Antonio Carluccio's Italian Feast: Over 100 Recipes Inspired by the Flavours of Northern Italy by Antonio Carluccio  (3)
|
Passion for Pasta by Antonio Carluccio  (1)
£8.44
|
Mushroom Picker's Foolproof Field Guide: The Expert Guide to Identifying, Picking and Using Wild Mushrooms by Peter Jordan (2)
£6.99
|
Antonio Carluccio's Southern Italian Feast: More Than 100 Recipes Inspired by the Flavour of Southern Italy by Antonio Carluccio (1)
|
Food for Free (Collins GEM) by Richard Mabey (14)
£2.99
|
This item is not eligible for Amazon Prime, but millions of other items are. Join Amazon Prime today. Already a member? Sign in.
|
|||||||||
Customers Who Bought Items Like This Also Bought
Product details
Would you like to update product info or give feedback on images?
|
| Customers Viewing This Page May Be Interested in These Sponsored Links (What is this?) |
Flora Healthy Recipes
www.florahearts.co.uk
Learn how to make your own Favourite family meals healthier
Veg Plants Ready Now
www.VegetablePlantsDirect.co.uk
Plenty still available over 500 varieties mail order
Carlucci's
www.Ask.com
Carlucci's at Ask Searching with Ask gets Results!
Product Description
Amazon.co.uk 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).
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.
Nine to Five
'Antonio Carluccio has scored yet another hit with this classic guide to vegetables'
See all Product Description