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Secrets from an Italian Kitchen
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This title reveals tried and tested secrets of Italian recipes which have been passed down from generation to generation through families. It includes recipes such as tagliolina con pancetta e zucchine (courgettes with pancetta with taglioni) as well as many tips and techniques.

About the Author

Anna Venturi, born in Milan, runs Venturi's Table, the UK's first corporate cookery centre, with her daughter Letizia. In just three years the centre has helped over 7,000 business professionals bond through cooking together. She has been featured as an Italian cookery expert in the Telegraph Magazine, Observer Food Monthly, Waitrose Food Illustrated, Taste Italia, olive, Good Housekeeping and Italian Marie Claire, among others.

Reviews

ea. vol: Pavilion, dist. by Trafalgar Square. (Secrets from a Kitchen). Apr. 2001. 176p. photogs. index. $27.50. COOKERY Each of these first three titles in an attractive new series (first published in Britain but Americanized) provides a personal tour of a popular cuisine. Baljekar grew up in northern India but has long lived in England, where she is a cooking teacher, author, and host of a television series. She has an engaging style and provides many useful tips the "secrets" of the book title on unusual ingredients, techniques, and other culinary matters. Many of her recipes come from her grandmother, while others are from the more sophisticated repertoire of her family's cook, and some come from her husband's family in southern India. The Los' father founded a cooking school in London and wrote extensively on Chinese food. Now Jenny is the chef and Vivienne the manager of The Teahouse, their own restaurant in London. Like Baljekar's, their recipes are organized generally by cooking technique, and they too include many family classics and "secrets," as well as memories and anecdotes. Venturi, who grew up in Milan and travels frequently throughout Italy, runs a cooking school/catering business/gourmet food shop in Buckinghamshire, England. Much of her knowledge of Italian food comes from her grandmother, whose cooking was an unusual combination of Sicilian and Piemontese food, and from her husband's nanny, also a talented cook. Nevertheless, with the abundance of Italian cookbooks already available, hers is not a necessary purchase. But most collections will want to consider both Baljekar's and the Los' books. Copyright 2001 Cahners Business Information.

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