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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.
I like how Antonio has formatted this cook book on vegetables and the various recipes on each vegetable subject.. Read morePublished 9 months ago by biccerall
A friend of mine has this book and I have often coveted it. Now I have one of my own. Having lived in Italy for over 4 years I love Sig. Read morePublished on 11 Feb. 2013 by Lesley