Betty Crocker's Italian Cooking: 200 Easy Recipes That Celebrate the Food and Culture of Italy by Antonio Cecconi and Betty Crocker

  • Basil toast (Crostini al basilico) (page 26)

    from Betty Crocker's Italian Cooking: 200 Easy Recipes That Celebrate the Food and Culture of Italy Betty Crocker's Italian Cooking by Antonio Cecconi and Betty Crocker

    • Categories: Sandwiches & burgers; Appetizers / starters; Italian; Vegetarian
    • Ingredients: Italian bread; tomato; basil; capers; extra virgin olive oil; mozzarella cheese
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0764560786
  • ISBN 13 9780764560781
  • Linked ISBNs
  • Published Jun 19 2000
  • Format Hardcover
  • Page Count 336
  • Language English
  • Edition 3rd
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

Ask any American about their favorite foods and they're sure to mention Italian. From pizza to pasta to the classic cannoli, Americans have an enduring love affair with la cucina Italiana - renowned for everything from its great taste to its beautiful presentations.


In fact, Italian cooking is so popular that readers want more than just recipes - they want to know about regional cuisines and historical influences on Italian food. American cooks are much more savvy about Italian food in general than ever before and are curious about the origins of food as well as general information about ingredients such as olive oil and cheeses.


Betty Crocker's Italian Cooking has been completely revised and updated, with recipes by Italian native Antonio Cecconi, who provides 200 tantalizing and authentic Italian recipes to delight the palate. These are recipes that people love to eat, from the sophistication of risotto, to the heart-warming favorite, chicken parmigiana. But there's more to this book than recipes alone - an introductory portion focuses on the regional cuisines of Italy, describing the history of the areas, explaining the influences on the food there, plus complete glossaries of Italian cheeses, pastas, vinegars, herbs and olives and olive oils, with beautiful full-color photographs that whet the appetite as much as they engage the imagination.

Other cookbooks by this author