Carluccio's Complete Italian Food

by Antonio Carluccio, Priscilla Carluccio

Antonio Carluccio is one of Italian foods greatest ambassadors, believing that Italy produces the finest produce and the richest cuisine in the world. This work distils a lifetime's knowledge and experience into one definitive book. Each chapter focuses on a different food fish and shellfish; poultry and game; pasta; fresh and cured meats; vegetables and pulses; rice and grains; fungi; cheese; fruits and nuts; and breads and pastries, and describes methods of cultivation, production and preparation, explaining numerous regional varieties, specialities and traditions. Over 200 classic recipes from every region of Italy are featured, along with an A-Z of Italian oils, herbs, spices, wines and liqueurs.

Genres: Food, Cookbooks, Cooking, Nonfiction

Paperback

First published January 1, 1997

About the author

Italian chef, based in London.

Carluccio was given the national honour of Commendatore dell' Ordine al Merito della Repubblica Italiana by the Italian government, in 1998 for his contribution to the Italian food industry. In 2007 he was awarded an Order of the British Empire

Reviews

[Jessica · Rating 3 out of 5]

If you are looking for an Italian cookbook chock-full of recipes, this is not it. If you want history and "how it's made" details, this is what you're looking for. There are a few recipes. Very few. Which was disappointing. But I discovered that there were whole sections on different aspects of Italian cuisine, from cheeses to meat to seafood and sweets. So I read the book because I always wanted to know the differences in pasta shapes and what sauces I should use for those different shapes. I also wanted to know how mozzarella di bufala was made. These questions were happily answered.
I enjoyed reading and perusing it. I just wish there were more recipes to try.

[Dave Riley · Rating 2 out of 5]

Detail without passion to share.A useful text.