Average Reviews:
(More customer reviews)This is a wonderful new book by Francesco da Mosto and certainly up to the standard of his previous publications. But this is not just a book of traditional Venetian recipes and pretty pictures. There are pages on life in the 18th. century Palazzi of Venice and four pages devoted to the humble fork. The origins of ingredients used in Venetian cooking are discussed in detail together with the variety of seafood found in the lagoon. I am sure you will be transported to the Grand Canal whenever you open this book, but that is not to say that the dining experiences on that fabled waterway are anywhere near as wonderful as Francesco shows they could be!
Click Here to see more reviews about: Francesco's Kitchen: An Intimate Guide to the Authentic Flavours of Venice
Francesco shows cooks how to prepare 150 classic Venetian recipes ranging from antipasti, sauces, soups, and fish, to meats, pasta, and puddings. He demonstrates how Venetian food is a fabulous fusion of ingredients brought together over centuries as merchants and traders traveled the Mediterranean. The ancient broeto (stock) and mollusk soups testify to this, as does the richness and variety of dishes based on fish, roasts, grills, tasty deep-fried delicacies, and sauces. Each chapter is introduced with the history and origins of the recipes, and throughout there are personal reminiscences by Francesco of his first encounters with his favorite dishes. As Francesco is keen to tell, his passion for cooking authentic Venetian food comes from home: "When I start talking about cooking, it is impossible to forget my father, his love and imagination for all things culinary. He has never feared unusual combinations of ingredients and seasonings, and I have always been a willing guinea pig."
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