An authoritative, yet easy-to-read guide with a fascinating introduction to the background of Italian cooking. Features an illustrated reference guide to all the common and less well-known Italian ingredients. Each sections covers facts about how and where the ingredient is made or grown, its history and culinary uses, as well as essential information on buying and storing. Also included are detailed step-by-step cooking and preparation instructions and essential basic recipes. With over 300 full-color photographs and informative text, this book is the definitive professional guide to Italian ingredients.