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Editorial Reviews
Book Description
In this sumptuous collection of dishes, drawn from all the regions of northern Italy, Anna Del Conte has chosen the very best recipes garnered from restaurants, home kitchens, and country farms. Many of the dishes are likely to be unfamiliar, such as flatbread made with chickpea flour, the Ligurian fish soup known as Ciuppin, or macaroni in a sweet pastry case. Del Conte's distinctive interpretations of more well-known dishes, such as pesto and rag, gnocchi, risotto, and ossobuco, will endear themselves to cooks as the versions that really work. This is a collection that is bound to become a favorite volume in every cook's library. Anna Del Conte was born and educated in Milan. Her many successful books include Italian Kitchen, Gli Antipasti, I Dolci, La Pastaciutta, I Risotti, and Gastronomy of Italy.
From the Publisher
In this delectable collection of dishes, drawn from all the regions of northern Italy, Anna Del Conte has chosen the very best recipes garnered from restaurants, home kitchens, and country farms. Many of the dishes are likely to be unfamiliar, such as flatbread made with chickpea flour, the Ligurian fish soup known as ciuppin, or macaroni in a sweet pastry case. Del Conte’s distinctive interpretations of more wellknown dishes, such as pesto and ragu, gnocchi, risotto, and ossobuco, will endear themselves to cooks as the versions that really work. This is a collection that is bound to become a favorite volume in every cook’s library. Anna Del Conte was born and educated in Milan. Her many successful cookbooks include Italian Kitchen, Gli Antipasti, I Dolci, La Pastaciutta, I Risotti, and Gastronomy of Italy. --This text refers to an out of print or unavailable edition of this title.
In this sumptuous collection of dishes, drawn from all the regions of northern Italy, Anna Del Conte has chosen the very best recipes garnered from restaurants, home kitchens, and country farms. Many of the dishes are likely to be unfamiliar, such as flatbread made with chickpea flour, the Ligurian fish soup known as Ciuppin, or macaroni in a sweet pastry case. Del Conte's distinctive interpretations of more well-known dishes, such as pesto and rag, gnocchi, risotto, and ossobuco, will endear themselves to cooks as the versions that really work. This is a collection that is bound to become a favorite volume in every cook's library. Anna Del Conte was born and educated in Milan. Her many successful books include Italian Kitchen, Gli Antipasti, I Dolci, La Pastaciutta, I Risotti, and Gastronomy of Italy.
From the Publisher
In this delectable collection of dishes, drawn from all the regions of northern Italy, Anna Del Conte has chosen the very best recipes garnered from restaurants, home kitchens, and country farms. Many of the dishes are likely to be unfamiliar, such as flatbread made with chickpea flour, the Ligurian fish soup known as ciuppin, or macaroni in a sweet pastry case. Del Conte’s distinctive interpretations of more wellknown dishes, such as pesto and ragu, gnocchi, risotto, and ossobuco, will endear themselves to cooks as the versions that really work. This is a collection that is bound to become a favorite volume in every cook’s library. Anna Del Conte was born and educated in Milan. Her many successful cookbooks include Italian Kitchen, Gli Antipasti, I Dolci, La Pastaciutta, I Risotti, and Gastronomy of Italy. --This text refers to an out of print or unavailable edition of this title.
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Inside Another Edition of this Book Citations: This book cites 11 books | 7 books that cite this book Explore: Citations | Concordance | Text Stats Key Phrases - CAPs: Gas Mark, Vialone Nano, Alto Adige, Lake Garda, South Tyrol (more) Browse Sample Pages: Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me! |
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Inside This Book
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Browse and search another edition of this book.
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First Sentence:
History and geography have both played their part in making the cooking of Italy so strongly regional. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Gas Mark, Vialone Nano, Alto Adige, Lake Garda, South Tyrol, Reggio Emilia, Second World War, Venezia Giulia, Cuciniera Genovese, Dublin Bay, Gianna Modotti, Giovanni Goria, Giovanni Ratto, Massimo Alberini, Pellegrino Artusi, Magda Lucchini, Martin Sech, Paolo Petroni, Piano Grande New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me!
History and geography have both played their part in making the cooking of Italy so strongly regional. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Gas Mark, Vialone Nano, Alto Adige, Lake Garda, South Tyrol, Reggio Emilia, Second World War, Venezia Giulia, Cuciniera Genovese, Dublin Bay, Gianna Modotti, Giovanni Goria, Giovanni Ratto, Massimo Alberini, Pellegrino Artusi, Magda Lucchini, Martin Sech, Paolo Petroni, Piano Grande New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me!
Citations (