<p>Written by two renowned Italian chefs with popular restaurants in Milan and Labico, Italy. The use of fresh and seasonal local ingredients, combined with a legendary love and respect that Italians have for their culinary art form, has resulted in a celebrated cuisine that has become renowned throughout the world. The multiplicity of ways in which pizza and pasta, its two most famous dishes, can be created, clearly demonstrates the importance of the immensely modest and simplistic nature of Italian cookery.</p>

World Cuisine Italy II (World Cuisine, 2) [Bargain Price]

Antonello Colonna

Cookbooks, Food & Wine

World Cuisine

<p>The United States media has managed to convince everyone that its gastronomy is founded principally on fast food. However, the culinary history of the United States has evolved in a similar manner to that witnessed in other countries. Once again, its style of cooking relies heavily on the contributions made by other cultures that have adapted to the "land of opportunity". Even hamburgers and hot dogs, the most typical examples of the popular diet, came to the United States from Europe. Furthermore, American cuisine boasts an unequalled ability to adapt to new influences, a trend that it maintains today in big cities or states like California, the cradle of experimental cuisine and land of the best wines in the country.</p>

World Cuisine United States of America (World Cuisine, 4)

Jean-Georges Vongerichten

David Bouley

World Cuisine, Scandinavia

Christer Lingstrom Mayhias Dahlgren

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