Description

A beautifully produced Sicilian cookbook by acclaimed chef/restaurateur, Joe Vargetto. The recipes in this book are inspired by Joes Sicilian heritage and mothers home cooking. The Vargetto home in a Melbourne bayside suburb was like a small Sicilian farm with his father growing edible plants in the backyard with seeds bought back from Sicily, and mother using fresh seasonal produce in the kitchen to feed an extended family. Joes love of food led him to some of the best kitchens in Italy and France and apprenticeships in Melbournes finest restaurants. Now he expresses his authentic take on Sicilian cuisine every day in his own restaurants, Mister Bianco and Massi and in the delicious recipes of SICILIANO, his first cookbook. Each with their own story, the mouth-watering recipes in the book feature the fresh seasonal produce, vibrant colour and distinctive flavours of Sicily. Dishes such as Jerusalem Artichoke Soup with Scallops; Blood Orange Risotto with Yoghurt & Tuna Carpaccio and Chinotto Poached Quince with Rum Gelato, all exquisitely photographed with easy-to-follow recipes, will ensure that that this becomes a much-used cookbook in your kitchen.

Siciliano: Contemporary Sicilian

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Hardback by Joe Vargetto

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A beautifully produced Sicilian cookbook by acclaimed chef/restaurateur, Joe Vargetto. The recipes in this book are inspired by Joes Sicilian... Read more

    Publisher: Melbourne Books
    Publication Date: 29/10/2020
    ISBN13: 9781925556537, 978-1925556537
    ISBN10: 1925556530

    Number of Pages: 200

    Non Fiction , Food & Drink

    Description

    A beautifully produced Sicilian cookbook by acclaimed chef/restaurateur, Joe Vargetto. The recipes in this book are inspired by Joes Sicilian heritage and mothers home cooking. The Vargetto home in a Melbourne bayside suburb was like a small Sicilian farm with his father growing edible plants in the backyard with seeds bought back from Sicily, and mother using fresh seasonal produce in the kitchen to feed an extended family. Joes love of food led him to some of the best kitchens in Italy and France and apprenticeships in Melbournes finest restaurants. Now he expresses his authentic take on Sicilian cuisine every day in his own restaurants, Mister Bianco and Massi and in the delicious recipes of SICILIANO, his first cookbook. Each with their own story, the mouth-watering recipes in the book feature the fresh seasonal produce, vibrant colour and distinctive flavours of Sicily. Dishes such as Jerusalem Artichoke Soup with Scallops; Blood Orange Risotto with Yoghurt & Tuna Carpaccio and Chinotto Poached Quince with Rum Gelato, all exquisitely photographed with easy-to-follow recipes, will ensure that that this becomes a much-used cookbook in your kitchen.

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