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Antonio Carluccio's Vegetables Paperback – 4 Mar 2002


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Product details

  • Paperback: 320 pages
  • Publisher: Headline Book Publishing; New edition edition (4 Mar 2002)
  • Language: English
  • ISBN-10: 0747275939
  • ISBN-13: 978-0747275930
  • Product Dimensions: 26.2 x 21 x 2.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 433,688 in Books (See Top 100 in Books)

Product Description

Amazon Review

Antonio Carluccio is, of course, an Italian cook, and so the subjects in Antonio Carluccio's Vegetables are approached from a properly Italian point of view. Names, recipes and a respect for their seasonal qualities are all Italian: so too the frugal ability to conjure great depths of flavour from the careful treatment of simple raw materials. Some of the vegetables are very Italian indeed, and you would be lucky to find them outside their native country--the true Radicchio di Treviso, for example, or the strange but delicious, chive-like Barba di Frate--but for most the difficulty will simply lie in matching Carluccio's stipulations of the utmost freshness and quality (organic, if possible).

He works his way through the vegetables from Aglio (garlic: where better to start?) to Zucchino (courgette), setting them in the context of Italian life and culture, often with charming reminiscences from his childhood, explaining their characteristics and how to choose them well. The recipes are a mixture of traditional dishes from all over Italy with inventions or contemporary versions of his own. Traditional might mean familiar, like a particularly good version of Pasta and Bean Soup, but there are many old dishes that will be unfamiliar and enticing--the delicious Culurgiones al Sugo, a papoose-shaped pasta stuffed with potato, cheese and mint is a good example. Carluccio's own offerings, appropriately for a modern restaurateur, are often simple and light.

Italian vegetable cooking is perhaps the most creative and resourceful in Europe, as this stylish and inspiring book makes abundantly clear. Photographs that for once illuminate the food and recipes rather than functioning as mood-enhancers, and that includes delightful shots of Carluccio pottering round his vegetable garden, adorn it. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.

Review

'A marvellous book...provides an encyclopaedic insight into lesser-known aspects of Italian cooking' -- Independent on Sunday

'Antonio Carluccio has scored yet another hit with this classic guide to vegetables' -- Nine to Five

'Antonio lovingly describes each vegetable...An invaluable reference for all home cooks' -- Ideal Home

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Most Helpful Customer Reviews

6 of 6 people found the following review helpful By "maefie" on 29 Mar 2003
Format: Paperback
I have lived in Italy for many years, and love Italian cooking - I love it because it exalts simplicity, it takes a few basic ingredients and produces pure uncluttered taste sensations. It puts vegetables and beans in the place they should be on a table - at the head. Antonio's recipes are absolutely genuine and simple, and reflect all of this. These dishes are exactly what you find in Italian homes - things like raw artichoke salad, turnip shoots with pasta, pumpkin risotto, pizzoccheri, I could go on and on. The layout of the book is also simple and uncluttered, with great photography and interesting and valid introduction sections to each vegetable. This book will never go out of date and if you only have one book on Italian cooking, you should make it this one. I couldn't recommend it more.
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4 of 4 people found the following review helpful By A Customer on 23 Oct 2001
Format: Paperback
This book tackles the cooking of vegetables in a basic and simple to follow way without any of the faddish or moralising views of many modern vegetarian books. I have tried several receipies all of which were delicious and successful. It is a very useful addition to anyone wishing a little inspiration with vegetable cooking
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2 of 2 people found the following review helpful By A Customer on 22 Oct 2001
Format: Paperback
This is a lovely book on an often overlooked subject, vegetables in Italian cooking. It's subdivided by category, with helpful photographs, and an introduction to the hows whys and whats of of each vegetable and its place in Italian cuisine. The recipes are easy to follow and delicious. Not strictly vegetarian, there are many dishes that contain meat. Carluccio is an Italian living in England, so one would think his book would focus on ingredients that are freely available here. However, he includes a few vegetables that I've never heard of and that he admits are rarely found in this country. A disappointment, if you want to try these particular dishes, but it gives you something to look forward to next time you go to Italy.
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