The Food and Cooking of Sicily by Valentina Harris
This book opens with an evocative introduction to the history, geography and traditions that have shaped the culinary culture of these regions, as well as an intriguing commentary on the local festivals and their accompanying foods. This is followed by an essential guide to the classic ingredients. There follows a collection of 65 regional recipes, with chapters covering all the traditional courses including Antipasti, Soups and Breads; Pasta, Gnocchi and Rice; Fish and Shellfish; Poultry, Meat and Game; Vegetables, Eggs and Cheese; and Desserts and Baking. Authentic dishes are included from each region, such as Sicilian Rice Fritters, Pasta with Potenza Ragu, Trapani Fish Couscous, Lucanian Chicken Pie, Pugliese Beef Rolls, Calabrian Sweetmeats and Sicilian Cassata.VALENTINA HARRIS - PROFILEWith a background like Valentina's, it's no surprise she's regarded as an expert on Italian cuisine and culture. Valentina is the youngest member of a vast Anglo-Italian gourmet family that dates back to 1369 through the legendary Sforza dynasty. Valentina was educated in Italy and moved to London in 1976 with her teaching and cooking qualifications, where she worked mostly as a private chef until the publishing of her first award-winning recipe book, Perfect Pasta, in 1984.An award-winning author of over 40 books on Italian food, Valentina is also an experienced and enthusiastic teacher, sharing her food philosophy with students. Valentina is the proprietor, chief tutor, and regulator of Cucina Valentina Ltd., which organizes culinary excursions across Europe and is a familiar face at food festivals in the UK as producer and host of cooking theater. Valentina is dedicated to advancing the position of professional women in the field of food, wine, and hospitality as one of the founders of the London chapter of Les Dames D'Escoffier.
Valentina has access to hundreds of female culinary experts in many industries, including cookery schools, retail, PR, media, and productions, as a result of her role as Chapter President. Valentina's Foodoir: Fiori di Zucca, her long-awaited book of family recollections and recipes, was published by DBP on June 6th, 2013. The publication of a updated edition of her popular book Risotto! followed. The Italian Regional Cooking, published by Lorenz Books, is her most recent book.
This is the conclusion of eight years of research and labor on a previously released series of five books on regional Italian cookery. Valentina keeps strong relationships with Italy in order to preserve her competence in Italian cuisine and build her ties with it. Valentina has a strong affection for the south of Italy, and spends her summer holidays gladly exploring the province of Calabria and all its culinary riches.Some Career Highlights: - 1984 - publishing of first book: Perfect Pasta- - 1984 - publication of second book: Perfect Pasta- - 1984 - publication of third book: Perfect Pasta- - 1984 - publication of fourth book: Perfect Pasta- - 1984 - publication of fifth book: Perfect Pasta- - 1984 -
| SKU | Unavailable |
| ISBN 13 | 9781903141809 |
| ISBN 10 | 190314180X |
| Title | The Food and Cooking of Sicily |
| Author | Valentina Harris |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Anness Publishing |
| Year published | 2010-05-06 |
| Number of pages | 128 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |