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Gastronomy of Italy, by Anna Del Conte
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Revised, updated, and illustrated with new photography, this is the seminal work on Italian cooking—its regions, ingredients, and techniques 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. The 200 recipes include 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 favorites, such as peperonata, lamb fricasee, and ossobucco. Specially commissioned photographs of the dishes and illustrations of the ingredients and techniques make this a truly unique and invaluable book. Includes dual measures.
- Sales Rank: #390020 in Books
- Published on: 2013-12-01
- Original language: English
- Number of items: 1
- Dimensions: 11.10" h x 1.50" w x 8.00" l, 4.30 pounds
- Binding: Hardcover
- 608 pages
From Library Journal
This is a revised, expanded, and reorganized edition of a reference work first published in 1987. The original was an A-Z glossary of all aspects of Italian food, from ingredients to techniques to regional specialties. Now the different topics have been given their own sections, and the number of recipes has risen to 200, many of which are shown in full-page color photographs. The book opens with a brief illustrated history of Italian cuisine and a guide to the various regions, which focuses on their culinary contributions. This is followed by the recipe section, which emphasizes regional dishes; a 115-page glossary of ingredients, with colorful and amusingly dated labels from various food products dotting the pages; a shorter glossary of terms and techniques; and an abbreviated wine guide. The recipes are given greater emphasis in this edition they are good, and many will be relatively unfamiliar to Americans but the most valuable part of the book remains Del Conte's (The Classic Food of Northern Italy) authoritative text. A priority purchase.
Copyright 2002 Cahners Business Information, Inc.
From Booklist
In any contest to name America's favorite ethnic food, Italian surely wins hands down. Spaghetti, pizza, and Parmesan cheese are as much yearned for as comfort foods as hamburgers or apple pie. Genuine Italian cooking may be subtler and more refined than most Americans understand, but increasing sophistication in American taste has expanded demand for more Italian dishes to polenta, fresh mozzarella, and similar Italian basics. Anna Del Conte has written a new approach to Italian cooking for Americans that, while not ignoring the obvious regionalism of Italian cuisine, seeks to find common ground for the cooking of the entire peninsula. Gastronomy of Italy begins by summarizing each region's contributions to the national whole and offering a list of each province's most typical dishes. Brilliant photographs accompany recipes to make these foods more appealing. Recipes call for ingredients easily found in most city markets. A glossary of common Italian foods helps sort out such issues as salted versus canned anchovies as well as obscure regional products. A smaller list of techniques and cooking terms defines kitchen processes. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Review
"Not quite the Italian Larousse Gastronomique, but a reasonably close contender." —Library Journal
"Highly recommended for culinary history and reference collections. New full-page color photographs make this especially coffee table-worthy for Italian food lovers." —LibraryJournal.com
"Both for its value as the ultimate encyclopedia of Italian cuisine and for the authentic deliciousness of its recipes, Gastronomy of Italyis a book for food lovers of every every cuisine" –CookingbytheBook.com
Most helpful customer reviews
33 of 34 people found the following review helpful.
Sets a new standard for Cookery books
By Tony Watson
This is a heavy book in weight and price, but definitely not in content. Written in an easy-flowing style, the recipes are clear, concise and uncluttered - the Author obviously loves the food and the country - it includes a potted history of cooking in the Italian peninsula, detailing the influences from France, Arabia, Germany and the New World. There are numerous references to the formative cookery writers of the past, many of whose recipes remain unchanged to this day!
This is the only book I've seen with such a comprehensive list of ingredients (apart from specialist ingredients books) - almost everything available is described in detail. This list takes up nearly half the book, but is an integral part of it, as it gives one a deeper insight to each ingredient and hence the importance of its use in the recipes.
The recipes themselves range from the classic & regional to the obscure & parochial and many are accompanied by delicious photographs that just beg you to try out the recipes.
This is the way cookery books should be ... gets my five stars.
23 of 24 people found the following review helpful.
A very nice reference for terms, recipes, and Italian books.
By B. Marold
`the Gastronomy of Italy' by Anna Del Conte is a dandy little reference to regional Italian recipes, products, wines, and techniques. The list of the author's other works and the imprimatur of the Accademia Italiana Della Cucina demonstrates that this is no quickie knock-off by publisher, Barnes and Noble. An examination of the book's contents confirms this first impression with a very nice collection of information for the foodie, the scholar, and the traveler.
