Antonio Carluccio is one of Italian foods greatest ambassadors, believing that Italy produces the finest produce and the richest cuisine in the world. This work distils a lifetime's knowledge and experience into one definitive book. Each chapter focuses on a different food type: fish and shellfish; poultry and game; pasta; fresh and cured meats; vegetables and pulses; rice and grains; fungi; cheese; fruits and nuts; and breads and pastries, and describes methods of cultivation, production and preparation, explaining numerous regional varieties, specialities and traditions. Over 200 classic recipes from every region of Italy are featured, along with an A-Z of Italian oils, herbs, spices, wines and liqueurs.

A beautiful, informative book - a must for all lovers of Italian food - Good Housekeeping The ultimate compendium of Italian ingredients, produce and recipes - Publishing News A delight to read, look at and cook from - Sainsbury's Magazine

Antonio Carluccio is a leading authority on Italian cuisine and has received the Commendatore Omri from service to Italian gastronomy. In January 2007 he also received a honorary OBE. After ten years developing the immensely successful Carluccio's Cafe business, Antonio has stepped down as consultant to take time to concentrate on new projects and ventures. He has written thirteen books, published worldwide to great acclaim, as well as having two popular television series. With Quadrille he has published Complete Italian Food, Complete Mushroom Book and Italia.