The New Regional Italian Cuisine Cookbook - Hardcover

(back cover)
"Definitive in a way that few books attempt, the recipes in this beautiful tome reflect the delicious diversity all dancing under the umbrella of Italian food . . . . this beautiful book captures [Italy's] entire boot in its mellifluous magnificence.
Mario Batali
Internationally renowned chef and restaurateur

Cooking the Italian Way

Enjoy great tastes and wonderful variety from all of Italy's culinary regions . . . a delightful pasta alle melanzane (pasta with eggplant) from the Abruzzi; agnello ai carciofi (lamb cooked with artichokes) from Tuscany; risotto alla pilota (risotto with sausage) from Lombardy; baba all' amaretto, a delectable example of dolci from Sicily, and many, many more! A separate chapter for each region opens with a magnificent landscape photo on a two-page spread, followed by photo-filled pages describing the region's people, their way of life, and their locally-produced foods and wines. The rest of each chapter is devoted to many of the region's most delectable recipes, everything to please the palate, from antipasti to dolci--appetizers to desserts. It's cooking the Italian way!

220 Recipes * More than 650 color photos.

(front flap)
Open this book and take a lively excursion through Italy's eight distinct and vibrant culinary regions. A separate chapter for each region opens with a magnificent landscape photo, followed by brilliant, photo-filled pages that describe the region's people, their way of life, and the wonderful ways in which they prepare their locally-produced foods for the dinner table. At the heart of each chapter are the region's recipes, beautifully illustrated and presented in the typical Italian style for hearty five-course dinners

Antipasti appetizer dishes that can range from a light seafood salad to a bruschetta, or a selection of cheeses, processed meats, or marinated vegetables

Primi Piatti the first course, which is typically a soup, or a serving of imaginatively prepared pasta or risotto

Secondi Piatti the second course, which is most often a hearty meat or fish dish

Contorni, a tasty vegetable dish, often an enticing salad

Dolci, something sweet to complete the dinner, often a delightful pastry with cream or fruit or both

You'll find hearty recipes from Emilia-Romagna, Tuscany, the Abruzzi, Sicily, and literally every other corner of Italy. You'll also learn something about the wines of each region that go perfectly with the many wonderful ways to prepare and serve meats, fish, pasta, sauces, fruits, vegetables, soups, salads, and desserts. Here, in one beautiful volume, are 220 authentic Italian recipes for you, your family, and your guests to enjoy.

(back flap)
THE AUTHORS:
Reinhardt Hess is a Bavarian food and wine journalist who has special love for Italian and other Mediterranean foods and cooking styles. He is also co-author of Regional Italian Cuisine, available from Barron's. He lives in Munich. Cornelia Schinharl is a food editor, the author of several cookbooks, and an expert on Italian cuisine. She lives in Munich and visits Italy often to discover new foods and new wines. Sabine Salzer is a cookbook editor and co-author of Regional Italian Cuisine, available from Barron's.

Reinhardt Hess is a Bavarian food and wine journalist who has special love for Italian and other Mediterranean foods and cooking styles. He is also co-author of Regional Italian Cuisine, available from Barron's. He lives in Munich.

Cornelia Schinharl.is a food editor at Graf und Unser, a major German book publisher, the author of several cookbooks, and an expert on Italian cuisine. She lives in Munich and visits Italy often to discover new foods and new wines.

Sabine S�lzer is a cookbook editor and co-author of Regional Italian Cuisine, available from Barron's.