The Food and Cooking of Rome & Naples
There is no other city quite like Rome. Once capital of the world, this vibrant metropolis is steeped in awe-inspiring architectural, cultural and culinary history. It sits in the historical region of Lazio, somewhat overshadowing the rest of the region's history and natural beauty. The neighbouring region of Campania, may claim its own sprawling capital, Naples, as the food capital of Italy: it is, after all, the birthplace of some of Italy?s most famous dishes. Lazio and Campania, along with the wild landscape of Abruzzo and Molise, make up the central area of Italy, and, to the west, Sardinia nestles in the glistening turquoise sea, with a landscape, people and food culture that are quite distinct from mainland Italy.
This stunning new book captures the essence of central Italian food and cooking, with a fabulous introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia, as well as an exploration into the many festivals and celebrations that take place in the cities, towns and villages, and the traditional foods that accompany them. An in-depth guide to the classic ingredients of the area follows, including quintessentially Italian foods, such as pasta, artichokes and tomatoes; cheeses, such as mozzarella, pecorino and scamorza; and local delicacies, such as milk-fed lamb and the highly prized saffron.
The recipe section contains 65 authentic recipes from central Italy and Sardinia, with chapters covering all the courses, including Soups and Antipasti; Pasta, Gnocchi and Rice; Fish and Shellfish; Poultry, Meat and Game; Eggs, vegetables and Cheese; and Desserts and Baking. Dishes include world-famous classics, such as Pizza Napoletana, Pasta Carbonara and Chicken Cacciatora, as well as lesser-known regional specialites, such as Sardinian Saffron Risotto, Scamorza Crostini and Caprese Cake.
With 370 inspiring colour photographs and a variety of cook's tips and variations, this book is perfect for anyone who wants to cook the world-famous dishes of Rome and Naples, and explore the wonderful cuisine of their surrounding regions.
Podrobnosti
| Autor |
Valentina Harris |
|---|---|
| Vydavatel |
Aquamarine |
| Jazyk | anglicky |
| Vazba | pevná |
| Počet stran | 128 |
| Formát | 22,8 × 27,9 cm |
| EAN | 9781903141885 |
| Rok vydání | 2011 |
| Edice |
Kuchařské knihy Národní a místní kuchyně |
- Discover the world-famous cuisines of Rome and Naples, and their surrounding regions in this collection of 65 authentic recipes
- A fascinating guide to the foods of Lazio, Campania, Abruzzo, Molise and Sardinia
- The beautifully illustrated introduction explores the geography, history and climate of central Italy and Sardinia, as well as the distinct cuisines, local festivals and regional ingredients, such as pasta, artichokes, tomatoes, mozzarella, milk-fed lamb and the highly prized saffron
- Chapters cover all the courses, including Antipasti, Soups and Breads; Pasta, Gnocchi and Rice; Fish and Shellfish; Poultry, Meat and Game; Vegetables, Eggs and Cheese; and Desserts and Baking
- Fabulous classics are included, such as Pizza Napoletana from Campania, Bucatini with Amatriciana Sauce from Lazio, and Lamb with Cheese and Egg from Abruzzo
- Illustrated with more than 370 stunning photographs
- Includes nutritional information for every recipe
Martin Brigdale has specialized in food photography for more than 20 years. He has photographed more than 50 cookbooks, including Korean Cooking (Aquamarine), which won Best Asian Cuisine Cookbook at the Gourmand World Cookbook Awards 2006. He has also won numerous photography prizes, including The Glenfiddich Visual Award. As well as taking pictures for a living, he is a keen amateur cook and has a passion for great food.
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Autor
Valentina Harris
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Classic Recipes of Rome: Traditional Food and Cooking in 25 Authentic Dishes
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