Antonio Carluccio

Este libro le lleva a un extraordinario viaje gastronómico por Italia. Desde el Piamonte a la Lombardía, en el norte, hacia Apulia, Calabria y las islas de Sicilia y Cerdeña, Carluccio explora la variedad de las regiones italianas y transmite su amplio conocimiento junto con sus impresiones personales del país para llegar al origen de su pasión por la buena comida, buena cocina y buena vida.

Un libro con dos partes bien diferenciadas, una teórica y otra práctica. La primera es una completa guía de campo que describe alrededor de 100 especies de setas con detalle y absoluto rigor, clasificandolas en dos grupos segun sean silvestres o cultivadas. Presenta imagenes de cada una de ellas asi como de su habitat, y ayuda a distinguir las setas comestibles de sus parientes toxicas mas cercanas. La segunda parte es un exhaustivo recetario en el que las setas intervienen en todo tipo de platos o elaboraciones, sean sopas, salsas, pastas, arroces, polentas, pescados o carnes. Una sabrosa fuente de inspiracion para rematar una jornada en el campo y convertir la recoleccion en el premio y el placer del setero. Se explican los metodos de coccion y de conservacion mas adecuados para cada variedad, y las recetas, a veces tradicionales, otras modernas, que mejor les sientan. Antonio Carluccio, propietario del Covent Garden Neal Street Restaurant en Londres (meca para los amantes de las setas y las trufas de todo el mundo), conoce como nadie el mundo de la micologia. Es un apasionado de las setas desde hace mas de sesenta años, toda una vida dedicada a recolectarlas y cocinarlas.

A very beautiful book and ahead of its time Giorgio LocatelliWith a career spanning across 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 cooking and enjoying wild mushrooms A gastronomic guidebook to the most delicious species of wild mushrooms This new edition of the 1989 classic cookbook is an ode to Carluccio s legacy as one of the best loved Italian chefs brimming with inventive and decadent Italian recipes to forage cook and enjoy wild mushrooms Carluccio s over 100 recipes include antipasti starters mains with fish meat and game and desserts Enjoy a sumptuous Ossobuco with Wild Mushrooms all rounder classics such as Mushroom Lasagne and Mushroom Ratatouille and even learn how to preserve your own mushrooms at home Each recipe features a personal introduction from Carluccio filled with expert notes and charming anecdotes from his life and career Take your foraging to the next level with this handy field guide to more than 25 species of mushroom helping you to identify and collect them as well as to understand the science behind all things funghi

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, cooking and enjoying wild mushrooms. First published in 1989, this edition features a foreword by Giorgio Locatelli as well as over 100 recipes including antipasti, starters, mains with fish, meat and game, and desserts. Enjoy Turbot with Honey Fungus, Partridge with Wood Blewits and even Carluccios ingenious Bewitched Mushrooms with Sweet Vermouth. Each recipe features a personal introduction from Carluccio filled with 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 to understand 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 a gastronomic exploration and a useful guidebook to the most delicious species of wild mushrooms. An ode to Carluccios legacy and passion this book is brimming with inventive, fuss-free recipes from an always warm Italian kitchen.

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 MagazineGreat recipes, simple instructions and easily sourced ingredients -- ***** Reader reviewSuper simple and delicious -- ***** Reader reviewA gem -- ***** Reader reviewBest 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!

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.

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, Antonios taste buds were first awakened by his Mammas 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 UKs 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.

«Nuestro regreso a Italia se convirtió en un asombroso viaje de descubrimiento, tanto del país y su gastronomía como de nosotros mismos y nuestra amistad. La calidad y abundancia de los alimentos y e