So you know all about spaghetti and lasagne, and want to delve further? Look no further than the Dictionary of Italian Cuisine to guide you through the thorny brambles of Italian cooking terminology. Thanks to late unification and fierce regionalism, many dishes have very different names in different parts of the country, and (worse!) many names refer to wildly different foods. To help us avoid confusing broccolo with broccoli, translator/food writer Maureen B. Fant and travel writer Howard M. Isaacs have teamed up to provide a comprehensive list of over 6,000 terms used throughout Italy, from a a'lunga to zuppiera. The pronunciation and usage guide, English-Italian index, and table of conversions will be sure to help the traveler, the exploring chef, and the Italophile in their quest for la dolce vita. --Rob Lightner
From Library Journal
Fant, a New York Times travel section contributor, and Isaacs, publisher and editor of the Italian Traveler newsletter, here gather approximately 6000 entries ranging from Italian foods and ingredients to cooking techniques and wine terms. Entries range from one or two words to a paragraph at most, as compared with John Mariani's The Dictionary of Italian Food and Drink (LJ 5/15/98), which has fewer entries but generally provides more detailed information and the occasional phrase not included here. Excellent cross-referencing and an English-Italian index steer users to the correct entry. Most libraries will want Mariani's book in their reference collections. Larger libraries, or those where there is an interest in Italian cookery, may also wish to add Dictionary of Italian Cuisine to their shelves.?John Charles, Scottsdale P.L., AZ
Copyright 1998 Reed Business Information, Inc.
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