416 pages : 23 cm

Includes bibliographical references (pages 396-400) and indexes

Foreword/ by the late Count Capnist, President of the Accademia della Cucina 1996-2001 -- Introduction -- Developement of Italian gastronomy -- Italian culture of food -- Regions of Italy -- Recipes, Antipasti ; Soups ; Pasta ; Rice, polenta, and gnocchi ; Fish and seafood ; Poultry and game ; Meat dishes ; Vegetable dishes ; Desserts, cakes and cookies ; Sauces ; Breads and pizzas -- The A to Z of ingredients -- Terms and techniques -- Italy, land of vines/Bruno Roncarati -- Wine index

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