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An eye-opening exploration of a unique region of Italy that bridges the
Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from
a master sommelier and James Beard Award-winning chef.
"An exhilarating journey, no passport required."--Thomas Keller,
chef/proprietor, The French Laundry
Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern
Italian region of Friuli Venezia Giulia is an area of immense cultural
blending, geographical diversity, and idyllic beauty. This tiny sliver
of land is home to one of the most refined food and wine cultures in
the world and yet remains off the grid. The unique cuisine of Friuli is
what inspires the menu at Frasca, a James Beard Award-winning
restaurant in Boulder, Colorado, helmed by master sommelier Bobby
Stuckey and chef Lachlan Mackinnon-Patterson.
Meaning "branch" or "bough," the word frasca refers to the Friulian
tradition of hanging a branch outside the family farm as a sign that
new wine was available for sale. Friuli Food and Wine celebrates this
practice and the wine and cuisine of the Friulian region through eighty
recipes and wine pairings. Dishes such as Wild Mushroom and Montasio
Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree,
Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt
Crust are organized by Land, Sea, and Mountains, while profiles of
local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia
Istriana, and Verduzzo, open up new pairing possibilities. Showcasing
the best Friulian wines you can buy outside of Italy as well as
restaurant and winery recommendations, this beautifully photographed
cookbook, wine guide, and travelogue brings the delicious secrets of
this untouched part of Italy into your home kitchen.
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