Made in Italy: A Cook's Guide to Italian Ingredients - Softcover

An authoritative, yet easy-to-read guide with an introduction to the background of Italian cooking, followed by a full-colour, illustrated reference guide to all the common and less well-know Italian ingredients, including pasta, rice, grains and pulses, cheeses, cured meats and sausages, meat and poultry, fish, vegetables, mushrooms, fruits and spirits. Each section includes facts about how and where the ingredient is made, or grown, its history and culinary uses, as well as essential information on buying and storing. Also included are detailed step-by-step cooking and preparation instructions and essential basic recipes. With full-colour identification photographs and informative text, "Made in Italy" offers a professional guide to Italian ingredients.

Kate Whiteman has been a food writer and editor for many years. She has translated and edited numerous books for such eminent chefs as the Roux Brother, Raymond Blanc and Pierre Koffman, and is herself and author of many books. She indulges her love of food in her capacity as restaurant inspector and travels extensively in search of new and exciting taste sensations.