Revised and Expanded to Include New Low-Fat and Vegetarian Recipes. Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as Minestrone soup, spaghetti with meat sauce, and chicken cacciatore.
This appealing title for beginning cooks has been revised to include vegetarian recipes and low-fat suggestions in addition to pasta and pizza. The introductory section also has been expanded-it covers the land and its people, regional foods, holidays and festivals, and the market. The next section covers safety suggestions, utensils needed, cooking terms, ingredients, healthy-cooking tips, and a metric conversion chart. The remainder of the book is devoted to recipes, which are divided into dinner, supper, and holiday and festival food. Recipes for risotto, Bisignano spinach, bruschetta, and ossi dei morti are among the 19 offerings. Full-page color photos of the food inspire novices to try their hands in the kitchen. The recipes have simple step-by-step instructions and some call for packaged items.
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