Maggiori informazioni sul libro
Launch head chef at Jamie Oliver's Fifteen London, and now head chef at Fifteen, Melbourne, Australia, Tobie Puttock cooks ripper Italian food. This simple, edgy and dynamic cookbook rewrites some rules and ignores others of Italian cuisine. Yet however far Tobie pushes the boundaries of traditions, he sticks closely to the guiding principle of great Italian that cooking is, if nothing else, an act of love. "Daily Italian" is a compilation of 100 of Tobie's Italian recipes - from crumbed swordfish with rosemary or chilli and sausage and fennel risotto to fried mozzarella with saffron or chocolate and olive oil tart. These are superb recipes, rooted in classical Italian cooking, but adapted to be extra generous and easy to prepare. The book, both in terms of of the food and the look, has an energy, individuality and edginess that is contagious.
Acquisto del libro
Daily Italian by Puttock, Tobie (2007) Hardcover, Tobie Puttock
- Lingua
- Pubblicato
- 2007
- Rilegatura
- (Copertina rigida)
Metodi di pagamento
Ancora nessuna valutazione.
- Titolo
- Daily Italian by Puttock, Tobie (2007) Hardcover
- Lingua
- Inglese
- Autori
- Tobie Puttock
- Editore
- Mitchell Beazley
- Pubblicato
- 2007
- Formato
- Copertina rigida
- Pagine
- 199
- ISBN10
- 1845333101
- ISBN13
- 9781845333102
- Serie
- Tag
- Libri di cucina, Cibo, Italia
- Descrizione
- Launch head chef at Jamie Oliver's Fifteen London, and now head chef at Fifteen, Melbourne, Australia, Tobie Puttock cooks ripper Italian food. This simple, edgy and dynamic cookbook rewrites some rules and ignores others of Italian cuisine. Yet however far Tobie pushes the boundaries of traditions, he sticks closely to the guiding principle of great Italian that cooking is, if nothing else, an act of love. "Daily Italian" is a compilation of 100 of Tobie's Italian recipes - from crumbed swordfish with rosemary or chilli and sausage and fennel risotto to fried mozzarella with saffron or chocolate and olive oil tart. These are superb recipes, rooted in classical Italian cooking, but adapted to be extra generous and easy to prepare. The book, both in terms of of the food and the look, has an energy, individuality and edginess that is contagious.