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Venezia: Food And Dreams
Food is a quilt that is patchworked together by people’s language, traditions and way of living. In Venezia, Tessa Kiros shows the magic and the charm of the famous Italian city of Venice. She embroiders the recipes of this city of canals, bridges and carnivals with her own unique colours and threads.
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First published January 1, 2008
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Displaying 1 - 21 of 21 reviews
December 20, 2021
We all know the allure of Italy. The romance, the art, landscapes, the food, and then there’s the wine…
Italy is heaven for foodies and wine-lovers.
Second to the Amalfi Coast, I have a great love affair with picturesque Venice.
Some books can transport us like time travel machines and create a wave of nostalgia; and this memoir was no exception. While reading this, I could almost feel the cobbled streets, smell the salty sea, lose myself through the winding narrow streets, enchanting canals and bridges. The smells, the food, the people; it’s a city that casts visitors under an intoxicating spell. Dreamy and romantic, with an undercurrent of mystery and drama.
"Venice is like when you hear a piece of music that scoops down into your soul, or notice a real tear getting ready to drop from the eye of an unlucky child. One of those rare moments when you grasp the magnificence of this world. Yes, Venice is one of those places." --Tessa Kiros
Overall a visually beautiful book with almost 300 pages to eat.
Buon appetito!
Italy is heaven for foodies and wine-lovers.
Second to the Amalfi Coast, I have a great love affair with picturesque Venice.
Some books can transport us like time travel machines and create a wave of nostalgia; and this memoir was no exception. While reading this, I could almost feel the cobbled streets, smell the salty sea, lose myself through the winding narrow streets, enchanting canals and bridges. The smells, the food, the people; it’s a city that casts visitors under an intoxicating spell. Dreamy and romantic, with an undercurrent of mystery and drama.
"Venice is like when you hear a piece of music that scoops down into your soul, or notice a real tear getting ready to drop from the eye of an unlucky child. One of those rare moments when you grasp the magnificence of this world. Yes, Venice is one of those places." --Tessa Kiros
Overall a visually beautiful book with almost 300 pages to eat.
Buon appetito!
September 7, 2011
First of all, this book is absolutely beautiful. The photography is lovely, the gold, the sweeping font, it's just a stunning cookbook.
This cookbook was filled with lots of recipes that made me want to go to Venice and have someone cook these dishes for me. The book did not inspire me to make the dishes at home. So I guess it is a successful travel book, but not a successful cookbook. I found some of the recipes had items that were a little harder to come by so I wouldn't be able to replicate them at home with ease.
Not surprisingly there are many fish and seafood recipes. I should have guessed this ahead of time, but was surprised at just how many were included. I myself don't cook a lot of fish, so right away about 1/3 of the book was not something that would tempt me to cook.
I now feel that I have learned more about the culinary traditions of Venice and I really am looking forward to visiting.
I would recommend this book as a pretty coffee table cookbook, or to someone who likes some different fish/seafood recipes.
*** = glad I read it
This cookbook was filled with lots of recipes that made me want to go to Venice and have someone cook these dishes for me. The book did not inspire me to make the dishes at home. So I guess it is a successful travel book, but not a successful cookbook. I found some of the recipes had items that were a little harder to come by so I wouldn't be able to replicate them at home with ease.
Not surprisingly there are many fish and seafood recipes. I should have guessed this ahead of time, but was surprised at just how many were included. I myself don't cook a lot of fish, so right away about 1/3 of the book was not something that would tempt me to cook.
I now feel that I have learned more about the culinary traditions of Venice and I really am looking forward to visiting.
I would recommend this book as a pretty coffee table cookbook, or to someone who likes some different fish/seafood recipes.
*** = glad I read it
July 16, 2020
Venezia: Food and Dreams is easily one of the most beautiful cookery books I have ever seen! Kiros shares more than her culinary skills: the pages include whimsical observations on Venetian life and cooking. The imagery is stunning and captures the essence of Venetian life with arty shots of canals and streetscapes appearing between recipes and highly-stylised shots of mouthwatering Italian dishes. Everything from the quality of the paper to the velvet page marker is impressive, making this a gorgeous gift book - if you can bear to part with it.
February 15, 2019
An absolutely stunning book visually. So much so that I considered buying it the first time I saw it, despte the fact I rarely eat seafood and that makes up the majority of these recipes. When I stumbled across a cheap second-hand copy I couldn't resist. I'm yet to make any of the recipes but will definitely be trying a few, even some with seafood.
