Exploring once and for all the myth that Italians live entirely on minestrone, spaghetti, and Veal escalope's, this exciting book demonstrates the enormous and colourful variety of Italy's regional cooking. Listing well over four hundred dishes, clearly described and helpfully classified, the author of A Book of Mediterranean Food and French Country cooking also enumerates the various herbs and spices required in many of them, sensibly explaining where they may be bought, and there are useful chapters on Italian wines and cheeses. The result is an extremely readable guide to eating out in Italy which is also a practical text-book for reproducing the best of Italian food in your own kitchen. Paperback Ed 1963
No reviews found

