Antonio Carluccio's Italian Feast: Great Foods

Antonio Carluccio's recipes are always bang-on, simple, and vivid. He is among the most amiable of food writers, genial and measured; one reads with pleasure but no surprise of his delight at encountering Italy's Slow Food Society. In Antonio Carluccio's Italian Feast, he explores the traditions of northern Italian cooking. It must be said that this is of course one of the best-known cuisines in the world these days, so the fact that he gives a recipe for as universal a dish as Bolognese Sauce (Ragu Bolognese) bespeaks a serene confidence that one cannot help expecting. The recipes are a combination of traditional dishes, such as the ragu, with Carluccio's own creations and those of his friends. Coniglio San Domenico (Rabbit with Artichoke Hearts and Olives) is his own invention, yet absolutely true to tradition. So it is with Risotto con Lenticchie e Salamini (Risotto with Lentils and Sausages--apparently the original is made with frogs), Zuppa di Cardi e Polpettine di Pollo (Cardoon Soup with Chicken Dumplings), or Crostata di Melecotogne (Quince Tart), to choose more or less at random. The effect is alluring in the extreme, robust, and sensual. The illustrations are mouthwatering. For the broad-minded, there is a particularly tasty treat on page 147. --Robin Davidson, Amazon.co.uk