by Antonio Carluccio
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by Antonio Carluccio
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by Antonio Carluccio
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by Antonio Carluccio
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by Antonio Carluccio
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Product Description
Amazon.co.uk 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.
Product Description
The author of this book is known for his passion for Italian food. Here, he offers information about that food, divided by type of ingredient into 11 chapters, each of which begins with an introduction that relates particular areas of Italian food directly to their origins. There are 200 recipes.
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.
Product Description
The author of this book is known for his passion for Italian food. Here, he offers information about that food, divided by type of ingredient into 11 chapters, each of which begins with an introduction that relates particular areas of Italian food directly to their origins. There are 200 recipes.
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