Contains over two thousand recipes for authentic Italian cooking, covering courses from antipasti to dessert, as well as sauces, marinades, and flavored butters; and includes notes of tools and equipment and menus by celebrated chefs.
Collection of family recipes for Italian country cooking from the kitchens of Gangivecchio, a fourteenth-century Benedictine abbey on a Sicilian mountainside that has been transformed into a world-class restaurant and inn by proprietors Wanda and Giovanna Tornabene.
revised and expanded to include new low-fat and vegetarian recipes
Bisignano, Alphonse
2002
Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as minestrone soup, spaghetti with meat sauce, and chicken cacciatore.
Includes eighty recipes, both traditional and contemporary, for low-fat Italian appetizers, pasta, main courses, side dishes, and desserts, with advice on cooking techniques, color photographs, and nutritional information.
