The Oxford companion to Italian food /

Admitting that no one book can adequately cover Italian food, Riley, a British author and food historian, promises to convey the delights and excitement of the pursuit. She certainly does this in a scholarly yet entertaining volume. The more than 900 entries, arranged in dictionary format, read like essays. There are no recipes as such, but many dishes describe the ingredients and methods of cooking. All aspects of food are mentioned ingredients, implements and methods of cooking, chefs, regions of the country, etc. Convenience foods, Cookbooks, and Coriander are all described in entries of 2 pages. Chickpeas and Parmesan each merit 3 pages. Pig has 5 pages, followed by separate entries for the fat, head, offal, and other pig parts. Various aspects of pasta are discussed in 11 entries over 13 pages. Riley quotes excerpts from literature (some only in Italian) to illustrate the use of a food. One of her favorite writers is Andrea Camilleri. In the entry for Sand smelt, there is a half-page description of Montalbano (Camilleri's fictional detective) eating fritters made with the tiny fish. A few small but artful black-and-white photographs accompany the text. A detailed bibliography and a comprehensive index add to the usefulness of this volume as a research tool. Recommended for all culinary reference collections, but those who love Italy or Italian food will enjoy reading it for pleasure.--Bulson, Christine Copyright 2008 Booklist

Widely praised by leading Italian chefs and including a foreword by Mario Batali, this A-to-Z guide to Italian food and culture includes more than 900 articles on everything from medieval cookbooks and Italian food in Renaissance painting to the latest cooking methods and regional delicacies. The content is engaging and appetizing and is equally enthralling whether discussing history or flavor, as it provides answers to questions great and small about all things Italian. The book is organized alphabetically, but its content is also accessible by subject, which include art and culture; baked goods; biographies; cheese and milk products; culinary terms; drinks and beverages; fish and seafood; fruits, vegetables, and nuts; herbs, spices, and condiments; history and society; meat and meat products; pasta and rice; prepared food and dishes; preparing, serving, and eating; regional cuisine; and sweets and confectionary. While photos are scattered throughout, more care could have been given to the book's visual presentation with the inclusion of additional images as well as sidebars, favorite recipes, and perhaps a color insert. Nevertheless, the book will delight readers and meets its goal of providing browsing pleasure. The author clearly shares her passion for food, having written many books on food and art, including Renaissance Recipes and A Feast for the Eyes. BOTTOM LINE The first in Oxford's new "Regional Food Companion" series, this title makes an excellent companion to Italian cookbooks such as Everyday Italian or Molto Italiano. Recommended for all libraries with specialties in Italian culture and cooking. [Available electronically through Oxford Digital Reference Shelf.]--Kathleen A. Welton, Chicago (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.