Gastronomy of Italy (ENG)

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 countrys 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 Annas recipes for versions of Italian favourites, such as peperonata, lamb fricassée, 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. 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

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