Vegetables / Antonio Carluccio.

Includes index.

Antonio Carluccio was born in Vietri sul Mare, Italy on April 19, 1937. He briefly worked as a journalist in Turin before moving to Vienna, Germany, and London to work as a wine merchant. He then became an Italian chef and restaurateur. In 1981, he opened the Neal Street restaurant in London's Covent Garden, which closed in 2007. In 1998, he started the first Carluccio's Caffè, which is now a chain that operates from more than 80 locations. Carluccio sold his interest in the restaurant chain in 2005, but maintained involvement from a distance.

He wrote 22 books including 100 Pasta Recipes (My Kitchen Table), Two Greedy Italians Eat Italy written with Gennaro Contaldo, Vegetables, Carluccio's Complete Italian Food, Antonio Carluccio's Simple Cooking, and Pasta: The Essential New Collection from the Master of Italian Cookery. He also starred in television programs including Antonio Carluccio's Italian Feast and the series Two Greedy Italians with fellow chef Gennaro Contaldo. He was appointed commendatore by the Italian government in 1998, received an OBE from the Queen in 2007 for services to the catering industry, and received the AA Hospitality Lifetime Achievement award in 2012. He died on November 8, 2017 at the age of 80.

Introduction -- Greens -- Root vegetables --Vegetable fruits -- Pulses and grains --Herbs, spices and nuts -- Mushrooms and truffles -- Regions of Italy -- Index -- Acknowledgements

The Italian way with vegetables is renowned the world over. Across more than 120 recipes Antonio Carluccio turns his attention to everything from leaves and root to pods, seed and shoots, and from squashes, pulses and grains to herbs, spices, nuts and mushrooms.

His vibrant salads, baked dishes, tarts, pasta, soups and stews, risotto, jams and pickles, as well as cakes, biscuits and ice cream, truly showcase the diversity of vegetables. The recipes all have vegetables at their heart, but Antonio also complements them with selected meat and fish elements in true Italian style.

Each type of vegetable is described in loving detail, including its history, key botanical information and how to prepare it. With glorious photography from Laura Edward, and Antonio's fascinating insights into his food influences - from his childhood it Italy to his long and successful career in England - this is the definitive book on cooking vegetables the Carluccion way.