Description

---

Gastronomy of Italy – the seminal work on Italian food, first published in the 1990s – is revised and updated and illustrated with new photography.This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese.There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics – pasta, polenta, gnocchi, risotto and pizzas – sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassée, ossobuco and less well-known regional specialities.Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.

About the Author

---

Anna Del Conte was born in Milan. Her first book, Portrait of Pasta, was published in 1976. Since then she has gone on to publish award-winning titles such as Classic Food of Northern Italy, which won The Guild of Food Writers Book of the Year Award. In 1994 she won the prestigious Premio Nazionale de Cultura Gastronomica Verdicchio d'Ora prize for dissemination of knowledge about authentic Italian food. In 2010 she won The Guild of Food Writers Lifetime Achievement Award. Anna's most recent book Italian Kitchen was published in 2012.

Praise For…

---

"Not quite the Italian Larousse Gastronomique, but a reasonably close contender." —Library Journal

"Highly recommended for culinary history and reference collections. New full-page color photographs make this especially coffee table-worthy for Italian food lovers." —LibraryJournal.com

"Both for its value as the ultimate encyclopedia of Italian cuisine and for the authentic deliciousness of its recipes, Gastronomy of Italyis a book for food lovers of every every cuisine"  –CookingbytheBook.com