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Summary
Summary
From Lonely Planet, the world's leading travel guide publisher, From the Source is a groundbreaking cookbook series that introduces food lovers and travel enthusiasts to the world's most authentic local dishes by transporting them into the kitchens where they were perfected. Each country-specific edition features sumptuous original photography, up to 70 classic recipes, and inside stories and tips from the world's best local cooks, from street-food vendors to Michelin-starred chef patrons.
With From the Source Italy, you'll tour through Northeast Italy's earthy and elegant hot broth-based soups and warming polenta and risotti, Northwest Italy's preserved cods and cakes of forest-harvested truffles and hazelnuts, Central Italy's dark gamey stews and fresh porcini mushroom pastas, and Southern Italy's citrus-scented fish grills and herby salads.
Authors: Lonely Planet, Sarah Barrell and Susan Wright.
About Lonely Planet: Since 1973, Lonely Planet has become the world's leading travel media company with guidebooks to every destination, an award-winning website, mobile and digital travel products, and a dedicated traveller community. Lonely Planet covers must-see spots but also enables curious travellers to get off beaten paths to understand more of the culture of the places in which they find themselves.
'Lonely Planet. It's on everyone's bookshelves, it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media
'Lonely Planet guides are, quite simply, like no other.' - New York Times
Lonely Planet guides have won the TripAdvisor Traveler's Choice Award in 2012, 2013, 2014, and 2015.
Reviews (1)
Library Journal Review
For one of the first titles in a new series, Lonely Planet sent travel writer Sarah Barrell and photojournalist Susan Wright to capture authentic recipes from four Italian regions (northeast, northwest, central, south). They include 60 in total (e.g., trofie with pesto, endive and broad bean puree, sea urchin linguine), each plotted on a map and preceded by an introductory essay. Some are unfussy dishes that have been served for generations, while others are gastronomic feats by Michelin-starred chefs. The book's format recalls regional and community compilations, like those in the Sterling Epicure's "Edible" series, but its scope and scale are unprecedented. The contributors leave in details that others might omit, such as that one dish is traditionally made with three distinct types of Parmigianno Regianno. Grab a kitchen scale for the metric measurements. VERDICT This striking cookbook is a fascinating travelog that will inspire exploration, reminiscence, and travel planning. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Introduction | p. 6 |
| Northeast Italy | p. 8 |
| Northwest Italy | p. 64 |
| Central Italy | p. 124 |
| South Italy | p. 174 |
| Basic recipes | p. 264 |
| Recipe sources | p. 266 |
| Index | p. 268 |
| Acknowledgements | p. 270 |
