Until recently, the true complexity of Italian cuisine was unknown. Now, restaurateur 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; and 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.
- ISBN10 0312302800
- ISBN13 9780312302801
- Publish Date 1 June 2005
- Publish Status Out of Print
- Out of Print 13 December 2008
- Publish Country US
- Imprint St Martin's Press
- Format Hardcover
- Pages 400
- Language English