The Modern Italian Cook – Joe Trivelli
Joe Trivelli is co-head chef at the River Café and is also the person that the Observer calls on to cover the weekly food column in their magazine when Nigel Slater is off duty. His River Café training means that this Italian food that is borne out of a huge respect for ingredients and also to the wide culinary traditions of that country.
This book offers a modern perspective on, and practical approach to, how we are cooking and eating Italian food today. It takes into account the much wider availability of Italian ingredients and contains recipes and ideas that might become go to classics. The book is split into sections: pasta. vegetables, fish/meat/eggs, baked goods and sweet. It includes recipes for a classic tomato sauce but also for red peppers in vinegar, lamb chops cooked in foil parcels, potato and porcini pie and pumpkin seed ice cream.
Hardback. 304 pages.
19.7cm x 25.4cm x 2.8cm