In this book, Antonio Carluccio distills a lifetime's knowledge of Italian food and cooking into one definitive volume. Each of the 11 chapters discusses a group of ingredients and traditional methods of preparation and production. Also included is an A-Z reference section and a selection of recipes. A detailed appendix describes Italian wines and liqueurs to suit every dish and occasion.
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Editorial Reviews
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"A beautiful, informative book - a must for all lovers of Italian food" - Good Housekeeping "The ultimate compendium of Italian ingredients, produce and recipes" - Publishing News "A delight to read, look at and cook from" - Sainsbury's Magazine
--This text refers to the
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About the Author
Antonio Carluccio was raised on genuine Italian food in Piedmont. He is the author of Invitation to Italian Cooking, A Passion for Mushrooms, Passion for Pasta, and Antonio Carluccio's Italian Feast, and is the host of a highly successful television cooking series.
Priscilla Carluccio began her career as a professional photographer, then moved into product development and retailing. Together in 1991 they opened their Italian specialty food store, Carluccio's, in London's Covent Garden next door to their own Neal Street Restaurant. The two travel extensively through the regions of Italy seeking out small manufacturers who maintain the traditional methods of their region, personally sampling and selecting new products for an authetic taste of Italy. This is their first joint book project.
--This text refers to an out of print or unavailable edition of this title.
Priscilla Carluccio began her career as a professional photographer, then moved into product development and retailing. Together in 1991 they opened their Italian specialty food store, Carluccio's, in London's Covent Garden next door to their own Neal Street Restaurant. The two travel extensively through the regions of Italy seeking out small manufacturers who maintain the traditional methods of their region, personally sampling and selecting new products for an authetic taste of Italy. This is their first joint book project.
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Most Helpful Customer Reviews
12 of 12 people found the following review helpful:
5.0 out of 5 stars
ONE OF THE BEST,
By
This review is from: Carlucio's Complete Italian Food (Hardcover)
I own 200 cookbooks of which 30 on Italian cooking and this book comes second only to "CULINARIA ITALY" by KONEMANN.It is virtually packed with information about Italy and its food ,all accompanied by hundreds of full colour photographs of the land, the food ,the techniques and the people.Descriptions of the growing of certain vegetables,of the making of essential ingredients(e.g. pasta ,both in the home and in factories)and of the particular cuisine and tastes of every region ,make this book an immensely satisfying and enjoyable book to read. There is a plethora of recipes, authentic and tasty and explanations on the many preserved meats, salamis and cheeses of Italy.If you are interested in Italian cooking, or Italy as a land this book is essential.
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Very nice and detailed A-Z about Italian ingredients,
By
This review is from: Carluccio's Complete Italian Food (Paperback)
This book is 50% A-Z description of Italian ingredients, organised into categories; and 50% recipes and illustrations. The book describes the ingredients in a lot of detail and illustrations are well chosen. I would buy the book for the A-Z. The recipes are fine, but more showcases of the usage of some of the ingredients. The author is an Italian restaurateur living in London and seems to travel extensively to Italy. This is a guarantee for quite a bit of authenticity of the information.
0 of 3 people found the following review helpful:
5.0 out of 5 stars
A gift,
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Amazon Verified Purchase(What's this?)
This review is from: Carlucio's Complete Italian Food (Hardcover)
The book was a gift for friends in the U.S.A. It is an easy way to send a present. It worked out great.
Thanks M. Schenk
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