Bringing Italy Home
Published on 16. August 2001
Book
Hardback
224 pages
978-1-84000-368-0 (ISBN)
Description
Ursula Ferrigno embodies the Italian passion for good food made with the freshest of natural ingredients. Here, he brings together traditional fresh, simple vegetarian and fish recipes, from "Wild Herb Frittata" to "Swordfish Wrapped in Courgette Flowers", based around seasonal produce that is the soul of Italian cooking. For each food Ursula explains how the Italians like to cook it and the benefits of eating that food during its harvesting season, and offers deliciously simple recipes.
Ursula Ferrigno embodies the Italian passion for good food made with the freshest of natural ingredients. Here, he brings together traditional fresh, simple vegetarian and fish recipes, from "Wild Herb Frittata" to "Swordfish Wrapped in Courgette Flowers", based around seasonal produce that is the soul of Italian cooking. For each food Ursula explains how the Italians like to cook it and the benefits of eating that food during its harvesting season, and offers deliciously simple recipes.
Ursula Ferrigno embodies the Italian passion for good food made with the freshest of natural ingredients. Here, he brings together traditional fresh, simple vegetarian and fish recipes, from "Wild Herb Frittata" to "Swordfish Wrapped in Courgette Flowers", based around seasonal produce that is the soul of Italian cooking. For each food Ursula explains how the Italians like to cook it and the benefits of eating that food during its harvesting season, and offers deliciously simple recipes.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Illustrations
120 colour photos
Dimensions
Height: 271 mm
Width: 201 mm
Thickness: 22 mm
Weight
1070 gr
ISBN-13
978-1-84000-368-0 (9781840003680)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Ursula Ferrigno
Bringing Italy Home
Book
03/2005
Mitchell Beazley
€38.56
Article is exhausted; no reprint
Person
Ursula Ferrigno learned to cook as a child by watching her Italian grandmother preparing traditional family dishes. A former principal tutor for Cordon Vert, she runs cookery courses at Books for Cooks in London and in Tuscany, as well as at Leith's School of Food and Wine. Ursula has made numerous TV appearances and has written several books, including the enormously successful Truly Italian, Real Fast Vegetarion Food, which went straight into the Sunday Times bestseller lists, and The Bread Book, all of which met with critical acclaim.
Ursula Ferrigno learned to cook as a child by watching her Italian grandmother preparing traditional family dishes. A former principal tutor for Cordon Vert, she runs cookery courses at Books for Cooks in London and in Tuscany, as well as at Leith's School of Food and Wine. Ursula has made numerous TV appearances and has written several books, including the enormously successful Truly Italian, Real Fast Vegetarion Food, which went straight into the Sunday Times bestseller lists, and The Bread Book, all of which met with critical acclaim.
Ursula Ferrigno learned to cook as a child by watching her Italian grandmother preparing traditional family dishes. A former principal tutor for Cordon Vert, she runs cookery courses at Books for Cooks in London and in Tuscany, as well as at Leith's School of Food and Wine. Ursula has made numerous TV appearances and has written several books, including the enormously successful Truly Italian, Real Fast Vegetarion Food, which went straight into the Sunday Times bestseller lists, and The Bread Book, all of which met with critical acclaim.