Items related to Risotto: With Vegetables, Seafood, Meat And More
Italian risotto is everyone's favourite way with rice - creamy, savoury and comforting. Chapters include Vegetables and Vegetarian, Cheese and Eggs, Poultry and Game, Meat and Bacon, Fish and Seafood, and Other Ways with Risotto. Also included is a step-by-step explanation of how to make risotto, plus recipes for the best stocks if you want to make your own. There is a useful ingredients section on the different kinds of risotto rice and how to use them, plus other essential Italian risotto ingredients. A wonderful list of Websites and Mail Order Sources will help track down interesting suppliers of ingredients and other items of interest.
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About the Author:
Maxine Clark has taught in well-known cooking schools such as Leith's in London, and now teaches at Alastair Little's Tasting Places in Sicily and Tuscany. Her work appears regularly in magazines and newspapers such as BBC Good Food, Food and Travel and Good Housekeeping. She is the author of Tarts, Dolicissimo and Al Forno, also published by Ryland Peters & Small.
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- PublisherRyland Peters & Small
- Publication date2005
- ISBN 10 1841728128
- ISBN 13 9781841728124
- BindingHardcover
- Number of pages144
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