Angela Hartnett’s Cucina: Three Generations of Italian Family Cooking
03 May 2007
One of the brightest talents to have emerged on the UK food scene in the past few years, Angela Hartnett has been been described by Gordon Ramsay as ‘the new Elizabeth David’. As one of the few female British chefs to hold a Michelin star, her innovative cooking has been commended by reviewers and fellow chefs alike.
But Angela’s real inspiration comes from the food she grew up with – the classic dishes that she learned at her Italian grandmother’s side. This is a unique collection of the family recipes that Angela has nurtured and developed over the years, and a celebration of the fantastic tastes, aromas and textures of Italian cooking that she loved from childhood.
The freshness and richness of Italy’s food shine through in Angela’s recipes – in traditional rustic dishes like rabbit pappardelle, aubergine parmigiana and wild mushroom risotto. Alongside such classic Italian peasant fayre are refined dishes including spaghetti with lobster, Mackerel tart with olive tapenade and pigeon stuffed with pancetta and dates, and delectable desserts such as Figs in red wine. But, as always for Angela, home is where the heart is, evidenced in the likes of Auntie Rosina’s walnut cake and her mother’s lemon meringue tart.
With stunning food photography by Jonathan Lovekin, a foreword from Gordon Ramsay, and 140 evocative and accessible recipes, Angela Hartnett’s Cucina brings the warmth of the Italian family kitchen to your home.