An Invitation to Italian Cooking

by Antonio Carluccio

The essence of Italian cooking is its reliance on superb ingredients and on simple cooking methods, both of which are the basis of An Invitation to Italian Cooking. Each recipe is overlaid with the personal touches that make Antonio Carluccio's cookbooks so popular and instructive—his memories of growing up in the Italian countryside, and of traveling his native land, cooking and learning about authentic local dishes and ingredients. From Risotto con Porcini, a famed specialty of Piedmont, to the Roman favorite, Carciofi alla Giudea (Jewish Artichokes), and Cannoli alla Siciliana—Antonio demonstrates his mastery of the complete Italian eating experience.

Genres: Cookbooks, Cooking

224 pages, Paperback

First published January 1, 1986

About the author

Italian chef, based in London.

Carluccio was given the national honour of Commendatore dell' Ordine al Merito della Repubblica Italiana by the Italian government, in 1998 for his contribution to the Italian food industry. In 2007 he was awarded an Order of the British Empire