Published by
Pavilion Books Ltd.
$60.00 Hardcover |
For us, the stunning cover artichoke was this book’s initial appeal; its design and recipes drew us even deeper. Stefano Cavallini has been called one of the most exciting chefs on the London culinary scene and well deserves his Michelin star for London's best Italian restaurant (Stefano Cavallini at the Halkin Hotel). His focus, indicated in the title, is to display the "essence" of the ingredients from traditional Italian cooking and carry that "essence" to a light, intensely flavoured modern Italian style. The recipes are luxurious but not intimidating......sole souffle with fresh pea sauce and tomato confit; aubergine and Taleggio ravioli with melted butter and pine nuts; breast of duck with mint and sauteed endive; poached pears with black pepper and parmesan. Contents include basic recipes (stocks, sauces, etc.), master classes (puff pastry, pasta, risotto, consomme, zabaglione), a glossary, and mouth watering photos of all the recipes.
If this is a recommendation..........Marco Pierre White has said "he's probably as crackers as I am!" |
