Italian Vegetables by Maxine Clark
Italians have a special way with vegetables - no wonder, when their produce is so ripe, delicious and flavourful. In Italian Vegetables, Maxine Clark brings you easy-to-follow recipes for all the best Italian vegetable dishes. Chapters include Shoots and Leaves, with recipes such as Asparagus with Parmesan and Chopped Eggs; Artichokes with Ricotta; Fennel and Leeks braised in Cream and Lemon, Beans, Peas and Lentils includes Green Beans with Toasted Almonds; Fritedda (Sicilian vegetable medley); and Chickpeas with Artichokes, Chilli and Basil. Try Roots, Onions and Funghi dishes such as Carrots with Olive Oil and Marsala; or Stuffed Mushroom Caps. The chapter on Tomatoes, Aubergines and Peppers gives recipes such as Baked Tomatoes with Mozzarella and Basil; and Stuffed Peppers. Pumpkin and Squash ideas include Courgette and and Mint Fritters or Sauteed Pumpkin with Rosemary and Balsamic Vinegar. Delicious and good for you.
Maxine Clark has taught in well-known cooking schools such as Leith's in London, and now teaches at Alastair Little's Tasting Places in Sicily and Tuscany. Her work appears regularly in magazines and newspapers such as BBC Good Food, Food and Travel and Good Housekeeping. She is the author of Tarts, Dolicissimo and Al Forno, also published by Ryland Peters & Small.
| SKU | Unavailable |
| ISBN 13 | 9781841728193 |
| ISBN 10 | 1841728195 |
| Title | Italian Vegetables |
| Author | Maxine Clark |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Ryland, Peters & Small Ltd |
| Year published | 2005-03-01 |
| Number of pages | 64 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |