The Food of Italy: A Journey for Food Lovers by Sophie Braimbridge and Jo Glynn and Kay Halsey

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Notes about Recipes in this book

  • La ribollita

    • debkellie on April 01, 2015

      As its cooling down for Autumn, thought this might make a nice way to "clear up" the fridge before heading away for Easter.. very tasty. And I let it rest overnight to enhance flavours, as she suggested.

  • Penne all'arrabbiata

    • Applepie24 on November 19, 2014

      The recipe calls for whole dried chillies. Also the garlic used is in my opinion too much. You really only need one clove. You will need a very large saucepan.

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  • ISBN 10 1552856771
  • ISBN 13 9781552856772
  • Published Feb 04 2006
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Whitecap Books
  • Imprint Whitecap Books

Publishers Text

The Food of Italy gives you a taste of a country that is passionate about its food. Join our culinary journey from the kitchens of Sicily to the cheese-makers of Naples, through the vineyards of Tuscany to the restaurants of Bologna, and discover some of the dishes that define today's Italian cooking. Try a simple seafood antipasto, a rich polenta with wild mushrooms, or strawberries drizzled with balsamic.

Each recipe is photographed as it is made, and is accompanied by useful tips on preparation and ingredients. Vivid photographs illustrate the very best produce: from market fresh vegetables to Mediterranean and regional cheeses.

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