Carluccio's Complete Italian Food

by Antonio Carluccio, Priscilla Carluccio

In this book, Antonio Carluccio distills a lifetime's knowledge of Italian food and cooking into one definitive volume. Each of the 11 chapters discusses a group of ingredients and traditional methods of preparation and production. Also included is an A-Z reference section and a selection of recipes. A detailed appendix describes Italian wines and liqueurs to suit every dish and occasion.

Genres: Food, Cookbooks, Cooking, Nonfiction

320 pages, Hardcover

First published January 1, 1997

About the author

Italian chef, based in London.

Carluccio was given the national honour of Commendatore dell' Ordine al Merito della Repubblica Italiana by the Italian government, in 1998 for his contribution to the Italian food industry. In 2007 he was awarded an Order of the British Empire

Reviews

[Jessica · Rating 3 out of 5]

If you are looking for an Italian cookbook chock-full of recipes, this is not it. If you want history and "how it's made" details, this is what you're looking for. There are a few recipes. Very few. Which was disappointing. But I discovered that there were whole sections on different aspects of Italian cuisine, from cheeses to meat to seafood and sweets. So I read the book because I always wanted to know the differences in pasta shapes and what sauces I should use for those different shapes. I also wanted to know how mozzarella di bufala was made. These questions were happily answered.
I enjoyed reading and perusing it. I just wish there were more recipes to try.

[Dave Riley · Rating 2 out of 5]

Detail without passion to share.A useful text.