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Tasting Italy : a culinary journey / foreword by Jack Bishop ; essays by Eugenia Bone and Julia Della Croce ; recipes by American's Test Kitchen.

Bishop, Jack, 1963- (writer of forward.). Bone, Eugenia, (writer of added text.). Della Croce, Julia, (writer of added text.). America's Test Kitchen (Firm), (author.). National Geographic Society (U.S.), (publisher.). America's Test Kitchen (Firm) (Added Author).
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Available copies

  • 1 of 2 copies available at Evergreen Indiana.

Current holds

0 current holds with 2 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Butler PL - Butler 641.5945 TAS (Text) 73174005037136 Adult: Nonfiction Available -
Whiting PL - Whiting 641.5945 T186 (Text) 51735011916516 Adult department--Reserve books In process -

Record details

  • ISBN: 9781426219740
  • ISBN: 1426219741
  • Physical Description: 382 pages : color illustrations ; 29 cm
  • Publisher: Washington, D.C. : National Geographic, [2018]

Content descriptions

Bibliography, etc. Note:
Includes bibliographical references (pages 372-373) and index.
Summary, etc.:
"The experts at America's Test Kitchen and National Geographic bring Italy's magnificent cuisine, culture, and landscapes--and 100 authentic regional recipes--right to your kitchen. Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy. In every region, the food experts at America's Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make."--provided by publisher.
Subject: Cooking, Italian.
COOKING / Regional & Ethnic / Italian.
COOKING / Regional & Ethnic / Mediterranean.
TRAVEL / Europe / Italy.
Genre: Cookbooks.

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