Risotto with Nettles: A Memoir with Food by Anna Del Conte

  • Cream and marrons glacés bombe (Bomba di panna e marrons glacés) (page 13)

    from Risotto with Nettles: A Memoir with Food Risotto with Nettles by Anna Del Conte

    • Categories: Ice cream & frozen desserts; Dessert; Cooking ahead; Italian
    • Ingredients: marrons glacés; dark rum; bittersweet chocolate; whipping cream; egg whites
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Reviews about this book

  • Food52

    ...isn’t technically a cookbook, per se (at least in the way a publisher would market it). But it’s in the style of those “memoirs with recipes”...

    Full review
  • ISBN 10 0701180986
  • ISBN 13 9780701180980
  • Linked ISBNs
  • Published Jul 30 2009
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United Kingdom
  • Publisher CCV
  • Imprint Chatto & Windus

Publishers Text

Anna Del Conte brought Italian cooking to Britain at a time when the nearest most of us came to pasta was a tinned spaghetti hoop. Sharply observant, evocative, full of tastes and talk of food, hers is a delicious, poignant memoir of an unusual life and the food she loves to cook, which launched a culinary revolution. Born in Milan, she grew up in pre-war Italy in a privileged gentler time. These are memories of a life seen through food, starting with a childhood in training (though she didn't know it), to be a food writer. When war came to Italy everything changed violently. Her family had to abandon their apartment and the city for the countryside, where in war-torn Italy the peasants still ate well, but life was dangerous...As a teenager, Anna became used to throwing herself into a ditch as the strafing planes flew over, and was imprisoned, twice. But England made her too: she arrived here in 1949 when much of Britain was a culinary wasteland, married an Englishman and stayed on...Her memories of the time are vividly, hilarious preserved - from the joys of un-rationed horse meat to tomato soup at Lyons Corner House. While bringing up her children, she wrote books which inspired a new generation of cooks. Her story is informed and enlivened by the food and memories of her native Italy - from lemon granita in childhood winters to wartime risotto with nettles, from vitello tonnato to horsemeat roll, from pastas to porcini - each chapter rounded off with mouthwatering recipes.

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