Milk Street Backroads Italy : Finding Italy's Forgotten Recipes
Book Details
Format
Hardback or Cased Book
ISBN-10
0316582069
ISBN-13
9780316582063
Publisher
Little, Brown & Company
Imprint
Little, Brown & Company
Country of Manufacture
CN
Country of Publication
GB
Publication Date
May 8th, 2025
Print length
416 Pages
Weight
1,814 grams
Dimensions
22.30 x 27.40 x 3.40 cms
Product Classification:
General cookery & recipesNational & regional cuisine
Ksh 7,050.00
Werezi Extended Catalogue
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Discover the hidden secrets of Italian food in 125 simple, iconic dishes and unknown gems from Sicily to Milan, from the James Beard Award-winning team at Milk Street
Discover the real techniques, ingredients, and stories behind the Italian dishes you know and love—and the ones you've yet to try—with more than 145 delicious recipes that bring simplicity back to Italian cooking, from the James Beard Award-winning team at Milk Street.
Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don't stir their polenta, and they never labor over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta.
The editors at Milk Street have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favorites that never crossed the Atlantic.
On our travels we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia's olive oil—crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus some surprising tomato sauces, including spaghetti all'assassina from Bari—spicy, charred, and made in one skillet.
We visited a Neapolitan trattoria where five sisters serenade diners with opera and serve an eggplant Parmesan that's rich, but never fried. In Northern Italy, we made meatball-like bread dumplings simmered in chicken broth. And in Sardinia, a hearty herb soup studded with pancetta, beans, and tiny nuggets of pasta.
Milk Street Backroads Italy give you a seat at the table with Italian cooks sharing the food they love, handed down from generation to generation.
Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don't stir their polenta, and they never labor over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta.
The editors at Milk Street have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favorites that never crossed the Atlantic.
On our travels we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia's olive oil—crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus some surprising tomato sauces, including spaghetti all'assassina from Bari—spicy, charred, and made in one skillet.
We visited a Neapolitan trattoria where five sisters serenade diners with opera and serve an eggplant Parmesan that's rich, but never fried. In Northern Italy, we made meatball-like bread dumplings simmered in chicken broth. And in Sardinia, a hearty herb soup studded with pancetta, beans, and tiny nuggets of pasta.
Milk Street Backroads Italy give you a seat at the table with Italian cooks sharing the food they love, handed down from generation to generation.
Get Milk Street Backroads Italy by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Little, Brown & Company and it has pages.
