One of the classic books about the Italian cuisine is without doubt “La scienza in cucina e l’arte di mangiar bene“. It was written by Pellegrino Artusi, and first published in 1891; it never was out of print since then. It is a bit outdated, and the recipes are often without a clear description, but it still gives an almost encyclopedic overview of the Italian cuisine.
The Italian version is online available for free, so if you understand Italian, take a look at it. If not, you can by this English translation: Science in the Kitchen and the Art of Eating Well
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