A comprehensive Italian cookbook featuring 120 delicious and authentic recipes; The first Italian cookbook to feature masterclass recipes from the world's most celebrated Italian chefs and cookery writers; A celebration of quality Italian food, exploring Italy's many famous regions and ingredients; Features 60 step-by-step masterclasses from 20 celebrated Italian chefs and cooks; Italian cuisine is arguably the most flavoursome, the best-known and most-loved cuisine in the world. There are so many famous foods that have their roots in Italian cuisine, including pizza, pasta and Parmesan, but Italian recipes have also had a huge influence over the way we cook using the finest and freshest of ingredients. The way we assemble a delectable salad, how we dress a succulent pasta dish or grill a fresh piece of fish indiates how strong the influence of the Italian kitchen is. Masterclass in Italian Cooking is the definitive guide to Italian food, gathering together the greatest chefs and cooks.
Beginning with an introduction to Italy, its regions and ingredients, the wealth of authentic recipes includes Anitra Arrosto con Salsa alla Valesana (Venetial Roast Duck with Medieval Spiced Sauce) and Arancine de Riso (Little Stuffed Riceballs from Sicily). With the guidance of food writers and chefs such as Anna del Conte, Carla Tomasi, Mary Contini, Guiliano Bugialli and Francesca Romina, this authoritative book takes the cook, step-by-step through making pasta, preparing pizza, and the rights and wrongs of cooking a risotto following special masterclass recipes. There are 120 recipes, including 60 masterclasses from 20 of the best-known Italian chefs working in the world today. The exceptional photographs have been specially commissioned from Gus Filgate, one of the leading food photographers in the United Kingdom and include step-by-step masterclass preparation.
Maxine Clark is a successful food stylist and cookery writer who specialises in Italian food and cooking. She was Deputy Cookery Editor for Good Housekeeping magazine and has contributed articles to magazines and newspapers, including The Sunday Times, Options, House and Garden and Country Living. She now writes regularly for Food and Travel magazine and BBC Good Food and has published several books. She teaches Italian cooking, running specialised cookery courses in Italy for Tasting Places. The photographer: Gus Filgate's award-winning photography enhances many cookery books. For Pavilion his work features in Emanuela Stucchi's Italian Vegetarian Cooking and Claudia Roden's Invitation to Mediterranean Cooking; Theodore Kyriakou and Charles Campion's Real Greek Food, as well as in Lorenza's Pasta for which he won the James Beard Award for Photography in 1997.