Revue de presse
This is a luscious, ethnic cookery book full of lyrical prose..Photographs from the author's childhood add to the feeling of intimacy. Highly desirable. (Saturday Telegraph)
The food lovers' essential purchase of the season (Rosie Kindersley, The Bookseller)
An essential and inspiring guide to la bella cucina (Independent on Sunday)
A combination of superb Italian recipes, stunning food photography and nostalgic childhood anecdotes makes this book deliciously irresistible (Bookseller)
His book is beautiful - a wonderful exploration of Italian food, lovely photos, great stories and best of all, recipes that work (Antony Worrall Thompson, Saturday's Express Magazi)
His book is beautiful - a wonderful exploration of Italian food, lovely photos, great stories and best of all, recipes that work (Antony Worrall Thompson, Saturday Express Magazine)
Brings home how personal a relationship with food can be (Heat)
This is a luscious, ethnic cookery book full of lyrical prose... Photographs from the author's childhood add to the feeling of intimacy. Highly desirable (Telegraph)
...instinctual, muscular and hands-on, in tune with the seasons that governed his childhood (Times)
Pretty, rustic... The recipes exude an earthy appeal, as do the book's colourful photographs of food. Strategically placed explanations of standard Italian foods... are helpful to the Italian cooking neophytes, while anecdotes from the author's childhood in Italy - along with antique and current photos of life on the Amalfi Coast - make this an enjoyable read from cover to cover (Publishers Weekly)
Présentation de l'éditeur
Full of colourful and modern recipes that evoke Italian life at its most enticing, PASSIONE is the first cookbook from Gennaro Contaldo - the man who Jamie Oliver calls his 'London Dad'.
Gennaro's passion for fresh, seasonal ingredients and his love of simple food is shared here with the energy for which he is famous. Full of evocative stories from his childhood - free-diving for oysters, foraging for wild mushrooms and bunking off school to go fishing - it becomes clear that his expertise has grown out of a life-time's passion.
Beautifully illustrated with photographs from his childhood, as well as stunningly modern food photography, PASSIONE reveals the secrets of Gennaro's own basic recipes as well as some of the best-loved dishes from his restaurant - Fillet of Seabream with Honey and Vinegar, Lamb Cutlets with Mixed Herbs and Prosciutto, and Limoncello and Strawberry Ice Cream - and lets Gennaro share his inspirational interpretation of how to cook and eat Italian food.
Biographie de l'auteur
Gennaro Contaldo began to work in the kitchens of local restaurants in Amalfi at the age of eight. In 1969, he moved to Britain where he travelled form the Midlands to Loch Lomond training in village restaurants and studying the wild food of the area. He then worked as a chef in several London restaurants before opening his own, Passione, in London's Fitzrovia.
