The Italian Cookbook

This guide draws on the Italian cuisine's regional roots, making use of the wonderful array of local ingredients, from the plump, ripe tomatoes, aubergines and peppers of the south, to the fresh fish and shellfish of the coast, and wonderful cheeses and butter of the dairy-farming north. The detailed reference guide takes you through the all key ingredients needed for an authentic Italian flavour, from pasta, Parmesan and pancetta, to olives, anchovies and capers. Every entry carefully describes the appearance, taste and texture of each food and provides essential information on choosing the very best ingredients, plus essential cooking and preparation techniques. Over 250 inspirational recipes, with step-by-step instructions, help you to recreate authentic Italian cooking in your own home. This wonderful collection includes all the classic dishes such as Bruschetta with Tomato, Rich Minestrone, Ravioli with Ricotta and Spinach, and Tiramisu, as well as contemporary variations on a traditional theme such as Pumpkin and Pistachio Risotto, Grilled Radicchio and Zucchini, and Gingered Semi-freddo ice cream.