Regional Italian Kitchen

Presents more than two hundred fifty recipes from all of Italy's regional cuisines, including daily dishes and holiday specialties, all adapted to the American kitchen

List of contents

Introduction
1. Antipasto and Salad
2. Soups
3. Pasta
4. Rice
5. Polenta and Dumplings
6. Sauces for Pasta, Rice, Polenta and Dumplings
7. Eggs and Cheese
8. Fish and Seafood
9. Meat
10. Poultry and Rabbit
11. Vegetables
12. Sauces
10. Desserts

Index

About the author

Nika Hazelton was born and raised in Rome, before attending the London School of Economics and eventually emigrating to the United States. She was a frequent contributor to national food magazines and published 30 books, includingThe Unabridged Vegetable Cookbook which received the R. T. French Tastemaker Award for the best specialty cookbook of the year.

Product details

• Authors: Nika Hazelton, Nika Standen Hazelton
• Publisher: Rowman and Littlefield
• Languages: English
• Product format: Paperback / Softback
• Released: 01.06.2015
• EAN: 9781590774984
• ISBN: 978-1-59077-498-4
• No. of pages: 370
• Subjects: Guides > Food & drink > International cuisine; Carbonara, Bolognese, Italy, manicotti, gnocchi, Frittata, Cannoli, Caponata, Ragu, Bagna cauda, National & regional cuisine, amaretti, National and regional cuisine, COOKING / Regional & Cultural / Italian, zabaglione, panforte, cipolline, saltinbocca, ossibuchi, minestra, abbacchio, amatriciana