The Italian Cooking Encyclopedia

Fülszöveg

THE
ITALIAN COOKING ENCYCLOPEDIA
• Features a full-colour visual guide to Italian ingredients, packed witl information about its history and uses, and essential preparation and cooking techniques
• Includes step-by-step instructions on how to make your own home-made pasta
• Over 300 authentic, tested recipes, both regional classics and contemporary creations, each photographed in full colour, with illustrated step-by-step instructions
• Features classic dishes, such as bruschetta, pizza alia margherita, baked lasagne, fritto misto and minestrone soup
• Authentic recipes for risottos and polenta; fabulous fish and shellfish dishes, such as garlicky pan-fried prawns; a wide variety of poultry and meat dishes, including the classic ossobuco; a variety of fresh vegetable dishes and salads; desserts, such as tiramisu and zabaglione; and home-baked treats, such as herb or olive-flavoured focaccia and Italian bread sticks
• The only reference book on identifying, preparing, using... Tovább

Fülszöveg

THE
ITALIAN COOKING ENCYCLOPEDIA
• Features a full-colour visual guide to Italian ingredients, packed witl information about its history and uses, and essential preparation and cooking techniques
• Includes step-by-step instructions on how to make your own home-made pasta
• Over 300 authentic, tested recipes, both regional classics and contemporary creations, each photographed in full colour, with illustrated step-by-step instructions
• Features classic dishes, such as bruschetta, pizza alia margherita, baked lasagne, fritto misto and minestrone soup
• Authentic recipes for risottos and polenta; fabulous fish and shellfish dishes, such as garlicky pan-fried prawns; a wide variety of poultry and meat dishes, including the classic ossobuco; a variety of fresh vegetable dishes and salads; desserts, such as tiramisu and zabaglione; and home-baked treats, such as herb or olive-flavoured focaccia and Italian bread sticks
• The only reference book on identifying, preparing, using and cooking with Italian ingredients that you will need ^^
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THE
ITALIAN COOKING ENCYCLOPEDIA
One of the delights of Italian food is its diversity. Every region has its own favourite ingredients and cooking techniques, and each has its own unique character, but one thing is common to all - the quality of the raw ingredients used. The Italian Cooking Encyclopedia is an authoritative, yet easy-to-read, guide to these ingredients and how to use them in the kitchen.
The book opens with a fascinating introduction to the background of Italian cooking. This is followed by a full-colour, illustrated reference guide, vdth information about all the common and less well-known Italian ingredients, including pasta, rice, grains and pulses, cheeses, cured meats and sausages, meat and poultry, fish and shellfish, vegetables, mushrooms, fruits, store cupboard goods, and aperitifs and spirits. Each section includes facts about how and where the ingredient is made or grown, its history and culinary uses, and essential information on buying and storing, along with detailed cooking and preparation instructions and basic recipes where appropriate.
The second part of the book is a beautifully photographed recipe section, with over 300 recipes presented in an illustrated step-by-step format. The recipes are a combination of authentic regional favourites and contemporary classics. There are recipes for antipasti - the Italian equivalent to the French hors d'oeuvre - rustic country soups, all the essential pasta dishes, risottos, polenta and gnocchi, fish and seafood dishes, delicious poultry and meat, a variety of vegetables and salads, as well as delectable recipes for desserts and home baking.
With over 1000 glorious photographs, informative text and delicious authentic recipes. The Italian Cooking Encyclopedia is the definitive guide to Italian ingredients and an inspirational, fail-safe recipe book - the only book on Italian food and cooking that you will ever need.

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