This title presents classic dishes from the North-west of Italy. Discover the secrets of the world-famous cuisines of Lombardy, Emilia-Romagna, Piedmont, Liguria and Aosta Valley, in a collection of 65 mouthwatering recipes. This is an insightful guide to the geography, climate and culinary history of each region, exploring the similarities and differences that bind the North-west of Italy together. This fascinating exploration of the typical ingredients of the area includes wonderful foods such as Parmesan cheese, balsamic vinegar, fresh egg pasta, risotto rice, Parma ham and exquisite white truffles. It is illustrated with over 370 beautiful photographs by the award-winning food photographer Martin Brigdale. Lombardy, Emilia-Romagna, Piedmont, Liguria and Aosta Valley comprise the diverse North-western corner of Italy. This fabulous new book opens with an exploration into each region of this part of Italy, focussing on their geography, history and food culture. It includes fascinating information about the festivals and celebrations that take place, as well as the typical foods that accompany them. The recipe section contains 65 authentic dishes from antipasto, through the primo and secondo, to dessert. Famous classics are included, such as Minestrone Soup, Barolo Risotto, Salsa Verde and Panna Cotta. Each dish is beautifully photographed and complete nutritional breakdowns are provided throughout. Cook's tips and variations provide extra help and ideas to help you make the most out of each recipe. A celebration of the distinctive tastes and traditions that have shaped the Italian menu, this book is ideal for anyone wanting to learn how to prepare the classics of North-west Italy.

This new book captures the essence of central Italian food and cooking, with a fascinating introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia. An in-depth guide to the traditional local ingredients of the area follows and includes pasta, artichokes and tomatoes; cheeses, such as Mozzarella, Pecorino and Scamorza; and local delicacies, such as milk-fed lamb and saffron. The recipe section contains 65 delicious dishes, and includes classics, such as Pizza Napoletana, Pasta Carbonara and Chicken Cacciatora, as well as lesser-known regional specialites like Sardinian Saffron Risotto, Scamorza Crostini and Caprese Cake. With 370 photographs and a variety of cook's tips and variations, this book is perfect for anyone who wants to cook the world-famous dishes of Rome and Naples, and explore the cuisine of their surrounding regions.

This beautiful new book opens with an introduction to the landscape, climate, history and cuisine of each region, as well as the wonderful festivals that take place, and the foods that accompany them. This is followed by a guide to classic ingredients of these regions, including raddicchio Trevisano, white asparagus, Asiago cheese, speck, Lamon beans, and famous wines, such as Bardolino and Prosecco. A collection of 65 authentic recipes follows, with chapters covering the full range of courses, including Soups and Antipasti; Pasta, Gnocchi, Rice and Polenta; Fish and Shellfish; Poultry, Meat and Game; Eggs, Vegetables and Cheese; and Desserts and Baking. With 370 inspiring photographs and cook's tips and variations, this book is perfect for anyone who wants to explore the unusual cuisine of Venice and north-eastern Italy.

Famous for its bold flavours, seasonal ingredients and vibrant colours, Italian has repeatedly been voted the world's favourite cuisine. Take a closer look, though, and you will discover that there is much more to this nation's food than the ubiquitous pasta, pizzas and risottos offered at many restaurants. Italian cooking expert Valentina Harris examines each area in turn, with a carefully curated selection of recipes, and detailed instructions and photographs to help you achieve an authentic, and completely delicious, end result. This comprehensive book is a must-have reference for anyone who is passionate about cooking authentic Italian food. It has 325 recipes and 1500 specially commissioned colour photographs, and forms a great cook's culinary tour of Italy's regions, including: Lombardy; Piedmont; Liguria; Emilia-Romagna; Veneto; Tuscany; Umbria; Sardinia; Campania; Sicily; Puglia; Basilicata; and Calabria. An extensive introduction examines in detail the history and traditions of classic Italian cooking, the ingredients and how to prepare and use them. This large deluxe hardback is the first time Valentina's prestigious Italian regional series has been published together, in a newly designed single compendium volume, with new additional recipes, updated dishes and special photographs.

Celebrity cooks such as Raymond Blanc and Giorgio Locatelli reveal how you can bring out a whole new spectrum of flavours at home from food that is refreshingly free of all the bad effects of mass market production. As increasing numbers of people buy ingredients directly from farmers' markets, food festivals, local farm shops and specialist retailers, it's clear that there is a growing desire to learn more about the provenance of our food - and to re-connect with traditional farming and enjoy the fruits of the land. But ultimately it's all about taste - fresh, bold flavours that explode in your mouth. Cut into a freshly grown tomato, for example, and enjoy the sweet ripeness that is miles away from mass-produced varieties. Roast these with peppers, perhaps, and put onto bruschetta for a quick snack; mix with goat's cheese and basil and pile onto puff pastry for a lunch-time tart; or pan-fry, drizzled with balsamic vinegar, with pork, fennel and red onion for dinner. The Real Food Cookbook gives you great recipes for meals that are simple to prepare - and shows you how to make the ingredients really sing, and your heart melt.

Delightful illustrations, pratical cook's tips and straightforward step-by-step techniques throughout combine to create the perfect introduction to one of the world's most famous and best-loved cuisines.