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Puglia in Cucina: the Flavours of Apulia by Peppe Zullo, Pietro Zito and Lillino Silibello (2016, Hardcover)

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The gastronomic culture of Puglia captured in 80 recipes. Th includes an entire section on wines from historic wineries, as well as a few new arrivals, and another section is devoted to the herbs of Puglia.

About this product

Product Identifiers

PublisherSime Books

ISBN-108895218191

ISBN-139788895218199

eBay Product ID (ePID)220287585

Product Key Features

Book TitlePuglia in Cucina: the Flavours of Apulia

Number of Pages288 Pages

LanguageEnglish

TopicEurope / Italy, Subjects & Themes / Regional (See Also Travel / Pictorials), Regional & Ethnic / Italian

Publication Year2016

IllustratorYes

GenreTravel, Cooking, Photography

AuthorPeppe Zullo, Pietro Zito, Lillino Silibello

FormatHardcover

Dimensions

Item Length9.3 in

Item Width7.7 in

Additional Product Features

Reviews"Food historians, cooks who like to dig deep into the study of culinary traditions, and those who appreciate a bilingual volume so they can practice their Italian as they cook will appreciate all eighty of these recipes. As much a travelogue as a cookbook, with its brilliant photographs of prepared dishes, food markets, fishermen, street scenes, and local architecture, this sumptuous book is also a good reference for travelers, both before and after their journey." --Foreword Reviews

SynopsisThe gastronomic culture of Puglia captured in 80 recipes. But Puglia in Cucina is not just another cookbook: it offers an authentic insight into Puglia's culinary art and culture, side by side with a photographic journey through the region. Alongside traditional fare are recipes with a touch of creativity, as well as invaluable advice on pairing with local wines. The book includes an entire section on wines from historic wineries, as well as a few new arrivals, and another section is devoted to the herbs of Puglia. The cuisine of Puglia comes from both the land and sea. Its ingredients reflect the nature of the region, coming together in dishes that are 'simple' in the noblest sense of the world. The quality of these ingredients stems from farming and fishing traditions that are thousands of years old. And since so many of the dishes have the most humble origins, they are generally easy to prepare.