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Synopsis
Nuovo Mondo is the coming together of new- and classic-style Italian cooking. It is the story of an older Italian man — a fixture in the food scene for many years — and his young apprentice, coming together to explore the Italian food scene past and present. In 120 recipes, they explore dishes of depth and texture where poaching, steaming and smoking (among more standard techniques) are part of the Italian gastronomic lexicon. The recipes are straightforward, but not dumbed-down — and always have an eye on the importance of flavor, texture and presentation. Recipes include grilled peach, warm buffalo mozzarella and prosciutto, scallops flamed in grappa, 'new age' bolognaise, lobster ravioli, crayfish and kombu broth with crab tortellini, risotto of wild sorrel, and desserts such as honey and mascarpone mousse and chestnut pannacotta.
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About the Author
Stefano de Pieri runs the award-winning restaurant Stefano's in Australia. Stefano has previously published Modern Italian Food with Hardie Grant Books.
Jim McDougall completed his chef apprenticeship under Stefano de Pieri. In 2006, he moved to Melbourne to work at acclaimed restaurant Vue de Monde, where he cooked for elite clientele including Gordon Ramsay, Rod Stuart, Jamie Oliver, Heston Blumenthal, Michael Roux, and many others. He recently closed the doors on his regional resturant, which won the accolade of Regional Restaurant of the Year award in The Age Good Food Guide 2015. He now runs a bistro in regional Victoria, Australia.
"About this title" may belong to another edition of this title.
- PublisherHardie Grant Books
- Publication date2013
- ISBN 10 1742703828
- ISBN 13 9781742703824
- BindingHardcover
- Number of pages200
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Nuovo Mondo: New Italian Food
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Hardcover. Condition: Good. Create sensational, full-flavored dishes through this exploration of modern and traditional Italian cooking. Drawing from the best of Italys cuisine, Nuovo Mondo is a fusion of new- and classic-style Italian cooking. It is the story of an older Italian man-a fixture in the food scene for many years-and his young apprentice, coming together to explore the Italian food scene, both past and present. Showcasing recipes beyond the well-worn standards, Nuovo Mondo covers the breadth of the Italian culinary landscape. In 120 recipes, de Pieri and McDougall explore dishes of depth and texture where poaching, steaming, and smoking (among more standard techniques) are part of the Italian gastronomic lexicon. They ensure every recipe is straightforward, but not over simplified, and alternatives are offered for ingredients that may be expensive or difficult to find. Both cooks display an innovative approach to food but never stray from the importance of flavor, texture, and presentation. Seller Inventory # SONG1742703828
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Nuovo Mondo: Modern Italian Food: New Italian Food
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