Regional Italian Cuisine: Typical Recipes and Culinary Impressions from All Regions - Hardcover

This sumptuous book is also practical and well organized: Each of the eight regions has its own chapter, beginning with a two-page photo spread of the land/seascape; descriptions and photos of the local food crops; notes on people, events, and sightseeing; and a page on the area wines. A list of recipes by course precedes the actual recipes and preparation techniques, allowing you to create an entire menu. At the end of each chapter are several pages highlighting the making of regional culinary products, such as sausage, olive oil, grappa, or pasta. The photographic reproductions are both vivid and informative. The book has two indexes: one from A to Z that includes a glossary, and a recipe index listed according to menu course. Regional Italian Cuisine had my mouth watering and my eyes popping at every turn of the page." -- Bloomsbury Review, November/December 1999

"More than 200 authentic recipes and cooking techniques from every region of Italy. Bella!"(Mac Churchill, Sky (Delta Airline's in-flight magazine),) -- (Mac Churchill, Sky, Delta Airline's in-flight magazine)