The concise gastronomy of Italy
By: Anna Del Conte
Publisher: Barnes & Noble Books
Published: 2004
Place of publication: New York
Language: eng
Number of pages: 416
ISBN-13: 9780760763445
Subjects: Italian Cooking; Dictionaries; Gastronomy
Other titles: Italy
Notes: Includes bibliographical references (pages 396-400) and indexes.
Table of contents: title: Foreword/ by the late Count Capnist, President of the Accademia della Cucina 1996-2001; title: Introduction; title: Developement of Italian gastronomy; title: Italian culture of food; title: Regions of Italy; title: Recipes, Antipasti ; Soups ; Pasta ; Rice, polenta, and gnocchi ; Fish and seafood ; Poultry and game ; Meat dishes ; Vegetable dishes ; Desserts, cakes and cookies ; Sauces ; Breads and pizzas; title: The A to Z of ingredients; title: Terms and techniques; title: Italy, land of vines/Bruno Roncarati; title: Wine index.