April 29, 2019
My Bible when cooking
April 12, 2010
Venezia: Food & Dreams is a love letter to Venice. Reading it and cooking from it is a bit like looking at a Caravaggio painting. The dreamlike colors of the photos, the lovely setting of Venice, the simple yet forthright recipes. This book is written, photographed and designed in a dreamlike fashion; one that is so often associated with Venice. Tessa Kiros knows her subject well. In addition to the wonderful recipes, Kiros sprinkles in her thoughts, and comments; her experiences in the city in the form of poetic moments. Many of the photos are of the city itself and its citizens, or of the colorful buildings, or of Carnival; not only of food and recipes. This book is one of the most beautiful cookbooks I have come across in a long time. And the food and recipes, as I came to find out, are as delicious as the book is beautiful.
Kiros divides the book into sections that mirror an Italian menu: Antipasti, Zuppa/Pasta/Gnocchi, Risotto, Secondi, Contorni, and Dolci -- with additional sections on Essential Recipes and Cicchetti, small bites unique to Venice. As she unfolds the sections she weaves in her thoughts and comments about Venice, about a dish, a little history, or a moment in time. In one she describes trying to stand up in a gondola like the Venetians do; feet apart to steady yourself so you won't fall down. She mentions that a sure sign of a tourist is one who sits versus stands. Standing up allows more people to ride. I loved reading this. I laughed when I saw in the front of the book in the Essential Recipes section that the first entry is Polenta with recipes for both 'fast' (using instant) and 'slow' preparations. I like that it's the first thing you see and that she offers both ways of cooking the dish. It's a nice starting point. From there it's a slow, leisurely roller coaster ride through an Italian menu via the dishes of Venice. As Venice is known for its seafood many of the recipes have fish and seafood in them. Sardines, scampi, octopus, baccala, anchovies, clams, scallops, branzino, crab, calamari, appear in every other recipe. Dishes like Spaghetti al Nero de Seppie, (Spagehtti with Squid Ink) to a simple, ubiquitous Mista de Pesce (Mixed Grilled Fish). Other interludes involve her trying to get the locals to divulge their recipes; she writes that while Venetians offer up directions at the drop of a cappello, getting them to give up secrets to their cooking is not so easy.
Over a recent weekend I cooked several recipes from the book: Polpette di carne (Meatballs), Bigoili in salsa (Healthy pasta with anchovies & onions), Brasato con amarone di valpolicella (Braised beef with amarone), Radicchio al limone (Radicchio in lemon), Fast Polenta. I can say that they all worked beautifully and were huge hits with my dinner guests. At one meal we ate the braised beef, the raddichio and the polenta: the oohs and ahhs didn't stop until the last morsel was consumed. It was truly, restaurant outings included, the best thing I've made and eaten in a very long time. I chose the beef dish as I wanted to buy meat from a new local butcher McCall's Meat & Fish Co. located in the Loz Feliz neighborhood of Los Angeles. The piece of chuck that butcher Nathan McCall sold me was perfection. Combined with the amazing recipe it was an incredible thing! A dish I will make again, and again, and one I highly recommend. And it couldn't have been easier to prepare. The radicchio (sautéed in olive oil, salt and pepper then simmered in lemon juice for ten minutes) was a beautiful combination of bitter plant, tart lemon juice, olive oil and saltiness: so simple yet so satisfying. The next night for Sunday dinner I made the meatballs and the pasta. The pasta dish was wonderful; a slight hint of the sea due to the anchovies, the cooked-down-to-sweetness onions a perfect compliment. This dish would be great for a light meal, add a green salad = perfetto! The meatball dish was the only one I had any trouble with but I think it may have had more to do with operator error than a flaw in the recipe. For some reason (my guesses: too much oil, not hot enough, meatballs not cold enough, pan too crowded, ratio of beef to potato wrong) I couldn't get the meatballs to stay together when I cooked them. I would have liked the recipe to offer a tad more guidance during the cooking process. That's my only critique. We still ate them, they were still very good.
I love this book. There are so many recipes I still want to try. Dishes I've eaten on my travels in Italy, or at restaurants here in the U.S. but have never made at home. I've never made anything with squid ink, I'd like to try Maiale al latte (Pork in milk) because I've heard of it before and it intrigues me, and I've never made a salt cod preparation at home either. So one day soon, back in the kitchen with Venezia: Food & Dreams, and more Venetian cooking, eating and dreaming.
