The Cucina Regional Cooking of Italy
- The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers.
This is the most comprehensive authentic Italian cookbook ever published in the English language. With the prestigious Italian Academy of Cuisine as the author and more than 2,000 recipes, this has the greatest scope of any Italian cookbook. But it's also far-ranging in terms of geography. The book is divided into 8 chapters: Antipasti; Pizza and Sauces; Pasta, Polenta and Rice; Seafood; Meats and Poultry; Vegetables; Cheese; Sweets and Liqueurs All regions are covered: Apulia, Sicily, Sardinia, Abruzzi, Emilia-Romagna, Umbria, Tuscany, Veneto, Latium, Liguria, Calabria, Basilicata, Alto Adige, Campania, Friuli, Lombardy, Piedmont, Marche, Trentino, Molise