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Amaretto, Apple Cake and Artichokes: The Best of Anna Del Conte Paperback – 3 Aug 2006
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"The delightfulness of this book rests in the fact that the chapters centre on ingredients rather than regions, allowing for a wonderful spread of recipes and information that captures the flavour of the Italian kitchen" (Guardian)
"This is a traditional nurturing home-style Italian cooking, ranging from the simplicity of 'la cucina povera' to the more elaborate cuisine of the old nobility, from rough rustic dishes like bread soup, to festive presentations like lamb with garlic and juniper berries with a dazzling sauce of vinegar, sugar and milk" (New York Times)
"An excellent cook and a natural hostess, Del Conte has the gift for passing on knowledge and for organising. She is the best writer on Italian food in Britain" (Financial Times)
"Those who think of Italian cooking as only tomato sauce and pasta will be surprised by the range of dishes presented here. Del Conte, the author of five other cookbooks, knows her culinary terrain intimately. This is the food of her childhood and Del Conte is as likely to invoke her father's notion of a proper soup as she is to discuss the 17th century chef Bartolomeo Stefani" (Cookbook Review)
"The recipes are clear enough for rookie cooks to follow and they make sense in terms of the kinds of food many people want to eat today- fresh, flavourful, simple prepared, with less emphasis on meat and more on vegetables" (New York Times)
The best Italian food writer around...anyone who loves food - reading about it, cooking it, eating it - should have this book. I kiss the ground she walks on - Nigella LawsonSee all Product description
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I'm really not a bibliophile - just I think this writer deserves better than this. Some drawings or photos would be nice too, but the main thing is the quality of the book. I hope we'll see a hardback edition some day that does justice to this marvellous writer.
The book is divided into chapters focussed on key foods including: pasta; rice; bread; pulses; fish; molluscs; meat and poultry; prosciutto, salame and all that; vegetables; wild mushrooms and truffles; cheeses; fruit; nuts etc. which I've found very useful in practice, rather than the more usual antipasti, primi, secondi etc.
She writes very evocatively about food, always relating a certain preparation to a person or place, as is so often the case in Italy.
Her instructions are always clear and reliable - I've never made anything which turned out to be less than delicious, even first time out.
Anna del Conte is highly regarded in Italy as a writer on Italian food, and has won many awards there for her work (no Jamie Oliver interloper she!). This book is a really useful investment for anyone interested in Italian food, and how to cook simply and well.
I have heard about Anna before, mostly through Nigella Lawson's programs so I thought I would give her a try. I was a little worried as there are no pictures in the book and I haven't cooked that much authentic Italian food before, only the stereotypical dishes that you find in most cookbooks. However the recipes are very clear and easy to follow. The dishes I have made so far are absolutely delicious, healthy and so fresh and flavoursome and the ingredients are have been easily available at my local supermarket and fruit market. Plus the dishes are authentic!!
I love this book so much that I have already ordered three of Anna's other books that are now out of print from Amazon. I highly recommend this book!
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True Italian regional cuisine as found in Italy