The Painter, the Cook and the Art of Cucina by Anna Del Conte and Val Archer

  • Mixed boiled meats Asti style (Bollito misto all' Astigiana) (page 20)

    from The Painter, the Cook and the Art of Cucina The Painter, the Cook and the Art of Cucina by Anna Del Conte and Val Archer

    • Categories: Stews & one-pot meals; Main course; Cooking for a crowd; Italian
    • Ingredients: onions; carrots; celery; bay leaves; veal shoulder; veal breast; calf head; whole chicken; capon; veal tongue; calf tails; cotechino sausages
    • Accompaniments: Salsa rossa (Bagnet russ); Salsa verde (Bagnet vert)
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Notes about this book

  • DKennedy on November 16, 2021

    This is a visually stunning book. Bought for the illustrations.

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  • ISBN 10 1840914955
  • ISBN 13 9781840914955
  • Published Oct 15 2007
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Conran Octopus Ltd

Publishers Text

Much more than a travel book, though it takes you on a gastronomic journey through six of Italy's least-known and most intriguing regions...much more than a cookbook, though it's full of mouthwatering recipes...and much more than an art book, though virtually every chapter glows with evocative original oil paintings, this lavish volume can only be described as a feast for the senses. Travel to Piedmont for Truffled Veal, and Veneto for Guinea Fowl in Pomegranate Sauce. Journey to Liguria for Minestrone alla Genovese, and Le Marche for the fragrant fish soup called Brodetto all' Anconetana. Visits to Puglia and Sardinia round out the tour, while each stop includes side trips to food festivals, historic footnotes, and lessons on Italy's rich culinary lore.

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