Bruschetta: Crostini and Other Italian Snacks - Hardcover

Clark, Maxine

Hardcover

ISBN 10: 1841724009 ISBN 13: 9781841724003

Publisher: Ryland Peters & Small, 2003

Synopsis

Bruschetta, Crostini and Other Italian Snacks make perfect antipasti or appetizers before an Italian meal. They can also be served as party food, a light lunch with salad or a casual supper when you come home late. What's the difference between bruschetta and crostini? Bruschetta is good crusty Italian bread, toasted over a wood fire or cooked on an iron stove-top grill pan, then rubbed with garlic and anointed with olive oil. Crostini are brushed with olive oil then cooked in the oven, or sautéed in olive oil or butter-they make perfect party food. Sample her crostini toppings such as Prosciutto-Wrapped Bocconcini or Tuna, Black Olives and Capers. Maxine's other Italian Snacks are also perfect to serve with cocktails and include recipes such as Parmesan Crisps and Mozzarella in Carrozza.

Maxine Clark provides delicious ideas from her extensive knowledge of Italian cuisine to instruct on toppings for bruschetta and crostini. Her Bruschetta recipes include Garlic Mushrooms with Gremolata, Roasted Artichokes and Pine Nuts, and Smoked Salmon and Lemon Pepper Cream. Photography by Gus Filgate focuses on the abundance of flavor of this rustic cuisine.

Everyone loves Italian food, and Bruschetta is a wonderfully easy way to cook and eat.

About this title

About the Author:

Maxine Clark is a leading food writer and food stylist and a gifted cooking teacher. She has taught in well-known cooking schools such as Leith's in London, and for some years has been teaching at Alastair Little's Tasting Places in Sicily and Tuscany. While in Italy, she collects recipes that best display its strong and sunny flavors, and teaches them to student cooks from all over the world. Her work appears regularly in magazines and newspapers such as BBC Good Food, Food and Travel, and Good Housekeeping. She has written two other books for Ryland Peters & Small: Salmon and Tarts: Sweet and Savory/

Gus Filgate is one of London's most celebrated food photographers, whose work appears in newspapers, magazines, and books. He has worked with Maxine Clark on many occasions--his photographs perfectly capturing the exuberance of her food.

About this edition

• Publisher: Ryland Peters & Small
• Publication date: 2003
• ISBN 10: 1841724009
• ISBN 13: 9781841724003
• Binding: Hardcover
• Edition number: 1
• Number of pages: 64