Angela Hartnett's Cucina Three Generations of Italian Family Cooking |
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| Author:
| Hartnett, Angela |
| ISBN: | 978-0-09-191027-3 |
| Publication Date: | Nov 2008 |
| Publisher: | Ebury Publishing
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| Book Format: | Hardback |
| List Price: | USD $34.95 |
Book Description:
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With stunning food photography, a foreword from Gordon Ramsay, and 140 evocative and accessible recipes, Cucina by Michelin-starred chef Angela Hartnett brings the warmth of the Italian family kitchen to your home. 'Angela is a natural cook ... Her personality shines through in these recipes, making this book as warm and engaging as Angela herself. This is a book for everybody who shares Angela's joy for food.' -- Gordon...
More Description With stunning food photography, a foreword from Gordon Ramsay, and 140 evocative and accessible recipes, Cucina by Michelin-starred chef Angela Hartnett brings the warmth of the Italian family kitchen to your home.
'Angela is a natural cook ... Her personality shines through in these recipes, making this book as warm and engaging as Angela herself. This is a book for everybody who shares Angela's joy for food.' -- Gordon Ramsay
'Anyone who wants to cook good Italian food should buy this book' -- ***** Reader review
'A delight' -- ***** Reader review
'A great book, written with passion' -- ***** Reader review
'I cook again and again from this book' -- ***** Reader review
'Enthralling' -- ***** Reader review
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Michelin-starred chef Angela Hartnett's innovative cooking has been commended by reviewers and fellow chefs alike.
But her real inspiration comes from the food she grew up with - the classic dishes that she learned at her Italian grandmother's side. This is a unique collection of the family recipes that Angela has nurtured and developed over the years, and a celebration of the fantastic tastes, aromas and textures of Italian cooking that she loved from childhood.
The freshness and richness of Italy's food shine through in Angela's recipes - in traditional rustic dishes like rabbit pappardelle, aubergine parmigiana and wild mushroom risotto. Alongside such classic Italian peasant fayre are refined dishes including spaghetti with lobster, Mackerel tart with olive tapenade and pigeon stuffed with pancetta and dates, and delectable desserts such as Figs in red wine. But, as always for Angela, home is where the heart is, evidenced in the likes of Auntie Rosina's walnut cake and her mother's lemon meringue tart.
This heartfelt and touching cookbook, interwoven with stories from Angela's unbringing, is a wonderful way to bring a slice of authentic Italy into your home.