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Discover a sparkling region in Southern Italy which offers the most
tantalizing food, through 75 authentic recipes, cooked with care
and attention using the best ingredients. Italian food reflects
culture. In Italy cooking is the product of geography, history, and
religion. ‘Italian cooking’ is really a patchwork of local and
regional cuisines, all fiercely claiming to be the best in the
country. Ursula Ferrigno’s own family come from the south of
Italy, and just south of Naples is the Amalfi Coast. It is widely
considered to be one of Italy’s most magical locations:
breath-taking (literally) winding cliff-top roads, pastel-coloured
houses tumbling down towards the sea, flower-framed terraces and
trees heavy with the world’s most coveted lemons at every turn.
Discover the delicious food the region has to offer. Vegetable
dishes take centre stage and both meat and fish are eaten and often
combined. In this seductive book you’ll find 75 recipes to enjoy,
from simple antipasti and ministre (soups) to pane (bread) and
pizza, risotto, pollame and carne (fish and meat), and the
all-important contorni (vegetable), alongside essays on the food
culture and traditions of the area and beautiful scenic
photography.
Discover the unique fusion of flavours that Sicilian food has to
offer and bring some Mediterranean sunshine into your own kitchen.
Sicily is a beguiling place and its prominent position has led to
repeated conquests over the centuries, which has left an
extraordinary cultural legacy and a reputation as the melting pot
of the Mediterranean. The island’s unique food is bright, earthy
and suffused with the intensity of the Sicilian sun. Juicy
tomatoes, the island’s own fragrant olive oil, wild fennel and
citrus fruits are all staple ingredients. Here you’ll
discover authentic recipes for the best food Sicily has to offer
including antipasti, vibrant salads, light soups and pasta dishes.
Delicious meat and fish recipes feature Sarde a Beccaficco (stuffed
sardines), and Abbacchio alla Cacciatovia (pan-fried Spring lamb
with herb and anchovy sauce). Sicilians notoriously have a sweet
tooth and are among the best dessert-makers in Italy. Indulge in
Pistachio Gelato, Cannoli (pastry tubes filled with sweetened
ricotta) and possibly Sicily’s most famous export, Cassata.
For too long, vegetarian food has conjured up images of
healthy-but-dull fare. In "Real Fast Vegetarian Food, "Ursula
Ferrigno shows you how to create dishes that are bursting with
flavor and color--with the absolute minimum of fuss. Choose from
150 recipes, including Artichoke Hearts with Almond Sauce; Risotto
with Asparagus, Fennel, Lemon, and Mint; and The Richest Chocolate
Cake Ever. The author's choice of recipes reflects her heritage and
her love of Italian cooking, but she also draws on influences from
Spain, France, Greece, and North Africa. Written with a passion for
the freshest ingredients, this is an outstanding guide to modern
vegetarian cooking. A former principal tutor for Cordon Vert,
Ursula Ferrigno is also the author of "Risotto, Gusto Italiano, "
and "The Nineties Vegetarian."
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