Gastronomy of Italy (Hardcover)

By Anna Del Conte, Laura Edwards (By (photographer))

Pavilion, 9781862059580, 608pp.

Publication Date: December 1, 2013

List Price: 45.00*
* Individual store prices may vary.

Description

Revised, updated, and illustrated with new photography, this is the seminal work on Italian cooking—its regions, ingredients, and techniques
 
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. The 200 recipes include 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 favorites, such as peperonata, lamb fricasee, and ossobucco. Specially commissioned photographs of the dishes and illustrations of the ingredients and techniques make this a truly unique and invaluable book. Includes dual measures.


About the Author

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 2010 she won the Guild of Food Writers Lifetime Achievement Award. Laura Edwards is the photographer for Kitchin Suppers.


Praise For Gastronomy of Italy

"Not quite the Italian Larousse Gastronomique, but a reasonably close contender." —Library Journal


"Highly recommended for culinary history and reference collections. New full-page color photographs make this especially coffee table-worthy for Italian food lovers." —LibraryJournal.com


"Both for its value as the ultimate encyclopedia of Italian cuisine and for the authentic deliciousness of its recipes, Gastronomy of Italyis a book for food lovers of every every cuisine"  –CookingbytheBook.com