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Real Italian Food: Ingredients and Recipes
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Elizabeth David's Italian Food for the 21st century, this is a comprehensive guide to buying authentic Italian ingredients and cooking authentic Italian food Dino Joannides is a consummate food fanatic and bon viveur, and over the last 30 years he has traveled and eaten all over Italy in people's homes, simple trattorias, and the finest restaurants. Here he shares his knowledge, revealing that good quality ingredients, in small quantities, are what make a perfect meal. If you've ever bought olive oil in a supermarket and wondered about the difference between cold pressed and not cold pressed, ...
Elizabeth David's Italian Food for the 21st century, this is a comprehensive guide to buying authentic Italian ingredients and cooking authentic Italian food Dino Joannides is a consummate food fanatic and bon viveur, and over the last 30 years he has traveled and eaten all over Italy in people's homes, simple trattorias, and the finest restaurants. Here he shares his knowledge, revealing that good quality ingredients, in small quantities, are what make a perfect meal. If you've ever bought olive oil in a supermarket and wondered about the difference between cold pressed and not cold pressed, or ever bought dried pasta and wondered if it would be difficult or worthwhile to make your own, then this book is for you. Dino will let you in on the secrets that make Culatello di Zibello the best possible cured meat, and will show you that it is worth seeking out pecorino Romano for your pasta carbonara. Taking different elements of Italian cooking and exploring their origin and provenance, this book explodes myths and expounds facts surrounding some of the key ingredients in Italian cooking. There are also 100 delicious recipes to show readers how to put your well-sourced ingredients together to make the most amazing, achievable, and authentic Italian possible.
