Get any meal off to a great start with this fabulous selection of simple first courses. Soup is the classic way to begin a meal at any time of the year with ideas like hearty Tomato Soup with Pesto or cool Gazpacho. Fresh and inviting, Salads are a deliciously light way to get the taste buds flowing. The selection includes Tuscan Panzanella and Caesar Salad. These simple Dips and Breads have a distinctly Italian flavor with crostini and toasted focaccia on the menu. Vegetarians are offered mouthwatering suggestions, such as Deep-fried Artichokes and Warm Goat Cheese Souffles. Fish and Seafood are perfect for kick-starting your meal-choose from Thia Shrimp Cakes with Chile Jam and Drunken Clams. Meat and Poultry options include the antipasti dish Bresaola and Arugula with Olive Oil and Parmesan and zesty Chicken Lemon Skewers. Whether you are looking for something special to get a dinner party under way or a quick idea to jazz up a mid-week supper, this selection of simple appetizers is
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About the Author
Maxine Clark is a leading food writer and a gifted cooking teacher whose work appears in magazines and newspapers such as "BBC Good Food", and "Food and Travel". Her other books for Ryland Peters & Small include "Al Forno", "Dolcissimo", "Italian Vegetables", "Flavors of Tuscany" and "Trattoria".
Clare Ferguson is a food writer with an international reputation and a generous personality, always in demand as a columnist and radio and television guest. She was food consultant and stylist for the BBC TV series Madhur Jaffrey's Far Eastern Cookery and Food Editor of Elle and She magazines. Clare divides her time between Greece, Australia, New Zealand, the Far East, America, and her base in Britain, where she is well-known as a writer and broadcaster on food and cooking. This is her eighth book for Ryland Peters & Small.
Elsa Petersen-Schepelern is a Danish-Australian food and wine writer and editor. She began her working life as a publicist for movie stars, best-selling novelists, sportsmen, and comedians, as well as top chefs, before taking up the pen and the pans on her own account. Based in London, Elsa now spends much of her time sampling food and wine in France, Italy, Denmark, and Asia, drawing on an eclectic mix of cuisines as the inspiration for her delicious recipes.
Clare Ferguson is a food writer with an international reputation and a generous personality, always in demand as a columnist and radio and television guest. She was food consultant and stylist for the BBC TV series Madhur Jaffrey's Far Eastern Cookery and Food Editor of Elle and She magazines. Clare divides her time between Greece, Australia, New Zealand, the Far East, America, and her base in Britain, where she is well-known as a writer and broadcaster on food and cooking. This is her eighth book for Ryland Peters & Small.
Elsa Petersen-Schepelern is a Danish-Australian food and wine writer and editor. She began her working life as a publicist for movie stars, best-selling novelists, sportsmen, and comedians, as well as top chefs, before taking up the pen and the pans on her own account. Based in London, Elsa now spends much of her time sampling food and wine in France, Italy, Denmark, and Asia, drawing on an eclectic mix of cuisines as the inspiration for her delicious recipes.
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