Helps you discover the world-famous cuisines of Rome and Naples, and their surrounding regions. This book captures the essence of central Italian food and cooking, with a fabulous introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia.

There are over 32 million eggs sold and eaten in the UK every day. This work contains a compilation of the best 100 egg recipes. Each chapter is arranged around a style of cooking eggs from boiling, frying, poaching, baking and scrambling; how to make the perfect omelette, mousse, souffle and custard.

There are classic egg recipes given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffle, Creme Caramel and Pavlova with Summer Fruits.

A skilful blend of Mediterranean and Asian influences, Turkish food is famous for its fresh, vibrant flavours, excellent seafood and the huge range of delectable titbits that are found on the meze table.

Explore the delights of the cooking of Tuscany, Umbria and the Marche in 60 classic recipes. Provides a guide to the key ingredients of the region, as well as insightful information on the geography, history, festivals and culinary traditions.

Discover the secrets of Southern Italian cuisine, in a collection of 65 authentic dishes from Sicily, Calabria, Basilicata and Puglia.

With an introduction that explores the geography, climate and history of Veneto, Trentino-Alto Adige and Friuli-Venzia Giulia, the local cuisines, festivals and regional ingredients, this title helps you discover the culinary delights of north-eastern Italy. It also includes regional classics such as Doge's Soup from Venice.

A guide to the geography, climate and culinary history of Lombardy, Emilia-Romagna, Piedmont, Liguria and Aosta Valley regions, which comprise the diverse North-western corner of Italy. It explores the similarities and differences that bind the North-west of Italy together. It offers 65 classic dishes from these regions.

Gives answer for the time-poor cook, providing 100 recipes devised to be either worked through in the usual way or taken to a 'holding point' - a stage that will give you a head start when putting together a meal in limited time. This title helps the reader through various tricky techniques.