Synopsis
Although most of us associate Italian food with pizzas and pastas, there is much more to Italian cooking than that. Vegetarian fare very well with Italian cuisine.

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Amazon. co. uk Review
Maestro Carluccio hits the spot again with Complete Italian Food. Despite the title, it is not a comprehensive encyclopedia–how could it be, at 320 pages?–but a personal sampling of Italian food as it is still produced by traditional methods using traditional skills and materials: “real Italian food, where it comes from and why it tastes the way it does”. Rather than work his way through the 20 regions of Italy, Carluccio has chosen to start with the foodstuffs themselves. A chapter is devoted to each category: Fish & Shellfish; Eggs, Poultry & Game; Fresh & Cured Meats and so on. Each contains an account of the place these foods hold in Italian culture and an A-Z of the most common individual ingredients, describing each briefly and noting differences in approach from region to region. A selection of recipes follows. It is with these that the book really rises to the heights. How does Carluccio do it? He seems to be able effortlessly to extract from the huge number of available recipes just those that will show up both the beauty of Italian food and its great range. The mushroom dishes are a good example of the deceptive simplicity at work here (fungi are a passion of Caluccio’s): Taglierini Pasta with White Truffle; Procini in Oil; Cured Mixed Wild Mushrooms; Baked Kid with Cardoncelli; Judas Ears Sauteed with Garlic and Pasley; Grilled Porcini Caps with Garlic. . . So it continues, contributing to a wonderfully judicious and informative book. –Robin Davidson
–This text refers to an out of print or unavailable edition of this title.
Review
A beautiful, informative book – a must for all lovers of Italian food –Good Housekeeping<br /><br />A delight to read, look at and cook from –Sainsbury’s Magazine<br /><br />The ultimate compendium of Italian ingredients, produce and recipes –Publishing NewsA delight to read, look at and cook from –Sainsbury’s MagazineThe ultimate compendium of Italian ingredients, produce and recipes –Publishing News

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Product Description
The Italian diet is one of the healthiest in the world, and vegetables are an important part of that diet. In southern Italy, where meat was not usually available, the Italians prepared vegetarian food with great invention to form the simple, healthy tradition that has now been exported around the world. Emanuela Stucchi is one of a new generation of Italian cooks who are more health and weight conscious than their ancestors and are increasingly turning towards a vegetarian diet. This book takes a look at the richness of Italian vegetarianism, with its array of vegetables, fruits, grains, beans, herbs and seasonings. There are 150 recipes included, in sections covering antipasti, starters, main dishes, side dishes, desserts, breads and sauces. Practical advice is given, with suggestions for menu combinations. There are photographs of a selection of the finished dishes and of various ingredients.

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Product Description
A must in every kitchen, this delightfully tasteful herb can be chopped up, with some fresh home grown tomatoes, for an inexpensive pasta dish you simply can’t buy in the shops. The essential ingrediant, for any pesto sauce. pot up for the kitchen, for a lasting supply. An annual plant, enjoy while it’s here, and replace regularly.

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Ideal Home
‘Ideal for anyone who loves Italian food but wants a change from pasta’
–This text refers to the

Paperback
edition.
Review
‘Ideal for anyone who loves Italian food but wants a change from pasta’ (Ideal Home )’The recipes cry out to be cooked – nothing too complicated, plenty to be learnt and a very useful book’ (Observer Food Monthly )’The photos are a glorious celebration of the land and its food’ (The Observer )’Wonderfully authentic recipes’ (Woman & Home )’This book overflows with Carluccio’s passion for the regional flavours of his native Italy, with informative text and authentic recipes’ (Vogue Entertaining & Travel )’For anyone wishing to master Italian cuisine, this should be their bible. Beautiful’ (ABC Delicious )’Antonio Carluccio’s debut is full of honest cooking’ (Independent, Fifty Best. . . )
–This text refers to the

Paperback
edition.

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Product Description
The first pure vegetable soy cooking cream from Italy! The cooking cream is free of sugar and milk and also free of soya lecithin cholesterol. A delicious and versatile alternative. A welcome alternative to traditional Bèchamel sauce that has a high milk content. She is ready to serve and can be immediately used for lasagne, canneloni and vegetable casseroles. Refine other specialties with the cooking cream. . . nothing emphasizes the taste and tenderness of a dish as well as Soia & Soia. The sauce is manufactured in Italy and is the only one of its kind on the organic market. – without added sugar, without soya lecithin. Vegan – no dairy products yeast-free. You can also use the cream uncooked to complement fruit sweet pastries, cake, etc. Your benefits: without added sugar without soya lecithin without dairy ingredients

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Product Description
THE ART AND CRAFT OF ITALIAN COOKING VHS PAL – A programme for schools/colleges.

This programme has been produced by Galbani (London) and Dante Olive Oil to introduce you to some of the delights of Italian cooking.

Thirty minute video in which the following dishes are professionally prepared in a studio kitchen:

Starters: Salad Crespoline con Ricotta Italian Stuffed Tomatoes

Main Courses: Dolcelatte Pasta Bake Aubergine Parmigiana Mozzarella Stuffed Peppers

Dessert: Tiramisu

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Product Description
‘No one has written better or with more love of their subject, about the joy of food, its preparation and the sharing of that joy with one’s fellows’ – Daily Telegraph When ITALIAN FOOD was first published, the sort of ingredients Elizabeth Davidwas writing about were almost unobtainable in England and many of the dishes unknown. Since then the English have undergone a revolution in their eating habits, due in no small part to Mrs David, and this book in particular has been an inspiration to a generation of cooks. In it, Mrs David conveys all the richness, colour and variety of a remarkable cooking tradition with the sparkling erudition and excitement that make her books unforgettable.

About the Author
Elizabeth David’s first book, MEDITERRANEAN FOOD appeared in 1950 and along with her subsequent books changed the face of cookery in England. By 1964 her first five books were in Penguin paperback, accessible to a new generation who no longer had difficulty buying garlic, saffron, basil, olives, aubergines, fresh figs or apricots and who found Elizabeth David’s philosophy of simplicity, authenticity, knowledge and care to their liking. She died in 1992.

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Synopsis
Simply Sicilian opens up a whole new way to cook Southern Italian food by using simple and basic ingredients and time saving recipes. Like the old saying goes “a little of this”, and “a pinch of that” has a lot of meaning in this book. I had the best of Sicily at my fingertips as I hope you will when you experience the aromas eminating from your kitchen such as ragu sauce, pizza or the wonderful smell of garlic and onions sauteing and the aroma of freshly baked desserts. May the experience of preparing, serving and sharing these dishes warm your hearts and bring you the same joy they’ve given me and my family.

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