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    Books: Cooking by Cuisine -> Cooking Italian

    Dictionary of Italian Food and Drink


    Published: June 8, 1998
    ISBN: 0767901290

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    Book Description
    As more and more Italian foods and wines cross the seas, you may need to know the difference between terms like "passito" and "passato." According to the Dictionary of Italian Food and Drink, the first is a type of sweet wine, the second a puréed soup or smooth tomato sauce. Within the 2300 definitions, John Mariani includes the history of many items in this comprehensive yet concise guide. He explains the origins of popular dishes and why, for example, you won't find Veal Parmigiano in Italy. Along with information that will help cooks in tracking down ingredients there are recipes for Spaghetti Carbonara, Pasta and Fagioli, Zuppa Inglese, and other classics. The entries for regional Italian foods make this book a useful companion for travelers, and it's compact enough to fit in your carry-on bag. --Dana Jacobi

    Product Description:
    Everybody does like Italian food. But did you ever wonder what goes into an authentic rag alla bolognese? What's the difference between tagliatelle and fettuccine? Why won't you find pasta primavera or veal parmesan on menus in Italy? What makes a Super Tuscan wine "super"? How did Italian dishes like spaghetti alla puttanesca (in the style of a whore), strezzopretti (a pasta shape meaning priest stranglers), and minni di Sant'Agata (breast-shaped cookies in honor of a martyred saint) get their names?

    The answers to these and thousands of other questions can be found in this comprehensive, user-friendly reference book. With the most up-to-date information on Italian culinary terms, The Dictionary of Italian Food and Drink is the reliable resource for authentic definitions, classic recipes, correct spellings, proper pronunciations, and historical origins.

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