The country cooking of Italy
Book - 2011
"The Country Cooking of Italy continues our Country Cooking series with a thorough look at the regional foods of Italy, one of the most beloved and traveled countries in the world. This book features more than 100 gorgeous full-color photographs by award-winning photographer Christopher Hirsheimer and more than 200 unexpected recipes from all the regions of Italy from roving gourmand and acclaimed culinary authority Colman Andrews. This luxe package, combined with megawatt food world stars Andrews and Hirsheimer, make this THE Italian book and a must-have"--
Saved in:
- Subjects
- Published
-
San Francisco :
Chronicle Books
[2011]
- Language
- English
- Main Author
- Physical Description
- 392 pages : illustrations (some color), color map ; 29 cm
- Bibliography
- Includes bibliographical references and index.
- ISBN
- 9780811866712
- Antipasto: awakening the palate
- Soup: the essence of land and sea
- Pasta secca: the heart of a cuisine
- Pasta fresca: homemade goodness
- Rice and polenta: grains of satisfaction
- Savory pies, focaccia, and their kin: from the baker's oven
- Fish: gift of the waters
- Crustaceans, cephalopods, and bivalves: treasures of the sea and shore
- Poultry and rabbit: food from the farmyard
- Pork, lamb, and goat: the meat of the matter
- Veal and beef: savory substance
- Game: the flavors of the hunt
- Offal: nothing good wasted
- Salads and vegetables: the bounty of the land
- Desserts and confections: sweet somethings
- The basics.