Cookbook series: Italian Food is a series of 12 volumes developed with the intention of presenting “authentic” Italian cookbooks. This is because Italian cuisine, though loved and appreciated, is often a victim of free (and sometimes imaginative) reinterpretations.
Assets: Each volume includes 60 illustrated recipes from the Italian culinary tradition, without any re-adaptation in terms of preparation techniques or choice of ingredients (for this reason, the typical ingredients used in recipes are described and illustrated in a special section of each volume, where possible alternatives are also recommended). Quantities are indicated both following the international metric system (g, kg, dl) and the Imperial system (oz, lbs, cups).
Contents: This cookbook will give you a chance to choose from a long and tempting list of Italian desserts that go from the apple strudel from the Trentino-Alto Adige region to the pastiera napoletana from Naples and the Sicilian cannolis. All of the desserts presented are genuine and you can prepare them for a healthy breakfast, a tasty afternoon snack or a special occasion.
