This book is a fascinating introduction to Italian cooking. It contains an illustrated reference guide, with information about all the common and less well-known Italian ingredients. Each section includes facts about how and where the ingredient is made or grown, its history and culinary uses, and essential information on buying and storing, along with detailed cooking and preparation instructions and basic recipes where appropriate. The recipe section has over 320 regional and contemporary recipes....

Over 320 recipes from all around the world for inspiring dishes including soups, appetizers, main courses, rice and pasta and special ideas for entertaining and celebrations....