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Carluccio's Complete Italian Food [Paperback]

Antonio Carluccio , Priscilla Carluccio , Fabrice Moireau , Andre Martin
4.3 out of 5 stars  See all reviews (21 customer reviews)

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Book Description

4 Mar 2002
Antonio Carluccio is one of Italian foods greatest ambassadors, believing that Italy produces the finest produce and the richest cuisine in the world. This work distils a lifetime's knowledge and experience into one definitive book. Each chapter focuses on a different food type: fish and shellfish; poultry and game; pasta; fresh and cured meats; vegetables and pulses; rice and grains; fungi; cheese; fruits and nuts; and breads and pastries, and describes methods of cultivation, production and preparation, explaining numerous regional varieties, specialities and traditions. Over 200 classic recipes from every region of Italy are featured, along with an A-Z of Italian oils, herbs, spices, wines and liqueurs.

Product details

  • Paperback: 320 pages
  • Publisher: Quadrille Publishing Ltd; New Ed edition (4 Mar 2002)
  • Language: English
  • ISBN-10: 1903845564
  • ISBN-13: 978-1903845561
  • Product Dimensions: 21.1 x 26.4 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Bestsellers Rank: 230,967 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

In 1958, at the age of 21, Antonio Carluccio began to cook simple pasta suppers for himself and his flat-mate on a two-ring stove in Vienna. Now, known for his gentle manner, gruff voice and his wild crop of white hair, Antonio is regarded as the Godfather of Italian gastronomy.

Being born on the Amalfi Coast in the South and raised in the wooded North-West has given Antonio a rare and privileged breadth of culinary knowledge. It was here, in Piedmont, at the age of seven, that Antonio started his life-long past-time of hunting and collecting mushrooms and funghi with his father.

After time spent living in Germany, Antonio moved to London in 1975 and while learning English, traded as a wine merchant of Italian wines. His hobby of studying and collecting wild mushrooms continued to flourish as he found many varieties growing in the English countryside close to London, almost completely undiscovered.

Antonio took over the Neal Street Restaurant in Covent Garden in 1981, which traded for 26 years. In 1991 Antonio opened a deli next to the restaurant and in 1998 started the first Carluccio's Caffè in Market Place, London. After ten years developing the Carluccio's caffè business Antonio is no longer a director but continues to work with the Carluccio's team on menu development and chef training whilst also concentrating on new projects.

In 1983 Antonio made his first appearance on BBC 2 talking about Mediterranean food and at the same time was asked to write his first book, An Invitation to Italian Cooking. Subsequently he has written many books, published worldwide and made numerous television programmes. In 1998, Antonio was awarded the Commendatore OMRI by the President of Italy for services to Italian gastronomy, the equivalent of a British knighthood. In 2007 he was awarded an honorary OBE.

Product Description

Amazon Review

Maestro Carluccio hits the spot again with Complete Italian Food. Despite the title, it is not a comprehensive encyclopedia--how could it be, at 320 pages?--but a personal sampling of Italian food as it is still produced by traditional methods using traditional skills and materials: "real Italian food, where it comes from and why it tastes the way it does". Rather than work his way through the 20 regions of Italy, Carluccio has chosen to start with the foodstuffs themselves. A chapter is devoted to each category: Fish & Shellfish; Eggs, Poultry & Game; Fresh & Cured Meats and so on. Each contains an account of the place these foods hold in Italian culture and an A-Z of the most common individual ingredients, describing each briefly and noting differences in approach from region to region. A selection of recipes follows. It is with these that the book really rises to the heights. How does Carluccio do it? He seems to be able effortlessly to extract from the huge number of available recipes just those that will show up both the beauty of Italian food and its great range. The mushroom dishes are a good example of the deceptive simplicity at work here (fungi are a passion of Caluccio's): Taglierini Pasta with White Truffle; Procini in Oil; Cured Mixed Wild Mushrooms; Baked Kid with Cardoncelli; Judas Ears Sauteed with Garlic and Pasley; Grilled Porcini Caps with Garlic... So it continues, contributing to a wonderfully judicious and informative book. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.


A beautiful, informative book - a must for all lovers of Italian food --Good Housekeeping<br /><br />A delight to read, look at and cook from --Sainsbury's Magazine<br /><br />The ultimate compendium of Italian ingredients, produce and recipes --Publishing News

A delight to read, look at and cook from --Sainsbury's Magazine

The ultimate compendium of Italian ingredients, produce and recipes --Publishing News

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
15 of 15 people found the following review helpful
5.0 out of 5 stars A comprehensive encylopedia of Italian food 12 May 2005
By A Customer
I love the way this book is set out, each chapter is in alphabetical order, giving both the Italian and English for every food, advice on choosing produce and interesting sections on how certain foods are farmed, produced, and ways of cooking them. I am English and live in Italy and this has been my bible since certain types of food in the market, (fish, cheese, vegetables, etc) I could not even find in the dictionary let alone know how to be creative with. I would advise all expats in Italy to arm themselves with one of these and you will never have to ask anyone's help again - your cooking will always be wonderful and noone will ever tell you the English don't know how to cook.
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28 of 29 people found the following review helpful
5.0 out of 5 stars It is enitrely what it states to be..... 20 Feb 2007
I have to disagree with the reviewer who said this book was a disappointment. It does not pretend to be a recipe book - not a traditional one at least. What it is, on the otherhand, is a complete guide to Italian food and cooking. There is a lot of priceless information, doubtlessly-well researched, about how the various ingredients work together, their availability in various regions, and, of course, mouth-watering recipes. What the previous reviewer failed to see, perhaps, was that the recipes given in this book are very easily adaptable, and having read the background info at the beginning of each chapter, one can very easily create a multitude of traditional Italian dishes, based on the recipes found within the same chapter.

