From Library Journal
This is a revised, expanded, and reorganized edition of a reference work first published in 1987. The original was an A-Z glossary of all aspects of Italian food, from ingredients to techniques to regional specialties. Now the different topics have been given their own sections, and the number of recipes has risen to 200, many of which are shown in full-page color photographs. The book opens with a brief illustrated history of Italian cuisine and a guide to the various regions, which focuses on their culinary contributions. This is followed by the recipe section, which emphasizes regional dishes; a 115-page glossary of ingredients, with colorful and amusingly dated labels from various food products dotting the pages; a shorter glossary of terms and techniques; and an abbreviated wine guide. The recipes are given greater emphasis in this edition they are good, and many will be relatively unfamiliar to Americans but the most valuable part of the book remains Del Conte's (The Classic Food of Northern Italy) authoritative text. A priority purchase.
Copyright 2002 Cahners Business Information, Inc.
In any contest to name America's favorite ethnic food, Italian surely wins hands down. Spaghetti, pizza, and Parmesan cheese are as much yearned for as comfort foods as hamburgers or apple pie. Genuine Italian cooking may be subtler and more refined than most Americans understand, but increasing sophistication in American taste has expanded demand for more Italian dishes to polenta, fresh mozzarella, and similar Italian basics. Anna Del Conte has written a new approach to Italian cooking for Americans that, while not ignoring the obvious regionalism of Italian cuisine, seeks to find common ground for the cooking of the entire peninsula. Gastronomy of Italy begins by summarizing each region's contributions to the national whole and offering a list of each province's most typical dishes. Brilliant photographs accompany recipes to make these foods more appealing. Recipes call for ingredients easily found in most city markets. A glossary of common Italian foods helps sort out such issues as salted versus canned anchovies as well as obscure regional products. A smaller list of techniques and cooking terms defines kitchen processes. Mark KnoblauchCopyright © American Library Association. All rights reserved