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Antonio Carluccio's Vegetables Paperback – 6 Apr 2000
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Antonio Carluccio is, of course, an Italian cook, and so the subjects in Antonio Carluccio's Vegetables are approached from a properly Italian point of view. Names, recipes and a respect for their seasonal qualities are all Italian: so too the frugal ability to conjure great depths of flavour from the careful treatment of simple raw materials. Some of the vegetables are very Italian indeed, and you would be lucky to find them outside their native country--the true Radicchio di Treviso, for example, or the strange but delicious, chive-like Barba di Frate--but for most the difficulty will simply lie in matching Carluccio's stipulations of the utmost freshness and quality (organic, if possible).
He works his way through the vegetables from Aglio (garlic: where better to start?) to Zucchino (courgette), setting them in the context of Italian life and culture, often with charming reminiscences from his childhood, explaining their characteristics and how to choose them well. The recipes are a mixture of traditional dishes from all over Italy with inventions or contemporary versions of his own. Traditional might mean familiar, like a particularly good version of Pasta and Bean Soup, but there are many old dishes that will be unfamiliar and enticing--the delicious Culurgiones al Sugo, a papoose-shaped pasta stuffed with potato, cheese and mint is a good example. Carluccio's own offerings, appropriately for a modern restaurateur, are often simple and light.
Italian vegetable cooking is perhaps the most creative and resourceful in Europe, as this stylish and inspiring book makes abundantly clear. Photographs that for once illuminate the food and recipes rather than functioning as mood-enhancers, and that includes delightful shots of Carluccio pottering round his vegetable garden, adorn it. --Robin Davidson
'packed with useful information about vegetables, the recipes are more homely, the writing style chattier than that of the River Cafe's authors'. Saturday Telegraph
pages `... a marvellous book which also provides an encyclopaedic insight into lesser-known aspctes of Italian cooking'
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3 October 2014
Format: PaperbackVerified Purchase
I like how Antonio has formatted this cook book on vegetables and the various recipes on each vegetable subject..,There are some vegetables included that I haven't heard of, & which one won't be able to procure here in the UK though despite this it gives the book a greater dimension through curiousity. A very good Italian vegetable cook book that will compliment any kitchen.
11 February 2013
Format: PaperbackVerified Purchase
A friend of mine has this book and I have often coveted it. Now I have one of my own. Having lived in Italy for over 4 years I love Sig. Carluccio's approach to vegetables and would recommend this book to anyone.
22 October 2001
This is a lovely book on an often overlooked subject, vegetables in Italian cooking. It's subdivided by category, with helpful photographs, and an introduction to the hows whys and whats of of each vegetable and its place in Italian cuisine. The recipes are easy to follow and delicious. Not strictly vegetarian, there are many dishes that contain meat. Carluccio is an Italian living in England, so one would think his book would focus on ingredients that are freely available here. However, he includes a few vegetables that I've never heard of and that he admits are rarely found in this country. A disappointment, if you want to try these particular dishes, but it gives you something to look forward to next time you go to Italy.
23 October 2001
This book tackles the cooking of vegetables in a basic and simple to follow way without any of the faddish or moralising views of many modern vegetarian books. I have tried several receipies all of which were delicious and successful. It is a very useful addition to anyone wishing a little inspiration with vegetable cooking
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I have lived in Italy for many years, and love Italian cooking - I love it because it exalts simplicity, it takes a few basic ingredients and produces pure uncluttered taste...Read more