Gastronomy of Italy

Annotation

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.

Author Biography

Eric Treuille was born in Cahors in southwest France. At the age of 13, he was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking, going on to complete his culinary studies in Paris. He has worked as a chef from Paris to London and is the author of several books including DK's "Hors d'Oeurveres," "Grilling," and "Ultimate Bread,"
Anna Del Conte is the author of 12 noted books on Italian cooking, and has received many cookbook-writing awards.

Review

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

Long 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.

Review Quote

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

Description for Sales People

The seminal work on Italian cooking - its regions, ingredients and techniques. Fully revised and updated, with approximately 40,000 new words Anna Del Conte is widely regarded as the doyenne of Italian cooking, and was awarded the Lifetime Achievement Award by the Guild of Food Writers in 2010 Over 200 recipes, with all-new food photography by renowned food photographer Laura Edwards

Product Details

Product Reviews

05 Jan, 2019

Great book, fantastic present for my daughter to get in touch with her italian heritage. Italian food as my mum cooked.
By Adriana

15 Nov, 2018

Great cook book if you love Italy cuisine.
By Ron