 13 9781843091493
- BindingPaperback
- Edition number1
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