Antonio Carluccio Goes Wild is the natural successor to his best-selling Passion for Mushrooms. Here, Antonio revels in the natural bounty of the woods, fields, and seashore—from crab apples and strawberries, truffles and mushrooms, to crayfish and pheasant. Some 60 wild ingredients are featured, with aids to identification, guidance on where and how to gather them, and tips on preparation. Each one is accompanied by a recipe or two—often very simple, in the Italian tradition, and all satisfyingly delicious. Among the dishes are asta with Wild Garlic and Smoked Salmon, Ravioli of Chanterelles and Duck, Umbrian Trout with Truffles, Pheasant with Berry and Pomegranate Sauce, and Wild Strawberries with Balsamic Vinegar.
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Editorial Reviews
From Library Journal
Carluccio is a London chef and author whose previous cookbooks, most on Italian food, have been quite popular here. He's also written about mushrooms, wild and otherwise, and his latest book expands on the pleasures of foraged food. The recipes are organized by ingredient, from greens and herbs to mushrooms and game, and each entry provides history, botanical (or other) identification, and information on preparing and cooking the specific ingredient. Some of these are quite unusual, such as sea kale and hop shoots; others, like arugula and capers, can be found in their tamer versions at most markets. Recipes range from Nettle Gnocchi with Dolcelatte Sauce to Walnuts in Chocolate to Steak with Fresh Horseradish. Carluccio is a true gourmand, and his enthusiasm is contagious. Offering a rather different approach to wild food from Steve Brill's Wild Vegetarian Cookbook, this entertaining and informative guide is strongly recommended.
Copyright 2002 Cahners Business Information, Inc.
Copyright 2002 Cahners Business Information, Inc.
Review
“Carluccio is a true gourmand, and his enthusiasm is contagious… This entertaining and informative guide is strongly recommended.” -- LIBRARY JOURNAL
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4.0 out of 5 stars
Beautiful book!,
By Taylor-Perry (USA) - See all my reviews
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This review is from: Antonio Carluccio Goes Wild: 120 Recipes for Wild Food from Land and Sea (Hardcover)
This cookbook combines two of my favorite things in the world; an Italian heritage, and wild food foraging! It's definitely a book for a more experienced forager, since it assumes that you already have some idea of where to find and how to gather the foods in question (including wonderful fishing and hunting sections) but a novice could use the recipes by substituting common foods for the wild ones, and the recipes are superb! It is not available in America at all, and so must be purchased through Amazon, and it does present the recipes in European format (by weight rather than volume) which some might find irritating.
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