A Table in Venice (ePub)
Recipes from my home
(Sprache: Englisch)
'A real and rare gem, this is the must-have book on Venice and its cooking' - Anna del Conte
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'A real and rare gem, this is the must-have book on Venice and its cooking' - Anna del Conte
Skye McAlpine, author of the successful blog From My Dining Table, offers an insider's perspective on Venetian home cooking, illustrated with her stunning photographs.
Hundreds of thousands of tourists pass through the city of Venice each year, eat at trattorie, and leave having dined in Venice, but not having eaten well. It is the food cooked in homes and made with local ingredients, the recipes passed down through generations that is real Venetian food. It is romantic and it is exotic. It dabbles in spices, and delightfully foreign flavours. It's pine nuts and raisins, bay leaves and sweet vinegar, heady saffron and creamy mascarpone.
Some of the recipes in A Table in Venice are translated and barely adapted from old Venetian cookbooks, while other dishes are more loosely inspired by the ingredients, the flavours and the everyday life of Venice. All of the recipes are typical of Skye's cooking style: simple, fresh, colourful and always plentiful, whether it's quick-to-assemble cicheti - the small plates accompanying an afternoon spritz - or a hearty serving of risotto topped with an extra grating of Parmesan. From Apricot and raisin sticky pastries with a morning espresso, to dinner of Roast duck with apples, pears and chestnuts, A Table in Venice offers a rare glimpse into the tastes and secrets of a true Venetian kitchen.
Skye McAlpine, author of the successful blog From My Dining Table, offers an insider's perspective on Venetian home cooking, illustrated with her stunning photographs.
Hundreds of thousands of tourists pass through the city of Venice each year, eat at trattorie, and leave having dined in Venice, but not having eaten well. It is the food cooked in homes and made with local ingredients, the recipes passed down through generations that is real Venetian food. It is romantic and it is exotic. It dabbles in spices, and delightfully foreign flavours. It's pine nuts and raisins, bay leaves and sweet vinegar, heady saffron and creamy mascarpone.
Some of the recipes in A Table in Venice are translated and barely adapted from old Venetian cookbooks, while other dishes are more loosely inspired by the ingredients, the flavours and the everyday life of Venice. All of the recipes are typical of Skye's cooking style: simple, fresh, colourful and always plentiful, whether it's quick-to-assemble cicheti - the small plates accompanying an afternoon spritz - or a hearty serving of risotto topped with an extra grating of Parmesan. From Apricot and raisin sticky pastries with a morning espresso, to dinner of Roast duck with apples, pears and chestnuts, A Table in Venice offers a rare glimpse into the tastes and secrets of a true Venetian kitchen.
Autoren-Porträt von Skye McAlpine
Skye McAlpine is a cookery writer who believes that food tastes best when shared with others. She is the author of two other books, A Table in Venice and A Table for Friends, writes a monthly column for The Sunday Times and has contributed to publications from around the world, including vogue.com, Vanity Fair, Corriere della Serra and Conde Nast Traveller. In 2021 she launched her own curated range of homeware, Skye McAlpine TAVOLA. Skye divides her time between London and Venice with her husband, Anthony, and two sons, Aeneas and Achille.@skyemcalpine
Bibliographische Angaben
- Autor: Skye McAlpine
- 2018, 1. Auflage, 352 Seiten, Englisch
- Verlag: Bloomsbury UK
- ISBN-10: 1408889099
- ISBN-13: 9781408889091
- Erscheinungsdatum: 22.03.2018
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eBook Informationen
- Dateiformat: ePub
- Größe: 140 MB
- Mit Kopierschutz
Sprache:
Englisch
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