Regional Italian Cuisine: Typical Recipes and Culinary Impressions from All Regions

by Reinhardt Hess, Sabine Salzer

Many delicious dishes have originated in cities such as Genoa, Milan, Bologna, Florence, Rome, Naples - as well as from Italy's diverse rural regions. This handsome, oversized book not only tells food lovers how to prepare 230 mouth-watering recipes, but also shows Italy's breathtaking cityscapes, coastal regions, and the countryside where world-famous Italian food products are grown, cultivated, and prepared. It's a cookbook and travelogue all rolled into one beautifully photographed package. Whether it's pasta, pane or pesce, you'll find the recipe here.

Genres: Cookbooks, Cooking, Nonfiction

320 pages, Hardcover

First published January 1, 1990

Reviews

[Kate · Rating 5 out of 5]

This book is what I would consider a 201 level cook book on Italian Cuisine. It approaches food like an Italian would, and not an American, giving better insight into both the food and culture of each region of the country. If you love Italian food, and collect cook books. This is a must have.

[Michael · Rating 5 out of 5]

Eines meiner absoluten Lieblingskochbücher, da es eine gewaltige Fülle toller italienischer Rezepte beinhaltet.