{ "item_title" : "The Regional Italian Cookbook", "item_author" : [" The Silver Spoon Kitchen", "Enrique Cillero "], "item_description" : "Featured in Eater, Bookpage, and The Pittsburgh Post-Gazette'A master class in the inner workings of a proper Italian recipe collection.' - EaterItaly's most trusted home cooking resource presents a richly illustrated exploration of the country's unique regional cuisinesItaly is formed of 20 regions, each with its own distinctive history, culture, landscape, and recipes. Organized geographically, The Regional Italian Cookbook: Recipes from The Silver Spoon celebrates the astonishing diversity of Italy's cuisine, showcasing the culinary identity of each region through its most famous ingredients, dishes, and food traditions. Known throughout the world as the authoritative voice on Italian home cooking, The Silver Spoon Kitchen takes readers on a mouth-watering journey, pairing 160 classic recipes with evocative writing and vivid photography. Each region's chapter begins with a dedicated introduction explaining its local ingredients and dishes, followed by authentic recipes for antipasti, primi, main courses, sides, and desserts.Travel from Northern Italy, where hearty, rich choices such as Fonduta valdostana and Risotto alla Milanese reveal the geographic influence of the Alps and the Po River Valley, to the south, where the fertile soil and warm climate create a paradise for growing vegetables, citrus fruits, and olives. Discover how Central Italy, often seen as the heart of traditional Italian cuisine, embraces simple, high-quality ingredients - whether in Tuscany's rustic Ribollita, or Lazio's robust, pasta-centric cuisine - and how Sicily, with its melting pot of cultural influences, developed its distinctive dishes.Featuring time-tested recipes for both iconic dishes and little-known gems, The Regional Italian Cookbook invites readers to bring a taste of Italy into their own homes.", "item_img_path" : "https://covers3.booksamillion.com/covers/bam/0/71/484/921/0714849219_b.jpg", "price_data" : { "retail_price" : "59.95", "online_price" : "59.95", "our_price" : "59.95", "club_price" : "59.95", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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The best kind of regional cookbook also functions as a travel guide, and The Regional Italian Cookbook: Recipes From the Silver Spoon is no exception. With 160 classic recipes that span Italy’s 20 distinct regions, this definitive resource is a modern classic. The book begins in Italy’s northern regions, then travels through central Italy to the southernmost mainland territories, and ends with the islands of Sicily and Sardinia. If you head straight to the index, you’ll find all the standards in these pages, from the deceptively straightforward tiramisu to a perfect caprese salad. The organization of the book allows readers to cook their way through Italy, one region at a time. Choosing an area based solely on the gorgeous, scenic photographs that accompany each section, like Piedmont’s rolling vineyards and Liguria’s brightly painted houses, makes cooking a heightened sensory experience. In the introduction to the chapter on Valle d’Aosta, the Alpine region’s influence on culinary traditions is clearly spelled out: “Pasta is almost nowhere to be found, its place taken by soups and polenta. Oil is replaced by butter and cheese.” Recipes for a buttery, hearty ratatouille, braised venison stew and cheese-stuffed veal cutlets follow, and the warming qualities of the dishes reflect the region’s climate and culture. It’s a fascinating dive into culinary tourism that will be a welcome addition to beginner chefs and, ahem, seasoned professionals, regardless of their familiarity with Italian cuisine.