Publisher's Synopsis
In this sumptuously illustrated book, much loved cookery writer and television presenter Antonio Carluccio turns his attention to vegetables, treating them with the same passion and enjoyment as he previously brought to mushrooms and pasta. With his broad culinary knowledge he considers each vegetable in turn - its history and traditional uses, how to buy it at its best and how to prepare it. The 200 recipes - from Broccoli Saltati in Padella to Insalata di Cavolo Crudo - exude all the warmth and freshness of the Italian countryside. His cooking brings us the very best of both traditional and contemporary Italian dishes. As a champion of natural produce, this is the ideal subject for Carluccio to demonstrate his quintessentially Italian skills.
