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Tasting Italy, A Culinary Journey
Tasting Italy, A Culinary Journey
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UPC
9781426219740
UPC
9781426219740
description
Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region.
Published by National Geographic with recipes from the food experts at America’s Test Kitchen, the book features essays written by Italian food authority Julia Della Croce and food journalist Eugenia Bone.
Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy.
Organized by region, you’ll have the opportunity to enjoy Campania’s Fish Poached in Crazy Water and Lemon Sorbet. From Sicily, Arancini, Caponata, and Pistachio Gelato. From Valle d’Aosta Potato Gnocchi with Fontina Sauce. And, so much more.
In every region, the food experts at America's Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make.
Publisher : National Geographic; Illustrated edition (October 23, 2018)
Language : English
Hardcover : 384 pages
Item Weight : 4.2 pounds
Dimensions : 9.6 x 1.4 x 11.15 inches
Published by National Geographic with recipes from the food experts at America’s Test Kitchen, the book features essays written by Italian food authority Julia Della Croce and food journalist Eugenia Bone.
Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy.
Organized by region, you’ll have the opportunity to enjoy Campania’s Fish Poached in Crazy Water and Lemon Sorbet. From Sicily, Arancini, Caponata, and Pistachio Gelato. From Valle d’Aosta Potato Gnocchi with Fontina Sauce. And, so much more.
In every region, the food experts at America's Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make.
Publisher : National Geographic; Illustrated edition (October 23, 2018)
Language : English
Hardcover : 384 pages
Item Weight : 4.2 pounds
Dimensions : 9.6 x 1.4 x 11.15 inches
