Step-by-Step How to Cook Italian

This illustrated reference book presents all the common and less well-known Italian ingredients, with visual guides to every kind of Italian food: pasta, rice, grains and pulses, cheeses, cured meats and sausages, meat and poultry, fish and shellfish, vegetables, mushrooms, fruits, herbs, pantry goods, and aperitifs and spirits. The second part of the book is a recipe section, with over 100 classic dishes from all over Italy. Combining traditional, regional favorites and contemporary classics, there are recipes for antipasti, soups, pasta and gnocchi dishes, risottos, polenta and pizza, fish and shellfish dishes, poultry and meat, vegetables and salads, as well as recipes for desserts and Italian home baking. With over 700 photographs, informative text and authentic recipes, this book is the only book on Italian food and cooking that you will ever need.