Recipes from an Italian Butcher: Roasting, Stewing, Braising
|Author:||Silver Spoon Kitchen Staff|
150 inspiring and authentic Italian recipes for meat, poultry, and game - from the world's most trusted authority on Italian cuisine.
The Italian approach to cooking with meat is to keep things straightforward and maximize the flavour. This book showcases simple, hearty dishes that are true to this tradition, from chicken cacciatore and braised beef with Barolo to osso buco and Roman lamb. With more than 150 recipes, most published for the first time in English, it's comprehensive and authoritative, demystifying the different cuts, cooking methods, and techniques unique to each meat type - along with the side dishes that best complement them.
"The most successful Italian cookbook of all time." -The Times "A seriously comprehensive guide that shows that Italian food is about more than just pasta and pizza... One for serious Italophiles." -Gordon Ramsay, The Times "Italy's version of The Joy of Cooking... Presents lucid recipes for every dish a lover of Italian food could wish for - more than 2,000 of them." -Bon Appetit
First published in 1950, The Silver Spoon is the most successful cookbook in Italy, selling more than one million copies, and trusted to include the most authentic and traditional recipes from throughout the country.