De Italiaanse keuken
meer dan 300 authentieke recepten
Auteurs
Évaluation du livre
Paramètres
- 335pages
- 12 heures de lecture
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Featuring over three hundred recipes, this enchanting book serves as an authoritative and approachable guide to Italy's beloved cuisine, crafted by one of today's great food writers. For a year, the author traveled throughout Italy, exploring every region to uncover local specialties in their authentic settings. She visited both professional and home kitchens, observing the cooking process and gathering stories. The collection ranges from simple rustic dishes to grand culinary creations, showcasing traditional regional recipes as they are prepared in Italy today—and how they can be replicated with ease in home kitchens. The Sunday Telegraph praises it as “Excellent . . . a collection of delicious recipes chosen on the basis of strong flavors and ease of preparation.” The Financial Times describes it as “a glorious feast of a book, a splendid history, geography and cooking lesson rolled into one.” Simon Schama notes that the author transcends the role of a simple cookbook writer, likening her to a memorialist and historian. Ruth Rogers and Rose Gray from The River Café highlight the book's authenticity, emphasizing its deep understanding of Italy's regions, food, and culture, making it one of the most cherished Italian cookbooks available.
Achat du livre
De Italiaanse keuken, Claudia Roden, Jan Morgan
- Langue
- Année de publication
- 2007
- Reliure
- (souple)
Modes de paiement
Il manque plus que ton avis ici.
- Titre
- De Italiaanse keuken
- Sous-titre
- meer dan 300 authentieke recepten
- Langue
- Néerlandais
- Auteurs
- Claudia Roden, Jan Morgan
- Éditeur
- BBNC Uitgevers
- Publié
- 2007
- Format
- souple
- Pages
- 335
- ISBN10
- 9062916228
- ISBN13
- 9789062916221
- Séries
- Mots clés
- Voyage, Livres de cuisine, Nourriture, Europe du Sud, Italie
- Évaluation
- 4,2 sur 5
- Description
- Featuring over three hundred recipes, this enchanting book serves as an authoritative and approachable guide to Italy's beloved cuisine, crafted by one of today's great food writers. For a year, the author traveled throughout Italy, exploring every region to uncover local specialties in their authentic settings. She visited both professional and home kitchens, observing the cooking process and gathering stories. The collection ranges from simple rustic dishes to grand culinary creations, showcasing traditional regional recipes as they are prepared in Italy today—and how they can be replicated with ease in home kitchens. The Sunday Telegraph praises it as “Excellent . . . a collection of delicious recipes chosen on the basis of strong flavors and ease of preparation.” The Financial Times describes it as “a glorious feast of a book, a splendid history, geography and cooking lesson rolled into one.” Simon Schama notes that the author transcends the role of a simple cookbook writer, likening her to a memorialist and historian. Ruth Rogers and Rose Gray from The River Café highlight the book's authenticity, emphasizing its deep understanding of Italy's regions, food, and culture, making it one of the most cherished Italian cookbooks available.