Download The Food of North Italy: Authentic Recipes from Piedmont, Lombardy, and Valle d'Aosta (Periplus World Cookbooks), by Luigi Veronelli
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The Food of North Italy: Authentic Recipes from Piedmont, Lombardy, and Valle d'Aosta (Periplus World Cookbooks), by Luigi Veronelli
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Bordered on the northwest by France and on the south by the Liuria region, the Piedmont, Lombardy, and Valle d' Acosta regions in northwest Italy are home not only to some of Italy's finest sceneries but also to some of the country's tastiest food. In addition to rich, sophisticated dishes, there are examples of country cooking, such as zabaglione (an egg yolk, sugar, and marsala dessert) and monte bianco (a chestnut dessert). Sample also some of the finest Italian red wines, Barolo, Barbaresco, Barbera and one of the world's best known sparklers, Asti Spumante.
This unique collection of over 50 recipes, with stunning photography and fascinating insights into the region, make The Food of North Italy the perfect cookbook for lovers of Italian food.
- Sales Rank: #1990319 in eBooks
- Published on: 2012-10-23
- Released on: 2012-10-23
- Format: Kindle eBook
Most helpful customer reviews
0 of 0 people found the following review helpful.
My first Italian cookbook
By Regmo
My great grandfather was born in Italy. For a long time, I disliked Italian food because I can't stand pasta with tomato sauce. I said to myself, "Italians probably eat other things besides pasta with tomato sauce." My ancestors are from Lombardy, and this book specifically mentions that there are no recipes that include tomato sauce. I was SO excited when I read this line.
The downside of this book is that it requires expensive ingredients, but I'm happy to have bought it anyways, because of it's distinctly Lombardian approach.
1 of 1 people found the following review helpful.
Ordinary book
By dave
I got this book so that I had the whole 'the food of series' now I am culling it and this one is one that has to go.
Some of the recipes are quite nice, mainly traditional recipes such as Risotto alla Milanese, Pepperonata, Bagna Cauda turn out well. The rest of the recipes are pretty bad, things I would not even consider trying because they either sound bad or are a waste of ingrediants.
Some of these include the Frogs Leg Ravioli, Horse Steak or Mixed Organ Meats. There is even a recipe for English Triffle in a north italy book? Another gripe were the contrived photos, instead of a nice risotto they present what looks like hardened spoonfuls of rice lumped in the center of the plate, or their Vitello Tonatto where in the recipe the sauce poured over, but in the picutre it looks thickened so it can be whipped and piped out in a swirl on top of the tuna. Awful presentation not representative at all of the final product.
Overall there are better books out there for the traditional recipes (like the Silver Spoon, Culinaria Italy) making this book redunant. 2 stars for a few nice tasting recipes.
0 of 0 people found the following review helpful.
Good resource, easy to use
By Michael
This book doesn't spend a lot of time on my bookshelf, it's been well-used; highly recommended!
Mangiare bene, you buongustai.
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