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Synopsis
This lavishly illustrated cookbook, with more than 100 recipes finally gives the Venetian table its due, establishing it as one of the world's most enticing cuisines. Consisting largely of fresh vegetables and fruits, the bounty of the sea, and herbs and spices -- the legacy of Venice's centuries as the crossroads of the spice trade -- the cooking style incorporates elements from Spanish, Persian, Byzantine, Jewish, and other traditions. Despite their exotic origins, most dishes are easy to prepare, appealing to the interest today in healthful, tasty foods tempered with a few irresistible indulgences.
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From Publishers Weekly
This visually striking cookbook floats tuna carpaccio in an eddy of Venetian waters, courtesy of photographer Peter Pioppo. And while it's a truism that many lavishly illustrated cookbooks are knockouts, here this bears repeating. The volume's outstanding design places descriptive text squarely on the page, provides photos as off-center attractions that will detain and recipes stacked up in sidebars. Full-page color photos are often so artfully composed that one can forget they concern food at all. To read is to travel among enviable dinner tables, with glances cast at Venetian canals and fruit stalls, and pauses as readers may try to imagine whether they could produce equivalent results with pumpkin gnocchi, polenta with wild mushrooms or tuna ravioli with ginger. In most cases, the answer is yes-though perhaps with less fastidiously styled panache. Antonucci is the chef of Remi, the New York restaurant; Tihany is co-proprietor of the same, and of its cousins in Mexico City, Tel Aviv and elsewhere; Fabricant (Pleasure of the Table) is a New York Times writer.
Copyright 1994 Reed Business Information, Inc.
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- PublisherAbbeville Pr
- Publication date1994
- ISBN 10 1558595481
- ISBN 13 9781558595484
- BindingHardcover
- Edition number1
- Number of pages192
- Rating
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