Winner of the Guild of Food Writers Award in 1996 and the Accademia Italiana della Cucina's Orio Vergani prize, The Classic Food of Northern Italy has become a well-thumbed bible on the shelf of every discerning cook. In this revised and updated edition, Anna Del Conte celebrates the cooking of northern Italy - both rustic and sophisticated, ancient and modern. As Delia writes in her Foreword "Anna is a purist. She will not countenance anything that isn't in the strictest sense authentic." In this collection of over 150 recipes Anna has chosen the very best ideas sourced from acclaimed restaurants, elegant home kitchens, rural inns and country farmsteads. Many of the traditional dishes may not be familiar, such as flatbread made with chickpea flour, Ligurian Ciuppin or macaroni pie in a sweet pastry case, but she also presents definitive versions of popular dishes such as Pesto, Ragu and Ossobuco. Her recipes are thoroughly researched and tested; she provides the home cook with a trusted and essential companion. Her numerous practical tips are the result of a lifetime's experience.
 Trade In this Item for up to £2.50
Trade in The Classic Food of Northern Italy (Great Cooks) for an Amazon.co.uk gift card of up to £2.50, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more
|
Book Description
Frequently Bought Together
Product details
Would you like to update product info or give feedback on images?
|
Product Description
Review
'Anna is the queen of Italian cookery, and this is as far removed from the ghastly spag bol ( made with cheap mince, burnt onions and ketchup) as it can be, This is a slow-cooked classic'. --Tom Parker Bowles, Countrylife magazine, December 2010
About the Author
Anna Del Conte was born in Milan. Her first book, Portrait of Pasta, was published in 1976. In 1987 she was awarded the prestigious Duchesssa Maria Luigia di Parma prize for The Gastronomy of Italy. In 1994 Anna received the Premio Nazionale di Cultura Gastronomica Verdicchio d'Oro prize for her contribution to the dissemination of authoritative knowledge on authentic Italian cooking. She lives in Dorset.
Inside This Book
(Learn More)
First Sentence
History and geography have both played their part in making the cooking of Italy so strongly regional. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
History and geography have both played their part in making the cooking of Italy so strongly regional. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
6 of 6 people found the following review helpful
By M. Sliwinski
I can highly recommend it! This book shows the essence of the Italian cuisine (although I am not sure anymore whether it is appropriate to talk about Italian cuisine or rather the cuisine of different regions of Italy). It is more than a cook book. It allows you to feel the Italy and understand the people by learning their cuisine. Thank you very much Mrs Del Conte that there are still cook book writers like you.
5 of 5 people found the following review helpful
By L. Stewart
I think this is a really great book and I do not agree with the one star review at all. It actually makes me wonder whether the review was written for the right book! This is quite possibly the most detailed and well researched book I have ever read on Italian cooking. The author has done so much research and has obtained most of these recipes from family, friends or the local baker, fisherman, grandmother etc from the many towns and regions that she has visited throughout Northern Italy.
The recipes are different and interesting but I wouldnt say 'exotic' in the way that they are aimed to cheat the customer like another reviewer said. I think that the majority of the recipes have been passed down through families over many generations using local, seasonal ingredients from the particular region. For example, Anna explains that a Milanese Ossobuco should not contain tomatoes as tomatoes were not part of the tradiditional repertoire for this region, as tomatoes do not grow in the northern regions of Italy! To me, that indicates some thorough research has been done and Anna has a great wealth of knowledge on Italian cookery anyway.
I think these days we see recipes from so many hopeless cookery tv shows, celebrity chefs, nonsense cookery books/magazines and very average Italian restaurants outside Italy that we are blinded! This is a very good book if you are interested in northern italian cookery.
The recipes are different and interesting but I wouldnt say 'exotic' in the way that they are aimed to cheat the customer like another reviewer said. I think that the majority of the recipes have been passed down through families over many generations using local, seasonal ingredients from the particular region. For example, Anna explains that a Milanese Ossobuco should not contain tomatoes as tomatoes were not part of the tradiditional repertoire for this region, as tomatoes do not grow in the northern regions of Italy! To me, that indicates some thorough research has been done and Anna has a great wealth of knowledge on Italian cookery anyway.
