Explore one of Italy's best‐kept culinary secrets and hottest new travel destinations with the latest addition to Phaidon's series on regional cuisines compiled from The Silver Spoon .
Puglia offers more than 50 all‐new, authentic and easy‐to‐follow recipes from The Silver Spoon kitchen that showcase the full culinary range of one of Italy's most distinctive regions.Read more...
Explore one of Italy's best‐kept culinary secrets and hottest new travel destinations with the latest addition to Phaidon's series on regional cuisines compiled from The Silver Spoon.
Puglia offers more than 50 all‐new, authentic and easy‐to‐follow recipes from The Silver Spoon kitchen that showcase the full culinary range of one of Italy's most distinctive regions. From simple antipasti (Fried Mussels) and classic pasta dishes (Orchiette with Turnip Tops), to delicious desserts (Chocolate with Figs), home cooks will be immersed in the food culture of one of most fascinating areas of Italy. Gorgeous specially commissioned photography of landscapes and regional products compliment the recipes and texts, which explore the province's unique culture, key ingredients, producers and food markets.
Puglia transports home cooks from their kitchens to the olive groves and Mediterranean beaches of Italy's longest coastline and will have them cooking like an Italian in no time flat.
- ISBN-13: 9780714868882
- ISBN-10: 0714868884
- Publisher: Phaidon Press
- Publish Date: March 2015
- Page Count: 272
- Dimensions: 10.8 x 7.3 x 1.2 inches
- Shipping Weight: 2.9 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-03-02
- Reviewer: Staff
Like others in the series (Tuscany, Sicily, etc), the latest edition from the editors of the Silver Spoon, often called Italy’s Joy of Cooking, gives readers a gorgeous travelogue combining artful photographs of the region with classic local dishes. Even if readers have never ventured into Puglia or its sister region, Basilica, both located in the “heel” of Italy’s boot, they’re sure to find a dish begging for a try in this well-crafted collection. Since the region is so close to the Adriatic and Ionian seas, dishes like baked squid and potatoes are natural choices and sure to spark appetites. The editors give readers a sense of place by including a number of dishes served around Christmas, such as zuppa di natale, a traditional soup of bread, turkey, and cheese; Christmas Eve pie, a savory pie incorporating salt cod, cauliflower, and escarole; and pasta di mandorle con faldacchiera, a cross between bread pudding and a bundt cake that incorporates a marsala-infused cream sauce with sponge cake, chopped almonds and pear jam. There’s also the impressive and labor-intensive Timballo, immortalized in the film Big Night. Readers will find a comfortable mix of familiar favorites as well as inventive riffs, such as rafanata, a simple potato gratin of sorts that incorporates a generous amount of fresh horseradish and can be served as a side dish. The majority of the book’s recipes are fairly simple to source and yield terrific results as long as home cooks use the best ingredients possible and follow the techniques to the letter. This is a warm invitation to the region and its breadth of cuisine. (Mar.)