cookery, italian

A chronicle of the author's first four years in Italy, describing her purchase and restoration of an abandoned villa in the Tuscan countryside, her transformation of the overgrown gardens, and her discovery of the many links between the food and culture of the region.

Discusses some of the foods enjoyed in Italy and describes special foods that are part of such specific celebrations as St. Joseph's Day, Christmas, and the Festival of Santa Rosalia; includes recipes.

Contain a collection of 125 simple recipes for everyday Italian cooking, including antipasta, sauces, pastas, entrees, and desserts. Includes photographs.

Introduces the different culinary regions of Italy through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.

After her unsuspecting owners leave for work and school, Catrina invites the neighborhood cats over for a festive Italian meal.

Introduces students to the cuisine of Italy, with step-by-step instructions for making traditional Italian dishes and an overview of the country's geography, people, history, and culture.

More than 100 recipes for antipasto, soups, vegetables, meat, fish, pasta, dessert, and other specialties.