Recommendation for cooking, food and wine

<a href=”http://www.amazon.com/Regional-Italian-Cuisine-Reinhardt-Hess/dp/0764151592/?ie=UTF8&tag=simpdesi-20″ target=”_blank”><img src=”http://rcm-images.amazon.com/images/I/514X45EK3WL._SL500_AA240_SH20_.jpg” id=”prodImage”  height=”240″ align=”left” border=”0″ alt=”Regional Italian Cuisine”  /></a><div class=”bucket” id=”productDescription”>

<div class=”content”>

Does anyone need yet another coffee-table book on Italian cooking? This reasonably priced volume is filled with color photographs of scenery, people, and food. However, it’s a translation of a 1991 German book, and the recipe instructions are often confusing or awkward; furthermore, most of the recipes are available in myriad other Italian cookbooks. Michele Scicolone’s recent Savoring Italy (LJ 10/15/99) has both stunning color photographs and excellent recipes, and it’s the one to choose. <BR>Copyright 1999 Reed Business Information, Inc.

<br /><br />
<b>Bloomsbury Review, November/December 1999</b><br />
“Here’s an innovative cookbook that manages to combine travel and cuisine in a very appealing way.  Full-color photographs of the Italian countryside and of the regional dishes presented will have you racing to the kitchen… <P> This sumptuous book is also practical and well organized:  Each of the eight regions has its own chapter, beginning with a two-page photo spread of the land/seascape; descriptions and photos of the local food crops; notes on people, events, and sightseeing; and a page on the area wines.  A list of recipes by course precedes the actual recipes and preparation techniques, allowing you to create an entire menu.  At the end of each chapter are several pages highlighting the making of regional culinary products, such as sausage, olive oil, grappa, or pasta.  The photographic reproductions are both vivid and informative.  The book has two indexes:  one from A to Z that includes a glossary, and a recipe index listed according to menu course.  Regional Italian Cuisine had my mouth watering and my eyes popping at every turn of the page.”

</b>  </div>
</div>

<br /><br /><li><b>Language:</b> English</li>
<li><b>Publisher:</b> Barron’s Educational Series; U.S. ed edition (October 1, 1999)</li>
<p><a href=”http://www.amazon.com/Regional-Italian-Cuisine-Reinhardt-Hess/dp/0764151592/?ie=UTF8&tag=simpdesi-20″ target=”_blank”>See Details »</a></p>