This recipe book on Italian food devotes time to the methods of preparing specialty foods, those artisan products that add touches of genius to the Italian table. This book will illuminate those touches in a series of essays examining the production of such familiar foods as pasta, bread, cheese and salami, as well as the more exotic pursuits of ageing the true Balsamic vinegar in torrid lofts in the plains around Modena or digging up white truffles in the damp woods around Alba.
- ISBN10 0140469486
- ISBN13 9780140469486
- Publish Date 2 November 1995 (first published 3 November 1994)
- Publish Status Unknown
- Out of Print 12 June 1997
- Publish Country GB
- Imprint Penguin Books Ltd
- Edition New edition
- Format Paperback
- Pages 320
- Language English