Summary
Nuovo Mondo is the coming together of new- and classic-style Italian cooking. It is the story of an older Italian man -- a fixture in the food scene for many years -- and his young apprentice, coming together to explore the Italian food scene past and present. In 120 recipes, they explore dishes of depth and texture where poaching, steaming and smoking (among more standard techniques) are part of the Italian gastronomic lexicon. The recipes are straightforward, but not dumbed-down -- and always have an eye on the importance of flavor, texture and presentation. Recipes include grilled peach, warm buffalo mozzarella and prosciutto, scallops flamed in grappa, 'new age' bolognaise, lobster ravioli, crayfish and kombu broth with crab tortellini, risotto of wild sorrel, and desserts such as honey and mascarpone mousse and chestnut pannacotta.
Stefano de Pieri runs the award-winning restaurant Stefano's in Australia. Stefano has previously published Modern Italian Food with Hardie Grant Books.
Jim McDougall completed his chef apprenticeship under Stefano de Pieri. In 2006, he moved to Melbourne to work at acclaimed restaurant Vue de Monde, where he cooked for elite clientele including Gordon Ramsay, Rod Stuart, Jamie Oliver, Heston Blumenthal, Michael Roux, and many others. He recently closed the doors on his regional resturant, which won the accolade of Regional Restaurant of the Year award in The Age Good Food Guide 2015. He now runs a bistro in regional Victoria, Australia.
