A MUST-have addition to your COOKBOOK collection

books:


	• Venetian Taste Adam D. Tihany, Francesco Antonucci, ... Artabras Publishers, 1997 - 192 pages average customer review:based on 1 review view larger image
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A MUST-have addition to your COOKBOOK collection

Chef Antonnuci's cooking is considered by many to be "the best italian in NYC." And if youv'e eaten at his Remi restaurants I am sure you would agree. So, there is no doubting that the chef is knowledgable... but what is most important for a cookbook (as far as I am concerned), is how easy it is to re-create (at home) the meals Antonnuci has mastered over the years. And having just had a dinner party where we served several of his receipes, I can assure you that this book is a "must add" addition to your cookbook collection. To begin with all the receipes are mouthwatering, so you will no doubt have as hard a time narrowing down "what you are going to make" as I did. But once you start, don't worry -- you can't help but be successful... the instructions are easy to follow, and the end product will be your proof (not to mention the rave reviews of your guests).. This book is also nice in that it delves into the regional cooking of venice... it explains what venetian cusine means... and it's interdisciplenary, in that it delves into venetian taste in architecture, design (hand-blown glassware) etc. The roast herb chicken reciepe was a "no brainer" -- and I can't tell you the rave reveiws it got from our guests! It was so simple to make (the secret is in the herb salt receipe)... inexpensive and delicious ... you can't imagine how tender the chicken ended up being. The risotto, which I had been told "would be a nightmare" was painless to make and just delicious... I also have to add, that we NEVER cook... which is proof that this book is for those infrequent food lovers as well as those who get to cook all the time

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This lavishly illustrated cookbook gives the Venetian table its due, establishing it as one of the world's most enticing cuisines. Consisting largely of fresh vegetables and fruits, the bounty of the sea, and herbs and spices, the cooking style incorporates elements from Spanish, Persian, Byzantine, Jewish and other traditions. 100+ recipes. 148 color illustrations.