Mark Hix on Anna Del Conte

The Guardian - Feast - - News - The cook’s cook

Al­though I prob­a­bly have about 2,500 cook­books in my col­lec­tion, I don’t re­ally read them that of­ten. I’ll pluck one off my shelves oc­ca­sion­ally. There are a few proper ref­er­ence tomes, though, that I do go back to: Roger Phillips’ books – Mush­rooms and Wild Food are two. An­other is Anna del Conte’s Gas­tron­omy of Italy.

I’ve al­ways been a fan of Anna’s. I got my first copy of Gas­tron­omy of Italy about 20 years ago; I think I found it sec­ond­hand. I’ve since bought an­other. Anna’s writ­ing is ex­cel­lent, clas­sic Ital­ian cui­sine, ac­cu­rate and au­then­tic. This book in par­tic­u­lar is so good – both on in­gre­di­ents and dishes. Anna’s an au­thor­ity. I will of­ten re­fer to her when I’m writ­ing, to dou­ble-check what I’m do­ing is au­then­tic.

Ital­ian food in­flu­ences all sorts

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