Celebrity chef Valentina Harris makes traditional Italian cooking easy. Over 100 authentic Italian Recipes have been simplified for the contemporary kitchen- piquant ragus with fresh pasta, nutty risottos, succulent meat and poultry dishes, aromatic fish and creamy desserts. Her instructions cover all the techniques necessary to master Italian cooking, from rolling fresh pasta, perfecting polenta and non-sticky gnocchi, notes on cleaning and boning fish and how to pick the choicest ingredients. An engaging raconteur she enriches her recipes with fascinating food facts and anecdotes from her store of childhood memories of the family kitchen in Tuscany. Her recipes are beautifully decorated with charming illustrations.
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About the Author
Valentina Harris is a celebrity chef, author, broadcaster and lecturer. Her first television series Italian Regional Cookery for the BBC was shown in 1990 and 1998 to international acclaim and she has just completed a new series for television, Tasting History. Director of Villa Valentina Cookery Holidays, she has been teaching cooking for over 10 years.
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1 of 2 people found the following review helpful:
5.0 out of 5 stars
A great little authentic cookbook!,
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This review is from: Classic Italian Cooking: Recipes for Mastering the Italian Kitchen (Hardcover)
Received this and the others (Spanish & French) as a gift and absolutely love them. They are an adorable set and have great recipes in them, that I enjoy very much. Would highly recommend them.
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Parmigiano Reggiano, Vialone Nano, Emilia Romagna New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Parmigiano Reggiano, Vialone Nano, Emilia Romagna New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 3
books:
3
books
cite this book:
- Tony Giorgio TV Tiein Edition by Giorgio Locatelli on page 89
- Under the Tuscan Sun: At Home in Italy by Frances Mayes on page 285
- Italian Food (Penguin Classics) by Elizabeth David on page 75
- Heaven's Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way by Miriam Kasin Hospodar in Back Matter
- Pot on the Fire: Further Exploits of a Renegade Cook by John Thorne in Back Matter
- The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World by Linda Amster in Back Matter
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