Cucina del Veneto
£22.00
notes
‘Italian cooking’ is really a patchwork of local and regional cuisines, all fiercely claiming to be the best in the country. Veneto cuisine benefits from the vegetables grown on the rich soils of its lagoons, and its fish, but the area also forms part of the ‘polenta, beans and rice belt’ of Italy so these ingredients are more prevalent than pasta. In this book, Ursula combines over 75 authentic recipes from Venice and the Veneto with fascinating essays giving some historic background to the area, its famous produce, and a study of the wines produced there.
Dimensions
26cm (10in) x 20.5cm (8in)
Features
notes
‘Italian cooking’ is really a patchwork of local and regional cuisines, all fiercely claiming to be the best in the country. Veneto cuisine benefits from the vegetables grown on the rich soils of its lagoons, and its fish, but the area also forms part of the ‘polenta, beans and rice belt’ of Italy so these ingredients are more prevalent than pasta. In this book, Ursula combines over 75 authentic recipes from Venice and the Veneto with fascinating essays giving some historic background to the area, its famous produce, and a study of the wines produced there.
Insights
An acclaimed food writer and chef, Ursula Ferrigno trained at the Auguste Escoffier School of Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith’s School of Food and Wine. The author of more than 25 cookery books, Ursula has also written for ‘Olive’, ‘BBC Good Food’ and ‘The Observer’ and has made any appearances on television.
Details & Care
- Publisher: Ryland, Peters & Small
- Hard cover
- Colour photography
- Number of pages: 192 pages
- ISBN: 9781788796071
Glossary