In this inspirational celebration of Italian food, over 1600 glorious photographs and an informative text provide all any cook needs to know. This volume opens with a factfilled introduction to the background of Italian cooking, showing how every region has its own popular ingredients and cooking techniques. The second part presents 330 recipes with close-up photographs, fail-safe instructions and packed with cook s tips and variations. All the classics are included such as Bolognese meat sauce from northern Italy and Sicilian ricotta cake from the south. This is the perfect guide for any cook wanting to learn more about the food and cuisine of Italy. ITALIAN The definitive professional guide to Italian ingredients and cooking techniques, including 330 step-by-step recipes Carla Capalbo Kate Whiteman, Jeni Wright & Angela Boggiano CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Authors Carla Capalbo lives in Italy and was a regular contributor to magazine supplements of the New York Times. Kate Whiteman was a highly regarded food writer and journalist, with an award set up in her name. She is the author of The Best-Ever Fish & Shellfish Cookbook (also published by Southwater). Jeni Wright is a food writer and journalist. Angela Boggiano is a food writer who has travelled extensively in Italy, collecting regional recipes.
Biblio NotesFeatures a vibrant visual guide to Italian ingredients, packed with information about their history and uses Discover the secrets of authentic Italian cuisine with over 330 regional classics and contemporary dishes All the traditional courses, from antipasti, soups, pasta, gnocchi, rice, polenta and pizza, through fish, shellfish, meat and other main courses, to desserts and bakes The only reference book on identifying, preparing and cooking with Italian ingredients anyone could ever want Over 1600 mouth-watering photographs for great results every time Includes nutritional information for every recipe
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