Monica Sartoni Cesari has had a long career in the world of Italian gastronomy. She was the educational director of the prestigious school of La Cucina Italiana and was awarded the distinguished Commandeur de la Commanderie des Cordons Bleus de France. She is the author of several books, including La Cucina Bolognese. Along with organizing numerous food exhibitions and shows, she has contributed to many well-known Italian food magazines.She is currently the senior editor of Cucina No Problem. Susan Simon is the author of five cookbooks, including The Nantucket Table and The Nantucket Holiday Table, Contorni: Authentic Italian Side Dishes for All Seasons, Insalate: Authentic Italian Salads for All Seasons, and most recently, with chefs Ron and Colleen Suhanosky, Pasta Sfoglia. Her book, Shopping in Marrakech, is published by The Little Bookroom.
"From region to region, Italian ingredients, ingredient names, and
preparation styles vary widely. In this guide to dish variations,
Cesari (La Cucina Bolognese) briefly introduces each region,
discussing geography, distinct traditions, and spotlight
ingredients, then covers antipasto, pasta, soups, sauces, seafood,
meat, vegetables, dairy, sweets, liquors, and wines. . . . Wisely
sticking to its mission to be a concise tabletop culinary
dictionary, this clearly organized and indexed guide is divine for
travelers who have ever been stunned by what they ordered. Also
valuable as an introduction to Italian regional cuisine or as an
ingredient-conversion reference for the home cook."--Library
Journal "Italian menus don't have to be daunting...the first-ever
English version of Mangia Italiano, a guide that will help decipher
more than 3,000 Italian menu items." -- Food Network Magazine
"Divided by region, this compact but remarkably detailed guide
describes more than 3,000 menu items, from antipasti and pasta to
soups and vegetables to cheeses and wines, along with a discussion
of ingredients and numerous recipes. A discussion of what makes
each region unique precedes the actual descriptions. ....The guide
comes with a detailed glossary of fish, meat and vegetable terms."
-- Chicago Tribune
"It's a delightful compendium for its compact size, its satisfying
details and for Cesari's (and Simon's) writing. Descriptions,
though concise, are lush. We learn not just what foods to expect,
but how they taste, their texture and their aromas....Americans
tend to think of Italian food as too familiar, but they taste,
their texture and their aromas...Americans tend to think of Italian
food as too familiar, but Italy Dish by Dish reminds us that there
are many dishes waiting to be encountered." -- Milwaukee
Journal-Sentinel "The chunky new book, with the dimensions of a
nice portion of lasagna, is really a guide to Italian food no
matter where you eat it. Region by region, plate by plate and glass
by glass, it provides definitions and background for thousands of
items." -- Florence Fabricant, The New York Times "Susan Simon's
translation is the sort of guidebook--more of a mini food
encyclopedia, really--that you pull out when you are in a tiny
trattoria in Lombardy, just settling in for lunch (lucky you). But
you have no idea what timballo di piccione might be, nor does your
waiter have any idea how to explain in English that the
Renaissance-era dish is made, according to Cesari, "with rigatoni
or a similar pasta shape, mixed with boned, stewed pigeon, then
wrapped and baked in short crust." -- Jenn Garbee, LA Weekly
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