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'.
- Format: Hardback
- Pages: 320 pages, Illustrations
- Publisher: Ebury Publishing
- Publication Date: 11/10/2007
- Category: History: specific events & topics
- ISBN: 9780091922283
- EPUB from £14.99
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Review by biunicorn
Francesco's KitchenNew Age/ Dream Stories with Interpretationby Francesco Da MostoPhotography by Pia Tryde Good eats and a geography lesson all in one place, who could ask for anything more? This 319 page hardbound darling is a great cookbook and so much more. I really enjoyed the succulent pictures of the food entrees, but also the awe inspired pictures of people, places and things Italian style. It is kinda like watching the travel channel and seeing all these exciting places and exotic foods and wondering what the different fares would taste like. I don't have to wonder any more because the author has down a superb job of bringing these tastie goodies to us. I found the recipes easy to follow, the energy light and playful and the over all experience one I hope to repeat many times. I would recommend this worldly teacher to anyone who has a desire to learn about cuisine on a global scale. Love & Light, Riki Frahmann