Cook's Guide to Italian Ingredients

One of the delights of Italian food is its diversity. Each region has its own favourite ingredients, cooking techniques and unique character, but one thing is common to all regions and all cooks - the quality of raw ingredients used. This is an authoritative but easy-to-read guide to these ingredients and how to use them in the kitchen. This text includes an introduction to the background of Italian cooking and each section of the reference guide includes facts about how and where the ingredient is made or grown, its history and uses. There is essential information on buying and storing the foods as well as detailed step-by-step cooking and preparation instructions and basic recipes. The photographic identification guide covers every type of Italian ingredient including pasta, rice, gains and pulses, cheeses, cured meast and sausages, meat, fish, vegetables, store cuboard goods, aperitifs and spirits.