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Delectable dishes from Italy's Alpine Piedmont region to the island of Sicily Reinhardt Hess, Cornelia Schinharl, and Sabine Sälzer - All books by this author
"Definitive in a way that few books attempt, the recipes in this beautiful tome reflect the delicious diversity all dancing under the umbrella of “Italian food . . . . this beautiful book captures [Italy’s] entire boot in its mellifluous magnificence.” —Mario Batali
Internationally renowned chef and restaurateur When lovers of good food open this lavish volume they’ll find themselves on a lively excursion through Italy’s eight distinct and innovative culinary regions. It’s both a beautifully illustrated, recipe-filled cookbook and an armchair guide to Italy’s people and traditions, from the Alpine Piedmont area in the north to the southern island of Sicily. A separate chapter for each of eight regions opens with a magnificent landscape photo on a two-page spread, followed by several photo-filled pages describing the region’s people, their way of life, and their locally-produced foods and wines. The rest of each chapter is devoted to the region’s recipes—two dozen or more recipes per region—beautifully illustrated and presented in the typical Italian style for hearty five-course dinners:
From the reviews: “This beautifully illustrated compendium offers readers a culinary tour of Italy from the Alpine region down to Sicily. Recipes assume some level of familiarity, such as what it is to render fat, but they are straightforward and reliable, sometimes including illustrations for each step.” —Publisher’s Weekly, April 21, 2008 About The Authors: Reinhardt Hess is a Bavarian food and wine journalist who has special love for Italian and other Mediterranean foods and cooking styles. He is also co-author of Regional Italian Cuisine, available from Barron’s. He lives in Munich. Cornelia Schinharl is a food editor at Graf und Unser, a major German book publisher, the author of several cookbooks, and an expert on Italian cuisine. She lives in Munich and visits Italy often to discover new foods and new wines. Sabine Sälzer is a cookbook editor and co-author of Regional Italian Cuisine, available from Barron’s. (0764160680 Hardcover w/jacket / 320 Pages / 8 7/8 x 11 1/4 / 2008 | ||
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