| The Italian Regional Cookbook: A Great Cook's Culinary Tour of Italy in 325 Recipes and 1500 Color Photographs, Including: Lombardy; Piedmont; Liguri Contributor(s): Harris, Valentina (Author) |
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ISBN: 0754832406 ISBN-13: 9780754832409 Publisher: Lorenz Books OUR PRICE: $36.00 Product Type: Hardcover Published: February 2018 |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Italian |
| Dewey: 641.594 |
| Physical Information: 1.5" H x 8.7" W x 11.2" (5.65 lbs) 624 pages |
| Themes: - Cultural Region - Italy - Ethnic Orientation - Italian |
| Descriptions, Reviews, Etc. |
| Publisher Description: Famous for its bold flavors, seasonal ingredients and vibrant colors, Italian has repeatedly been voted the world's favorite cuisine. Take a closer look, though, and you will discover that there is much more to this nation's food than the ubiquitous pasta, pizzas and risottos offered at many restaurants. Italian cooking expert Valentina Harris examines each area in turn, with a carefully curated selection of recipes, and detailed instructions and photographs to help you achieve an authentic, and completely delicious, end result. This comprehensive book is a must-have reference for anyone who is passionate about cooking authentic Italian food. It has 325 recipes and 1500 specially commissioned color photographs, and forms a great cook's culinary tour of Italy's regions, including: Lombardy; Piedmont; Liguria; Emilia-Romagna; Veneto; Tuscany; Umbria; Sardinia; Campania; Sicily; Puglia; Basilicata; and Calabria. An extensive introduction examines in detail the history and traditions of classic Italian cooking, the ingredients and how to prepare and use them. This large deluxe hardback is the first time Valentina's prestigious Italian regional series has been published together, in a newly designed single compendium volume, with new additional recipes, updated dishes and special photographs. - A culinary tour of Italy including: Lombardy; Piedmont;Liguria; Emilia-Romagna; Veneto; Tuscany; Umbria;Sardinia; Campania; Sicily; Puglia; Basilicata; and Calabria. - An extensive introduction examines in detail thehistory and traditions of classic Italian cooking, theingredients and how to prepare and use them. |