Italian : the Definitive Professional Guide to Italian Ingredients and Cooking Techniques, Including 330 Step-by-step Recipes

By (author) Kate Whiteman , By (author) Angela Boggiano , By (author) Jeni Wright


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Discover the secrets of authentic Italian cuisine with over 330 regional classics and contemporary dishes. All the traditional courses, from antipasti, soups, pasta, gnocchi, rice, polenta and pizza, through fish, shellfish, meat and other main courses, to desserts and bakes. This is the perfect guide for any cook wanting to learn more about the food and cuisine of Italy.

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  • Paperback | 512 pages
  • 167.64 x 218.44 x 30.48mm | 1,247.37g
  • 16 Jul 2012
  • Anness Publishing
  • London
  • English
  • 1600 step-by-step photographs
  • 1780191278
  • 9781780191270
  • 736,490

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Author Information

Carla Capalbo lives in Italy and was a regular contributor to magazine supplements of the New York Times. Kate Whiteman was a highly regarded food writer and journalist, with an award set up in her name. She is the author of The Best-Ever Fish & Shellfish Cookbook (also published by Southwater). Jeni Wright is a food writer and journalist. Angela Boggiano is a food writer who has travelled extensively in Italy, collecting regional recipes.

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