Description

Book Synopsis

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 fricassée, 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.

Word count: 197,000

Gastronomy of Italy

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    A Hardback by Anna Del Conte

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      Book details

      Publisher HarperCollins Publishers
      Published 24 October 2013
      ISBN-13 9781862059580
      978-1862059580
      ISBN-10 1862059586
      Also in:
      Food & Drink General cookery and recipes

      Description

      Book Synopsis

      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 fricassée, 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.

      Word count: 197,000

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