The Art of Italian Cooking

The Art of Italian Cooking reveals the mysteries of seasoning and garnishing, the extra touches which characterize this cookery at its best. All the recognized standards appear: the thick minestra, the ravioli, the antipasto. Besides, there are recipes for exotic items as Anitra al Cognac (brandied duck) which will make any lover of mouth-watering food start the garlic browning in his skillet. Maria Lo Pinto has garnered culinary secrets which range from simple salad dressings to such recipes as Sfinge di San Guiseppe, cream puffs which provide a real challenge to cooks who fancy themselves experts in pastry.The book contains more than two hundred recipes, clearly and informatively written. [excerpt from book flyleaf]