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Fully updated this map combines clear design & an easy-to-read scale with more road detail to ensure that you never lose your way. It

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Francescos Kitchen

Francesco da Mosto follows his bestselling books on Venice and Italy with his personal quest for the authentic flavours and food of Venice. In this superbly illustrated book Francesco invites us into his familys kitchen in his 16th-century Palazzo in the heart of the city where he acts as the perfect guide to the unique culinary character of traditional Venetian cooking. Francesco shows us 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 travelled the Mediterranean. The ancient broeto (stock) and mollusc 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 favourite 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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    • Supplier: WHSmith
    • SKU: 9780091922283
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    Product Description

    Francesco da Mosto follows his bestselling books on Venice & Italy with his personal quest for the authentic flavours & food of Venice. In this superbly illustrated book Francesco invites us into his familys kitchen in his 16th-century Palazzo in the heart of the city where he acts as the perfect guide to the unique culinary character of traditional Venetian cooking. Francesco shows us how to prepare 150 classic Venetian recipes ranging from Antipasti sauces soups & fish to meats pasta & puddings. He demonstrates how Venetian food is a fabulous fusion of ingredients brought together over centuries as merchants & traders travelled the Mediterranean. The ancient broeto (stock) & mollusc soups testify to this as does the richness & variety of dishes based on fish roasts grills tasty deep fried delicacies & sauces. Each chapter is introduced with the history & origins of the recipes & throughout there are personal reminiscences by Francesco of his first encounters with his favourite 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 & imagination for all things culinary. He has never feared unusual combinations of ingredients & seasonings & I have always been a willing guinea pig.

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    Jargon Buster

    History - Anything that happens in the past. An acedemic subject.
    Heart - An organ that pumps blood around the body. Usually related to love.
    Love - Someone who shows deep affection for someone else.
    Italy - a country in Europe.
    Fish - A creature that lives in water. A fish uses gills to breath unlike mammals
    Unusual - Something unique and different.
    Pig - A type of farmyard animal with a snout and a curly tail.
    Traditional - Something that has become the same through a period of time and thus repeated.
    Traditional - Something that has been around for a while and is repeated regularly.
    Home - A place of permanent residence for families.
    Personal - Something that belongs more to an individual due to it affecting them more by relating to them.
    Classic - Something that is still like it was originally a high quality standard.
    Family - A group of people that live together made up from parents and children.

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