Synopsis
Discover the joy of Italian cooking with chef Federico Michieletto in Cook Italian. Each of the 35 recipes in this mini collection is written with clear, step-by-step instructions, making it easy for both experienced and novice cooks to pick up the skills for dishing out perfect pastas and risottos. From classic to contemporary pasta dishes made with a variety of ingredients easily sourced at local markets and supermarkets, the recipes featured in this book are fuss-free and delicious. Try your hand at preparing Tagliatelle with Salmon Gravlax and Orange, Warm Salad of Tortellini, Red and Yellow Gazpacho and Bacon, Lasagne of Grilled Vegetables and Buffalo Mozzarella, Red Chilli Linguine with Soft Shell Crab, Squid Ink Risotto with Baby Cuttlefish and many more!
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About the Author
Italian chef Federico Michieletto graduated from the Italian Culinary Arts Institute in Castel Franco Veneto, Treviso. Following which he refined his skills at a number of fine dining restaurants and hotels in Italy before joining the Tai Thong Group of Restaurants in Malaysia as Corporate Chef. Today, the chef has had more than 20 years of culinary experience and continues to share his extensive knowledge and creativity with food enthusiasts by getting involved in numerous prestigious events organised by various chefs associations and Chaines des Rotisseurs in the region, as well as through his cookbook Pasta from My Italy.
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