Italian food is one of the world's best-known cuisines, loved for its emphasis on fresh healthy ingredients and simple pairing of flavours. This title explains in simple steps the techniques behind Italian cookery, to help produce great results. Eighteen chapters cover the whole range of Italian cooking from sauces to desserts and there is a wide range of over 1000 authentic recipes from the classic favourites such as spaghetti carbonara, pizza primavera and prawn and asparagus risotto to more unusual dishes such as Sicilian Easter soup and Tuscan ice cream.