The Gastronomy of Italy
by Anna Del Conte
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Book Summary Information
Author: Anna Del ConteEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2001-10-10
ISBN: 1586632965
Number of pages: 416
Publisher: Friedman
Book Reviews of The Gastronomy of Italy
Book Review: Poor ktichen testing but nice book
Summary: 4 Stars
This is yet another Italian cookbook suffering from poor proofreading and kitchen testing (judging from the severe errors in the one recipe I've tried so far, the Polenta with meat sauce). I don't see how they could invest so much money in beautiful photography and printing and yet completely drop the ball in what matters most, making it easy and pleasant to generate the meals. Of course, that doesn't matter most in selling the book off the shelf, so publishers are getting away with it. But I will gripe here when I have a chance and punish them for their oversight. (The thing could have been done in half the time, with a third the salt, and anyone trying it would realize this immediately once it was too late...) I also want preparation times in my recipes and make-ahead and storage/leftover notes.
Otherwise this book is beautiful and has one tempting page after another with plenty of useful Italian translations and an encyclopedia of ingredients and wine all of which sold me the book and I am generally happy enough with it. But I will defensively make the recipes from now on, now that my trust has been violated.
Summary of The Gastronomy of Italy
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!
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