The Concise Gastronomy of Italy by Anna Del Conte

  • Hot garlic and anchovy dip (Bagna caôda) (page 52)

    from The Concise Gastronomy of Italy The Concise Gastronomy of Italy by Anna Del Conte

    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: garlic; salted anchovies
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Notes about Recipes in this book

  • Mascarpone pudding (Tiramisù)

    • Hellyloves2cook on May 29, 2013

      This is the Tiramisu recipe I use all the time- always a winner. I have tried such a variety of different types and many are unbalanced in the flavours. Anna del Contes' recipe reminds me that I really do love tiramisu.

  • Bolognese meat sauce (Ragù alla Bolognese)

    • EmmaJaneDay on October 22, 2016

      We make this often as a change from our usual (read 'my mother's 1970s Australian recipe') bolognese. It is not very 'red', not particularly 'saucy' but a definite favourite.

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  • ISBN 10 0760763445
  • ISBN 13 9780760763445
  • Published Jan 01 2001
  • Format Paperback
  • Page Count 416
  • Language English
  • Edition First Edition
  • Countries United States
  • Publisher Barnes & Noble

Publishers Text

Anna del Conte's Gastronomy of Italy has won acclaim over Europe. The original version won the prestigious Duchessa Maria Luigia di Parma prize. This concise, paperback edition includes all the information of Gastronomy, but in a handy, accessible, lightweight edition - perfect for packing in a weekend bag and carrying as a source of culinary and vinicultural information. This text-only edition features a detailed introduction to the origins and history of Italian food, the immense variation between the 16 major regions of Italy and the specialities of each area, a 200-recipe section, a full glossary of more than 130 definitions, a new section on shopping and a survey of Italian wines. Wines are matched to Anna's recipes and explanations of aroma and appearances are included. Together this wealth of material comprises an invaluable cookery book and informative reference guide. This new format allows the reader to take to book on holiday and therefore understand commonly found phrases on restaurant menus and in delicatessans. Nigella Lawson wrote of Gastronomy of Italy, "There is nothing to match this book. It is both comprehensive guide and indispensable companion - as pleasurable to read as it is to cook from."

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