Vegetables

Like most Italians, the great Antonio Carluccio loves vegetables. In this book he turns his attention to his favourites, and many others, adding up to over 100 different varieties.He researches the botanical family of each type of vegetable, its history, describes in loving detail how to buy and prepare it &ndash; and in over 150 recipes tells us how to make the most of the humble veg, whether eaten raw, cooked or preserved.There are pastas with vegetables, soups, vegetable bakes and salads, risottos, pickles, stews, tarts and dips. There are even some sweet cakes and biscuits based around vegetables.The Italian way with vegetables is renowned the world over, the Carluccio way with vegetables is unsurpassed, and this book is an essential for every kitchen.

Commendatore Antonio Carluccio (1937-2017) was an OBE, OMRI and a much loved and respected Italian cookery writer, cook, restaurateur, food expert and loved TV personality, he was regarded as the Godfather of Italian cooking. Raised in the rural North West of Italy, Antonio had a rare and privileged breadth of culinary knowledge. 
Antonio was appointed Commendatore by the Italian Government in 1998 for services rendered to Italy, the equivalent of a British knighthood. He also received an OBE from The Queen in 2007 for services to the catering industry. 
In 1981 Antonio opened the Neal Street Restaurant in Covent Garden, London, which traded for 26 years. In the same year he also was runner up in the Sunday Times Cook of the Year. 
In 1999 Antonio co-founded Carluccio&rsquo;s and it is his dedication and legacy which has made the restaurant group one of the UK&rsquo;s most successful and well-known brands. 
Antonio was awarded the AA Hospitality Lifetime Achievement award in 2012. Winners of this award are congratulated for making significant contributions to their industry, which have had a notable impact, and have demonstrated a lifetime commitment to progress in their field.

The Essential New Collection From the Master of Italian Cookery

Pasta

At last, the ultimate book on pasta from the master of Italian cookery! Pasta&rsquo;s huge variety of shapes, textures and flavours makes it the perfect basis for every kind of meal, from sophisticated dinner parties to simple suppers at home.In his exciting new book, Antonio Carluccio shares his love of Italy&rsquo;s favourite food, providing innovative and exciting recipes for soups, main courses, salads and even desserts.To begin, clear and detailed instructions are given for making fresh pasta, opening up a whole new range of possibilities from making your own basic egg pasta to adding unusual colours and flavours like spinach and squid ink.Over 100 inspirational recipes for both fresh and dried pasta follow, ranging from the simple and traditional like Spaghetti Al Aglio, Olio E Peperoncino (with garlic, oil and chilli) and classics with a twist like Trofie al Pesto di Erbe e Noci (with walnut and herb pesto) to the truly unusual and luxurious, such as and Trullo di Zitoni (a deeply savoury baked lamb, herb and mushroom pasta pie). Also featured is a wealth of ideas for varying the basic recipe to produce numerous different dishes, according to taste and seasonal availability.

Having moved to London in 1975, Antonio Carluccio set up and ran the Neal Street Restaurant and spent 10 years developing the hugely successful Carluccio&rsquo;s Caffes. In 1998 he was given the Commendatore award for his knowledge, enthusiasm and lifetime&rsquo;s service to the Italian food industry, and in 2007 he received the O.B.E.

A Recipe for Life

The Quiet Hunt

Complete Mushroom Book

There are not many people who have been collecting, cooking and devising recipes for mushrooms for over 60 years, but Antonio Carluccio is one. His expertise is unrivalled and this book, with over 100 recipes that make the most of readily available mushrooms in dishes ranging from classic to contemporary via oriental and Eastern European, will not disappoint. In addition, for those who want to join in the thrill of hunting for their own mushrooms - the quiet hunt  -  the Complete Mushroom Book offers a detailed and authoritative well-illustrated field guide that helps distinguish between edible wild mushrooms and their poisonous lookalikes. This unique book, with specially commissioned photography by Alastair Hendy, will inspire and inform and bring the pleasure of mushrooms to a wider audience.

Son of the local railway stationmaster, Antonio Carluccio&#39;s love affair with food began when he was a child in his mother&#39;s kitchen. Having moved to London in 1975, he ran the Neal Street Restaurant and spent 10 years developing the hugely successful Carluccio&#39;s Caffes. In 1998 Antonio was given the Commendatore award for his knowledge, enthusiasm and lifetime&#39;s service to the Italian food industry, and in 2007 he received an O.B.E.,

Antonio Carluccio's Simple Cooking

Antonio Carluccio's Simple Cooking is a coming together of all the 'secrets' that Antonio has learned over his many years of cooking. Packed with easy, reliable and delicious dishes, it is the perfect cookbook for the novice and enthusiast alike. All the mouthwatering recipes featured are very easy to cook, perfect for those with little experience or who are short of time. Throughout, Antonio has also included clever suggestions for how to 'upgrade' the basic recipe by adding a 'luxury' ingredient or an extra component - an anchovy or two, perhaps, some chilli and capers, or an accompanying sauce. There are also ingenious recipes for using up leftovers, with Antonio always remaining budget-conscious. And, of course, all the dishes are completely delicious, for they are Antonio's favourites, employing the basic tenets of the finest Italian cooking: top-quality ingredients prepared simply and served without fuss. The recipes are illustrated with fabulous photography by Alistair Hendy,including several step-by-step sequences. Antonio Carluccio's Simple Cooking is a distillation of a lifetime of passion, full of Antonio's firm belief that cooking, whether for oneself or for family and friends, is one of the most loving of human skills.

Son of the local railway stationmaster, Antonio Carluccio&#39;s love affair with food began when he was a child in his mother&#39;s kitchen. Having moved to London in 1975, he set up and ran the Neal Street Restaurant and spent 10 years developing the hugely successful Carluccio&#39;s Caffes. In 1998 Antonio was given the Commendatore award for his knowledge, enthusiasm and lifetime&#39;s service to the Italian food industry, and in 2007 he received an O.B.E..

Antonio Carluccio

Capturing Antonio&#39;s simple, joyful and no-fuss approach to cooking, this exceptional book is a celebration of over 300 of his best recipes. 
 
 It provides a unique culinary journey covering every aspect of the Italian meal from antipasti to dolci and features&#160;mouthwatering dishes from each of Italy&#39;s distinct culinary regions. 
 
 Packed with stunning photography&#160;and infused with Antonio&#39;s characteristic voice and style, Antonio Carluccio: The Collection honours one of the world&#39;s most beloved and internationally renowned chefs.&#160;

Antonio Carluccio

Books by Antonio Carluccio

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