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Gusto: The Very Best of Italian Food and Cuisine (Hardcover)

Armando Minuz

3 ratings by Goodreads
ISBN 10: 0789211785 / ISBN 13: 9780789211781
New Condition: New Hardcover
From Grand Eagle Retail (Wilmington, DE, U.S.A.)

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About this Item

Hardcover. The first encyclopedia of Italian cuisine. Illustrated with 4,000 stunning photographs and featuring more than 140 recipes. Italian cooking now has a book worthy of its place at the head .Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 367 pages. 3.493. Bookseller Inventory # 9780789211781

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Bibliographic Details

Title: Gusto: The Very Best of Italian Food and ...

Binding: Hardcover

Book Condition:New

About this title


The first encyclopedia of Italian cuisine. Illustrated with 4,000 stunning photographs and featuring more than 140 recipes.

Italian cooking now has a book worthy of its place at the head of the culinary table. A gorgeous and comprehensive reference guide and cookbook dedicated to Italian food and drink, Gusto beautifully illustrates the ingredients and cooking methods used in kitchens from Parma to Tuscany and beyond. The delicious photos represent a breathtaking array of the components that make up Italian dishes from the classic to the unfamiliar.

Imagine every cut of beef, all varieties of mushrooms, fourteen different species of crustacean, twelve kinds of prosciutto, all vividly displayed and carefully explained in ravishing detail. Each chapter—on pasta, rice, fish, meat, bread (and yes, pizza), cheese, salami, vegetables, fruit and nuts, herbs and condiments, desserts, cookies and pastry, gelato, chocolate, coffee, and, of course, wine—describes essential ingredients and food preparation methods as well as presenting superb recipes from Italian kitchens.

Equally at home on the coffee table or the countertop, Gusto will surprise the sophisticated connoisseur and amaze the lover of all things Italian.

From the Inside Flap:

More than a cookbook, Gusto is a guidebook to the essence of Italian food. It celebrates the best products of every region, from the artisanal Prosciutto di San Daniele of Emilia-Romagna to the Regina figs of Positano to the Nerone black rice of the Po valley. Gusto teaches readers not only why red onions are better than white for certain recipes and how to trim a zucchini but also how to judge the freshness of an ingredient a la italiano—using sight, taste, smell, touch, and sound.
—Cesare Casella, chef and author of True Tuscan and The Fundamental Techniques of Classic Italian Cuisine

Inside you will find
-Gorgeous full-color photographs of essential Italian ingredients—from the familiar to the hard to find
-Authentic recipes featuring a signature dish for each ingredient
-Vivid illustrations demonstrating transformative cooking techniques from making delicious pasta to mastering the art of preparing saltwater fish to brewing the perfect cup of espresso

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