Francesco da Mosto follows his bestselling books on Venice and Italy with his personal quest for the authentic flavours and food of Venice. In this superbly illustrated book Francesco invites us into his family's kitchen in his 16th-century Palazzo in the heart of the city where he acts as the perfect guide to the unique culinary character of traditional Venetian cooking. Francesco shows us how to prepare 150 classic Venetian recipes ranging from Antipasti, sauces, soups and fish, to meats, pasta and puddings. He demonstrates how Venetian food is a fabulous fusion of ingredients brought together over centuries as merchants and traders travelled the Mediterranean. The ancient broeto (stock) and mollusc soups testify to this, as does the richness and variety of dishes based on fish, roasts, grills, tasty deep fried delicacies and sauces. Each chapter is introduced with the history and origins of the recipes and throughout there are personal reminiscences by Francesco of his first encounters with his favourite dishes. As Francesco is keen to tell, his passion for cooking authentic Venetian food comes from home: 'When I start talking about cooking, it is impossible to forget my father, his love and imagination for all things culinary. He has never feared unusual combinations of ingredients and seasonings, and I have always been a willing guinea pig.'. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

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Bibliographic Details

Title: Francesco's Kitchen: An Intimate Guide to the Authentic Flavours of Venice
Publisher: Ebury Publishing, United Kingdom, London
Publication Date: 2007
Language: English
ISBN 10: 0091922283
ISBN 13: 9780091922283
Binding: Paperback
Condition: Very Good
Weight: 1202 grams

About this title

Synopsis

Francesco shows cooks how to prepare 150 classic Venetian recipes ranging from antipasti, sauces, soups, and fish, to meats, pasta, and puddings. He demonstrates how Venetian food is a fabulous fusion of ingredients brought together over centuries as merchants and traders traveled the Mediterranean. The ancient broeto (stock) and mollusk soups testify to this, as does the richness and variety of dishes based on fish, roasts, grills, tasty deep-fried delicacies, and sauces. Each chapter is introduced with the history and origins of the recipes, and throughout there are personal reminiscences by Francesco of his first encounters with his favorite dishes. As Francesco is keen to tell, his passion for cooking authentic Venetian food comes from home: "When I start talking about cooking, it is impossible to forget my father, his love and imagination for all things culinary. He has never feared unusual combinations of ingredients and seasonings, and I have always been a willing guinea pig."

About the Author

Francesco da Mosto is an architect, historian, filmmaker, and author of Francesco's Italy and Francesco's Venice. He lives in Venice.

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