Frommer's Food Lover's Companion to Italy [Paperback]

Marc; Millon, Kim Millon (Author)

Book Description

Series: Frommer's Food Lover's Companion to Italy | Publication Date: May 1996

Here are the ultimate companion guides to the foods of the world and where to find them. Lavishly illustrated in four-color throughout, these books will take you beyond the obvious, to the traditional cuisines and delicacies of the regions. You'll also get suggestions for where to stay and where to eat when visiting a particular region, recommendations for dishes and "not-to-be-missed" chefs, and suggestions for where to shop and what to buy.

Sample local wines in neighborhood cantinas or climb a mountain to a refuge where the guides will cook for you; visit cheese dairies, vineyards, and trattoria with Frommer's! You'll also get the rundown on Italian wines and where to find them, gift-giving recommendations, and highlights of regional artisans and the foodstuffs they produce.

Product Details

• Paperback: 256 pages
• Publisher: Frommer (May 1996)
• Language: English
• ISBN-10: 0028609263
• ISBN-13: 978-0028609263
• Product Dimensions: 8.6 x 4.9 x 0.7 inches
• Shipping Weight: 14.4 ounces
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,845,732 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

4.0 out of 5 stars A great introduction to regional Italian cuisines, August 31, 1999

By A Customer

This review is from: Frommer's Food Lover's Companion to Italy (Paperback)

There is no such thing as "Italian cooking" and I think Frommer's Food Lover's Companion to Italy is a great introductory tool to learn about the different foods of each region of Italy. My mother's family came from central Italy and I grew up eating great dishes like homemade pasta, risotto, gnocchis, and polenta. However, my knowledge of the cuisines of other regions was limited and I found this little book to be of great value in showing how each region differs from the others.

This is not a cookbook, but I've found it to be enlightening in helping me discover what other types of Italian cooking I'd appreciate. I've bought cookbooks on Liguria, Piedmont, and Emilia-Romagna based to a very great extent on what I read in this book. There's a lot of relevant information on the foods of each region, as well as some discussion on regional specialties like risotto in Piedmont, polenta in the Veneto, and farrinata in Liguria.

This is one of two books that I keep at work to browse through while eating lunch. The other is Judy Ridgway's "The Olive Oil Companion". Quite often I thumb through the Frommer book to see variations of my favorite foods and think about dinners that lie ahead. If anything, this little book has enhanced my love of Italian foods.