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Passione Paperback – 17 Oct 2005

4.6 out of 5 stars 26 customer reviews

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Product details

  • Paperback: 256 pages
  • Publisher: Headline (17 Oct. 2005)
  • Language: English
  • ISBN-10: 0755311191
  • ISBN-13: 978-0755311194
  • Product Dimensions: 19.3 x 1.9 x 24.9 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Bestsellers Rank: 177,529 in Books (See Top 100 in Books)

Product Description

Review

This is a luscious, ethnic cookery book full of lyrical prose..Photographs from the author's childhood add to the feeling of intimacy. Highly desirable. (Saturday Telegraph)

The food lovers' essential purchase of the season (Rosie Kindersley, The Bookseller)

An essential and inspiring guide to la bella cucina (Independent on Sunday)

A combination of superb Italian recipes, stunning food photography and nostalgic childhood anecdotes makes this book deliciously irresistible (Bookseller)

His book is beautiful - a wonderful exploration of Italian food, lovely photos, great stories and best of all, recipes that work (Antony Worrall Thompson, Saturday's Express Magazi)

His book is beautiful - a wonderful exploration of Italian food, lovely photos, great stories and best of all, recipes that work (Antony Worrall Thompson, Saturday Express Magazine)

Brings home how personal a relationship with food can be (Heat)

This is a luscious, ethnic cookery book full of lyrical prose... Photographs from the author's childhood add to the feeling of intimacy. Highly desirable (Telegraph)

...instinctual, muscular and hands-on, in tune with the seasons that governed his childhood (Times)

Pretty, rustic... The recipes exude an earthy appeal, as do the book's colourful photographs of food. Strategically placed explanations of standard Italian foods... are helpful to the Italian cooking neophytes, while anecdotes from the author's childhood in Italy - along with antique and current photos of life on the Amalfi Coast - make this an enjoyable read from cover to cover (Publishers Weekly) --This text refers to an out of print or unavailable edition of this title.

Book Description

Simple and seductive recipes that evoke Italian life at its most enticing, from the man who taught Jamie Oliver everything he knows about Italian food

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Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

Format: Hardcover
How many times have you read a cook book review and seen those words "The next best thing to eating at the restaurant"? Well, this book is one that for which I don't mind repeating that phrase. Gennaro Contaldo gives you a better idea than anyone or anything what Italian cooking is all about. His writing is lively, enthustiastic and conveyed in a manner which almost makes you feel he's right behind you helping you cook a dish. Like most top chefs these days, he emphasises the importance of seasonal fresh produce. But it's also very refreshing to read that even he will use things like good quality powdered stock now and again when he doesn't have time for the real thing.
Buy this book .. the recipes are simple, healthy and perfect. Having this man as his mentor, it's no wonder Jamie Oliver has been so successful.
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By A Customer on 14 Feb. 2006
Format: Hardcover Verified Purchase
I am Italian and grew up in Sorrento, very close to Amalfi. For the first time I found in 'Passione' all the delicious recepies of my childhood, without changes and personal adaptations and they are easy! This book is a must for everybody who really wants to know how Southern Italian food ought to taste.
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By Marand TOP 500 REVIEWER on 29 Nov. 2010
Format: Paperback Verified Purchase
This is a really lovely book, filled with marvellous recipes. One of the problems with many Italian cookery books is that they go over old ground. Whilst there are certainly some recipes in this book for dishes which have been covered endlessly, there is also much that is new or has a twist. For example, in the section covering rice dishes, apart from the fairly commonplace risotto con piselli (here enlivened with broad beans and courgettes), there is risotto 'terrone', cooked by the southern Italian method without butter & parmesan, which is less creamy than traditional northern risotto and probably lower in calories without sacrificing flavour. I have literally hundreds of cook books but I haven't come across this recipe before. There is also a lovely risotto all'accetosella (sorrel). There are several gnocchi dishes plus, as you would expect, pasta including a very nice Conchiglioni ripieni al forno (baked pasta shells stuffed with cheese).

The fish recipes cover a wide range including sea bass, hake (merluzza), halibut, etc.. From the meat chapters you will find stuffed pork belly, chicken breasts with lemon & thyme, chicken bites wrapped in pancetta & sage, duck breasts in limoncello, slow-cooked veal, stuffed breast of guinea fowl and rabbit with garlic & rosemary amongst others. There are lots of salad & vegetables included pureed chick peas, a great alternative to potatoes, and stuffed courgette parcels (a cheese & potato mixture). There is short chapter devoted to mushrooms too. I loved the chapter entitled Snacks. A selection of these makes a splendid buffet.
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Format: Hardcover
I have many books on Italian cooking, but this is my favourite. A few carefully selected recipes - some simple, some complex - represent the distillation of Contaldo's experience. Many feature methods, techniques and combinations of ingredients that you've probably never used before. Some of the methods are transferable, so that once you've mastered his recipes for, say, sea bream or sea bass, you can use the methods for cooking other fish. This book gives you a lifetime's devotion to fine ingredients lovingly combined and prepared.
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Format: Paperback Verified Purchase
The copy of this delightful book I bought for a friends wedding anniversary arrived today, and i immediateately fell in love with both the book and the glorious recipes contained within ~ both simple & exciting, & all which make the most of the freshish of ingrediants, or the beautifully preserved tomatoes & mushrooms, or the grated truffles evocative of this simple cuisine.(Needless to say I have already ordered my own copy!)
As a vegetarian I was delighted to find that this BEAUTIFUL book, which is both visually beautiful & held together by the warmth of Gennaro's intimate personal anecdotes, is also CRAMMED full of vegetable dishes ~ 'orange & fennel salad', 'baked aubergine rolls filled with mozzerella', 'stuffed courgette parcels', 'sun-dried tomato gnocchi with black olive sauce', & 'risotto with fresh peas, broad beans and courgettes' to name but a few ~ the remaining inticing meat dishes i can't wait to make for family & friends, & may well be tempted myself.. 'anti-pesto of fresh peaches & parma ham', 'steamed meatballs', 'duck breasts in limoncello'!! 'chicken breasts with lemon & thyme', 'roast goose with apples and chestnuts in red wine', 'rabbit with garlic & rosemary served with brushetta', & 'breast of guinea fowl stuffed with herbs and served with a balsamic sauce' for example. There are also many ideas for 'pesce'(that's fish to you & me)',such as 'king prawns and crab with garlic & chilli', 'halibut with caper & dill sauce','rolled swordfish with fennel','sea bream fillets in a honey & white wine vinegar sauce', pasta dishes, soups, & basics, such as 'basic polenta with cheese' 'pasta fresca (basic pasta dough)', bread sticks (!
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