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About the book
  • Published: 5 July 2012
  • ISBN: 9781446496503
  • Imprint: Vintage Digital
  • Format: EBook
  • Pages: 272
Categories:

Italian Kitchen




A new, fully illustrated edition of the modern classic on Italian cooking from the cooks' cookery writer, Anna del Conte

*As featured in a BBC documentary*

Anna Del Conte is the doyenne of Italian cookery, beloved by food writers including Nigella Lawson and Delia Smith.

Italian Kitchen is a classic Italian cookbook and essential for every home cook. It brings together over 100 mouth-watering recipes for gleaming antipasti, earthy risottos, gutsy pasta sauces and sumptuous dolci into a bible of classic Italian cooking.

Effortlessly stylish yet unfussy, they are the essence of any self-respecting Italian kitchen and provide the fundamentals of Italian cooking.

  • Pub date: 5 July 2012
  • ISBN: 9781446496503
  • Imprint: Vintage Digital
  • Format: EBook
  • Pages: 272
Categories:

About the Author

Anna Del Conte

Anna Del Conte is the doyenne of Italian cookery. Her books include the acclaimed Portrait of Pasta, Gastronomy of Italy and Amaretto, Apple Cake and Artichokes. She won the Duchessa Maria Luigia di Parma award for Gastronomy of Italy, and has won awards from the Guild of Food Writers and the Academia Italiana della Cucina. In 2010 Anna received from the president of the Italian Republic the honour of Ufficiale Ordine al Merito della Repubblica italiana in recognition of the work she does for Italy and Italian food in this country. In 2011 Nigella Lawson presented her with the Lifetime Achievement Award of the Guild of Food Writers. She lives in Dorset.

Also by Anna Del Conte

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Praise for Italian Kitchen

“There are two important influences in my cooking life: my mother and Anna del Conte. Anna is the best Italian food writer. She changed the way the English thought about Italian cooking”

Nigella Lawson

“My favourite Italian food writer”

Delia Smith

“The best Italian food writer around”

Nigella Lawson

“Something of a hero... Her lemon risotto is heavenly, her plums cooked with wine, spices and rosemary a delicious staple. Her writing is warm and unaffected, and full of fascinating historical detail”

Guardian

“Lots has changed in the food world sine Del Conte first published these recipes in 1993, but they remain classics of their type, with a few interesting curve balls thrown in for good measure, such as risotto with smoked salmon and whiskey”

Irish Times


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