Summary
Pasta's huge variety of shapes, textures and flavours makes it the perfect basis for every kind of meal, from sophisticated dinner parties to simple suppers at home. In this book, Antonio Carluccio shares his love of Italy's favourite food, providing innovative and exciting recipes for soups, main courses, salads and even desserts. To begin, clear and detailed instructions are given for making fresh pasta, opening up a whole new range of possibilities from making your own basic egg pasta to adding unusual colours and flavours like spinach and squid ink. Over 100 inspirational recipes for both fresh and dried pasta follow, ranging from the simple and traditional to classics with a twist.
Antonio Carluccio was born in Vietri sul Mare, Italy on April 19, 1937. He briefly worked as a journalist in Turin before moving to Vienna, Germany, and London to work as a wine merchant. He then became an Italian chef and restaurateur. In 1981, he opened the Neal Street restaurant in London's Covent Garden, which closed in 2007. In 1998, he started the first Carluccio's Caffè, which is now a chain that operates from more than 80 locations. Carluccio sold his interest in the restaurant chain in 2005, but maintained involvement from a distance.
He wrote 22 books including 100 Pasta Recipes (My Kitchen Table), Two Greedy Italians Eat Italy written with Gennaro Contaldo, Vegetables, Carluccio's Complete Italian Food, Antonio Carluccio's Simple Cooking, and Pasta: The Essential New Collection from the Master of Italian Cookery. He also starred in television programs including Antonio Carluccio's Italian Feast and the series Two Greedy Italians with fellow chef Gennaro Contaldo. He was appointed commendatore by the Italian government in 1998, received an OBE from the Queen in 2007 for services to the catering industry, and received the AA Hospitality Lifetime Achievement award in 2012. He died on November 8, 2017 at the age of 80.
(Bowker Author Biography)
