An edition of The concise gastronomy of Italy
(2004)
The concise gastronomy of Italy
by Anna Del Conte
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Book Details
Table of Contents
Foreword/ by the late Count Capnist, President of the Accademia della Cucina 1996-2001
Introduction
Developement of Italian gastronomy
Italian culture of food
Regions of Italy
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
The A to Z of ingredients
Terms and techniques
Italy, land of vines/Bruno Roncarati
Wine index.
Edition Notes
Includes bibliographical references (pages 396-400) and indexes.
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