A Sardinian cookbook by Giovanni Pilu
Born in Sardinia, Giovanni Pilu moved to Australia in 1992 full of enthusiasm and passion for the unique flavours of his homeland. In this, his first book, Giovanni celebrates a distinctive regional Italian cuisine based on simple ingredients prepared with minimum fuss, and a food culture firmly rooted in the hospitality that is an essential element of life in a harsh Mediterranean landscape. A place where cheese is served at every meal, and bread must always be on the table. From bread to desserts, passing by meat, game and vegetables, Giovanni's wide range of recipes are a colourful yet accessible insight into the food that is in his blood and close to his heart.
'Little pleasures me more in life than sitting at a slightly-too-small table on a chilly evening, sharing a bowl of garlicky rustic foodIf you feel the same, this is the book for you. This is peasant food at its best: strong and flavoursome.' Conde Nast Traveller, Cookbooks of the Year 'This book is the record of Giovanni's mission to recreate a little bit of Sardinia, full of evocative dishes such as bottarga, squid and artichokes, polenta with sausage sauce and almond nougat.' -- Carolyn Hart Saturday Telegraph Magazine 'A Sardinian Cookbook is a fascinating introduction to the distinctive regional cuisine of Sardinia, its unique ingredients and fresh flavours. A cookbook packed full of engaging and informative recipes that are bound to inspire you to visit Sardinia.' Italia! Magazine 'This hefty, beautiful book is inspired by the region's peasant cuisine. While we may not have grown up like the authors, catching wild eels with our bare hands, we can create summery Sardinian recipes from our own local produce.' -- Katie Allen The Simple Things 'An enticing introduction to the distinctive regional cuisine of Sardinia.' The Bookseller
GIOVANNI PILU is one of the only two chefs in Australia focusing on Sardinian cuisine. His restaurant, Pilu at Freshwater, has maintained a two-hat rating in the Sydney Herald Good Food Guide since it opened in 2004. Giovanni has also been acknowledged for his strong focus on Sardinian produce, including a recent award for his wine list, which also has a Sardinian emphasis. ROBERTA MUIR manages one of Australia's leading cooking schools, Sydney Seafood School at Sydney Fish Market. She holds a Master of Arts degree in Gastronomy from the University of Adelaide, and is the author of the Sydney Seafood School Cookbook and 500 Cheeses.
| SKU | Unavailable |
| ISBN 13 | 9781909342101 |
| ISBN 10 | 1909342106 |
| Title | A Sardinian cookbook |
| Author | Roberta Muir |
| Condition | Unavailable |
| Binding Type | General merchandise |
| Publisher | Quarto Publishing PLC |
| Year published | 2013-07-25 |
| Number of pages | 240 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |