416 pages, indexed, illustrated, bibliography. The jacket is lightly creased at the head, else as new; the book is immaculate, as though never opened. Customers please note the book is heavy and will attract additional postage, lots if going overseas. "The seminal work on Italian food..... This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese. There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics - pasta, polenta, gnocchi, risotto and pizzas - sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricasse?, ossobuco and less well-known regional specialities. Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book. National & Regional Cuisine." CONTENTS: Foreword / by Count Capnist, President of the Accademia della Cucina Italiana Introduction; Development of Italian gastronomy; 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.