Antonio Carluccio

“A Passion for Mushrooms is a very beautiful book and was ahead of its time. ” — Giorgio Locatelli With a career spanning over four decades, Antonio Carluccio OBE, OMRI was one of the best loved Italian chefs, cookery writers and restauranteurs. This book is his ode to foraging and eating wild mushrooms. First published in 1989, the book features over 100 recipes including antipasti, starters, mains with fish, meat and game, as well as desserts. Enjoy Turbot with Honey Fungus, Partridge with Wood Blewits and even Carluccio’s ingenious Bewitched Mushrooms with Sweet Vermouth. Each recipe features a personal introduction from Carluccio and charming anecdotes from his life and career. The second part of this book is a handy field guide to more than 25 species of mushroom, helping you to identify and collect them, as well as understanding the science behind all things funghi. Recognise the edible (and poisonous) varieties, and take your foraging to the next level. A Passion for Mushrooms is not only a gastronomic exploration but also a practical field guide to the most delicious species of wild mushrooms. An ode to Carluccio’s legacy and passion, this book is packed full of delicious, fuss-free recipes from an always warm Italian kitchen. Featuring: A foreword by Giorgio LocatelliOver 100 recipesCharming anecdotes from Antonio CarluccioA foraging guide to a variety of mushrooms: their growing seasons and more

Like most Italians, the great Antonio Carluccio loves vegetables. In this book he turns his attention to his favourites, and many others, adding up to over 100 different varieties.He researches the botanical family of each type of vegetable, its history, describes in loving detail how to buy and prepare it – and in over 150 recipes tells us how to make the most of the humble veg, whether eaten raw, cooked or preserved.There are pastas with vegetables, soups, vegetable bakes and salads, risottos, pickles, stews, tarts and dips. There are even some sweet cakes and biscuits based around vegetables.The Italian way with vegetables is renowned the world over, the Carluccio way with vegetables is unsurpassed, and this book is an essential for every kitchen.

At last, the ultimate book on pasta from the master of Italian cookery! Pasta’s huge variety of shapes, textures and flavours makes it the perfect basis for every kind of meal, from sophisticated dinner parties to simple suppers at home.In his exciting new book, Antonio Carluccio shares his love of Italy’s favourite food, providing innovative and exciting recipes for soups, main courses, salads and even desserts.To begin, clear and detailed instructions are given for making fresh pasta, opening up a whole new range of possibilities from making your own basic egg pasta to adding unusual colours and flavours like spinach and squid ink.Over 100 inspirational recipes for both fresh and dried pasta follow, ranging from the simple and traditional like Spaghetti Al Aglio, Olio E Peperoncino (with garlic, oil and chilli) and classics with a twist like Trofie al Pesto di Erbe e Noci (with walnut and herb pesto) to the truly unusual and luxurious, such as and Trullo di Zitoni (a deeply savoury baked lamb, herb and mushroom pasta pie). Also featured is a wealth of ideas for varying the basic recipe to produce numerous different dishes, according to taste and seasonal availability.

Antonio Carluccio is a larger-than-life character who, over his 50-year career, has inspired thousands of people with his no-fuss Italian cooking and passion for good food and wine. But behind the famous name is a man whose life has been full of unexpected twists and turns, joy and sadness, love and loss. Born on the Amalfi Coast in the South of Italy in 1937, Antonio's taste buds were first awakened by his Mamma's delicious home cooking. In this book he recounts the early years, including his first experience cooking simple suppers on a two-ring stove, to his unplanned meteoric rise to fame as the founder of one of the UK's most prominent restaurant brands, prolific author and successful television presenter. Despite his success, Antonio has never forgotten his humble beginnings or the women, who next to food, have been the biggest influence on his life. Throughout the text will be the recipes that have formed the touchstones of his life. This is a story of commitment, drive and the ingredients needed to succeed.

To av Londons mest kjente kokker, de gode vennene Antonio Carluccio og Gennaro Contaldo, har reist tilbake til hjemlandet for å gjenoppta forbindelsen med sin kulinariske arv, utforske gamle og nye tradisjoner og avdekke sjelen i italiensk gastronomi. Med sine mer enn 100 fristende oppskrifter går denne boken bakenfor klisjeene og viser oss ekte italiensk mat. Den skildrer et fascinerende møte mellom klassiske retter og ingredienser på den ene siden og moderne endringer og impulser på den andre. Fra tid til annen gir forfatterne oss et glimt av sin innsikt i Italia før og nå. Vi får oppleve deres humor, kunnskaper, nysgjerrighet og, ikke minst, lidenskapen de deler for god, lettlaget mat.

100 essential pasta recipes from the Godfather of Italian food, Antonio Carluccio. This recipe collection - containing 100 full-colour photographs - is not only incredible value for money but the perfect introduction to mastering the art of cooking delicious pasta! 'A classy production' - Sunday Telegraph Magazine'Great recipes, simple instructions and easily sourced ingredients' -- ***** Reader review'Super simple and delicious' -- ***** Reader review'A gem' -- ***** Reader review'Best pasta recipe book ever' -- ***** Reader review 'This is a super little book, full of mouth-watering authentic Italian recipes' -- ***** Reader review**************************************************************************************************Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes. From fettucine Verdi with walnut sauce to pappardelle with meat ragout, orrechiette with broccoli to tagliolini with red mullet, soup with cappelletti to bucatini amatrice and catering for vegetarian and meat-based diets, the recipes are both simple and elaborate and sure to become household stalwarts and family favourites. Everybody loves pasta and this easy to follow cookbook will ensure that you have a recipe for every occasion and for every taste. Guaranteed to get your mouth watering and you itching to get in the kitchen!