MOTHER'S DAY SPECIALS! SHOW ME MORE
Anna Del Conte was born in Milan and lived there until 1943, when she and her family evacuated to Emilia Romagna. She read History and Philosophy at Milan University but left in 1949 to learn English in London, where she also met her husband. In 1975 her first book, Portrait of Pasta, was published. After the acclaim the book received she became the first cookery writer in England to specialise in Italian food. Her books have won many prizes: Gastronomy of Italy received the Duchessa Maria Luigia di Parma award, Entertaining all'Italiana was shortlisted for the Andre Simon Award, The Classic Food of Northern Italy won awards from the Guild of Food Writers and from the Accademia Italiana della Cucina. In 1994 Anna Del Conte was awarded the Verdicchio d'Oro prize for 'having contributed to the diffusion of the right and documented knowledge of Italian food and cooking'.She contributes regularly to Sainsbury's Magazine and received the Glenfiddich award for one of her articles in 1999. Anna Del Conte lives in Dorset with her husband close to her daughter and herbeloved grandchildren.
The recipes are clear enough for rookie cooks to follow and they make sense in terms of the kinds of food many people want to eat today- fresh, flavourful, simple prepared, with less emphasis on meat and more on vegetables * New York Times * Those who think of Italian cooking as only tomato sauce and pasta will be surprised by the range of dishes presented here. Del Conte, the author of five other cookbooks, knows her culinary terrain intimately. This is the food of her childhood and Del Conte is as likely to invoke her father's notion of a proper soup as she is to discuss the 17th century chef Bartolomeo Stefani * Cookbook Review * An excellent cook and a natural hostess, Del Conte has the gift for passing on knowledge and for organising. She is the best writer on Italian food in Britain * Financial Times * This is a traditional nurturing home-style Italian cooking, ranging from the simplicity of 'la cucina povera' to the more elaborate cuisine of the old nobility, from rough rustic dishes like bread soup, to festive presentations like lamb with garlic and juniper berries with a dazzling sauce of vinegar, sugar and milk * New York Times * The delightfulness of this book rests in the fact that the chapters centre on ingredients rather than regions, allowing for a wonderful spread of recipes and information that captures the flavour of the Italian kitchen * Guardian *
