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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.
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Add The Gastronomy of Italy, 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 Con, The Gastronomy of Italy to the inventory that you are selling on WonderClubX
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Add The Gastronomy of Italy, 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 Con, The Gastronomy of Italy to your collection on WonderClub |