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Amaretto, Apple Cake and Artichokes: The Best of Anna Del Conte
16.99 JOD
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International: Deliverable within 7 Days
Description
‘The best Italian food writer around…anyone who loves food – reading about it, cooking it, eating it – should have this book. I kiss the ground she walks on’ Nigella LawsonIn this book Anna Del Conte has collected together the best of her delicious recipes along with tips, anecdotes and reminiscences about her life in Italy and London. Packed with inspiring information from the best way to make a tomato sauce and a tiramisu to more unusual dishes such as nettle risotto and chestnut mousse, each chapter is devoted to a different ingredient. As well as explaining the basics and introducing more surprising recipes, Anna includes special additional chapters describing traditional regional and historical menus. So whether you want to eat tagliatelle with ham and peas or rabbit with rosemary and tomato, a Roman Late Supper or a Renaissance Dinner, you will find what you need here.
Additional information
| Weight | 0.531 kg |
|---|---|
| Dimensions | 3.6 × 14.8 × 21 cm |
| by | |
| Format | Paperback |
| Language | |
| Pages | 512 |
| Publisher | |
| Year Published | 2006-8-3 |
| Imprint | |
| Publication City/Country | London, United Kingdom |
| ISBN 10 | 0099494167 |
| About The Author | The best writer on Italian food in the UK and perhaps the world, Anna Del Conte has written 12 books including the acclaimed Portrait of Pasta, Gastronomy of Italy and Amaretto, Apple Cake and Artichokes. She won the Duchessa Maria Luigia di Parma award for Gastronomy of Italy, and was shortlisted for the Andre Simon award with Entertaining All'Italiana. The Classic Food of Northern Italy won awards from the Guild of Food Writers and the Accademia Italiana della Cucina. She has contributed to Sainsbury's magazine and received the Glenfiddich award for her journalism. Her memoir, Risotto with Nettles, was published by Chatto in 2009. This year Anna was awarded thehonour of Ufficiale dell'Ordine al Merito della Repubblicao Italiana in recognition of the work she does for Italy and Italian food in this country. She lives in Dorset. |
The delightfulness of this book rests in the fact that the chapters centre on ingredients rather than regions, allowing for a wonderful spread of recipes and information that captures the flavour of the Italian kitchen |
|
| Other text | This is a traditional nurturing home-style Italian cooking, ranging from the simplicity of 'la cucina povera' to the more elaborate cuisine of the old nobility, from rough rustic dishes like bread soup, to festive presentations like lamb with garlic and juniper berries with a dazzling sauce of vinegar, sugar and milk |
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