Kiros divides the book into sections that mirror an Italian menu: Antipasti, Zuppa/Pasta/Gnocchi, Risotto, Secondi, Contorni, and Dolci -- with additional sections on Essential Recipes and Cicchetti, small bites unique to Venice. As she unfolds the sections she weaves in her thoughts and comments about Venice, about a dish, a little history, or a moment in time. In one she describes trying to stand up in a gondola like the Venetians do; feet apart to steady yourself so you won't fall down. She mentions that a sure sign of a tourist is one who sits versus stands. Standing up allows more people to ride. I loved reading this. I laughed when I saw in the front of the book in the Essential Recipes section that the first entry is Polenta with recipes for both 'fast' (using instant) and 'slow' preparations. I like that it's the first thing you see and that she offers both ways of cooking the dish. It's a nice starting point. From there it's a slow, leisurely roller coaster ride through an Italian menu via the dishes of Venice. As Venice is known for its seafood many of the recipes have fish and seafood in them. Sardines, scampi, octopus, baccala, anchovies, clams, scallops, branzino, crab, calamari, appear in every other recipe. Dishes like Spaghetti al Nero de Seppie, (Spagehtti with Squid Ink) to a simple, ubiquitous Mista de Pesce (Mixed Grilled Fish). Other interludes involve her trying to get the locals to divulge their recipes; she writes that while Venetians offer up directions at the drop of a cappello, getting them to give up secrets to their cooking is not so easy.
Over a recent weekend I cooked several recipes from the book: Polpette di carne (Meatballs), Bigoili in salsa (Healthy pasta with anchovies & onions), Brasato con amarone di valpolicella (Braised beef with amarone), Radicchio al limone (Radicchio in lemon), Fast Polenta. I can say that they all worked beautifully and were huge hits with my dinner guests. At one meal we ate the braised beef, the raddichio and the polenta: the oohs and ahhs didn't stop until the last morsel was consumed. It was truly, restaurant outings included, the best thing I've made and eaten in a very long time. I chose the beef dish as I wanted to buy meat from a new local butcher McCall's Meat & Fish Co. located in the Loz Feliz neighborhood of Los Angeles. The piece of chuck that butcher Nathan McCall sold me was perfection. Combined with the amazing recipe it was an incredible thing! A dish I will make again, and again, and one I highly recommend. And it couldn't have been easier to prepare. The radicchio (sautéed in olive oil, salt and pepper then simmered in lemon juice for ten minutes) was a beautiful combination of bitter plant, tart lemon juice, olive oil and saltiness: so simple yet so satisfying. The next night for Sunday dinner I made the meatballs and the pasta. The pasta dish was wonderful; a slight hint of the sea due to the anchovies, the cooked-down-to-sweetness onions a perfect compliment. This dish would be great for a light meal, add a green salad = perfetto! The meatball dish was the only one I had any trouble with but I think it may have had more to do with operator error than a flaw in the recipe. For some reason (my guesses: too much oil, not hot enough, meatballs not cold enough, pan too crowded, ratio of beef to potato wrong) I couldn't get the meatballs to stay together when I cooked them. I would have liked the recipe to offer a tad more guidance during the cooking process. That's my only critique. We still ate them, they were still very good.
I love this book. There are so many recipes I still want to try. Dishes I've eaten on my travels in Italy, or at restaurants here in the U.S. but have never made at home. I've never made anything with squid ink, I'd like to try Maiale al latte (Pork in milk) because I've heard of it before and it intrigues me, and I've never made a salt cod preparation at home either. So one day soon, back in the kitchen with Venezia: Food & Dreams, and more Venetian cooking, eating and dreaming.
March 6, 2017
Stunning! That is the word that comes to mind to perfectly describe this book. A gorgeous cover, delectable recipes and fascinating history, this book is a love affair with Venice.
The book starts with a letter, rules for eating in Venice, and then we dive into the recipes. She starts with Essentials--those recipes that she considers a must have to cook Venetian food. From Polenta (both the fast and the slow method) to Bussolai (Bread Bangles), Mostarda di Frutta (Quince Mustard) and a few drinks. I don't drink, so half of that section I skipped completely.
