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Antonio Carluccio's ITALIA the recipes and customs of the regions Hardcover – 7 Oct 2005


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Product details

  • Hardcover: 256 pages
  • Publisher: Quadrille Publishing Ltd; Reprint edition (7 Oct 2005)
  • Language: English
  • ISBN-10: 1844001660
  • ISBN-13: 978-1844001668
  • Product Dimensions: 26.8 x 21.6 x 2.8 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 178,788 in Books (See Top 100 in Books)

Product Description

Review

"'This book represents the past, present and future of Italian food. It is a journey I have willingly and lovingly undertaken' Antonio Carluccio"

About the Author

Antonio Carluccio, leading gastronome and best-selling Italian food writer, explores the foods and traditions of the different regions which give Italian cooking its richly, varied colourful character. Proprietor of the Covent Garden Neal Street Restaurant and, with his wife Priscilla, owner of the Italian food shop, Carluccio's and the series of Carluccio's Caffes, he was recently given the Commendatore award by the Italian government for his contribution to Italian food. His previous writing includes Complete Italian Food and The Complete Mushroom Book, and he has presented two highly successful television series.

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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

4 of 5 people found the following review helpful By Marand TOP 100 REVIEWER on 19 Oct 2010
Format: Paperback
I have a very large collection of cookery books, some packed with recipes, others more inspirational 'reading' books. This book falls into the latter category. It is a culinary journey through the Italian regions. Each chapter introduces the area/region and includes a few recipes drawn from that region. So, for example, the chapter on Lombardy has risotto; buckwheat pasta with cabbage, beans & cheese, and a sponge cake sandwiched with mascarpone cheese originating from southern Lombardy. There will be an outline of regional produce such as cheeses or wine.

I enjoyed reading about regions which are less well-known or whose cuisine is seldom seen outside Italy. By way of example, from Alto-Adige come recipes for ricotta dumplings with porcini sauce & for goulash; from Friuli, there is bean & sauerkraut soup (certainly not my cup of tea!), roast venison with pine needles, & fish goulash; from the Marche, there are deep fried stuffed olives.

There are some recipes which I do use such as the timbale of aubergines with Parmesan and tomatoes, pasta n'Casciata (pasta timbale), chickpea fritters to serve with stews, all of these from Sicily; a ravioli recipe from Sardinia using Pecorino, my favourite Italian cheese.

Altough I don't use this book to cook with on a regular basis, it nice to just pick it up and browse with a glass of Italian wine.
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1 of 1 people found the following review helpful By Richard Walker on 20 Jan 2014
Format: Hardcover Verified Purchase
So much more than just a book... to be honest it could be a travel guide as well... great reading

KRO
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6 of 8 people found the following review helpful By Wil Andersen TOP 1000 REVIEWER on 2 Dec 2007
Format: Hardcover
..the recipes are sparse and really not very approachable. If you can't make - or don't want to make your own pasta - and unless you have some remarkable sources of ingredients then this becomes little more than a meal for the armchair. Sad because I have liked some of his other books and use them - but this looks like a book packager's concept.
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2 of 3 people found the following review helpful By Kate on 29 Oct 2012
Format: Hardcover Verified Purchase
I came across this book in one of his restaurants in London. I picked it up and was soon engrossed in his journeys throughout Italy. I found his style of writing very engaging and vivacious. It was a delightful read combining travel writing with food writing. It has inspired me to plan a trip to Italy and see the locations he writes about. As for the recipes, I will try some of them out but it is the travel writing that attracts me most to this book.
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1 of 2 people found the following review helpful By rustybucket on 25 July 2012
Format: Hardcover Verified Purchase
Excellent book which is full of regional detail and tasty recipes. Useful to experts or would-be cooks. A nice addition to your collection of cookery books.
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