Italian Regional Cooking (Paperback) by Mariotti, Gabriella
Paperback; Published 3/24/2008; 128 Pages; ISBN 9781844765065
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Authentic Italian food is amongst the best-loved and most popular cuisines in the world. Based on fresh, hearty ingredients and simple cooking techniques, it makes the most of plentiful local ingredients to create a cuisine as varied as the country's many regions. Best of Italian Regional presents the many specialities of the country in one volume -- from the wholesome Tuscan dishes at the heart of Italy to the fish and seafood of Sicily. There are recipes for antipasti through to desserts, with well-loved dishes such as Minestrone, Lasagne al Forno and Zabaione, as well as lesser known but equally authentic recipes such as Duck with Chestnut Sauce and Salt Cod with Parsley and Garlic.
Over 250 step-by-step photographs accompany the 90 recipes, clearly presenting everything you need to know for successful results in the kitchen. Traditional cooking methods are clearly explained, with contemporary adaptations for the modern cook. Throughout, professional tips and hints provide additional information on seasonal variations and time-saving techniques.
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