Floyd on Italy

Fülszöveg

Italy is the home of one of the world's greatest cuisines. Italian cooking, like the country itself, is exciting, colourful and varied. This inspirational photographic account, together with Floyd's crisp commentary and favourite recipes, is an individual celebration of Italy and Italian food by one of Britain's liveliest and most stylish chefs. Floyd went in search of real Italian food and cooking. He has included illustrated essays on a hunt in the Umbrian countryside for the magicai white truffle, the harvesting of olives for oil and the time-honoured way of making goat's cheese at an old farm high in the Calabrian mountains. Many of the evocative photographs show the Italians' innate skill for presenting food. All the best ingredients are depicted, with markét stalls selling orange, scarlet and brown funghi, pale green sage and dark green artichokes, plump black olives, sun-ripened tomatoes and varying shades of white and cream cheeses. There are pictures of ravishing Italian... Tovább

Fülszöveg

Italy is the home of one of the world's greatest cuisines. Italian cooking, like the country itself, is exciting, colourful and varied. This inspirational photographic account, together with Floyd's crisp commentary and favourite recipes, is an individual celebration of Italy and Italian food by one of Britain's liveliest and most stylish chefs. Floyd went in search of real Italian food and cooking. He has included illustrated essays on a hunt in the Umbrian countryside for the magicai white truffle, the harvesting of olives for oil and the time-honoured way of making goat's cheese at an old farm high in the Calabrian mountains. Many of the evocative photographs show the Italians' innate skill for presenting food. All the best ingredients are depicted, with markét stalls selling orange, scarlet and brown funghi, pale green sage and dark green artichokes, plump black olives, sun-ripened tomatoes and varying shades of white and cream cheeses. There are pictures of ravishing Italian landscapes, villages and towns, markets and vineyards; and the Italians' unequalled mastery of cooking is illustrated throughout in both words and pictures. With a selection of classic recipes from all kinds of antipasti, pasta and pizza to wild boar stew and red mullet with pesto, this beautiful book recreates the best in Italian food and sets it firmly in context. Vissza