by Lorenza De'Medici
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Editorial Reviews
From Booklist
Fruit has always been the Italian table's preferred dessert. Who better to explicate this use of fruits than the doyenne of Florentine cooking, Lorenza de'Medici? A Passion for Fruit describes each fruit in turn and presents a few simple recipes. For kiwis, a sweetened fresh ricotta cream enrobes the fruit. Red and white grapefruit sections and green olives combine with gin for a summer first course. Some fruits work in savory combinations: figs, bacon, onion, and ham make an unusual pasta sauce. Vividly reproduced photographs on matte black backgrounds boost the book's visual drama. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
Review
Sun-ripened fruits come to life in this sumptuous book...Art lovers and gardeners will especially appreciate its captivating photographs. -- Milwaukee Journal Sentinel, 4/12/2000
See all Editorial Reviews
Fruit has always been the Italian table's preferred dessert. Who better to explicate this use of fruits than the doyenne of Florentine cooking, Lorenza de'Medici? A Passion for Fruit describes each fruit in turn and presents a few simple recipes. For kiwis, a sweetened fresh ricotta cream enrobes the fruit. Red and white grapefruit sections and green olives combine with gin for a summer first course. Some fruits work in savory combinations: figs, bacon, onion, and ham make an unusual pasta sauce. Vividly reproduced photographs on matte black backgrounds boost the book's visual drama. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
Review
Sun-ripened fruits come to life in this sumptuous book...Art lovers and gardeners will especially appreciate its captivating photographs. -- Milwaukee Journal Sentinel, 4/12/2000
See all Editorial Reviews
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