Antonio Carluccio Books

The Godfather of Italian food, Antonio Carluccio is an internationally acclaimed cook whose worldwide book sales number in the millions and whose television series have screened in over 20 countries. Now, for the first time, he has brought together over 300 of his best recipes to form this ultimate compilation. Capturing Antonio's simple, joyful and no-fuss approach to cooking, this exceptional book provides a unique culinary journey covering every aspect of the Italian meal from antipasti to dolci and featuring mouthwatering dishes from each of Italy's distinct culinary regions. It is packed with stunning photographs and infused with Antonio's characteristic voice and style. Antonio's recipes are always beautifully simple and bursting with flavour, and now that they're collected into one stunning volume, you won't need to scramble between your cookbooks for your favourite recipes ever again. With only the very best recipes drawn from seven of his best-selling cookbooks, Antonio Carluccio: The Collection is bound to become the most significant Italian cookbook of its generation.

Antonio Carluccio's Italia is a gastronomic tour embracing every region of the country. Each chapter weaves together fascinating information on the region's traditions, its typical products and its characteristic regions. Antonio's knowledge of Italy stems from his childhood when his family moved around the country following his father's job as a railway stationmaster. As a young man working as a wine merchant, Antonio toured the country deepening his knowledge of its different regions. This book, photographed in Italy by Alastair Hendy, distils Antonio's passion for his mother country and brings real insight to the different factors that influence its food and cooking. The breathtaking visual content celebrates the gastronomic life of Italy with stunning photographs of countryside and architecture, of people and food products, and of mouth-watering recipes. From Piedmont and Lombardy through to Puglia and Calabria, Antonio has travelled his mother country to share with the reader his personal impressions, a lifetime of knowledge and his abiding passion for good food, good cooking and good living.

This is one of eight books into which Antonio and Priscilla Carluccio have condensed their lifetime's knowledge of and passion for Italian cuisine. Each title in the series is packed with recipes and tips on how to recreate Carluccio's well-known dishes.

Beautifully simple recipes from the Godfather of Italian cooking

Following the success of Two Greedy Italians, Antonio Carluccio and Gennaro Contaldo embark on a journey to explore Italy's distinct and varied terrains, and to find out how these have shaped the produce and, in turn, the peoples and their traditions. They venture into the Alps for comfort food - heart-warming dishes based around the use of butter, potatoes, polenta and rice. They head to the coast to uncover the many delicious fish and shellfish dishes, as well as the distinctive cuisine of the Italian islands. Finally, they examine the rich agricultural plains through which flow some of the greatest rivers in Europe - in particular the Po in the north and the Tiber in the centre - revealing their historic influence on the foods grown and cooked within these regions. Contains over 80 mouth-watering recipes and breathtaking photography

At last, the ultimate book on pasta from the master of Italian cookery! Pasta's huge variety of shapes, textures and flavours makes it the perfect basis for every kind of meal, from sophisticated dinner parties to simple suppers at home. In his exciting new book, Antonio Carluccio shares his love of Italy's favourite food, providing innovative and exciting recipes for soups, main courses, salads and even desserts. To begin, clear and detailed instructions are given for making fresh pasta, opening up a whole new range of possibilities from making your own basic egg pasta to adding unusual colours and flavours like spinach and squid ink. Over 100 inspirational recipes for both fresh and dried pasta follow, ranging from the simple and traditional like Spaghetti Al Aglio, Olio E Peperoncino (with garlic, oil and chilli) and classics with a twist like Trofie al Pesto di Erbe e Noci (with walnut and herb pesto) to the truly unusual and luxurious, such as and Trullo di Zitoni (a deeply savoury baked lamb, herb and mushroom pasta pie). Also featured is a wealth of ideas for varying the basic recipe to produce numerous different dishes, according to taste and seasonal availability.

This is a book on both hunting and eating wild mushrooms. It is not only a gastronomic exploration, with around 100 original, tested recipes, many from the author's Neal Street Restaurant in London, but also a practical field guide to the 25 most delicious species (and the 14 most deadly).

Carluccio's Complete Italian Food is a resource, food dictionary, and cookbook that will be used time and again by anyone interested in the unequaled Italian culinary tradition.

Containing over 100 mouth watering recipes, this extraordinary book goes beyond the cliches to reveal real Italian food, as cooked by real Italians. It includes an intriguing combination of classic dishes and ingredients as well as others showcasing the changes in style and influences that have become a part of the Italy of today. Reflecting the insights of both men into Italy then and now, Carluccio and Contaldo's return captures the essence of its authors - their humour, their wisdom, their curiosity and, most significantly, their shared passion for good simple food.