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Synopsis

The definitive professional guide to Italian ingredients and cooking techniques, including 300 step-sy-step recipes.

Features a full-colour visual guide to Italian ingredients, packed with information about their history and uses, and essential preparation and cooking techniques.

Over 300 recipes, both regional classics and contemporary creations, each photographed in colour, with illustrated step-by-step instructions.

Authentic recipes for pasta, pizza, risottos and polenta; fabulous fish and shellfish dishes; a wide variety of poultry and meat dishes, including the classic osso buco; a range 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 and cooking with Italian ingredients that you will need.

About the Authors

Kate Whiteman's Italian grandmother instilled in her a love of all things Italian, especially food. Kate spends many weeks each year at her rustic farmhouse in Tuscany. She has been a food writer for almost thirty years and her previous publications include Microwave Fish Cooking and Brittany Gastronomique.

Jeni Wright is a food writer and editor and the author of many cookery books, including The Patisserie of Italy, Cooking Italian and Tuscan Food & Folklore. Jeni is a member of the Guild of Food Writers.

Angela Boggiano was food editor of several national women's magazines before embarking on an independent writing and editing career. In recent years, she has travelled extensively throughout Italy, collecting regional recipes and indulging her passion for Italian food.