- Tapa blanda: 256 páginas
- Editor: Headline Home (17 de octubre de 2005)
- Idioma: Inglés
- ISBN-10: 0755311191
- ISBN-13: 978-0755311194
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
- Clasificación en los más vendidos de Amazon: nº336.631 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
Passione (Inglés) Tapa blanda – 17 oct 2005
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Full of colourful and modern recipes that evoke Italian life at its most enticing, PASSIONE is the first cookbook from Gennaro Contaldo - the man who Jamie Oliver calls his 'London Dad'.
Gennaro's passion for fresh, seasonal ingredients and his love of simple food is shared here with the energy for which he is famous. Full of evocative stories from his childhood - free-diving for oysters, foraging for wild mushrooms and bunking off school to go fishing - it becomes clear that his expertise has grown out of a lifetime's passion.
Beautifully illustrated with photographs from his childhood, as well as stunningly modern food photography, PASSIONE reveals the secrets of Gennaro's own basic recipes as well as some of the best-loved dishes from his restaurant - Fillet of Seabream with Honey and Vinegar, Lamb Cutlets with Mixed Herbs and Prosciutto, and Limoncello and Strawberry Ice Cream - and lets Gennaro share his inspirational interpretation of how to cook and eat Italian food.
Biografía del autor
Gennaro Contaldo began to work in the kitchens of local restaurants in Amalfi at the age of eight. In 1969, he moved to Britain where he travelled from the Midlands to Loch Lomond, training in village restaurants and studying the wild food of the area. He then worked as a chef in several London restaurants before opening his own, Passione, in London's Fitzrovia. Gennaro is currently involved with Jamie Oliver in setting up 'Jamie's Italian', a collection of nationwide restaurants. He lives in London with his partner Liz and their gorgeous twins Chloe and Olivia.
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The stories of Gennaro's childhood, especially those directly related to hunting, fishing, and animal husbandry succeed in painting a picture of life along the Amalfi coast which succeeds much better than several culinary memoirs of Italy which I have recently read and reviewed. Mr. Contaldo is not a strong writer and I suspect he received a considerable amount of literary help in transcribing his oral memories of life in Southern Italy to paper. But, the stories are so vivid and so heart-felt that I can almost smell the blood and the sea and the mushrooms that are the subject of so many stories.
From the vantage point of an American who has read many stories of the romance northern Europeans feel for Italy, it is truly surprising to see a reverse of this scenario. Gennaro had a great desire to live and work in England as he was growing up in Italy. Once in the UK, he worked with several restaurants, including a stint in one of Antonio Carluccio's restaurants. When he was head chef at one London restaurant, he trained the young Jamie Oliver, who treats him as his London dad.
For American readers, please be prepared to deal with a few English terms for foods such as `Rocket' for Arugula, `Aubergines' for Eggplant, and `Courgettes' for Zucchini. All weights are in both metric (litres, grams, and Centigrade) and English (pints, ounces, and Fahrenheit). As I can visualize amounts more readily in metric than in English (I was a chemist), I am quite happy to have both. This book has value as a very good introduction to cooking in metric for those of you who are metrically challanged. The one place where measurements may be a challenge to most of us is with the flour units. All flour measurements for bread and pasta are given by weight (grams and pounds). So, you will need a kitchen scale to handle these.
The chapters organize recipes in exactly the way you would like and expect an Italian cookbook to lay things out. The English chapter titles are soup; pasta; risotto, polenta, gnocchi; fish and shellfish; meat, game, poultry; vegetables; tomatoes; mushrooms; snacks; bread; and desserts. The cuisine is not purely of Campania. There are lots of beans and pestos and rice and corn meal from northern Italy, but there certainly seem to be a lot more sparkle in the tomato and seafood recipes than in other recipes. Like all good traditional Italian chefs, Gennaro is fond of cooking with mushrooms, especially wild mushrooms such as porcini, although Seignior Contaldo is always careful to recommend a `garden variety' replacement for the wild fungi. The same is true of cheeses. Genarro will recommend the preferred Italian variety and specify a commonly available replacement if the traditional product cannot be found.
There is nothing new or profound in Gennaro's pasta making. He uses the same technique you will see done by Molto Mario Batali or Mr. Naked Chef Jamie Oliver. His bread making technique is also very similar to what I have seen in Jamie Oliver's books. It is distinctly non-artisinal, as it uses a relatively large (three to four times what I have seen elsewhere) amounts of yeast and fairly short rise times. I find it a perfect balance in the book to see a single pizza recipe for a genuine Neapolitan pizza and a single recipe for focaccia. Most other bread recipes are things like pane rustico with salami, cheese and eggs baked into a roll for taking along for a lunch while at work.
In general, there is nothing dramatically new here. All the soups and sauces and stuffed vegetables and pasta dishes have been seen before. But, Genarro succeeds in breathing life into all of these classics with a hard earned respect for ingredients which I find more genuine than what you see written by others.
The color photography of the food and the principals who created the book is competent and a little less than perfectly professional. It is almost as if the photographer made a point of keeping the rough edges on his technique to match the hearty vitality of the recipes. As the author and photographer took the trouble to return to Gennaro's hometown to do the food styling and photography, I believe that effort was well made. Gennaro's black and white snapshots of his family lend a charm consistent with the tone of the book. Congratulations for having the thoughtfulness to provide captions for these family snaps.
Highly recommended treatment of traditional Italian cuisine, with a genuine, enjoyable picture of the author's family and childhood. Most recipes are suitable for inexperienced cooks.
"Passione" fits that bill perfectly. It won the award as the best Italian restaurant in London in 2005.
I haven't tried all the recipies, that will take me a long time. But his recipies featuring polenta provide a couple of new variations on what mother used to make. But being in the south we called it grits instead. I must also say that his comments on using old fashioned grits rather than the new quick grits (taste kind of like library white paste) are exactly right. I'd even suggest that you spend some effort to find the coarse ground yellow grits done by people like Bob's Red Mill in Oregon or the Old Mill of Guilford in NC.
The other recipies I've tried are equally excellent. Tonight I'm going to do the king prawns with garlic and chili. His recipie is close to one that I've used before, but with a couple of new items that sound like they would make an interesting taste.
The best thing I can say about a cookbook is that this is one that I use.