More than a cookbook, "Gusto" is a guidebook to the essence of Italian food. It celebrates the best products of every region, from the artisanal Prosciutto di San Daniele of Emilia-Romagna to the Regina figs of Positano to the Nerone black rice of the Po valley. "Gusto" teaches readers not only why red onions are better than white for certain recipes and how to trim a zucchini but also how to judge the freshness of an ingredient "a la italiano"using sight, taste, smell, touch, and sound. Cesare Casella, chef and author of "True Tuscan" and "The Fundamental Techniques of Classic Italian Cuisine" Inside you will find -Gorgeous full-color photographs of essential Italian ingredientsfrom the familiar to the hard to find -Authentic recipes featuring a signature dish for each ingredient -Vivid illustrations demonstrating transformative cooking techniques from making delicious pasta to mastering the art of preparing saltwater fish to brewing the perfect cup of espresso "