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Gastronomy of Italy

Presents two hundred recipes for authentic Italian foods, including antipasti, soups, pasta, rice, polenta, gnocchi, fish and seafood, poultry and game, meat, vegetables, desserts, sauces, and breads and pizzas, and features essays that explore the origins and development of Italian gastronomy, and the regions of Italy, as well as an extensive ingredients list.

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  • "Presents two hundred recipes for authentic Italian foods, including antipasti, soups, pasta, rice, polenta, gnocchi, fish and seafood, poultry and game, meat, vegetables, desserts, sauces, and breads and pizzas, and features essays that explore the origins and development of Italian gastronomy, and the regions of Italy, as well as an extensive ingredients list."@en
  • "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. There are over 200 recipes, including the great dishes from every major region."@en
  • "National & Regional Cuisine."
  • "Revised, updated, and illustrated with new photography, this is the seminal work on Italian cooking--its regions, ingredients, and techniques."@en
  • "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. There are over 200 recipes, including 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 favourites, such as peperonata, lamb fricassě, ossobuco and less well-known regional specialities. Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book."
  • "An alphabetically arranged guide to Italian food - Italian regional cookery."

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  • "Recepten (vorm)"
  • "Electronic books"@en
  • "Kochbuch"
  • "Cookbooks"
  • "Cookbooks"@en
  • "Dictionaries"@en
  • "Dictionaries"

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  • "Gastronomy of Italy"@en
  • "Gastronomy of Italy"
  • "Gastliches Italien : 200 Rezepte : Zutaten von A bis Z, Kochbegriffe, Weine"
  • "Gastliches Italien : 200 Rezepte : Zutaten von A biz Z, Kochbegriffe, Weine"
  • "The gastronomy of Italy"
  • "Gastronomy of Italy Revised Edition"@en

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