From Essentials she moves on to Cicchetti (Small Bites), Antipasti, Zuppa/Pasta/Gnocchi, Risotto, Secondi, Contorni (Sides) and Dolci (Sweets). There is definitely something for everyone! You can find everything from Intruglio, a delightful appetizer consisting of different olives, sun dried tomatoes, cheeses, oil and herbs to the quintessential classics such as Fritto Misto di Pesce, Bollito di Carne, Spaghetti Nero di Seppie (Spaghetti with Squid Ink) and Tiramisu.
My husband is very careful with his diet, and I was looking for a new way to cook the ever present chicken breasts so I tried Pollo con Pomodoro in Tecia--Chicken in Tomato. I substituted chicken breasts for a cut up chicken, but it was a definite hit. It made a nice change and the flavors were lovely.
If you like seafood, you'll love this book!! Many of the recipes include some sort of seafood, and are an absolute delight. The desserts are classic Italian and to die for!
Venice is calling your name! Take a tour of the fascinating place and cook some delectable Venetian food for supper. You won't regret it!
I received a copy of this book from Murdoch Books through IPG for my honest review. All thoughts and opinions are my own.
The book starts with a letter, rules for eating in Venice, and then we dive into the recipes. She starts with Essentials--those recipes that she considers a must have to cook Venetian food. From Polenta (both the fast and the slow method) to Bussolai (Bread Bangles), Mostarda di Frutta (Quince Mustard) and a few drinks. I don't drink, so half of that section I skipped completely.
From Essentials she moves on to Cicchetti (Small Bites), Antipasti, Zuppa/Pasta/Gnocchi, Risotto, Secondi, Contorni (Sides) and Dolci (Sweets). There is definitely something for everyone! You can find everything from Intruglio, a delightful appetizer consisting of different olives, sun dried tomatoes, cheeses, oil and herbs to the quintessential classics such as Fritto Misto di Pesce, Bollito di Carne, Spaghetti Nero di Seppie (Spaghetti with Squid Ink) and Tiramisu.
My husband is very careful with his diet, and I was looking for a new way to cook the ever present chicken breasts so I tried Pollo con Pomodoro in Tecia--Chicken in Tomato. I substituted chicken breasts for a cut up chicken, but it was a definite hit. It made a nice change and the flavors were lovely.
If you like seafood, you'll love this book!! Many of the recipes include some sort of seafood, and are an absolute delight. The desserts are classic Italian and to die for!
Venice is calling your name! Take a tour of the fascinating place and cook some delectable Venetian food for supper. You won't regret it!
I received a copy of this book from Murdoch Books through IPG for my honest review. All thoughts and opinions are my own.
October 6, 2010
Glowing and bronzed, the book whispers from the shelf: open me. I am caught. It’s alluringly rich with memories and recipes, the food seductively photographed. I come away from the first read of Venezia: Food and Dreams enchanted.
You see, I have been to Venice, and this cannot be the same city I visited. I recognize it from the photos, but the food, the food!, so lush and local and homey and ancient. That’s not what I ate. Yet it’s exactly what I looked for when I traveled there, what I expected to find by scouring dead-end alley restaurants and tiny nook cafes for family fare. And the last day of my trip, just before the hours of rushing to the train station on crowded water taxis after carting unwheeled luggage over a thousand bridges, I found exactly the ingredients this sort of food is made of — fat chunks of parmesan, firm-tart olives, wedges of herb-flecked focaccia, handfuls of squid, and baskets of tomatoes, plums, apricots. If only I could’ve followed the food directly to the restaurants that cooked like this, the trip would have been heaven on a plate.
Organized by traditional Italian courses, Kiros empowers readers to create a full menu using whatever ingredients are freshest. As a vegetarian with limited fish intake, I was pleased to find so many things to make, at least one from every category. Mozzarella in carrozza, one of my favorite Italian appetizers, are droolingly photographed in their deep-fried glory, a dripping sandwich of mozzarella smashed between savory, egg-battered bread. An array of risottos, polentas, soups, and fried fish dishes had me salivating. Gnocchi di zucca, winter squash gnocchi, is a toast to fall with nutmeg and sage, though shaping takes a few tries to perfect. Almonds shine as the center of the sbriciolona, or crumbler cake, a divine addition to any casual dinner party as it perfectly finishes any meal without too much fuss.
