Have you tried a recipe from this cookbook? How did it turn out?
To add an item, you must sign in or create an account.
Thoughts About This Book
Sun 03 Feb 2013 02:43:47 GMT
Lucio Galetto came to Australia from the Ligurian region of Italy in the mid 1970's. Coming from a family of restaurateurs, he opened Lucio's in Sydney nearly 30 years ago. His family held the principle that when plating food it was important to remember 'L'occhio vuole la sua parte', meaning 'The eye needs it's share', a principle beautifully applied to this book. As passionate about art as he is food, Lucio enlisted the help of Luke Sciberras, an artist whose work hangs in the restaurant to work with the photographer in the design of the book, whereupon the chef composed the dish and then Luke literally drew illustrations around the plate before it was photographed. The resulting photos are whimsical and beautiful where the drawings and plates sit perfectly together. The recipes too, are great. Having made about 5 different dishes and all of them being delicious, there is as much attention paid to the recipes as there is the design of this book. The book is divided into chapters based upon the type of pasta - soups & broth, filled pasta, fresh or dried, baked etc as well as including a whole chapter on different kinds of gnocchi. There are recipes for traditional dishes as well as more contemporary. Many recipes are simple and focus on one or two key ingredients, while others are more ambitious. This front section of the book is all about making fresh pasta, including flavoured doughs like porcini, saffron and beetroot. ...
250 True Italian Pasta Dishes: Easy and Authentic Recipes
by John Coletta, Nancy Ross Ryan
Encyclopedia of Pasta (California Studies in Food and Culture)
by Oretta Zanini De Vita
'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich
by Tom Colicchio
Adventures of an Italian Food Lover: With Recipes from 254 of My Very Best Friends
by Faith Heller Willinger
Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution
by Thomas McNamee