Buon Ricordo

Armando Percuoco, David Dale

ISBN 10: 1741757274 / ISBN 13: 9781741757279

Published by Allen and Unwin, AU, 2009

About this Item

Thirty years ago, the only thing Australians knew about Italian food was spaghetti bolognese. Now we order the most adventurous dishes with perfect pronunciation. Italian food is the most accessible, generous and participatory cooking style in the world. Even an absolute beginner can produce meals that are satisfying and impressive. In Buon Ricordo, Armando Percuoco removes the mystique from restaurant food, to make you feel as comfortable in your kitchen as he feels in the kitchen of Buon Ricordo. He shows you how to cook great Italian food in many different ways, and teaches you how different techniques can bring out different qualities in them. Buon appetito e buon ricordo.

Seller Inventory # LU-9781741757279

Bibliographic Details

• Title: Buon Ricordo
• Publisher: Allen and Unwin, AU
• Publication Date: 2009
• Language: English
• ISBN 10: 1741757274
• ISBN 13: 9781741757279
• Binding: Hardback
• Condition: New

About this title

Synopsis

A sumptuous and mouthwatering collection of easy to cook Italian recipes designed for everyday living, as well as a selection of Did you really make that? dinner party spectaculars


 

Here, Armando Percuoco removes the mystique from restaurant food, to make cooks feel as comfortable in their own kitchens as he feels in the kitchen of Buon Ricordo. He demonstrates how to cook great Italian food in many different ways, and how different techniques can bring out different qualities in them. Recipes include dishes such as Quattro Piccole Paste (Four Little Pastas), Grigliata Mista di Mare (Seafood Barbecue), Fichi Biondi (Baked Figs with Gorgonzola Sauce), Orata in Crosta di Pane (Whole Snapper in Pizza Dough), and Pesche Ripiene (Poached Peaches). A big, bold, and beautiful volume, this gorgeous cookbook emphasizes freshness, simplicity, generosity, imagination.

About the Author

Armando Percuoco's restaurant, Buon Ricordo, has received multiple awards as Australia's top Italian restaurant. He is the coauthor with David Dale of The Secrets of Pulcinella and La Cucina Italiana.