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| This publication is available for export. Rights held worldwide by Media 21. |
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Translated as "peasant cooking", Cucina Povera is the Italian food that everyone loves to eat but that is hardly ever found on a restaurant menu. For people who haven't necessarily got a lot of money but want to eat well, it is Italian home cooking at its very best.
Loukie Werle (author of many cookbooks and food editor of House & Garden and Good Medicine) is passionate about Italian and Mediterranean food. As she explains, Cucina Povera by definition is very cheap but achieves spectacular results. Key points:
- Cooking techniques (often slow cooking)
- Seasonal (affordable) ingredients
- Small range of elements (just a few sausages, for instance, affordable fish, or a simple cut of meat)
Typical ingredients include: pancetta and speck, sausages, braised meat cuts, eggs, chicken, pasta, bread, polenta, pulses, seasonal vegetables and fruit, inexpensive fish and seafood.
Cucina Povera: Italian Peasant Cooking is 192 pages with over 100 recipes and stunning photography to match. |
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| Loukie Werle is the author of eight successful cookbooks as well as a writer and food editor for Australian Table magazine, House and Garden magazine and the past food editor for Cosmopolitan magazine. Her previous books include, Real Food (with the Heart Foundation), Trattoria Pasta, The Trattoria Table, Splendido, Balls (with Lyndey Milan), Recipes my Mother Gave Me, Saffron Garlic & Olives, and the huge best seller Australasian Ingredients (over one million copies sold). |
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| Associated Downloads/Files |
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| Every recipe pictured by award-winning photographer Alan Benson (Slow Food, Published by Murdoch Books) and stylist Mary Harris. |
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