Leaves from The Walnut Tree. Recipes Of A Lifetime

Taruschio, Ann and Franco

ISBN 10: 1857930975 / ISBN 13: 9781857930979

Published by Pavilion, London, 1993

About this Item

Signed to page facing inside front board by Ann and Franco Taruschio. No inscriptions. As new to inside and beautifully illustrated with wood engravings by Sarah van Nickerk. The dust jacket is not price clipped. Foreword by Jan Morris, just one of the many happy diners at this legendary restaurant near Abergavenny in the days when it was run by Ann and Franco. Broadleaf Books is a second hand independent bookshop in Abergavenny, South Wales. Enquiries and visits are welcome. ck. Seller Inventory # 192838

Bibliographic Details

Title: Leaves from The Walnut Tree. Recipes Of A ...

Publisher: Pavilion, London

Publication Date: 1993

Binding: Hardcover

Illustrator: Sarah van Nickerk

Condition: Almost as New

Dust Jacket Condition: Almost as New

Signed: Signed by Author(s)

Edition: 1st Edition

About this title

Synopsis:

The Walnut Tree Inn is one of Europe's most fascinating restaurants, created by Ann and Franco Taruschio in a tiny Welsh hamlet over 30 years ago. Situated in the Welsh county of Gwent, the small white inn nestles in the lee of a barren mountain and diners flock there from all over the country to sample the delights of the couple's cuisine. It still looks like a pub, and extends that warm hospitality that distinguishes a good pub, but it is also its highly original and delicious cuisine that sets it apart. The cuisine is Franco Taruschio's own and reflects the complex influences, from as far afield as Italy, Wales and the Far East, that have shaped his cooking. The menu defies categorization and includes dishes as diverse as bacon and leek soup from Belgium, fish soup from Italy, Welsh lamb, English partridge and Sicilian cheesecake. The Taruschios grow their own herbs, the fruit and vegetables come from local growers and much of their fish and meat is bought from local organic suppliers. This book features recipes from Franco Taruschio's kitchen, and includes Brodetto, Red Mullet Anconetana, Curried Prawns and Pineapple, and Panache of Fish with Warm Balsamic Vinaigrette.