The Complete Book Of Italian Cooking

The many regions of Italy contribute to a rich culinary tradition that is one of the most popular in the world - from the colorful vegetable dishes of Venice, through the wholesome Tuscan recipes from the heart of Italy, to the fish and shellfish of Sicily. Each region has its own specialty, based on the use of fresh, local ingredients to create hearty, flavorful food. Delicate cheeses, aromatic herbs, homemade sausage and cured meats, and a wide range of fresh vegetables, combine to create a cuisine rich in variety and character. This wonderful collection presents the best recipes from all over Italy. Ideas include favorites such as Eggplant Parmesan, Veal Escalops with Marsala, and Tiramisu, as well as lesser-known but equally authentic specialties such as Sole with Sweet and Sour Sauce, and Spaghettini with Vodka and Caviar. Pizza and pasta dishes are probably some of the most popular Italian culinary exports, and there are plenty to choose from here, from the classic Margherita and Four Seasons pizzas to Linguine with Pesto, and Ricotta-stuffed Ravioli. Over 800 step-by-step photographs clearly illustrate each recipe, ensuring successful results even if you are attempting handmade egg pasta for the first time. Sumptuous photographs of every finished dish are sure to inspire you to perfect familiar recipes and attempt new ones. Whether you are planning a quick snack or an elaborate dinner, this book will allow you to recreate the authentic flavors of Italy in your own home.