Like most Italians, the great Antonio Carluccio loves vegetables. In this book he turns his attention to his favorites, and many others, adding up to over 100 different varieties.
He researches the botanical family of each type of vegetable, its history, describes in loving detail how to buy and prepare it – and in over 150 recipes tells us how to make the most of the humble veg, whether eaten raw, cooked or preserved.
There are pastas with vegetables, soups, vegetable bakes and salads, risottos, pickles, stews, tarts and dips. There are even some sweet cakes and biscuits based around vegetables.
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Like most Italians, the great Antonio Carluccio loves vegetables. In this book he turns his attention to his favorites, and many others, adding up to over 100 different varieties.
He researches the botanical family of each type of vegetable, its history, describes in loving detail how to buy and prepare it – and in over 150 recipes tells us how to make the most of the humble veg, whether eaten raw, cooked or preserved.
There are pastas with vegetables, soups, vegetable bakes and salads, risottos, pickles, stews, tarts and dips. There are even some sweet cakes and biscuits based around vegetables.
The Italian way with vegetables is renowned the world over, the Carluccio way with vegetables is unsurpassed, and this book is an essential for every kitchen.
