Risotto! Risotto!

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en Limba Engleză Hardback – 09 Feb 2017
Prized for its texture, flavour and versatility, risotto has been part of the Italian diet since the eighth century and is one of Italy's most famous dishes. This revised and updated edition of Valentina Harris' seminal work shows you how to prepare, cook and serve this iconic dish using ingredients from the humble tomato to the much sought-after truffle. With a fully updated introduction and some brand new recipes, as well as background information on the history of this famous dish, Valentina provides essential information on the variety of rice that can be used for risotto and how to make the all-important stock. Recipes are supplemented by beautiful photography of the dishes by Ian Garlick and a step-by-step guide to the perfect risotto.This is the perfect book for any risotto lover.
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ISBN-13: 9781472933201
ISBN-10: 1472933206
Pagini: 192
Ilustrații: 40 new specially commissioned photographs of the dishes by Ian Garlick
Dimensiuni: 189 x 246 x 17 mm
Greutate: 0.82 kg
Editura: Bloomsbury Publishing
Colecția Absolute Press
Locul publicării: London, United Kingdom


Valentina Harris is a renowned food writer and the UK's Queen of Italian cooking, often referred to as the Queen of Risotto.

Notă biografică

Educated in Italy, renowned cookery writer Valentina Harris is the youngest member of a large Anglo-Italian family full of colourful gourmets. In 1976 she brought her qualifications for teaching and cooking from Rome to London and quickly built up her reputation, going on to publish more than 30 award-winning cookery books and becoming an authority on Italian cuisine. She regularly appears on TV, following the success of her first BBC series, Italian Regional Cooking. She now offers culinary adventures across Europe, sharing her passion for food hosting bespoke cookery courses and private catering commissions, and is often found at food festivals in the / @ChefValentina


AcknowledgementsIntroductionThe History of RisottoTypes of RiceGeneral Notes on the RecipesIl Brodo (the stock)Making RisottoCheese and EggsVegetablesMushrooms, Herbs, Spices and Wild GreensFish and ShellfishMeatFruit, Alcohol and SweetIndex