Italian Cuisine: An Essential Reference with More than 300 Recipes Book

The new bible of authentic Italian cuisine from one of the world's leading experts U ntil recently, the true complexity of Italian cuisine was unknown. Now, restauranteur Tony May presents a comprehensive cookbook that celebrates Italy's authentic gastronomic pleasures. In chapters devoted to breads, antipasti, sauces, meats, vegetables, soups, pasta, fish, poultry, cheeses, and desserts, never-before-published traditional recipes show the breadth of Italian cuisine: -Chisolini-flaky fried dough served with antipasti -Zucchini blossom soup -Crisp fried polenta with borlotti beans and cabbage -Pappardelle with wild hare sauce -Christmas capon stuffed with walnuts -Ligurian seafood caponota -Tortelli de Carnevale-sweet, puffy fried beignets. In addition to the many recipes, a comprehensive Italian to English glossary of food terms provides a cook's quick reference. Throughout, May's inimitable native Italian voice guides the cook's hands in a book destined to become a standard volume on the cookbook shelf.Read More