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VIVA L’ITALIA (article first published : 2002-12-29)

Cordon Bleu trained New Zealand chef and award-winning food writer Julie Biuso has produced a book that is suitable for family feasts and special occasions in the true Italian tradition of using the freshest and finest ingredients available.

The photographic images by Ian Batchelor are mouth-watering and he specialises in unusual close-ups which show the vibrant colours and textures so vital to Italian food.

“Keep it simple is the essence of Italian cookery,” says Julie Biuso. “The defining characteristic of the food of Italy is the clarity of flavour and texture … Everything is used for a reason and not thrown in willy-nilly…”

Chapters start with Let’s Begin the Feast. The Golden and Crusty Fried Asparagus looks wonderful. Then we go on to Long, Leisurely Lunch dishes, making perfect risottos and using the trendy polenta in dishes such as Grilled Parmesan Polenta with Olives, Pine Nut and Rosemary.

Food for All Seasons introduces the various pastas. Doesn’t Nutty & Pungent Linguini with Cashew Nut and Garlic Sauce make your mouth water?

Wickedly Good Ways with Fish, Fowl and Meat features Crispy Veal with Parmesan and Black Olives as just one of the dishes that will tantalise and tempt the tastebuds.

Vegetables to Inspire and Seriously Good Sweets end Viva L’Italia. A must-have cookbook for all who love the gutsiness of Italian food.

Published by Struik, this medium-sized soft cover book with flaps is printed on strong glossy paper and retails at R169.95. - Cherry MacIldowie




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