Secrets from an Italian Kitchen or Edible Wild Plants of Vietnam

Secrets from an Italian Kitchen (Secrets from a Kitchen Series)

Author: Anna Venturi

In Secrets from an Italian Kitchen, Anna Venturi shows just how easy and enjoyable Italian cooking can be. Mouthwatering recipes, like Eggplant and Pancetta with Tagliolini and Risotto with Lobster and Lemon, will suit every occasion. With many years experience as a cooking teacher, she makes learning the basic techniques a pleasure—from choosing the choicest ingredients and cooking at the correct temperature to selecting the best utensils for every task. Follow her approach, then relax—the rest will come naturally.

This outstanding series of international cookbooks reveals tried and tested “secrets” that have been passed down from generation to generation—tips and techniques that are the key to authentic home cooking. With 100 recipes per volume, these books are designed to form an essential kitchen library of the world’s cuisines. American measures.

Library Journal

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.

Interesting textbook: Spinning Straw into Gold or Stop Smoking

Edible Wild Plants of Vietnam: The Bountiful Garden

Author: Yoshitaka Tanaka

A vast, invaluable body of knowledge on the use of wild plants remains among many traditional communities to the present day.