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Food and Cooking of Rome and Naples

By Valentina Harris
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Food and Cooking of Rome and Naples by Valentina Harris explores the vibrant culinary traditions of central Italy. It presents an insightful introduction to the landscapes, climates, histories, and cuisines of regions including Lazio, Campania, Abruzzo, Molise, and Sardinia. The book guides readers through traditional local ingredients such as pasta, artichokes, tomatoes, Mozzarella, Pecorino, Scamorza, milk-fed lamb, and saffron. It features 65 recipes, ranging from iconic dishes like Pizza Napoletana, Pasta Carbonara, and Chicken Cacciatora to lesser-known regional specialities like Sardinian Saffron Risotto, Scamorza Crostini, and Caprese Cake. With 370 photographs, cook's tips, and variations, this volume offers a rich culinary journey into Rome and Naples’ famous food landscape.
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Format: Hardback
$4495
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book is ideal for passionate home cooks and foodies eager to explore authentic central Italian cooking and timeless regional recipes with detailed guidance and visual inspiration.

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This new book captures the essence of central Italian food and cooking, with a fascinating introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

This new book captures the essence of central Italian food and cooking, with a fascinating introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia.

An in-depth guide to the traditional local ingredients of the area follows and includes pasta, artichokes and tomatoes; cheeses, such as Mozzarella, Pecorino and Scamorza; and local delicacies, such as milk-fed lamb and saffron.

The recipe section contains 65 delicious dishes, and includes classics, such as Pizza Napoletana, Pasta Carbonara and Chicken Cacciatora, as well as lesser-known regional specialities like Sardinian Saffron Risotto, Scamorza Crostini and Caprese Cake.

With 370 photographs and a variety of cook's tips and variations, Food and Cooking of Rome and Naples is perfect for anyone who wants to cook the world-famous dishes of Rome and Naples, and explore the cuisine of their surrounding regions.

Book Details

INFORMATION

ISBN: 9781903141885

Publisher: Anness Publishing

Format: Hardback

Date Published: 04 November 2011

Country: United Kingdom

Imprint: Aquamarine

Illustration: over 370 colour photographs

Audience: General / adult

DIMENSIONS

Weight: 650g

Pages: 128

Collections

Cook Books & Recipes Cooking & Food Non-Fiction Valentina Harris

About the Author

Valentina Harris attained two diplomas for teaching and cooking at the Scuola di Alta Cucina Cordon Bleu School in Rome in 1976. In 1984 she published Perfect Pasta (Shuckburgh Reynolds), which won an award for literature and gastronomy in Germany. Many other books followed, as well as a six-part BBC television series, Italian Regional Cookery, in 1990. Valentina regularly features on radio and television, writes for national newspapers and magazines, and acts as a consultant to supermarkets, food manufacturers and restaurants. She holds cooking courses in Sardinia, Sicily and Tuscany under the name 'Villa Valentina'. For more information about Valentina visit www.cucinavalentina.co.uk. Martin Brigdale has specialized in food photography for more than 20 years. He has photographed more than 50 cookbooks, including Korean Cooking (Aquamarine), which won Best Asian Cuisine Cookbook at the Gourmand World Cookbook Awards 2006.

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