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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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Anna Del Conte was born in Milan. In 1987 she was awarded the prestigous Duchessa Maria Luigia di Parma prize for The Gastronomy of Italy. Other books include Secret's from an Italian Kitchen, Entertaining all'Italiana and The Classic Food of Northern Italy, which in 1996 won both the Guild of Foodwriters' Book Award and the Orio Vergani prize of the Accademia Italiana della Cucina. She lives in Dorset with her husband and professes that Gastronomy of Italy is the culmination of her life-long affair with the food and culture of Italy.From Booklist:
In any contest to name America's favorite ethnic food, Italian surely wins hands down. Spaghetti, pizza, and Parmesan cheese are as much yearned for as comfort foods as hamburgers or apple pie. Genuine Italian cooking may be subtler and more refined than most Americans understand, but increasing sophistication in American taste has expanded demand for more Italian dishes to polenta, fresh mozzarella, and similar Italian basics. Anna Del Conte has written a new approach to Italian cooking for Americans that, while not ignoring the obvious regionalism of Italian cuisine, seeks to find common ground for the cooking of the entire peninsula. Gastronomy of Italy begins by summarizing each region's contributions to the national whole and offering a list of each province's most typical dishes. Brilliant photographs accompany recipes to make these foods more appealing. Recipes call for ingredients easily found in most city markets. A glossary of common Italian foods helps sort out such issues as salted versus canned anchovies as well as obscure regional products. A smaller list of techniques and cooking terms defines kitchen processes. Mark Knoblauch
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Book Description Prentice Hall Trade, 1988. Hardcover. Condition: New. 1. Seller Inventory # DADAX0133469174
Book Description Prentice Hall Direct, 1988. Condition: New. book. Seller Inventory # M0133469174
Book Description Prentice Hall Direct. Hardcover. Condition: New. 0133469174 New Condition. Seller Inventory # NEW99.0047156