Illustrated Guide to Making Italian Cuisine

Author: Osaka
Publisher:
Publish Date: 1997-08-01
Features: This book introduces over forty Italian dishes, organized according to the serving order of Italian tasting menus. It is divided into three categories: appetizers (entrée), second courses (soups, pasta, rice dishes), and third courses (fish and meat dishes). Italian cuisine is a combination of various regional dishes, and over the long course of historical evolution, diverse local dishes have emerged across Italy. This book selects some representative basic Italian dishes from the many available, including some high-level and contemporary modern Italian dishes.