Hardcover; Published 8/2/2003; 338 Pages; ISBN 9780593049426
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William Black is serious about Italian food. Except when he’s joking, which is often. And he will stop at nothing to discover the whys and wherefores of la dolce vita. In Al Dente, our intrepid gastronome eats whatever gets in his way. He travels the length and breadth of Italy in his quest for the most authentic cooking and the very finest ingredients: one minute he’s chasing after rabbits in Ischia, the next he’s scoffing eel brodetto and waxing lyrical about frog risotto. Although he prefers roadside establishments and local trattorie to high–end cibo nuovo, whatever he’s eating is a revelation. A joy from cover to cover, this is a must for anyone who thinks they know about Italian food. William Black, with his partner Sophie Grigson, is the author of several best–selling books, including Fish and Organic.
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