Cicchetti
and Other Small Italian Dishes to Share
Published on 15. August 2013
Book
Hardback
256 pages
978-1-909342-26-2 (ISBN)
Description
Anyone who has strolled around Venice in search of something to eat will have come across cicchetti. They are served in bars, bacari and other eateries from late morning onwards and are the Venetian equivalent of Italian antipasti, Spanish tapas, French canapes, Thai street food or English finger food. Cicchetti are irresistible little morsels full of local flavour. Made using traditional methods and produce, these meat, seafood, and vegetable treats are the best of Italian cooking in miniature. Cicchetti is a comprehensive collection of authentic and innovative recipes that will set your taste buds tingling.
More details
Language
English
Place of publication
United Kingdom
Publishing group
Quarto Publishing PLC
Illustrations
200 colour photographs
Dimensions
Height: 246 mm
Width: 190 mm
ISBN-13
978-1-909342-26-2 (9781909342262)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
02/2020
1st Edition
White Lion Publishing
€30.99
Available for download
Persons
LINDY WILDSMITH is an experienced food writer. Her interest in food and travel has led her to write several books about Italian food, as well as the highly acclaimed Cured. Lindy speaks fluent Italian, runs Italian cookery courses and has an in-depth knowledge of Italy and its gastronomy. Her recipes are designed for people who enjoy cooking, eating and good company. Lindy writes a blog, grown-upfood.blogspot.com, and you can follow her on twitter @lindywildsmith. VALENTINA HARRIS has enjoyed a long career writing and teaching about authentic Mediterranean dishes. She has carved herself a career as a self-styled ambassadress and expert on Mediterranean gastronomy and diet, and has written over 30 books on Italian food, where she shares her food philosophy of using local, seasonal produce to make dishes with maximum care and minimum fuss. She now lives in London and teaches at several cooking schools when not writing and offering her services as a consultant and private caterer.