Gastronomy of Italy
By: [Anna Del Conte ; foreword by the President of the Accademia della Cucina Italiana].
Publisher: Friedman/Fairman; Distributed by Sterling Pub. Co.
Published: 2001
Place of publication: [London]; New York, NY
Language: eng
Number of pages: 416
Subjects: Cookery, Italian; Cookery, Italian -- Dictionaries; Gastronomy
Genres: Dictionaries.
Other titles: Italy
Notes: Includes bibliographical references (p. 406-408) and indexes.
Author from Jacket.
"First published in Great Britain in 2001 by Pavilion Books Limited"--t.p. verso.
Table of contents: title: Foreword / by Count Capnist, President of the Accademia della Cucina Italiana; title: Introduction; title: Development of Italian gastronomy; 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.