| Introduction.
PART I: What Is Italian Cooking?
Chapter 1: How to Think Like an Italian Chef.
Chapter 2: The Italian Kitchen: Ingredients and Equipment.
PART II: First Impressions.
Chapter 3: Before the Meal: Antipasti.
Chapter 4: Salads.
Chapter 5: Soup's On.
PART III: The Grains: Pasta, Pizza, and Beyond.
Chapter 6: Dried Pasta.
Chapter 7: Fresh Pasta.
Chapter 8: Risotto: Worth the Work.
Chapter 9: Polenta and Gnocchi.
Chapter 10: Pizza, Calzone, and Focaccia: Breads of Distinction.
PART IV: The Main Event.
Chapter 11: Poultry: Fowl Fare.
Chapter 12: Meat: Where's the Beef, Veal, Lamb, and Pork?
Chapter 13: Seafood, Italian Style.
Chapter 14: Vegetable Side Dishes.
PART V: La Dolce Vita.
Chapter 15: Desserts: Tiramisù and Beyond.
Chapter 16: Coffee and After-Dinner Drinks.
PART VI: Menus for Every Occasion.
Chapter 17: When Company Calls.
Chapter 18: Everyday Meals.
PART VII: The Part of Tens.
Chapter 19: Ten Commandments of Italian Cooking.
Chapter 20: Ten Resources to Find Out More about Italy and Its Food.
Chapter 21: Ten Italian Phrases to Impress Your Date.
PART VIII: Appendixes.
Appendix A: Glossary of Italian Cooking Terms and Ingredients.
Appendix B: Common Substitutions, Abbreviations, and Equivalents.
Index.
Book Registration Information.
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