The Gastronomy of Italy
Sign in to keep track of books you’ve read and want to read.
Pastas, pestos, risottos, sublime cheeses, scintillating seasonings, superb wines, and of course delectable desserts: no wonder the first known food writer was Italian. With fish from the port of Ostia, game from the hills near Rome, and the freshest fruits and vegetables, nature has blessed the country with delicious bounty. Prepare your own Italian feast with luscious recipes that range from antipasti, soups, and seafood to sauces, breads, and pizzas. Background information will acquaint you with the cuisine's development, and the different regional specialties (such as Emilia-Romagna's prosciutto di Parma.) Bring to your table a Frittata al Formaggio, the perfect light main course; Mozzarella in Carozza, or a fried mozzarella sandwich; Anolini alla Piacentina, small ravioli stuffed with braised beef; and Gelato di Crema, a smooth, fresh, lemony custard ice cream. With an A-Z of ingredients and, of course, a wine list from this land of vines!
Liked The Gastronomy of Italy? Here’s where I’d start.
These suit anyone who liked The Gastronomy of Italy. Sign in and mark a few books for picks shaped around your own taste.
-
The Belgian Cookbook (1915) Shares cooking, cookbook, nonfiction
-
Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals Shares cooking, cookbook, cookery -
Vij's at Home: Relax, Honey: The Warmth and Ease of Indian Cooking Shares cookbook, cooking, nonfiction -
Sara Foster's Southern Kitchen Shares cookbook, cooking
“If you want more of the same (cooking), start with these.”
-
Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces
-
Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer
-
The Starving Students' Cookbook
- Weight Watchers What to Cook Now: 300 Recipes for Every Kitchen
