Review
"The Domestic goddess is so last season, this is the year of the Domestic Alchemist!" - The Culinary Guide
" Her food is a daring mix of unexpected ingredients that surprises and delights at every turn. "- LivingEtc
"It's not often that you come across someone with a fresh way of thinking about food, but Laura Santtini is one of them" --Lucas Holweg Sunday Times Style
" A foodie apothecary of flavours [her] spice rack will revolutionize your kitchen. "- Stylist magazine
" Food is in Laura Santtini s DNA. "- Bon Appétit
" Santtini... can speak with as much passion about a toasted cheese sandwich as she can about a sprinkling of sumac, pink peppercorns and rose petals on roasted root vegetables." - --WWD Newspaper
" Her food is a daring mix of unexpected ingredients that surprises and delights at every turn. "- LivingEtc
"It's not often that you come across someone with a fresh way of thinking about food, but Laura Santtini is one of them" --Lucas Holweg Sunday Times Style
" A foodie apothecary of flavours [her] spice rack will revolutionize your kitchen. "- Stylist magazine
" Food is in Laura Santtini s DNA. "- Bon Appétit
" Santtini... can speak with as much passion about a toasted cheese sandwich as she can about a sprinkling of sumac, pink peppercorns and rose petals on roasted root vegetables." - --WWD Newspaper
Review
'The influence of three prestigious generations of Italians comes alive through the eyes of a modern British woman,
with original concise recipes, all the while holding on to her roots.'
with original concise recipes, all the while holding on to her roots.'
Review
'This is quite unlike any other book on Italian cooking I've ever come across. It's like a box of delights - quirky, witty, and full of passion backed by earthy practicality. It makes you want to get into the kitchen and start cooking, in fact.'
Review
'In her first book Laura Santtini approaches traditional Italian cooking from a new angle. A book which is fun and inspirational.'
Product Description
Winner of Guild of Food Writers Award for Best First Book 2010
Contemporary and empowering - once you've read Laura Santtini's book and learnt the secrets of transformation in the kitchen, your cooking will never be the same again! Discover the potent alchemy of cookery and how Laura's magical flavour bombs make the simplest food unforgettable. Learn how to make the most of the powers of umami, the recently identified flavour component and how to use simple techniques to transform everyday ingredients into sublime dishes with minimum effort. In the first part of the book, Laura reveals the secret ingredients of her larder and gives recipes for her intense flavour combinations - the marinades such as red wine, porcini and anchovy, rubs such as pink peppercorn, rose petal and salt, and pastes like parmesan and prosciutto - that give her food sparkle. She also shows how procedures such as pounding, chopping, slicing and beating yield mouthwatering extras that can be used to transform dishes. Finally, cooking methods are described under Air, Water, Fire and Earth and, with each one, Laura gives a treasury of delectable recipes. Throughout, suggestions are given for transforming basic recipes - so a carbonara sauce might be uplifted with artichoke and saffron or a smooth vegetable soup might have scorched almonds stirred through. Simple, original and unexpected, this cookbook will become your new best friend in the kitchen.
Contemporary and empowering - once you've read Laura Santtini's book and learnt the secrets of transformation in the kitchen, your cooking will never be the same again! Discover the potent alchemy of cookery and how Laura's magical flavour bombs make the simplest food unforgettable. Learn how to make the most of the powers of umami, the recently identified flavour component and how to use simple techniques to transform everyday ingredients into sublime dishes with minimum effort. In the first part of the book, Laura reveals the secret ingredients of her larder and gives recipes for her intense flavour combinations - the marinades such as red wine, porcini and anchovy, rubs such as pink peppercorn, rose petal and salt, and pastes like parmesan and prosciutto - that give her food sparkle. She also shows how procedures such as pounding, chopping, slicing and beating yield mouthwatering extras that can be used to transform dishes. Finally, cooking methods are described under Air, Water, Fire and Earth and, with each one, Laura gives a treasury of delectable recipes. Throughout, suggestions are given for transforming basic recipes - so a carbonara sauce might be uplifted with artichoke and saffron or a smooth vegetable soup might have scorched almonds stirred through. Simple, original and unexpected, this cookbook will become your new best friend in the kitchen.
About the Author
Laura Santtini is a writer who cooks. Much of her passion for food comes from her Italian grandmother, as well as her parents who launched the renowned Italian restaurant Santini in London's Belgravia. Famed for being Frank Sinatra's all-time favourite, Santini celebrates 25 years this year and remains synonymous with authentic Italian food, premium quality ingredients and simple understated designer surroundings. Laura's early career was in PR, with Lynn Franks, then at MTV Europe where she worked with international stars all over the world. Laura moved to Milan where she was a freelance event producer. In 2002 she returned to re-launch Santini following her father's retirement. She is now also pursuing her writing, television and food consultancy work. Author Location: London
