Made in Italy
Food and Stories
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- ¥2,000
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- ¥2,000
発行者による作品情報
An exquisitely designed volume of innovative restaurant dishes and old family favourites from Giorgio Locatelli, Britain’s best-loved Italian chef and restaurateur.
Opening with an extensive guide to preparing antipasti and culminating in a mouth-watering selection of desserts – via soups, risotto, pasta, fish and meat dishes – Giorgio Locatelli’s masterpiece is the must-have contemporary Italian food bible, seamlessly combining the historical insight of a food writer with the hands-on expertise of a top chef. Peppered with evocative anecdotes and outspoken observations on the state of modern food, Giorgio Locatelli’s definitive and universally celebrated compendium is a delight to read and cook from.
Reviews
‘“Made in Italy“ is quite simply the perfect book…Buy this and you’ll never want to look at another Italian cookbook again.’ Gordon Ramsay, The Times
‘This book is nothing short of a masterpiece.’ Nigel Slater
‘I love Giorgio’s book. It’s full of his love of food; this is one of my favourite books.’ Kate Winslet
‘Packed with delicious recipes, many from his restaurant, and the reminiscences from his life, it is the ultimate gift for anyone interested in Italian food.’ Telegraph
'”Made in Italy“, by the flamboyant Italian chef Giorgio Locatelli, is such a fashionable combination of charming anecdotes and stories about his family that could double as recipes.' Daily Telegraph
‘A compendium that should replace everything but Marcella Hazan on your Italian shelf.’ Kate Colquhoun, Daily Telegraph
‘Large and handsome…most of the recipes are painstaking and lucid, and the context embraces Giorgio, his family and professional life, while guiding us effortlessly through some of the riches of Italian foodstuffs.’ Tom Jaine, Guardian
‘This book is, like all the best Italians, good-looking and just a bit irreverent. Even so, it would be a shame to leave this one on the coffee table, rather than take it into the kitchen where it belongs.' Time Out
'Giorgio Locatelli's “Made in Italy” is a beautiful, evocative book, looking not just at traditional Italian ingredients and local recipes but also at local traditions and memories…deserves to become a classic.' Waterstone’s Books Quarterly
About the author
Michelin-starred Giorgio Locatelli is one of Britain's best known Italian chefs. Giorgio began his career at his family's restaurant in Italy before coming to London. He was head chef at Zafferano in London from its opening to a storm of praise and press coverage in 1994, before moving in 2002 to open Locanda Locatelli, where he remains chef-patron.
PUBLISHERS WEEKLY
By unspooling charming stories and encyclopedic information about ingredients, Locatelli, chef at London's Locanda Locatelli, conveys the atmosphere in a busy restaurant kitchen after hours. When Locatelli waxes sweetly sentimental about the joy derived from feeding others first discovered at his family's restaurant in the small town of Corgeno, Italy and what he has learned from having a daughter who is allergic to some 600 foods and once went into anaphylactic shock after eating a bit of smoked salmon, he comes off as an Anthony Bourdain without the bluster. With reams of good information about everything from cheese and eel to how to judge a dish of pasta by sight, this volume is a major addition to the English-language Italian cookbook shelf, particularly as a reference. The savory recipes are mostly carefully considered Italian classics like Linguine with Pesto and Chargrilled Chicken Breast with Spinach, though desserts are not the simple pieces of fruit Locatelli admits that Italians prefer, but presumably restaurant-derived showstoppers like Blood Orange and Fresh Loquat Salad with Violet Jelly and Yogurt Foam. At more than 600 pages, the range of recipes is almost as large as Locatelli's personality. One caveat, though: Britishisms abound, as when Locatelli refers to tomatoes as "the steak and kidney pie of Italy." Despite that, this is an impressive achievement, marking Locatelli as a major talent, comparable to Marcella Hazan in his ability to explain Italian cooking.
