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 Lawson

In 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.

Amaretto, Apple Cake and Artichokes: The Best of Anna Del Conte

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£16.99

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Usually despatched within 3 days
Paperback / softback by Anna Del Conte

1 in stock

Short Description:

'The best Italian food writer around...anyone who loves food - reading about it, cooking it, eating it - should have... Read more

    Publisher: Vintage Publishing
    Publication Date: 03/08/2006
    ISBN13: 9780099494164, 978-0099494164
    ISBN10: 0099494167

    Number of Pages: 512

    Non Fiction , Food & Drink

    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 Lawson

    In 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.

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