The experts at America’s Test Kitchen and National Geographic bring Italy’s magnificent cuisine, culture, and landscapes–and 100 authentic regional recipes–right to your kitchen.
Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer’s markets in Venice, and more.
Intriguing prose illuminates key ingredients, from olive oil and how it’s made to the various pasta shapes of Northern Italy.
Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region.
In every region, the food experts at America’s Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make.
“A myth-busting, history-reclaiming, science-centric, skeptical—and yet loving and respectful—tour of the history, the present, and even the future of wine production.
The fact that current practices have put a halt to evolution for wine grapes, that was news to me.
” —Kermit Lynch, wine merchant and author of Adventures on the Wine Route Discover the hidden life of wine.
Science illuminates wine in ways no critic can, and it has demolished some of the most sacred dogmas of the industry: for example, well-known French grapes aren’t especially noble.
” —Cat Warren, author of What the Dog Knows “This is quite a book and I hope it is read widely throughout the wine world and that it has a huge impact.
After a chance encounter with an obscure Middle Eastern red, journalist Kevin Begos embarks on a ten-year journey to seek the origins of wine.
In this viticultural detective story wine geeks and history lovers alike will discover new tastes and flavors to savor.
What he unearths is a whole world of forgotten grapes, each with distinctive tastes and aromas, as well as the archaeologists, geneticists, chemists—even a paleobotanist—who are deciphering wine down to molecules of flavor.
We meet a young scientist who sets out to decode the DNA of every single wine grape in the world; a researcher who seeks to discover the wines that Caesar and Cleopatra drank; and an academic who has spent decades analyzing wine remains to pinpoint ancient vineyards.
We travel with Begos along the original wine routes—starting in the Caucasus Mountains, where wine grapes were first domesticated eight thousand years ago; then down to Israel and across the Mediterranean to Greece, Italy, and France; and finally to America where vintners are just now beginning to make distinctive wines from a new generation of local grapes.
Imagine the wine grape version of heirloom vegetables or craft beer, or better yet, taste it: Begos offers readers drinking suggestions that go far beyond the endless bottles of Chardonnay and Merlot found in most stores and restaurants.
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