The best italian cookbook

An A-Z of ingredients and classic recipes
An authoritative reference book of Italian cuisine: how to recognize and choose ingredients, and their use in classic regional recipes and contemporary creations.
A photographic identification guide to Italian foods such as pasta, grains and rice, cheeses, cured meats and sausages, meat and poultry, fish and shellfish, mushrooms and vegetables, fruits, store-cupboard goods, and aperitifs and spirits.
Includes step-by-step recipes for popular classics, from minestrone, tagliatelle alla bolognese, and Sicilian pizza, to risottos, polenta, fresh vegetable dishes and desserts such as zuccotto and zabaglione.
With over 500 stunning colour photographs.