Though I’m not certain it’s possible to replicate the flavors of some recipes, including Kiros’ intruglio, an appetizer specific to Sergia’s restaurant, without access to the produce and cheeses of Venice, I’m willing to give it a go. I imagine it will taste better if I close my eyes and remember dipping my fingers into the plastic bag of olives from the cheese mongers, following each with a fat bite of focaccia padded with fresh mozzarella. It’s simple yet exquisite, one of my standout meals, and this feels like Kiros wrote Venezia about it.
You see, I have been to Venice, and this cannot be the same city I visited. I recognize it from the photos, but the food, the food!, so lush and local and homey and ancient. That’s not what I ate. Yet it’s exactly what I looked for when I traveled there, what I expected to find by scouring dead-end alley restaurants and tiny nook cafes for family fare. And the last day of my trip, just before the hours of rushing to the train station on crowded water taxis after carting unwheeled luggage over a thousand bridges, I found exactly the ingredients this sort of food is made of — fat chunks of parmesan, firm-tart olives, wedges of herb-flecked focaccia, handfuls of squid, and baskets of tomatoes, plums, apricots. If only I could’ve followed the food directly to the restaurants that cooked like this, the trip would have been heaven on a plate.
Organized by traditional Italian courses, Kiros empowers readers to create a full menu using whatever ingredients are freshest. As a vegetarian with limited fish intake, I was pleased to find so many things to make, at least one from every category. Mozzarella in carrozza, one of my favorite Italian appetizers, are droolingly photographed in their deep-fried glory, a dripping sandwich of mozzarella smashed between savory, egg-battered bread. An array of risottos, polentas, soups, and fried fish dishes had me salivating. Gnocchi di zucca, winter squash gnocchi, is a toast to fall with nutmeg and sage, though shaping takes a few tries to perfect. Almonds shine as the center of the sbriciolona, or crumbler cake, a divine addition to any casual dinner party as it perfectly finishes any meal without too much fuss.
Though I’m not certain it’s possible to replicate the flavors of some recipes, including Kiros’ intruglio, an appetizer specific to Sergia’s restaurant, without access to the produce and cheeses of Venice, I’m willing to give it a go. I imagine it will taste better if I close my eyes and remember dipping my fingers into the plastic bag of olives from the cheese mongers, following each with a fat bite of focaccia padded with fresh mozzarella. It’s simple yet exquisite, one of my standout meals, and this feels like Kiros wrote Venezia about it.
October 9, 2009
While Venezia certainly contains a number of uniquely delicious recipes, it cannot be called merely a cookbook but perhaps more appropriately referred to as a work of art. It is among the most beautiful books I've seen with a flower and food bedecked cover so inviting that you want to frame it plus gilt-edged pages, and a black velvet ribbon bookmark.
The dedication page reads, "For Venice - may you stand strong and beautiful forever." Obviously Kiros's words come from one who understands and loves this fabled city, and that love is clear for all to see in her musings sprinkled among recipes throughout Venezia's pages. One of my favorites is "As many times as I went out was as many times as I got lost. But I was never lost. I was always in Venice." Those words certainly reflected my feelings about the city and, if you have visited perhaps yours, too.
The full-color, full-page photographs by Manos Charzikonstantis are spectacular. When Venice is the subject his photos are far from the norm, always with a different perspective of the familiar, perhaps an unusual time of day revealing the magic of light on water. When he aims a camera at finished recipes, the results are mouth-wateringly perfect.
Kiros deivides the recipes in Venezia by course enabling us to prepare a full Venetian meal should we so choose. Her dishes are both flavored with exoticism and traditional, accurate reflections of a sometimes mysterious, always inviting city. The recipes are easy to follow from preparation to finish with ingredients found in most stores.
Now that we have a meal all that is lacking is having the stylist who set the book's tables bring his legerdemain to us. Each presentation is a feast for the eyes as well as the palate.
Venezia is a book to treasure and one to dream on.
- Gail Cooke
The dedication page reads, "For Venice - may you stand strong and beautiful forever." Obviously Kiros's words come from one who understands and loves this fabled city, and that love is clear for all to see in her musings sprinkled among recipes throughout Venezia's pages. One of my favorites is "As many times as I went out was as many times as I got lost. But I was never lost. I was always in Venice." Those words certainly reflected my feelings about the city and, if you have visited perhaps yours, too.
