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Review
"There is nothing to match this book. It is both comprehensive guide and indispensable companion - as pleasurable to read as it is to cook from." Nigella Lawson"
--This text refers to the
Hardcover
edition.
Product Description
Anna del Conte's Gastronomy of Italy has won acclaim over Europe. The original version won the prestigious Duchessa Maria Luigia di Parma prize. This concise, paperback edition includes all the information of Gastronomy, but in a handy, accessible, lightweight edition - perfect for packing in a weekend bag and carrying as a source of culinary and vinicultural information. This text-only edition features a detailed introduction to the origins and history of Italian food, the immense variation between the 16 major regions of Italy and the specialities of each area, a 200-recipe section, a full glossary of more than 130 definitions, a new section on shopping and a survey of Italian wines. Wines are matched to Anna's recipes and explanations of aroma and appearances are included. Together this wealth of material comprises an invaluable cookery book and informative reference guide. This new format allows the reader to take to book on holiday and therefore understand commonly found phrases on restaurant menus and in delicatessans. Nigella Lawson wrote of Gastronomy of Italy, "There is nothing to match this book. It is both comprehensive guide and indispensable companion - as pleasurable to read as it is to cook from."
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Most Helpful Customer Reviews
22 of 22 people found the following review helpful
Format:Hardcover
This is a heavy book in weight and price, but definitely not in content.
Written in an easy-flowing style, the recipes are clear, concise and uncluttered - the Author obviously loves the food and the country - it includes a potted history of cooking in the Italian peninsula, detailing the influences from France, Arabia, Germany and the New World. There are numerous references to the formative cookery writers of the past, many of whose recipes remain unchanged to this day!
Written in an easy-flowing style, the recipes are clear, concise and uncluttered - the Author obviously loves the food and the country - it includes a potted history of cooking in the Italian peninsula, detailing the influences from France, Arabia, Germany and the New World. There are numerous references to the formative cookery writers of the past, many of whose recipes remain unchanged to this day!
This is the only book I've seen with such a comprehensive list of ingredients (apart from specialist ingredients books) - almost everything available is described in detail.
This list takes up nearly half the book, but is an integral part of it, as it gives one a deeper insight to each ingredient and hence the importance of its use in the recipes.
The recipes themselves range from the classic & regional to the obscure & parochial and many are accompanied by delicious photographs that just beg you to try out the recipes.
This is the way cookery books should be ... gets my five stars.
21 of 23 people found the following review helpful
Format:Hardcover
Anna del Conte's 'Gastronomy of Italy' must be the definitive Italian cookery book. The recipes are easy to follow, authentic and the results perfect every time. The colour illustrations are sumptuous and you want to try every recipe. The book is clearly laid out with a comprehensive Index and you can find many interesting regional variations on the same dish.
This is not a coffee table book but a book to be referred to and used on a daily basis. I cannot recommend it too highly.
This is not a coffee table book but a book to be referred to and used on a daily basis. I cannot recommend it too highly.
27 of 30 people found the following review helpful
Format:Hardcover
Anna del Conte's The Classic Food of Northern Italy is one of the best cook books out and I awaited the publication of Gastronomy of Italy with great hopes.
In what sense was I disappointed? Gastronomy of Italy does not share the same erudition as Classic Food of Northern Italy. The recipe collection is eclectic and it is difficult to use the book to assemble whole, coherent menus. Most of the recipes are quite elaborate but not really gastronomic. The glossary at the back taught me quite a lot but I still felt I needed more information: on cuts of meat, on seasonality of vegetables.
My all time favourite Italian cook books remain Classic Food of Northern Italy, Marcella Hazan's Classic Italian Cooking - and the excellent, comprehensive and straightforward River Café books.
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Most Recent Customer Reviews
Gastronomy of Italy
This was bought as a gift so hard to review but it loks like a fantastic book and I envy the person receiving it !
Published 18 months ago by Rosie Henry
Couldn't be better
I was advised to read this by a chef, best piece of advice I have had for ages.
If there was a book like this for each area of interest, you wouldn't need many books!
If there was a book like this for each area of interest, you wouldn't need many books!
Published on 16 Nov 2003 by Sangoma
Cook like you always wanted to...
The book is fantastic. Wonderful pictures, combined with background information about grapes, groceries, and geography make it not just an interesting read, but gets you out of... Read more
Published on 6 Nov 2003 by Contadino
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