Antipasti: Delicious Italian Appetizers - Hardcover

Ferguson, Clare

9781841722559: Antipasti: Delicious Italian Appetizers

Hardcover

ISBN 10: 1841722553 ISBN 13: 9781841722559

Publisher: Ryland Peters & Small, 2002

Antipasti-which means "before the meal"--are those highly flavoured, delicious little appetizers that open the Italian meal and stimulate the appetizers that open the Italian meal and stimulate the appetite for the dishes to follow. Hot, warm, or cold, antipasti can also be served as the entree for a light lunch-with bread, salad, and a glass of wine. Wonderful! We're all familiar with traditional plates of sliced salami, but in this delightful little book Clare Ferguson has collected exciting antipasti recipes from all over Italy. Inluded are: Cook Dishes for Hot Days, Bruschetta and Salads, Hot Vegetable Dishes & Hot Seafood Dishes. Packed with flavour and deliciously healthy, antipasti are great as an appetizer, as a snack, or served with other dishes.

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About the Author:

Clare Ferguson is a food writer with an international reputation and a generous personality, always in demand as a columnist and radio and television guest. She was food consultant and stylist for the BBC TV series Madhur Jaffrey's Far Eastern Cookery and Food Editor of Elle and She magazines. Clare divides her time between Greece, Australia, New Zealand, the Far East, America, and her base in Britain, where she is well-known as a writer and broadcaster on food and cooking. This is her eighth book for Ryland Peters & Small.

Review:

Everyone loves Italian food with its taste so redolent of the countryside: basil, tomatoes and fresh ingredients. And there is far more to it than just pasta. Food writer Clare Ferguson brings us "Antipasti", tasty starters to grace any dining table. Served individually or as part of a larger platter, these colourful dishes are sure to go down well with guests, whetting the appetite for the main course or being treated as a meal in itself accompanied by a bottle of wine and freshly baked bread. From vegetarian caponata and raddicio with gorgonzola and walnuts to fishy squid with gremolata and marinated anchovies. Bresaola and rocket with olive oil and parmesan and prosciutto crudo with fresh figs for meat lovers. Pretty parmesan wafers and deep-fried zucchini flowers for a decorative finish. All gloriously photographed by Peter Cassidy, the flavours leap from the page, enticing the reader to make them. So for something a little different, try these recipes - decorative, easy to prepare and a joy to eat, they are an ideal light appetiser for courses to come. - Lucy Watson

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