Gastronomy of Italy - the seminal work on Italian food, first published in the 1990s - is revised, updated and illustrated with new photography. Anna Del Conte defines the country's regions, ingredients, dishes and techniques for a new generation while the simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese.
Revised edition of the seminal work on Italian food which was first published in the 1990s. Fully updated and with new photography throughout, this defines the country's regions, ingredients, dishes and techniques, leaving no stone unturned in the exploration of Italian gastronomy. Includes over 200 mouthwatering recipes.
