This book presents a range of more than 1,500 Italian recipes, both traditional and modern.
Seasonality and availability of ingredients is the key as the recipes are grouped for use in the spring, summer, autumn and winter and each use ingredients that are best suited to that period.Opening with an introduction to the characteristics of Italian cooking and its typical products, there then follows the four main sections covering recipes appropriate to spring, summer, autumn and winter providing complete meals from starters to desserts.This is followed by a section dedicated to ideal recipes for special occasions; finally there is a chapter on basic cooking equipment as well as a comprehensive appendix and index.
- Format: Hardback
- Pages: 1200 pages, colour and black and white photos
- Publisher: Food Editore
- Publication Date: 18/09/2008
- Category: Cookery / food & drink etc
- ISBN: 9788861540880