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In the follow-up to his acclaimed Made in Italy, Britain's
favourite Italian chef embarks on a gastronomic tour of Sicily, a
beautiful, sun-drenched isle with a rich and unique culture. When
Giorgio Locatelli was about ten years old, and had scarcely
holidayed outside his native northern Italy, he was captivated by
tales of beautiful seas, idyllic beaches and a different way of
life, recounted by the few intrepid local friends who had been to
Sicily. Some twenty years later he finally visited the island for
the first time and, seeing it through the eyes of a chef, he
recalls, 'I was completely blown away. It was so green and
gorgeous, the whole island was a garden of wheat and vegetable
fields, orange and lemon groves, olive groves and vineyards...' Now
he is producing his own olive oil on the island and the Locatelli
family spend a part of every summer there. 'Sicily has had a big
influence on the way I cook,' says Giorgio. 'I have always loved
simplicity, but there, you have true simplicity. You have no
preconceptions, you have a knife and some salt and pepper and then
you go out and see what is in the market. It is such a natural way
of cooking that makes you feel so free.' This follow-up book to
Made in Italy explores the ingredients and history and introduces
you to some of the cooks, fishermen and growers that make Sicily
what it is, with regional recipes ranging from insalata di
rinforzo, a famous island salad made with cauliflower, to four
kinds of caponata, pasta with anchovies and breadcrumbs, Sicilian
couscous, and the celebrated dessert, cassata. 'When people talk
about Sicilian cooking,' says Giorgio, 'they always speak about the
influences from the Greeks, the Arabs, the Spanish... but I really
believe the biggest influence is the land and the sea. They
determine the produce, which has stayed the same, throughout all
the cultural changes. What grows together, goes together, as my
grandmother used to say, and it is the simple combinations of
beautiful ingredients that makes Sicilian food special.'
Over 150 simple family recipes from the best-selling chef and judge
on BBC's The Big Family Cooking Showdown. From Tuscan tomato and
bread soup to monkfish stew, simple spaghettis or lemon and
pistachio polenta cake, Made at Home is a colourful collection of
the food that Giorgio Locatelli loves to prepare for family and
friends. With recipes that reflect the places he calls home, from
Northern Italy to North London or the holiday house he and his wife
Plaxy have found in Puglia, Made at Home is a celebration of
favourite vegetables combined in vibrant salads or fresh seasonal
stews, along with generous fish and meat dishes and cakes to share.
Early every evening, Giorgio's 'other family', the chefs and front
of house staff at his restaurant, Locanda Locatelli, sit down
together to eat, and Giorgio reveals the recipes for their
best-loved meals, the Tuesday Pizza and the Saturday 'Italian'
Burger. In a series of features he also takes favourite ingredients
or themes and develops them in four different ways, amid ideas for
wholesome snacks, from mozzarella and ham calzoncini (pasties) to
ricotta and swiss chard erbazzone (a traditional pie), crostini to
put out with drinks, and fresh fruit ice creams and sorbets to
round off a meal in true Italian style.
In this exquisitely designed and photographed volume, Britain's
favourite Italian chef brings forth the work of a lifetime:
combining old Locatelli family stories and recipes with the
contemporary must-have dishes from his celebrated London
restaurants. ‘I am an Italian chef who has cooked in Paris and
come of age in London,’ says Giorgio Locatelli. ‘Innovative,
imaginative food is what people expect from me, but everything I do
has its roots in classical, regional Italian cooking.’ This is
the book that fans of Locatelli have been waiting for ever since he
first made his name at Zafferano. The recent opening of Locanda
Locatelli, widely regarded as one of the most exciting restaurants
in London, has fuelled interest in this master chef. Locatelli
lights up Locanda with his big, welcoming personality, seamlessly
marrying style with an all-Italian mission simply to bring people
together at the table to share food, relax and enjoy good company
and conversation. In the same way, his delight in food shines
through on every page of this exciting new book. Whether he is
reminiscing about the dishes of his native Lombardy, suggesting a
starter combining the simplest and freshest ingredients, or
explaining how to make the ultimate risotto, Locatelli transports
the reader into his own kitchen to savour the real tastes of Italy.
Full of the insight and historical detail you might expect from a
food writer, combined with the hands-on expertise of a top chef,
peppered with evocative stories, and funny and often outspoken
observations on the state of food today, this is the contemporary
Italian food bible, from the acknowledged master of modern Italian
cooking.
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