Antonio and Lucia: Recipes and Stories from My Australian-Calabrian Kitchen
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Riccardo Momesso
Format: Hardback
Number of Pages: 224
Riccardo Momesso's parents, Antonio and Lucia, moved from Calabria to Australia in the 1950s, bringing their cooking traditions with them - foraging, hunting, fishing, preserving and, most importantly, the tradition of sharing food with family and friends. Calabrian food is rustic and hearty with an emphasis on creating lots of dishes from just a handful of seasonal ingredients. Antonio and Lucia shows you how to make the preserves, sauces and small goods that are at the heart of Calabrian cooking and much more, with chapters covering stuzzichini (shared plates), soup, pasta, seafood, meat and dessert. Recipes include Oven-Dried Black Olives, Baked Eggplant Filled with Lamb and Pecorino, Murray Cod with Capers and Green Olives and Traditional Ricotta Canoli. With gorgeous imagery and 90 authentic recipes, Antonio and Lucia is an accessible journey to the heart of the rich cuisine and culture of Calabria.
Author: Riccardo Momesso
Format: Hardback
Number of Pages: 224
Riccardo Momesso's parents, Antonio and Lucia, moved from Calabria to Australia in the 1950s, bringing their cooking traditions with them - foraging, hunting, fishing, preserving and, most importantly, the tradition of sharing food with family and friends. Calabrian food is rustic and hearty with an emphasis on creating lots of dishes from just a handful of seasonal ingredients. Antonio and Lucia shows you how to make the preserves, sauces and small goods that are at the heart of Calabrian cooking and much more, with chapters covering stuzzichini (shared plates), soup, pasta, seafood, meat and dessert. Recipes include Oven-Dried Black Olives, Baked Eggplant Filled with Lamb and Pecorino, Murray Cod with Capers and Green Olives and Traditional Ricotta Canoli. With gorgeous imagery and 90 authentic recipes, Antonio and Lucia is an accessible journey to the heart of the rich cuisine and culture of Calabria.
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Riccardo Momesso
Format: Hardback
Number of Pages: 224
Riccardo Momesso's parents, Antonio and Lucia, moved from Calabria to Australia in the 1950s, bringing their cooking traditions with them - foraging, hunting, fishing, preserving and, most importantly, the tradition of sharing food with family and friends. Calabrian food is rustic and hearty with an emphasis on creating lots of dishes from just a handful of seasonal ingredients. Antonio and Lucia shows you how to make the preserves, sauces and small goods that are at the heart of Calabrian cooking and much more, with chapters covering stuzzichini (shared plates), soup, pasta, seafood, meat and dessert. Recipes include Oven-Dried Black Olives, Baked Eggplant Filled with Lamb and Pecorino, Murray Cod with Capers and Green Olives and Traditional Ricotta Canoli. With gorgeous imagery and 90 authentic recipes, Antonio and Lucia is an accessible journey to the heart of the rich cuisine and culture of Calabria.
Author: Riccardo Momesso
Format: Hardback
Number of Pages: 224
Riccardo Momesso's parents, Antonio and Lucia, moved from Calabria to Australia in the 1950s, bringing their cooking traditions with them - foraging, hunting, fishing, preserving and, most importantly, the tradition of sharing food with family and friends. Calabrian food is rustic and hearty with an emphasis on creating lots of dishes from just a handful of seasonal ingredients. Antonio and Lucia shows you how to make the preserves, sauces and small goods that are at the heart of Calabrian cooking and much more, with chapters covering stuzzichini (shared plates), soup, pasta, seafood, meat and dessert. Recipes include Oven-Dried Black Olives, Baked Eggplant Filled with Lamb and Pecorino, Murray Cod with Capers and Green Olives and Traditional Ricotta Canoli. With gorgeous imagery and 90 authentic recipes, Antonio and Lucia is an accessible journey to the heart of the rich cuisine and culture of Calabria.
Antonio and Lucia: Recipes and Stories from My Australian-Calabrian Kitchen