by Antonio Carluccio
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by Antonio Carluccio
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by Antonio Carluccio
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by Antonio Carluccio
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CHINESE FOOD MADE EASY: 100 simple, healthy recipes from easy-to-find ingredients by Ching-He Huang |
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Product Description
Amazon.co.uk Review
Antonio Carluccio's recipes are always bang-on, simple and vivid. He is among the most amiable of food writers, genial and measured; one reads with pleasure but no surprise of his delight at encountering Italy's Slow Food Society. In Antonio Carluccio's Italian Feast he explores the traditions of Northern Italian cooking. It must be said that this is of course one of the best known cuisines in the world these days, so the fact that he gives a recipe for as universal a dish as Bolognese Sauce (Ragu Bolognese) bespeaks a serene confidence that one cannot help expecting. The recipes are a combination of traditional dishes, such as the Ragu, with Carluccio's own creations and those of his friends. Coniglio San Domenico (rabbit with artichoke hearts and olives) is his own invention, yet absolutely true to tradition. So it is with Risotto con Lenticchie e Salamini (risotto with lentils and sausages--apparently the original is made with frogs), Zuppa di Cardi e Polpettine di Pollo (Cardoon Soup with Chicken Dumplings) or Crostata di Melecotogne (Quince Tart), to choose more or less at random: the effect is alluring in the extreme, robust and sensual. The illustrations are mouth-watering. For the broadminded, there is a particularly tasty treat on page 147. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.
Product Description
A collection of over 100 recipes based on the flavours of northern Italy, and featuring dishes which are lighter and quicker to make than classic Italian cooking. The author also looks at the modern Italian experience of politics, football and fashion, for a taste of the country behind the cuisine.
Antonio Carluccio's recipes are always bang-on, simple and vivid. He is among the most amiable of food writers, genial and measured; one reads with pleasure but no surprise of his delight at encountering Italy's Slow Food Society. In Antonio Carluccio's Italian Feast he explores the traditions of Northern Italian cooking. It must be said that this is of course one of the best known cuisines in the world these days, so the fact that he gives a recipe for as universal a dish as Bolognese Sauce (Ragu Bolognese) bespeaks a serene confidence that one cannot help expecting. The recipes are a combination of traditional dishes, such as the Ragu, with Carluccio's own creations and those of his friends. Coniglio San Domenico (rabbit with artichoke hearts and olives) is his own invention, yet absolutely true to tradition. So it is with Risotto con Lenticchie e Salamini (risotto with lentils and sausages--apparently the original is made with frogs), Zuppa di Cardi e Polpettine di Pollo (Cardoon Soup with Chicken Dumplings) or Crostata di Melecotogne (Quince Tart), to choose more or less at random: the effect is alluring in the extreme, robust and sensual. The illustrations are mouth-watering. For the broadminded, there is a particularly tasty treat on page 147. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.
Product Description
A collection of over 100 recipes based on the flavours of northern Italy, and featuring dishes which are lighter and quicker to make than classic Italian cooking. The author also looks at the modern Italian experience of politics, football and fashion, for a taste of the country behind the cuisine.
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