On the whole, a more alluring introduction to and interesting
presentation of that most savory cuisine that Wilma LaSasso's The
All Italian Cookbook which appeared earlier this year- this too
makes the best use of many traditional dishes. They may also be
unfamiliar to American who only know "certain dubious
concoctions..minestrone, spaghetti" etc. Along with a general
foreword and some specific instructions on the "store cupboard" and
equipment and quantities, there are interesting historical and
regional facts about the foods you will be serving, throughout the
text, and drawings by Renato Guttuso. From antipasti to conserves,
there are many, many dishes which do not all demand too experienced
a hand or exhaustive preparation. Some have already appeared in the
pages of Harper's Bazaar which assures the cachet of the gourmet.
(Kirkus Reviews)
When it was first published, Italian Food, Elizabeth David's magnificent survey of the varied food and cookery of Italy's many regions, proved an inspiration to British cooks. In it, she conveyed all the richness, colour and variety of this remarkable cooking tradition. The popularity of Italian food today and the ready availability of ingredients means that even the busiest cook can re-create such tempting dishes as roasted red peppers, Piedmontese cheese fondue, fettuccine with fresh tomato sauce and chicken breasts with ham and cheese.
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