- Save 10% on selected children’s books, compliments of Amazon Family Promotion exclusive for Prime members .
The Gastronomy of Italy Hardcover – 1 Dec 2001
Special offers and product promotions
Customers who bought this item also bought
What other items do customers buy after viewing this item?
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
If you are a seller for this product, would you like to suggest updates through seller support?
"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 an out of print or unavailable edition of this title.
About the Author
Anna Del Conte was born in Milan. In 1987 she was awarded the prestigous Duchessa Maria Luigia di Parma prize for The Gastronomy of Italy. Other books include Secret's from an Italian Kitchen, Entertaining all'Italiana and The Classic Food of Northern Italy, which in 1996 won both the Guild of Foodwriters' Book Award and the Orio Vergani prize of the Accademia Italiana della Cucina. She lives in Dorset with her husband and professes that Gastronomy of Italy is the culmination of her life-long affair with the food and culture of Italy. --This text refers to an out of print or unavailable edition of this title.
Top customer reviews
This edition is revised and expanded from the one first published in 1987 as a gastronomic dictionary. It retains the dictionary format, but with the addition of numerous full colour photos and more emphasis on recipes. Techniques are explained but I particularly like the way the book explores the rich traditions which link regions and food. There's so much information on every page, it's a delight to browse as a book and there's inspiration throughout.
The recipes aren't extremely complicated. The recipes are about good, honest cooking with quality ingredients. Many are simple, but tasty, others take a little longer to prepare, but the effort is worth it. Cooking terms are explained and there's an extensive index for easy reference to recipes, plus an astonishing 4 pages of bibliography for readers/cooks seeking further inspiration.
If you were to only buy one Italian cookery book, let it be this one. It has everything, it's beautifully written and there's a comprehensive introduction by Anna Del Conte.