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The comprehensive Italian Culinary Encyclopedia
by Andreo and Katrina Larsen
In Italy food and drink are loved and respected, but the Italian enogastronomic terminology is wide and varied, and most local special names and terms cannot be found in the best of dictionaries. This encyclopedia makes up for this deficiency, including terms of dishes, raw materials and cooking as well as of wine and other drinks. It also seeks to give more detailed information about the terms, their backgrounds and associated history where possible. Although the Italian meal is in itself a pleasure, the intellectual, civilized gastronome appreciates a more thorough understanding of his/her food and drink.
This encyclopedia is indispensable both for the professional in hunt for the correct meaning and translation, as well as for the enthusiastic amateur exploring Italian restaurants and market places or studying Italian cookbooks.