The Classic Food of Northern Italy

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Anova Books, 2004 - Cooking - 240 pages
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Winner of the Guild of Food Writers' Award in 1996 and the Accademia Italiana della Cucina's Orio Vergani prize, Classic Food of Northern Italy has become a well-thumbed bible on the shelf of every discerning cook. In this revised and updated edition, Anna Del Conte celebrates the cooking of northern Italy - both rustic and sophisticated, ancient and modern. Anna has sourced over 150 recipes from acclaimed restaurants, elegant home kitchens, rural inns and country farmsteads. Many of the traditional dishes may not be familiar, such as flatbread made with chickpea flour, Ligurian Ciuppin or macaroni pie in a sweet pastry case, but she also presents definitive versions of popular dishes such as pesto, ragu and ossobuco. Thoroughly researched and tested, and with numerous practical tips, the recipes comprise a trusted and essential cook's companion. Book jacket.

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References to this book

Gastronomy Of Italy
Anna Del Conte
No preview available - 2004

About the author (2004)

Eric Treuille was born in Cahors in southwest France. At the age of 13, he was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking, going on to complete his culinary studies in Paris. He has worked as a chef from Paris to London and is the author of several books including DK's "Hors d'Oeurveres," "Grilling," and "Ultimate Bread,"
Anna Del Conte is the author of 12 noted books on Italian cooking, and has received many cookbook-writing awards.

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