| Author: | Anna Del Conte | ISBN: | 9781911595854 |
| Publisher: | Pavilion Books | Publication: | February 15, 2018 |
| Imprint: | Pavilion | Language: | English |
| Author: | Anna Del Conte |
| ISBN: | 9781911595854 |
| Publisher: | Pavilion Books |
| Publication: | February 15, 2018 |
| Imprint: | Pavilion |
| Language: | English |
“With this book you will not only be able to cook authentic Italian food, you will also be able to go on an exciting journey of discovery throughout the whole of Northern Italy” – Delia Smith
The original edition of ‘Classic Food of Northern Italy’ in 1996 won both The Guild of Food Writers Book Award and the Orio Vergani prize of the Accademia Italiana della Cucina. In this updated edition, Anna Del Conte revisits classic dishes to show the best of northern Italian cuisine – both rustic and sophisticated.
In this collection of over 150 recipes Anna has chosen the very best ideas sourced from acclaimed restaurants, elegant home kitchens, rural inns and country farmsteads. Many of the traditional dishes may not be familiar, such as flatbread made with chickpea flour, Ligurian Ciuppin or macaroni pie in a sweet pastry case, but she also presents definitive versions of popular dishes such as Pesto, Ragu and Ossobuco. Her recipes are thoroughly researched and tested; she provides the home cook with a trusted and essential companion. This timeless cookbook is the quintessential bible for very kitchen.
“With this book you will not only be able to cook authentic Italian food, you will also be able to go on an exciting journey of discovery throughout the whole of Northern Italy” – Delia Smith
The original edition of ‘Classic Food of Northern Italy’ in 1996 won both The Guild of Food Writers Book Award and the Orio Vergani prize of the Accademia Italiana della Cucina. In this updated edition, Anna Del Conte revisits classic dishes to show the best of northern Italian cuisine – both rustic and sophisticated.
In this collection of over 150 recipes Anna has chosen the very best ideas sourced from acclaimed restaurants, elegant home kitchens, rural inns and country farmsteads. Many of the traditional dishes may not be familiar, such as flatbread made with chickpea flour, Ligurian Ciuppin or macaroni pie in a sweet pastry case, but she also presents definitive versions of popular dishes such as Pesto, Ragu and Ossobuco. Her recipes are thoroughly researched and tested; she provides the home cook with a trusted and essential companion. This timeless cookbook is the quintessential bible for very kitchen.
