In Tuscany, Katie and Giancarlo Caldesi take readers on a culinary journey through a Tuscan day.
The pace of both life and cooking in Tuscany is slow and calm. Breakfast are considered, lunch often eaten at home with family, and weekend dinners a feast. Try the Black Kale Bruschetta, a Tuscan Beef, Porcini & Chianti Stew, and the Cheat`s Spaghetti with Clams. In Tuscany, there is a dolci (dessert) for every month of the year, and Katie and Giancarlo do not disappoint.
Set against a backdrop of undulating hills, Tuscany takes you on a culinary journey across this diverse landscape, exploring the traditions and cooking techniques that make this food so extraordinary.
Thanks to its rich history, Sicilian food has Italian, Greek, Spanish, French and Arab influences, making the flavours and ingredients wonderfully eclectic.
In Rome, Katie and Giancarlo Caldesi unearth the capital`s gastronomic gems - recipes both contemporary and centuries-old - inspired by Romans from all walks of life. Feast on rustic seasonal soups, quick pasta dishes, slow-cooked joints, indulgent dolci and more. The book`s stunning photography will take you on a sumptuous visual journey of the city, from the Pantheon and the Colosseum, to the Renaissance palazzos, Baroque fountains and neighbourhood trattorias. This is an impressive, fresh look at Rome and its cuisine.
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There's an old Venetian saying 'magna e bevi che a vita xe un lampo' - 'eat and drink because life is a lightning flash'. With this in mind, Katie and Giancarlo have dodged the tourists, drawing inspiration from less obvious areas of the city, to unearth the most delicious and authentic recipes. Set against the backdrop of breathtaking photographs of the city and Katie's anecdotes of their travels, Venice is a beautiful cookbook and keepsake that will transport you to Italy with every page turned.
Katie & Giancarlo Caldesi bring us tastes and tales from regional Italy in their new book. Published by Hardie Grant the book provides a culinary journey through the Amalfi region and is packed full of recipes some well known by the region's many summer visitors, and others that up until now have been the closely guarded 'secrets' of the locals. With stunning photography of breath-taking scenery and tales of local character & custom this is more than just a cookery book.
From smoking fish in Scotland to drying chillies in Sri Lanka. Learn how to cure Italian charcuterie, make sausages, brine a chicken or prepare your own delicious smoked salmon and mackerel. Join Katie & Giancarlo on their two year-long journey discovering differnt methods of conserving food, as they combine traditional tried-and-tested preserving techniques with a thoroughly modern perspective.
Katie’s love for Italy and passion for cooking brought her to travel throughout Italy from Sicily to the Alps meeting restaurateurs, chefs, traditional mamas and local suppliers. The result is this unique compendium of Italian food with more than 300 recipes and step by step master classes enabling you to recreate the dishes at home.
In 2005 Katie and Giancarlo have been filmed while teaching in Tuscany for the BBC "Return to Tuscany" program. After the success of both the cookery school and the TV program they decided to put together their best recipes from the regional cooking of Tuscany. With 80 easy to follow recipes and stunning location pictures, this book is an inspirational introduction to the culture and tradition of this corner of Italy.
The first book written by Katie and Giancarlo is a collection of traditional recipes tried and tested over the generations by Giancarlo's family and passed down to them. The Italian mama's kitchen is full on tips of how to get the best from your ingredients, mixed with charming stories from an Italian family's table in times gone by.