Not everybody is lucky enough to be born a good cook—but anyone can master the secrets of Italian cooking. And since every proper Italian meal begins with an antipasti, both prospective and expert chefs will rejoice at this mouthwatering selection of possibilities: A cold antipasti can be as simple as a plate of sliced smoked meats and cheeses or as lavish as an array of salads, seafood, bruschetta, and other delights. A hot antipasti may include soups, stuffed clams, deep-fried zucchini flowers, grilled vegetables, and other tempting delicacies. It can also be a meal in itself, and of course, nothing beats antipasto as a party spread. All the recipes are simple and easy to follow, and the results are so lusciously authentic, the guests will shout bravissimo!
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Abi and Melissa have worked alongside each other for eight years, starting in the world of location catering. Abi went on to be a food critic for Egon Ronay while Melissa stayed in location catering, and in 1996, set up her own catering company based in West London. Abi now works as a food consultant, setting up a cafe in Surrey. They are the authors of Canapes Made Easy and Fondues Made Easy, also published by New Holland.
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