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Author:  Anna/ Archer Del Conte Illustrator:  Val Archer
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The Painter, the Cook, and the Art of Cucina Del Conte, Anna/ Archer, Val (ILT) 1 of 1

Product Details:

Format: Hardcover
ISBN-10: 1840914955
ISBN-13: 9781840914955
Sku: 207893894
Publish Date: 11/1/2008
Dimensions:  (in Inches) 10.25H x 7.25L x 1.5T
Pages:  256
Age Range:  NA
 
Much more than a travel book, though it takes you on a gastronomic journey through six of Italy''s least-known and most intriguing regions...much more than a cookbook, though it''s full of mouthwatering recipes...and much more than an art book, though virtually every chapter glows with evocative original oil paintings, this lavish volume can only be described as a feast for the senses. Travel to Piedmont for Truffled Veal, and Veneto for Guinea Fowl in Pomegranate Sauce. Journey to Liguria for Minestrone alla Genovese, and Le Marche for the fragrant fish soup called Brodetto all'' Anconetana. Visits to Puglia and Sardinia round out the tour, while each stop includes side trips to food festivals, historic footnotes, and lessons on Italy''s rich culinary lore.
From the Publisher:
Takes you on a gastronomic journey revealing the products, the produce and the cooking of six regions in Italy - Piedmont, Veneto, Liguria, Le Marche, Puglia and Sardinia. This book provides an insight into these parts of Italy and observes the flavour and variety of their foods, seasonality, regional specialties and recipes, and local producers.
Much more than a travel book, though it takes you on a gastronomic journey through six of Italy’s least-known and most intriguing regions…much more than a cookbook, though it’s full of mouthwatering recipes…and much more than an art book, though virtually every chapter glows with evocative original oil paintings, this lavish volume can only be described as a feast for the senses. Travel to Piedmont for Truffled Veal, and Veneto for Guinea Fowl in Pomegranate Sauce. Journey to Liguria for Minestrone alla Genovese, and Le Marche for the fragrant fish soup called Brodetto all’ Anconetana. Visits to Puglia and Sardinia round out the tour, while each stop includes side trips to food festivals, historic footnotes, and lessons on Italy’s rich culinary lore.
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