- Paperback: 240 pages
- Publisher: Pavilion Books; New edition edition (16 Sept. 2004)
- Language: English
- ISBN-10: 1862056528
- ISBN-13: 978-1862056527
- Product Dimensions: 17.5 x 1.8 x 25.9 cm
- Average Customer Review: 4.3 out of 5 stars See all reviews (7 customer reviews)
- Amazon Bestsellers Rank: 132,463 in Books (See Top 100 in Books)
The Classic Food of Northern Italy (Great Cooks) Paperback – 16 Sep 2004
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'Anna is the queen of Italian cookery, and this is as far removed from the ghastly spag bol ( made with cheap mince, burnt onions and ketchup) as it can be, This is a slow-cooked classic'. --Tom Parker Bowles, Countrylife magazine, December 2010
About the Author
Anna Del Conte was born in Milan. Her first book, Portrait of Pasta, was published in 1976. In 1987 she was awarded the prestigious Duchesssa Maria Luigia di Parma prize for The Gastronomy of Italy. In 1994 Anna received the Premio Nazionale di Cultura Gastronomica Verdicchio d'Oro prize for her contribution to the dissemination of authoritative knowledge on authentic Italian cooking. She lives in Dorset.
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Top Customer Reviews
The recipes are different and interesting but I wouldnt say 'exotic' in the way that they are aimed to cheat the customer like another reviewer said. I think that the majority of the recipes have been passed down through families over many generations using local, seasonal ingredients from the particular region. For example, Anna explains that a Milanese Ossobuco should not contain tomatoes as tomatoes were not part of the tradiditional repertoire for this region, as tomatoes do not grow in the northern regions of Italy! To me, that indicates some thorough research has been done and Anna has a great wealth of knowledge on Italian cookery anyway.
I think these days we see recipes from so many hopeless cookery tv shows, celebrity chefs, nonsense cookery books/magazines and very average Italian restaurants outside Italy that we are blinded! This is a very good book if you are interested in northern italian cookery.
The chapters are arranged by region, covering Lombardy, Piedmont, Trentino-Alto Adige, the Veneto, Friuli, Liguria, Emilia-Romagna, Tuscany, Umbria, the Marches. Each chapter starts with an introduction to the cuisine of the region, perhaps a mention of certain meals the author has eaten there. Here are a few of the recipes: trout baked in red wine; rice dressed with Fontina & butter; chick pea & vegetable soup; bean & barley soup; baked polenta with mushrooms & cheese (a lasagne made with layers of polenta rather than pasta); pork bundles with herbs & pancetta; osso bucco; poached chicken stuffed with walnuts, ricotta & parmesan; stuffed onions; stuffed sole in saffron sauce; from Venice, fish & tagliatelle pie; potato ravioli; a variety of fish soups from Liguria; courgette tourte (filo pastry filled with a courgette, rice and egg mixture) - an excellent vegetarian dish; tomato crumble (the crumble being a mix of breadcrumbs, herbs & Parmesan) - simple but a great accompaniment to fish or meat dishes; simple, but lovely, braised potatoes; white fish baked in tomato sauce; cannellini beans with garlic, sage & oil; stewed octopus; Florentine roast pork; lamb stewed in wine; panna cotta al caffé; chocolate & hazelnut truffle cups (delightful and delightfully simple to make).
Most Recent Customer Reviews
I lent my son, with colour plates the orignal. dog'ard.
So i bought another.
I just came back from a lovely time in Liguria and was really pleased to find a book with recipes of the region, plus several of the others I have visited in the past. Read morePublished on 8 Sept. 2010 by Pibo