Most Italian cookbooks presume a knowledge of terms and techniques. Many are high-end chef's books not tailored for the home cook. With Italian Cooking, Tony May fills this gap. This indispensable reference reflects the experience of a top-name restaurant and a practical approach. Recipes cover breads, antipasti, sauces, meats, vegetables, soups, pasta, fish, poultry, cheeses, and desserts. This is sure to be an essential book for home cooks who care about good Italian food.
Tony May lives in New York, where he is the owner of San Domenico, the acclaimed restaurant, and is President of Italy's ICIF culinary school.