The full-color, full-page photographs by Manos Charzikonstantis are spectacular. When Venice is the subject his photos are far from the norm, always with a different perspective of the familiar, perhaps an unusual time of day revealing the magic of light on water. When he aims a camera at finished recipes, the results are mouth-wateringly perfect.
Kiros deivides the recipes in Venezia by course enabling us to prepare a full Venetian meal should we so choose. Her dishes are both flavored with exoticism and traditional, accurate reflections of a sometimes mysterious, always inviting city. The recipes are easy to follow from preparation to finish with ingredients found in most stores.
Now that we have a meal all that is lacking is having the stylist who set the book's tables bring his legerdemain to us. Each presentation is a feast for the eyes as well as the palate.
Venezia is a book to treasure and one to dream on.
- Gail Cooke
July 29, 2011
I love the lush beauty of the cookbooks Kiros creates. Part travel journal, part cookbook, Veniza is no exception. Full of delicious sounding recipes observations about the Venice, it belongs on both the coffee table and in the kitchen.
The Gelato al Limone (Lemon Ice Cream) and Sgroppino (Lemon Chill--basically a "Milkshake" for adults are delicious. Here's a link to the recipes and pictures: http://kahakaikitchen.blogspot.com/20...
The Gelato al Limone (Lemon Ice Cream) and Sgroppino (Lemon Chill--basically a "Milkshake" for adults are delicious. Here's a link to the recipes and pictures: http://kahakaikitchen.blogspot.com/20...
December 31, 2011
This is such a gorgeous book. A beautiful blending of travelogue and foodie memoir with some of the most stunning photography. It perfectly captures the spirit and essence of Venice. And it's lovely enough to leave out on the coffee table for people to daydream over. Recommend! I liked it so much I gave it to a dear friend for Christmas as a reminder of her trip to Venice this year. My first Tessa book on recommendation from a friend, and am now off in search of more.
March 18, 2012
One of the most beautiful cookbooks in my possession. The color photographs alone are worth the price of admission and the recipes are outstanding. The main focus of course is fish and seafood but there are other recipes included which are typically Venetian: the famed panini with crustless white bread and fresh mayonnaise, the Fegato alla Veneziana and so many more delectable dishes. Bon appetito!
August 9, 2012
This beatiful book jumped of the shelves in a cookbook shop in bookcity Deventer. If you read Falling cloudberries, this is as good, however personally I like Fallingcloudberries, my christmas present, better. this was a gift i gave myself. It has a good mix of easy and more complex recipes. The book is well written and has nice typography and stunning photos. Just read parts of it when enjoying an italian icecream in the city of Deventer.
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July 29, 2011This is ia gorgeously produced cookbook, with enchanting photos of Italy--I got it out of the library to see if it would draw me to Venice, which it did--but it is chock full of fish recipes that I can't make in Iowa--I don't know but it might be a book that when you get home from your Venice trip you might decide that you have to have it because it reminds you of the place.
July 16, 2012
Contains beautiful photography of both food and places/ people. My only complaint is that the recipes are either too simple or I am unable to find particular key ingredients in Canada and at times they don't look or sound appetizing. If nothing else this is a lovely book of photography and contains great drink recipes.
November 1, 2009
Really unusual, gorgeous book. Very heavy emphasis on seafood, with ingredients that most American cooks will be hard pressed to find (baby octopus, squid ink, fresh sardines . . . ). Glossy, heavy paper, gilt edged, with a black velvet ribbon as a place marker.
February 15, 2010
Visually and tactilely(?)beautiful, the photos, the gilt, the velvet bookmark. The recipes look yummy. But actually sticking this book on the kitchen counter and making something? I'd be afraid to spill. That's why my Joy of Cooking looks like it's been through the food wars....
May 9, 2013
Beautiful high-quality recipe/travel book full of gorgeous glossy photographs of Venice and delicious Venetian dishes. The text is passionate and persuasive, communicating an obvious love for the city. An inspiring book to keep and treasure.
March 12, 2014
Beautiful book which confirmed I absolutely must go to Venice! A few ingredients I found difficult to find here but there are substitutes and I was able to recreate a few dishes. Lovely to read and to cook from.
March 3, 2015
What a gorgeous book. It makes me want to return to Venice or go cook something delicious, or both.
January 12, 2013
Very beautiful book!
Displaying 1 - 21 of 21 reviews