I am a great fan of Italian cuisine, and a firm believer that cooking is an art, not a task. If all you need is a bible-full of straightforward recipes, with little or no background info, then perhaps something like The Silver Spoon would suit your needs better. However, if you enjoy adding your touch to the dishes you create, then Complete Italian Food is the book for you. It not only presents instructions....it makes the recipes work for you, and makes them so easily adaptable that before long you'll soon be creating your very own repertoire of Italian delicacies....your style!!!
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11 of 11 people found the following review helpful
5.0 out of 5 stars Italian food with flame, flair and flavour 26 Nov 2001
By A Customer
Each recipe was individual and unique and yet just as tantalising and delicious as each other. Even recipies which i would not normally have tried have prooved to be excellant and have introduced me to a range of tastes and flavours, which i woud normally never have experianced. I have gained in confidence and repetoire and now I achknowledge myself as a competant cook. I adore Italian food and this book is the nectar of Italian cookery. I would advise it to anyone confident cook or beginner, food lover or even hater. I challenge anyone not to adore this book.
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3 of 3 people found the following review helpful
By frada
You never know if the celebrity chef actually writes their own book, but as Carluccio used to be a journalist before becoming a chef and restauranteur, then I believe he did write this one. It is full of little stories from Carluccio about the food when he was younger. He knows loads about mushrooms so there is a chapter dedicated to mushrooms! He gives an explanation of each of the foods and ingredients that go into make the recipes. I have used some of the recipes and they are the closest I can get to real authentic Italian food my Mum and Nonna used to make.
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3 of 3 people found the following review helpful
5.0 out of 5 stars Wonderful 30 Aug 2009
A wonderful publication - even if you never use the receipes you will love the information and the photograps - would thoroughtly recommend
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1 of 1 people found the following review helpful
5.0 out of 5 stars Read it. Like it. Cook it! 2 Feb 2011
By STRiley
I have enjoyed reading through this book by one of my favorite cookery authors and appreciated its chapter format, preface, alphabetic index and recipies. I've added to my knowledge and will embark on cooking my way through this book until it is thoroughly distressed!
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1 of 1 people found the following review helpful
5.0 out of 5 stars the best tiramisu recipe I have ever tried 2 Aug 2010
By Anieta
Thank you for this great masterpiece of cooking and gastronomy dimension! The tiramisu (recipe on page 255) has simply hypnotized my family and friends. Risotto ai funghi is also one of my favorites now :) and there are so many other recipes still waiting to be experimented. I am in love with italian food :) Love from Budapest, Anita
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8 of 10 people found the following review helpful
5.0 out of 5 stars Carluccio's Complete Italian Food 18 Jan 2006
By A Customer
Stefano, Lymington, Hampshire, United Kingdom. To any lover of REAL Italian food this is a must have, informative, interesting and inspirational, from basic recipes to fine detail of regional cusine. Not for the frozen pizza and spag bol fan! A great read!
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Most Recent Customer Reviews
5.0 out of 5 stars My Italian Food Bible
I bought this as a replacement having given mine out on loan and it going bye bye.
The lack of pretentiousness and simple instructions make for an easy to follow recipe book... Read more
Published 3 months ago by N. Porwol
5.0 out of 5 stars Basics of cooking
No matter of you're a beginner or an advanced amateur , it's the A & B of cooking you should put on your shelf.
Published 5 months ago by Slaveyko Djambazov
4.0 out of 5 stars Carluccio's Complete Italian Food
The extra detail in this book may put off those who don't want to learn about food... i do so i loved the book

Published 6 months ago by Richard Walker
4.0 out of 5 stars Carluccio
My sister has this book and on reading through her copy one weekend, I really wanted my own copy. I purchased a very good pre-owned copy for 1p plus p&p. Read more
Published 9 months ago by H. W. Jeffery-leech
5.0 out of 5 stars Another excellent from Carluccio.
As usual an excellent book of Italian food, with good recipes to follow.
I have enjoyed every recipe I have made.
Published 11 months ago by Janet Bright
5.0 out of 5 stars best recipes
with this book you can also have recipes and advices but think when you read it you never loose weight it's too tasty
Published 13 months ago by K.
3.0 out of 5 stars nice book worth the money
if you are looking for a bokk on italian cooking this has got to be one of the best to go for.
Published 17 months ago by adrian watkinson
5.0 out of 5 stars Great Introduction to Italian Cookery
As well as some fantastic regional dishes, Carluccio takes you through the variety of different Italian foods which helps to prepare more authentic food. Read more
Published 20 months ago by Tigerjane
2.0 out of 5 stars Interesting but essentially useless
I enjoyed reading this book. I've got quite a passion for Italy having travelled there a 27 times(!) and counting... Read more
Published 22 months ago by m-o-s-e
2.0 out of 5 stars Not for me..!
The sections about the origins and uses of food ingredients are interesting and useful. Sadly I find the recipes are a bit uninspiring. Technically I am sure they are fantastic. Read more
Published on 2 Oct 2011 by PetraParker
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