In this book, Antonio Carluccio distills a lifetime's knowledge of Italian food and cooking into one definitive volume. Each of the 11 chapters discusses a group of ingredients and traditional methods of preparation and production. Also included is an A-Z reference section and a selection of recipes. A detailed appendix describes Italian wines and liqueurs to suit every dish and occasion.

Carluccio's Complete Italian Food

Cookbooks, Food & Wine

Carluccio, Antonio

Carluccio, Priscilla

Regional & International

Thunder Bay Pr

When London-based Italian chef, restaurateur and food expert Antonio Carluccio, founder of Carluccio's caffes, and his wife Priscilla decided to write a book about regional Italian cooking, they never imagined the end result would preserve the Italy's food culture within its pages. Yet this is exactly what Carluccio's Complete A-Z of Italian Food" "accomplishes.  "Producing this book has been a fascinating experience," Antonio writes. "This book is a personal view of real Italian food, where is comes from, and why it tastes the way it does." Carluccio's Complete A-Z of Italian Food includes more than 200 recipes and 300+ color photographs of landscapes, ingredients and people by renowned food photographer Andre Martin, as well as detailed watercolor illustrations by Fabrice Moireau. Raised in Italy's northern Piedmont region but born in the South, Carluccio learned at a young age how local, fresh ingredients define dishes and impact flavors. Carluccio's Complete A-Z of Italian Food communicates the significance of the hallmark ingredients of Italy's 20 regions in 11 chapters: Fish & Shellfish, Eggs, Poultry & Game, Fresh & Cured meats, Vegetables and Legumes, Pasta, Rice & Grains, Fungi, Oils, Vinegars, Herbs, Spices & Flavorings, Dairy Products, Fruit & Nuts, Breads & Baking. Each chapter begins with an introduction to the ingredients' history, production, varieties and differences according to the region in which they originate. Foodies will be intrigued by the book's namesake A-Z section, an encyclopedia of every Italian term relating to the chapter. The section on Oils, Vinegars, Herbs, Spices & Flavorings reveals that balsamic vinegar (Aceto Balsamico) was once used tocure illness. Fans of basil might be surprised to learn that this predominant flavor of Italian cooking is actually native to India. Recipes come next and they range from traditional to innovative. For pasta lovers, Carluccio suggests Linguine con Aragosta (Linguini with Lobster), a posh dish popular in Italy's coastal regions. He also recommends Fiori di Zucchini Fritti (Deep-fried Zucchini Flowers), a curious dish that can be prepared successfully by either stuffing the flowers or dipping them in batter and frying them. Other recipes include Italian classic Fegato Alla Veneziana (Sauteed Liver with Onions) and country specialty Calzone con Cicoria E Carciofi (Calzone with Dandelions and Artichokes). Finally an appendix of Italian wines and other drinks, relating to their use in coking, completes the book. From wines like Barolo and Chianti, which are put through a series of safeguards to protect their reputations, to chocolate (the secret is high-quality cocoa beans), the fresh ingredients that make regional Italian cuisine popular worldwide are all recognized in this book.

Carluccio's Complete A-Z of Italian Food

Quadrille Pub.

Carluccio"s Complete Italian Food

Ted Smart

Book by Antonio, Carluccio, Priscilla

Vegetables and Salads (The Carluccio's Collection)

Antonio

This is one of eight books into which Antonio and Priscilla Carluccio have condensed their lifetime's knowledge of and passion for Italian cuisine. Each title in the series is packed with recipes and tips on how to recreate Carluccio's well-known dishes.

Antipasti (The Carluccio's Collection)

The author has condensed his lifetime of knowledge and passion for the most popular elements of Italian cuisine into this book of baking recipes. This title is packed with tips on how to create his dishes, and advice on the best quality ingredients available.

Baking (The Carluccio's Collection)

The author has condensed his lifetime of knowledge and passion for the most popular elements of Italian cuisine into this book of mushroom and truffle recipes. It is packed with tips on how to create his dishes, and advice on the best quality ingredients available.

Mushrooms and Truffles (The Carluccio's Collection)

Here, Antonio Carluccio, ambassador for Italian food, aims to distil a lifetime's knowledge and experience into one book. Divided into 11 chapters by type of ingredient, each begins with an introduction describing agriculture and production, and then features an A-Z of ingredients, including varieties and specialities. Over 200 recipes are included. production and specialities.

Quadrille Publishing Ltd.

See the best price to sell, buy, or rent books by Carluccio, Priscilla. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Carluccio, Priscilla

See the best price to sell, buy, or rent books by Carluccio, Priscilla. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Carluccio's Complete Italian Food

Carluccio's Complete A-Z of Italian Food

Carluccio"s Complete Italian Food

Vegetables and Salads (The Carluccio's Collection)

Antipasti (The Carluccio's Collection)

Baking (The Carluccio's Collection)

Mushrooms and Truffles (The Carluccio's Collection)

Carluccio's Complete Italian Food