Alastair Little's Italian Kitchen Hardcover – 19 Sep 1996
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Top customer reviews
Alastair's recipes are of today, just what we want now yet written some years ago. He started his career armed with Elizabeth David's 'French Provincial Cooking' (coincidentally as did I around the same time) and his 'Italian Kitchen' recipes have moved things into the 21st century. I wish the book were four times the length.
I've just sat in my summer garden in England in 30°C reading the recipes, many I could cook from what I see around me from my tiny vegetable plot or easily available locally. The recipes take very little time to cook and combine ingredients in different ways, true cochina povera – cooking what is available including meat, vegetables, breads and cheeses. Most things we have grown used to expect nearly all year while we live in the European Community, or available from our freezers.
Don't expect a photo to show every recipe, who needs to see what griddle aubergines look like? What I want to know is to how to combine unexpected ingredients such as: spaghetti with pesto, sliced potatoes and green beans (Spaghetti alla Genovese), or Finicchio alla Griglia (in Italian, and I quote, 'grilled homosexual'). I have many LGBT friends and vegetarian neighbours who will laugh when I tell them what they are eating next time we share a meal. I cannot say the same about Spaghetti alla Putanesca (which means 'whore's pasta'). BTW that recipe does not appear in the book.
I was lucky my mum worked for Italians when I was born, as my taste buds developed to like simple, good tasting food, I remember seeing Alastair on TV a few years ago and I admired his not over the top attitude to creating wonderful things.
Reading and making notes at the moment, so looking forward to trying his recipes.
Thank you Alastair, a great book and thank you Amazon! Well worth getting.
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