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Gastronomy of Italy [Revised Edition] Hardcover – 16 December 2013
From the Publisher
AS SEEN ON THE BBC2 DOCUMENTARY 'THE COOK WHO CHANGED OUR LIVES' | THE SEMINAL WORK ON ITALIAN COOKING – ITS REGIONS, INGREDIENTS AND TECHNIQUES
'From inception this was destined to be a classic' - Guardian COOK
This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese.
There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics – pasta, polenta, gnocchi, risotto and pizzas – sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassée, ossobuco and less well-known regional specialities.
Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.
'The Godmother of Italian food' - Daily Mail Weekend
Anna Del Conte is widely recognised as the doyenne of Italian cooking. Her books include Italian Kitchen, Cooking with Coco, Gastronomy of Italy and Anna Del Conte on Pasta. The original edition of Classic Food of Northern Italy in 1996 won both The Guild of Food Writers Book Award and the Orio Vergani prize of the Accademia Italiana della Cucina. In 1994 she won the prestigious Premio National de Cultura Gastronomica Verdicchio d’Ora prize for dissemination of knowledge about authentic Italian food. She was also awarded the Guild of Food Writers Lifetime Achievement Award in 2011. In 2016 Anna appeared on the BBC programme The Cook Who Changed Our Lives with Nigella Lawson, which won ‘Programme of the Year’ at the Fortnum & Mason awards 2017.
"Not quite the Italian Larousse Gastronomique, but a reasonably close contender." --Library Journal
"Highly recommended for culinary history and reference collections. New full-page color photographs make this especially coffee table-worthy for Italian food lovers." --LibraryJournal.com
About the Author
- Publisher : Pavilion GB; Revised edition (16 December 2013)
- Language : English
- Hardcover : 496 pages
- ISBN-10 : 1862059586
- Dimensions : 19.58 x 4.09 x 28.22 cm
- Customer Reviews:
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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.
My main reservation is that this book is beginning to show its age and could do with an update. There are a lot more italian food options avaialble and some of these are not represented in the book.
She is the Grandmother of Italian cooking or so they say and this book holds the answers!
Great for any keen cook.