I think these days we see recipes from so many hopeless cookery tv shows, celebrity chefs, nonsense cookery books/magazines and very average Italian restaurants outside Italy that we are blinded! This is a very good book if you are interested in northern italian cookery.
4 of 4 people found the following review helpful
By Marand
TOP 500 REVIEWER
This book presents recipes from the, perhaps, less well-known parts of Italy, covering the cuisine of the regions of northern Italy. I am at a loss to understand one reviewer's comment that these are not authentic dishes. Having lived in northern Italy and travelled there frequently, many of the dishes are familiar to me. Certainly these recipes differ from southern Italian cooking, for example using rice or polenta rather than pasta or beans and chick peas.
The chapters are arranged by region, covering Lombardy, Piedmont, Trentino-Alto Adige, the Veneto, Friuli, Liguria, Emilia-Romagna, Tuscany, Umbria, the Marches. Each chapter starts with an introduction to the cuisine of the region, perhaps a mention of certain meals the author has eaten there. Here are a few of the recipes: trout baked in red wine; rice dressed with Fontina & butter; chick pea & vegetable soup; bean & barley soup; baked polenta with mushrooms & cheese (a lasagne made with layers of polenta rather than pasta); pork bundles with herbs & pancetta; osso bucco; poached chicken stuffed with walnuts, ricotta & parmesan; stuffed onions; stuffed sole in saffron sauce; from Venice, fish & tagliatelle pie; potato ravioli; a variety of fish soups from Liguria; courgette tourte (filo pastry filled with a courgette, rice and egg mixture) - an excellent vegetarian dish; tomato crumble (the crumble being a mix of breadcrumbs, herbs & Parmesan) - simple but a great accompaniment to fish or meat dishes; simple, but lovely, braised potatoes; white fish baked in tomato sauce; cannellini beans with garlic, sage & oil; stewed octopus; Florentine roast pork; lamb stewed in wine; panna cotta al caffé; chocolate & hazelnut truffle cups (delightful and delightfully simple to make).
The chapters are arranged by region, covering Lombardy, Piedmont, Trentino-Alto Adige, the Veneto, Friuli, Liguria, Emilia-Romagna, Tuscany, Umbria, the Marches. Each chapter starts with an introduction to the cuisine of the region, perhaps a mention of certain meals the author has eaten there. Here are a few of the recipes: trout baked in red wine; rice dressed with Fontina & butter; chick pea & vegetable soup; bean & barley soup; baked polenta with mushrooms & cheese (a lasagne made with layers of polenta rather than pasta); pork bundles with herbs & pancetta; osso bucco; poached chicken stuffed with walnuts, ricotta & parmesan; stuffed onions; stuffed sole in saffron sauce; from Venice, fish & tagliatelle pie; potato ravioli; a variety of fish soups from Liguria; courgette tourte (filo pastry filled with a courgette, rice and egg mixture) - an excellent vegetarian dish; tomato crumble (the crumble being a mix of breadcrumbs, herbs & Parmesan) - simple but a great accompaniment to fish or meat dishes; simple, but lovely, braised potatoes; white fish baked in tomato sauce; cannellini beans with garlic, sage & oil; stewed octopus; Florentine roast pork; lamb stewed in wine; panna cotta al caffé; chocolate & hazelnut truffle cups (delightful and delightfully simple to make).
Most Recent Customer Reviews
5.0 out of 5 stars
More than a great cookbook!
This book was bought for me by friends a couple of years back, and over that time has become a firm favourite in my kitchen. Read more
Published 20 months ago by Eleanor
5.0 out of 5 stars
Good to have a book on regional cooking of Italy
I just came back from a lovely time in Liguria and was really pleased to find a book with recipes of the region, plus several of the others I have visited in the past. Read more
Published on 8 Sep 2010 by Pibo
1.0 out of 5 stars
good recipes, but they are not italian
No doubt recipes are good. Just what it says is different than how dishes would be cooked in Italy. It is full of exotic recipes aimed to cheat the customer already kidnapped by... Read more
Published on 26 Mar 2008 by Alberto De Fanis
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
