Italy Dish By Dish: A Comprehensive Guide To Eating In Italy by Monica Sartoni CesariItaly Dish By Dish: A Comprehensive Guide To Eating In Italy by Monica Sartoni Cesari

Italy Dish By Dish: A Comprehensive Guide To Eating In Italy

byMonica Sartoni CesariTranslated bySusan Simon

Paperback | March 1, 2011

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Italy Dish by Dish describes more than 3,000 dishes you’ll find throughout every region of Italy. Even if you speak fluent Italian, regional terms for food and dishes can be confusing. No longer—with this translator you’ll know exactly what’s on the menu, how it’s cooked, what ingredients it contains, and how it fits into la cucina italiana. Lovers of good food and Italian culture will find this guide an irresistible and indispensable stew of culinary information, definitions, and local lore. And any cook will soon realize that the detailed descriptions of hundreds of dishes also serve as mini recipes that can easily be followed to create hundreds of authentic meals at home.
Monica Sartoni Cesari has had a long career in the world of Italian gastronomy. She was the educational director of the prestigious school of La Cucina Italiana and was awarded the distinguished Commandeur de la Commanderie des Cordons Bleus de France. She is the author of several books, including La Cucina Bolognese. Along with organi...
Title:Italy Dish By Dish: A Comprehensive Guide To Eating In ItalyFormat:PaperbackDimensions:384 pages, 6.96 × 4.06 × 0.98 inPublished:March 1, 2011Publisher:New York Review BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1892145901

ISBN - 13:9781892145901

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Editorial Reviews

"From region to region, Italian ingredients, ingredient names, and preparation styles vary widely. In this guide to dish variations, Cesari (La Cucina Bolognese) briefly introduces each region, discussing geography, distinct traditions, and spotlight ingredients, then covers antipasto, pasta, soups, sauces, seafood, meat, vegetables, dairy, sweets, liquors, and wines. . . . Wisely sticking to its mission to be a concise tabletop culinary dictionary, this clearly organized and indexed guide is divine for travelers who have ever been stunned by what they ordered. Also valuable as an introduction to Italian regional cuisine or as an ingredient-conversion reference for the home cook."—Library Journal"Italian menus don't have to be daunting...the first-ever English version of Mangia Italiano, a guide that will help decipher more than 3,000 Italian menu items." -- Food Network Magazine "Divided by region, this compact but remarkably detailed guide describes more than 3,000 menu items, from antipasti and pasta to soups and vegetables to cheeses and wines, along with a discussion of ingredients and numerous recipes. A discussion of what makes each region unique precedes the actual descriptions. ....The guide comes with a detailed glossary of fish, meat and vegetable terms." -- Chicago Tribune "It's a delightful compendium for its compact size, its satisfying details and for Cesari's (and Simon's) writing. Descriptions, though concise, are lush. We learn not just what foods to expect, but how they taste, their texture and their aromas....Americans tend to think of Italian food as too familiar, but they taste, their texture and their aromas...Americans tend to think of Italian food as too familiar, but Italy Dish by Dish reminds us that there are many dishes waiting to be encountered." -- Milwaukee Journal-Sentinel  "The chunky new book, with the dimensions of a nice portion of lasagna, is really a guide to Italian food no matter where you eat it. Region by region, plate by plate and glass by glass, it provides definitions and background for thousands of items." -- Florence Fabricant, The New York Times"Susan Simon's translation is the sort of guidebook—more of a mini food encyclopedia, really—that you pull out when you are in a tiny trattoria in Lombardy, just settling in for lunch (lucky you). But you have no idea what timballo di piccione might be, nor does your waiter have any idea how to explain in English that the Renaissance-era dish is made, according to Cesari, "with rigatoni or a similar pasta shape, mixed with boned, stewed pigeon, then wrapped and baked in short crust." -- Jenn Garbee, LA Weekly