In this book Anna Del Conte has collected together the best of her delicious recipes along with tips, anecdotes and reminiscences about her life in Italy and London. Packed with inspiring information from the best way to make a tomato sauce and a tiramisu to more unusual dishes such as nettle risotto and chestnut mousse, each chapter is devoted to a different ingredient. As well as explaining the basics and introducing more surprising recipes, Anna includes special additional chapters describing traditional regional and historical menus. So whether you want to eat tagliatelle with ham and peas or rabbit with rosemary and tomato, a Roman Late Supper or a Renaissance Dinner, you will find what you need here.For, by implication, that which is not fresh is stale, or is second-best in some way, so that the phrase a#39;fresh pastaa#39; implies ... your own, a quick and easy job with the cheap hand-cranked machine, or buy dried egg pasta of a good Italian brand.
|Title||:||Amaretto, Apple Cake and Artichokes|
|Author||:||Anna Del Conte|
|Publisher||:||Random House - 2012-04-24|