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Gastronomy of Italy (Paperback)

by Anna Del Conte (Author), Tim Hill (Illustrator)
4.6 out of 5 stars See all reviews (5 customer reviews)

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Product details

  • Paperback: 416 pages
  • Publisher: Pavilion Books; New edition edition (4 Oct 2001)
  • Language English
  • ISBN-10: 1862051666
  • ISBN-13: 978-1862051669
  • Average Customer Review: 4.6 out of 5 stars See all reviews (5 customer reviews)
  • Amazon.co.uk Sales Rank: 660,061 in Books (See Bestsellers in Books)

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Product Description

Product Description
More than 1200 entries are arranged alphabetically by Italian names for quick access in this history, cookbook and, above all, essential reference work highlighting information on regions, kitchen utensils, ingredients and influential cookery writers.
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

5 Reviews
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Average Customer Review
4.6 out of 5 stars (5 customer reviews)
 
 
 
 
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18 of 18 people found the following review helpful:
5.0 out of 5 stars The way a cook book should be!, 11 April 2002
By A. J. Watson "Bones" (Newcastle-on-Tyne, UK) - See all my reviews
(TOP 500 REVIEWER)    (REAL NAME)      
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!

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.

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20 of 21 people found the following review helpful:
5.0 out of 5 stars One of the best Italian cookery books available, 27 Nov 2001
By A Customer
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.
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19 of 20 people found the following review helpful:
3.0 out of 5 stars Does not live up to expectations, 19 Jan 2002
By A Customer
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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