The Dictionary of Italian Food and Drink - Softcover

Everybody does like Italian food.  But did you ever wonder what goes into an authentic rag¨ alla bolognese?  What's the difference between tagliatelle and fettuccine?  Why won't you find pasta primavera or veal parmesan on menus in Italy?  What makes a Super Tuscan wine "super"?  How did Italian dishes like spaghetti alla puttanesca (in the style of a whore), strezzopretti (a pasta shape meaning priest stranglers), and minni di Sant'Agata (breast-shaped cookies in honor of a martyred saint) get their names?

The answers to these and thousands of other questions can be found in this comprehensive, user-friendly reference book.  With the most up-to-date information on Italian culinary terms, The Dictionary of Italian Food and Drink is the reliable resource for authentic definitions, classic recipes, correct spellings, proper pronunciations, and historical origins.

John Mariani is the author of several culinary reference books including The Dictionary of American Food & Drink, which was named Best Reference Book of the Year (Library Journal) and America Eats Out (IACP/Julia Child Award).  He writes on food and drink for Esquire, Eating Well, Wine Spectator, Diversion, and many other magazines.