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Ladataan... Gastronomy of ItalyTekijä: Anna Del Conte
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Gastronomy of Italy - the seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography. This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese. There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics - pasta, polenta, gnocchi, risotto and pizzas - sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassée, ossobuco and less well-known regional specialities. Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book. Word count: 197,000 Kirjastojen kuvailuja ei löytynyt. |
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Whatever you do, though, DO not buy this heavily cross referenced book in its electronic form. It is unusable. Here is the intro to the index:
"Italian terms are cross-referenced to the English term if there is more detail to be found. Words such as ‘with’, alla and di are ignored for the purposes of alphabetization. Italian and Latin terms and book titles are listed in italics. Page numbers in italics indicate a map or photograph. Page numbers in bold denote a recipe."
The index is comprehensive but the entries are not completely bi-lingual. Thus the entry for acciuga says that you should also see anchovies, but the anchovy entry does not reference acciuga. Some of the index entries are Italian only. This is a book that will end up littered with slips of paper and tiny notes. Digital formats are completely unsuitable.
I received a review copy of "Gastronomy of Italy" by Anna del Conte (Pavilion) through NetGalley.com. ( )