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Gusto: The Very Best of Italian Food and Cuisine

Cesare Casella, foreword.
Publisher Abbeville  
Format hardcover
Product Dimensions 14.5 x 10.95 x 1.5 inches
ISBN 9780789211781
Pages/Publication Date 367/2011
Daedalus Item Code 72601
List Price: $75.00
Sale Price: $19.98
You Save: $55.02
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An encyclopedia of Italian cuisine, with 4,000 color photos and more than 140 recipes, Gusto is an oversized, gorgeously produced reference guide and cookbook dedicated to Italian food and drink, illustrating the ingredients and cooking methods in kitchens from Parma to Tuscany. You'll find every cut of beef, all varieties of mushrooms, 14 species of crustacean, 12 kinds of prosciutto—everything vividly displayed and carefully explained. Chapters on pasta, rice, fish, meat, bread, pizza, cheese, salami, vegetables, fruit and nuts, herbs and condiments, desserts, cookies and pastry, gelato, chocolate, coffee, and wine describe essential ingredients and food preparation methods, and provide authentically Italian recipes.

"Plump figs and earthy truffles, creamy gelato and crusty focaccia, marbled beef and glistening fish—you are not human if you are not hungry after perusing the 4,000-plus full-color photos in this comprehensive guide. The focus is on ingredients—and Italian cuisine is all about ingredients. Organized by types of food, lovingly detailed entries delve into each item's history and explain how to recognize quality and freshness. An opening section profiles Italy's distinctive regions and their gastronomic specialties; recipes throughout are accompanied by step-by-step photos."—Sotheby's Magazine

"Gusto is a gorgeous eight-pound, 368-page tour of the Italian table. First published in Italy in 2011, it has now been translated into English with a foreword by Cesare Casella, the chef and dean of Italian Studies at the International Culinary Center in New York. This encyclopedic book starts by describing the cuisines of Italy's regions. It then covers the various categories of food, starting with pasta. Scores of pasta shapes, a dozen kinds of prosciutto, various cuts of meat, all sorts of fish and crustaceans, and a panoply of mushrooms, vegetables, fruits, condiments, breads, pastries, salamis, nuts, confections, coffee and wine are covered. The history of ingredients and dishes, their sources and preparations, with occasional recipes, are given for most foods. Some 4,000 arresting color photographs enhance the learning curve and certainly whet the appetite."—NYTimes

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