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Product Description
Product Description
This book opens with an evocative introduction to the history, geography and traditions that have shaped the culinary culture of these regions, as well as an intriguing commentary on the local festivals and their accompanying foods. This is followed by an essential guide to the classic ingredients. There follows a collection of 65 regional recipes, with chapters covering all the traditional courses including Antipasti, Soups and Breads; Pasta, Gnocchi and Rice; Fish and Shellfish; Poultry, Meat and Game; Vegetables, Eggs and Cheese; and Desserts and Baking. Authentic dishes are included from each region, such as Sicilian Rice Fritters, Pasta with Potenza Ragu, Trapani Fish Couscous, Lucanian Chicken Pie, Pugliese Beef Rolls, Calabrian Sweetmeats and Sicilian Cassata.
About the Author
Valentina Harris attained two diplomas for teaching and cooking at the Sculoa di Alta Cucina Cordon Bleu School in Rome in 1976. From there, Valentina moved to London and established herself as an authentic Italian chef. In 1984 she published her first cookbook, Perfect Pasta (Shuckburgh Reynolds), which won an award for literature and gastronomy in Germany. Many other books followed, as well as a six-part BBC television series, Italian Regional Cookery, in 1990, the book of which became a top-ten bestseller.
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2 reviews
4 of 5 people found the following review helpful
Very authentic recipes and...NUTRITIONAL INFO included!
6 Nov 2010
Format:Hardcover
I certainly didn't buy an Italian cookbook to cut calories, but the info you need is in there if YOU want to...(along with content of carbs, fats, sugars, cholesterol, calcium, fiber, and sodium). If you love anchovies and sardines, this book is for you. Altho' I do not like those things and should b/c they are healthy, there are many other recipes to my liking to try. I do like artichokes,eggplant, pasta, seafood, figs, etc.. There are some recipes which are more challenging in their assembly and give a 'wow' presentation factor...a project on a snowy afternoon perhaps. Other recipes are short and to the point. There's even a page on how to form your own fresh orrechiette (little ears) pasta and how to make your own thick-style Sicilian Pizza--boy, do I have memories of eating that, it's soooo good. Some pasta recipes are only water and flour (good for me to know b/c my toddler granddaughter cannot eat dairy or eggs among other things). It offers me safe alternatives. There are several meatball recipes. There are many lighter seafood recipes--tuna, swordfish, shellfish, etc.. There are side dishes of risotto, the famous arancini di riso (rice balls) of fairs, an olive bread, veggies, soups, desserts, etc.. This hardbound book is visually BEAUTIFUL in its presentation and appearance, perfect for giftgiving. It has TONS of colorful pics not just of the countryside, but of the recipes themselves, to inspire you to WANT to make them; there is hardly a page w/o a pic! The first recipe I made was the simple Sicilian Mushroom Fritters. I just added more breadcrumbs to make it a pasty, rollable consistency. They cooked up fast, looked just like the photo, and had a unique and light taste, great for dunking into marinara sauce. I had made only a half recipe as I usually do with new recipes to test it out...my husband came looking for more fritters since they went so quickly! This book offers so much for everyone of every cooking level from beginning to advanced--a book I would easily recommend for yourself or another Cook on your list.
0 of 3 people found the following review helpful
sicily
30 Oct 2010
Format:Hardcover|Amazon Verified Purchase
Not as good as some of her older books But ok Rob Pike
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