The Italian Cooking Encyclopedia Capalobo, Whiteman, Wright, Boggiano
One of the delights of Italian food is its diversity—this book opens with a fascinating introduction to the background of Italian cooking. This is followed by a full-color, illustrated reference guide, with information about all the common and less well-known Italian ingredients. This encyclopedia is the definitive guide, an inspiration, and fail-safe recipe book—the only book on Italian food and cooking that you will ever need.