- Paperback: 224 pages
- Publisher: Mitchell Beazley; New edition edition (17 Mar 2005)
- Language English
- ISBN-10: 1840009217
- ISBN-13: 978-1840009217
- Product Dimensions: 25.9 x 19.7 x 1.7 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 332,638 in Books (See Top 100 in Books)
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More About the Author
Product Description
Product Description
Brings together traditional fresh, simple vegetarian and fish recipes, from Wild Herb Frittata to Swordfish Wrapped in Courgette Flowers, based around seasonal produce that is the soul of Italian cooking.
About the Author
Ursula Ferrigno is fast becoming recognised as one of Britain's most innovative and talented vegetarian cooks. Ursula is half Italian and learned to cook as a child by watching her grandmother preparing traditional family dishes. A former principal tutor for Cordon Vert, she runs cookery courses for Books for Cooks in London and in Tuscany and also teaches at Butlers Wharf Chef School and Leiths. Ursula has made numerous TV appearances and has written several books, including the enormously successful Truly Italian, Italy Sea to Sky, Real Fast Vegetarian Food and The Bread Book, all of which have met with critical acclaim.
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Customer Reviews
Most Helpful Customer Reviews
31 of 31 people found the following review helpful
Format:Hardcover
I have been waiting so long for this book to arrive that when I finally got my own copy I didn't know which recipe to try first because there were so many I wanted to try at the same time. So I decided it had to be the vermicelli with courgettes, using courgettes organically grown in my own garden, and the recipe was an absolute success with everyone who tasted it. Ursula, you have produced another winner; I have tried many other recipes from it and we have enjoyed all of them. MANY THANKS for all the hours you have spent creating this book.
4 of 4 people found the following review helpful
Format:Paperback
I really like Ursula Ferrigno's style of cooking, and was really looking forward to this book after reading 'Truly Italian'. The recipes in this book look great, but there are a couple of typos (which are annoying but not that big a deal) and missing steps in some recipes (I've noticed two recipes so far where there are clearly some instructions missing). It should be said that you'll probably be able to overcome any mistakes and produce great food just as the recipe intended by using your intuition, but its disappointing that the book went into production in what feels like a half proof-read state.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
1 review
2 of 2 people found the following review helpful
The best Italian cookbook
19 Oct 2008
Format:Paperback
We recently spent four weeks in Italy and wanted to be able to replicate some of the wonderful foods we had there. This book is the best Italian cookbook in English that we've found.
We haven't tried every single recipe in this book, but every recipe we've made so far has been *absolutely* delicious. Our favorites include limoncello and tuscan kale/white beans on bruschetta. The bread and pizza dough is also worth the wait of starting it a day ahead of time.
The recipes are straightforward and the food is fresh, clean, and uncomplicated. I just can't recommend this book highly enough.
The book itself is a nice piece: good paper, strong binding, beautiful photos of some of the recipes and some arty shots of Italy (for inspiration).
We haven't tried every single recipe in this book, but every recipe we've made so far has been *absolutely* delicious. Our favorites include limoncello and tuscan kale/white beans on bruschetta. The bread and pizza dough is also worth the wait of starting it a day ahead of time.
The recipes are straightforward and the food is fresh, clean, and uncomplicated. I just can't recommend this book highly enough.
The book itself is a nice piece: good paper, strong binding, beautiful photos of some of the recipes and some arty shots of Italy (for inspiration).
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