Italian Cuisine

Restaurateur Tony May presents a cookbook that celebrates Italy's authentic gastronomic pleasures. In chapters devoted to breads, antipasti, sauces, meats, vegetables, soups, pasta, fish, poultry, cheeses, and desserts, traditional recipes show the breadth of Italian cuisine. An Italian to English glossary of food terms is also provided.

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Until recently, the true complexity of Italian cuisine was unknown. Now, restaurateur Tony May presents a comprehensive cookbook that celebrates Italy's authentic gastronomic pleasures. In chapters devoted to breads, antipasti, sauces, meats, vegetables, soups, pasta, fish, poultry, cheeses, and desserts, never-before-published traditional recipes show the breadth of Italian cuisine: Chisolini-flaky fried dough served with antipasti; Zucchini blossom soup; Crisp fried polenta with borlotti beans and cabbage; Pappardelle with wild hare sauce; Christmas capon stuffed with walnuts; Ligurian seafood caponota; and Tortelli de Carnevale-sweet, puffy fried beignets. In addition to the many recipes, a comprehensive Italian to English glossary of food terms provides a cook's quick reference. Throughout, May's inimitable native Italian voice guides the cook's hands in a book destined to become a standard volume on the cookbook shelf.