Ask a foodie about the Amalfi Coast and lemons immediately spring to mind. The sweet, aromatic, large and thick-skinned Sfusato Amalfitano is the extraordinary and delectable citrus fruit which Gennaro Contaldo grew up with. Lemons were and still are a part of daily life for locals of the Amalfi Coast, and, when Gennaro came to the UK over 40 years ago he continued this tradition. From a sliver of zest in his morning espresso to helping with minor ailments and even household chores, lemons have a wealth of uses. No part of the lemon is wasted – flesh, pith and skin are chopped into salads, juice is drizzled over meat, fish and veggies, while the aromatic zest adds a complexity to a dish's flavour. Even the leaves are used to wrap meat, fish and cheese for extra flavour, or finely chopped and made into a tea infusion. Lemons can cleanse, refresh, preserve, ‘cook’ and add a vibrant flavour to dishes as giving colour and an uplifting aroma. From Ravioli with Ricotta, Lemon and Mint, and Sicilian Chicken Involtini, to Lemon Biscuits, and Coffee and Lemon Semi-freddo, this is not only a beautiful and inspiring homage to the most revered of fruit but Gennaro's most inspirational book to date. Chapters are: Introduction – including The Amalfi Lemon and Lemons in the Kitchen; Small Plates; Vegetables; Fish; Meat; Desserts; Drinks & Preserves; Sauces & Dressings.
CONTRIBUTORS: Gennaro ContaldoEAN: 9781911663188COUNTRY: United KingdomPAGES: WEIGHT: 810 gHEIGHT: 252 cm
PUBLISHED BY: HarperCollins PublishersDATE PUBLISHED: CITY: GENRE: COOKING / General, COOKING / Specific Ingredients / Fruit, COOKING / Regional & Ethnic / Italian, COOKING / Specific Ingredients / Pasta, TRAVEL / Europe / ItalyWIDTH: 195 cmSPINE:
Book Themes:
Southern Italy: Places of interest, General cookery and recipes, TV / Celebrity chef / eateries cookbooks, Budget cookery, Quick and easy cookery, Organic food / organic cookery, National and regional cuisine, Cookery / food by ingredient: meat and game, Cookery / food by ingredient: herbs, spices, oils and vinegars, Cookery / food by ingredient: rice, grains, pulses, nuts and seeds, Cookery / food by ingredient: fruit and vegetables, Cookery / food by ingredient: pasta and noodles, Cookery dishes and courses: main courses, Cookery: preserving and freezing
‘What a beautiful book full of incredible flavour.’ , ‘I can still remember the delight of eating my first Amalfi lemon whole, it was about the time I met Gennaro. Since then his books on Italian food have been a source of inspiration, particularly this one.’, ‘Passionate, personal and practical, this joyous book will delight a huge spectrum of home cooks’, 'Beautiful, vibrant packed with heavenly recipes all based around lemons'
Gennaro Contaldo’s warmth, Italian spirit and sense of fun have led him to be one of the UK’s most-loved chefs. He is renowned for being a mentor to Jamie Oliver and teaching him, with Carluccio, everything Jamie knows about Italian cooking. In 1999, he opened Passione in London, which was awarded Best Italian restaurant in 2005. He is a favourite on Saturday Kitchen, has his own YouTube food channel, and is an ambassador for Citalia, Parmigiano Reggiano and Birra Moretti. This is his seventh book with Pavilion, which include Pasta Perfecto and Fast Cook Italian. He lives in east London with his wife and twin daughters. @gennarocontaldo
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Ask a foodie about the Amalfi Coast and lemons immediately spring to mind. The sweet, aromatic, large and thick-skinned Sfusato Amalfitano is the extraordinary and delectable citrus fruit which Gennaro Contaldo grew up with. Lemons were and still are a part of daily life for locals of the Amalfi Coast, and, when Gennaro came to the UK over 40 years ago he continued this tradition. From a sliver of zest in his morning espresso to helping with minor ailments and even household chores, lemons have a wealth of uses. No part of the lemon is wasted – flesh, pith and skin are chopped into salads, juice is drizzled over meat, fish and veggies, while the aromatic zest adds a complexity to a dish's flavour. Even the leaves are used to wrap meat, fish and cheese for extra flavour, or finely chopped and made into a tea infusion. Lemons can cleanse, refresh, preserve, ‘cook’ and add a vibrant flavour to dishes as giving colour and an uplifting aroma. From Ravioli with Ricotta, Lemon and Mint, and Sicilian Chicken Involtini, to Lemon Biscuits, and Coffee and Lemon Semi-freddo, this is not only a beautiful and inspiring homage to the most revered of fruit but Gennaro's most inspirational book to date. Chapters are: Introduction – including The Amalfi Lemon and Lemons in the Kitchen; Small Plates; Vegetables; Fish; Meat; Desserts; Drinks & Preserves; Sauces & Dressings.
CONTRIBUTORS: Gennaro ContaldoEAN: 9781911663188COUNTRY: United KingdomPAGES: WEIGHT: 810 gHEIGHT: 252 cm
PUBLISHED BY: HarperCollins PublishersDATE PUBLISHED: CITY: GENRE: COOKING / General, COOKING / Specific Ingredients / Fruit, COOKING / Regional & Ethnic / Italian, COOKING / Specific Ingredients / Pasta, TRAVEL / Europe / ItalyWIDTH: 195 cmSPINE:
Book Themes:
Southern Italy: Places of interest, General cookery and recipes, TV / Celebrity chef / eateries cookbooks, Budget cookery, Quick and easy cookery, Organic food / organic cookery, National and regional cuisine, Cookery / food by ingredient: meat and game, Cookery / food by ingredient: herbs, spices, oils and vinegars, Cookery / food by ingredient: rice, grains, pulses, nuts and seeds, Cookery / food by ingredient: fruit and vegetables, Cookery / food by ingredient: pasta and noodles, Cookery dishes and courses: main courses, Cookery: preserving and freezing
Gennaro Contaldo’s warmth, Italian spirit and sense of fun have led him to be one of the UK’s most-loved chefs. He is renowned for being a mentor to Jamie Oliver and teaching him, with Carluccio, everything Jamie knows about Italian cooking. In 1999, he opened Passione in London, which was awarded Best Italian restaurant in 2005. He is a favourite on Saturday Kitchen, has his own YouTube food channel, and is an ambassador for Citalia, Parmigiano Reggiano and Birra Moretti. This is his seventh book with Pavilion, which include Pasta Perfecto and Fast Cook Italian. He lives in east London with his wife and twin daughters. @gennarocontaldo
I love the bush and need new and different facts when taking friends and family out on a game drives. The majority of the information shared in the book is generally known by the average bush enthusiast, but it comes from a unique angle and there were little bits and pieces that I did not know or had never really thought about. I enjoyed the book and sure I will get to use some of the facts I learnt to amuse guests down the line. It is very light reading but would recommend to anyone who enjoys animal facts.
I just finished reading, “Theft from Delos” and “The Priest and the Gondolier.” I enjoyed both novels immensely. The author brings his characters to life in such a way that they are not only realistic but also memorable. His description of Venice and the Greek Islands made me feel as if I was there. The setting and background to his novel are meticulously researched and his plots contain many twists and unpredicted turns. I look forward to reading more from Mervyn Nel.