The first chapter on the `development of Italian Gastronomy' is too short to compete with full length books on the subject, but it does give some interesting perspective in twelve (12) pages, with the claim that Italians owned the leadership in European cuisine through the Renaissance, only to let it slip away to the French with the political disintegration of the late seventeenth century. By far the most interesting content of this chapter is the account of major culinary works by Italians from the fifteenth century to the present. It is a revelation to hear writers of 400 years ago advising their readers to concentrate on fresh, seasonal produce. So this was not an idea invented by Alice Waters!
The second chapter on the Italian food culture fills out the picture we get from watching `Molto Mario'. It gives a very nice little list of major Italian food markets, which is a useful guide for someone wishing to create a culinary tour of Italy. The only thing I missed was a description of `Enoteca', the name of an Italian wine bar. The chapter on the culinary regions of Italy gets down to serious business. This profile is a great introduction, but again, it cannot compete with complete books written on the subject such as Claudia Roden's `The Food of Italy', Erica DeMane's `The Flavors of Southern Italy', and Micol Negrin's `Rustico' or the classic `The Foods of Italy' by Waverley Root. But, if you just want a quick look around, this will do the job, as long as you realize there is much this chapter is leaving out.
The next two chapters are the heart of the book and the primary reason you will want to buy it. First, there are 130 pages of recipes organized by ingredient or course, with headnotes that often indicate the geographical source of the recipe. Surprisingly, several recipes also come from American and English sources such as Marcella Hazan and Alan Davidson. It is a pleasant surprise to find the recipes in such an omnibus volume written with a keen eye to guiding the amateur to getting things right. A lot of cautions and advice which could easily be taken for granted are carefully spelled out, as when the recipe for polenta describes the delicate task of slowly streaming the corn meal into the pot with one hand while constantly stirring the pot with the other. Well done Anna! The only oddity with this selection of recipes is in the fact that the meat chapter is larger than the vegetable section, with lots of space being given to veal and beef recipes. While not even close to being a `complete' selection, the choice of recipes is very representative of classic Italian dishes.
The next chapter is probably the basis for which most people will buy this book. It is a dictionary of Italian ingredients. The entries are much more than what you will find in a dictionary, but a bit less than you may find in the `Larousse Gastronomique' for French preparations. For basic ingredients such as vinegars, the entries describe how to identify good samples of the product plus a brief idea of how the ingredients are produced. For compound ingredients such as agrodolce (sweet and sour sauce), the entry gives an outline of how the product is made and how it is used, but no complete recipe (as you might find in Larousse, except that Larousse has no entry for agrodolce). Thus, this book is an admirable supplement, filling in for the French classic when it ignores an Italian ingredient. Like Larousse, the entries are written in such a way that it is easy to just start with the A's and read it as if you were reading a memoir or a novel. Well, maybe not a novel, but you get the idea. Some of the more interesting things you will find are the facts that Italy has a name for strudel as made in Venice and a name for the bouillabaisse ingredient, Racasse, which is used in Italian fish stews as a thickener. The separate section on descriptions of Italian food preparation techniques is equally interesting. It is well known that Italian bacon, pancetta, is generally not smoked, yet there is a variety of smoked `pancetta afumicatta'.
The next section on wines will not replace a good book on Italian wines, but it is an excellent resource for finding the terroir of specific wines. It confirmed something I had heard in passing that the first major Italian wines to make an impression on American taste (after the Tuscan cliché, Chianti) were Bardolino and Valpolicello from the lands around Venice. If nothing else, this chapter will impress upon you the great variety of Italian wines and how they are typically used.
My personal favorite section in this and most other books is the bibliography. And, this book has a great one, with lots of entries from both classic and modern Italian sources. Like Germany and France, but unlike the United States, Italian scholarship has produced encyclopedic volumes on regional gastronomy which, if you knew Italian, would make writing this kind of book for American audiences very easy. Makes me want to learn Italian.
While this book overlaps lots of other volumes, its paperback price makes it a valuable book for both reading and reference. If you want to know more about Italian cuisine, you could do a lot worse than to start here.
7 of 7 people found the following review helpful.
The way for Italian flavors
By Abraham Viks
This book is a good start for initiating an Italian cooking affair; it gives you dictionary of ingredients, regional description, and few recipes.
The recipes represent important Italian ingredients and cooking techniques, they aren't simple (Lasagna like dish made with Polenta sheets - for example) but capture the Italian flavors and texture.
When you've got the Italian taste, you can use (return to) other books with more complete list of Italian recipes, and this book can be used as a reference book, for finding ingredients substitutes, and basic pasta handling.
In addition the book is beautiful and the recipes are very tasty.
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