Two Greedy Italians Eat Italy, Antonio Carluccio, Gennaro Contaldo, Quadrille Publishing, Limited, 2012, 1849491097, 9781849491099, . Antonio Carluccio and Gennaro Contaldo embark on a journey to explore Italy's distinct and varied terrains, and to find out how these have shaped the produce and, in turn, the peoples and their traditions.. DOWNLOAD HERE Table for Two French Recipes for Romantic Dining, Marianne Paquin, Jan 5, 2010, , 240 pages. An accomplished French cook offers 80 classic recipes to be prepared or tasted as a couple. "The love of food, when it is shared, is conducive to a blissful love life .... Gifts from the Garden 100 Gorgeous Homegrown Presents, Debora Robertson, Jun 16, 2013, Cooking, 176 pages. A collection of projects--such as chamomile bubble bath and scented room spray--using plants and produce that can be easily grown in your garden.. Antonio Carluccio's Simple Cooking , Antonio Carluccio, Sep 1, 2009, , 176 pages. Antonio Carluccio Goes Wild 120 Recipes for Wild Food from Land and Sea, Antonio Carluccio, Feb 1, 2002, , 224 pages. Antonio Carluccio Goes Wild is the natural successor to his best-selling Passion for Mushrooms. Here, Antonio revels in the natural bounty of the woods, fields, and seashore .... Keep Calm Cast on Good Advice for Knitters, Erika Knight, Dec 1, 2011, , 191 pages. Gennaro's Italian Year , Gennaro Contaldo, Sep 1, 2009, , 264 pages. As much a celebration of Italy as its food, Gennaro's Italian Year brings this beautiful country vibrantly to life. From feast days to festivals, Christmas delicacies to .... Family Italian , Gennaro Contaldo, Sep 3, 2013, Cooking, 240 pages. “Gennaro Contaldo is one of the world's best Italian chefs. He's a legend.” вЂ―Jamie Oliver Nothing brings people together like a good mealвЂ―cooking it and enjoying it. Family .... James Martin Desserts , James Martin, Jun 1, 2011, , 192 pages. There is nothing that James Martin doesn't know about desserts, cakes and puddings. In his TV series 'Sweet Baby James', he shares his passion with the rest of the nation. This .... Biggest Book of Italian Recipes , Jessica Saari, Oct 10, 2006, , 415 pages. Presents a delicious assortment of more than 350 authentic Italian recipes, including appetizers, salads, main courses, side dishes, and desserts, along with special sections .... Two Greedy Italians , Antonio Carluccio, 2013, Cooking, 192 pages. Containing over 100 mouthwatering recipes, this book goes beyond the clichГ©s to reveal real Italian food, as cooked by real Italians.. Nowhere is food as much a part of everyday life as Italy - a country whose unique topography has resulted in distinct regional differences that are vibrantly alive and passionately celebrated. Following the success of Two Greedy Italians, Antonio Carluccio and Gennaro Contaldo embark on a journey to explore Italy's distinct and varied terrains, and to find out how these have shaped the produce and, in turn, the peoples and their traditions. From snow-peaked mountains to lush plains, our two greedy Italians go in search of their homeland's varied culinary styles. They venture into the Alps for comfort food - those heart-warming dishes based around the use of butter, potatoes, polenta and rice. They head to the sea to uncover the many delicious fish and shellfish dishes emanating from this magnificent peninsula with its 1500 miles of coastline, as well as the distinctive cuisine of the Italian islands. Finally, they examine the rich agricultural plains through which flow some of the greatest rivers in Europe - in particular the Po in the north and the Tiber in the centre - revealing their historic influence on the foods grown and cooked within these regions. Containing over 80 mouth-watering recipes and breathtaking photography, Two Greedy Italians Eat Italy showcases the wisdom and passion of these two men for their native land, its people and produce. It is an essential book for anyone with an interest in this extraordinary country and its food. Antonio Carluccio is one of Italy's great food ambassadors. He has written fourteen bestselling books, including Complete Italian Food, Complete Mushroom Book, Italia and Simple Cooking and has also made numerous television programmes. With Priscilla Carluccio he ran the Neal Street Restaurant in London's Covent Garden and spent 10 years developing the hugely successful Carluccio's Caffes. In 1998 he was given the Commendatore award - the equivalent of a British knighthood - for his knowledge, enthusiasm and lifetime's service to the Italian food industry. In 2007 he received the O.B.E. Author Location: London Gennaro Contaldo is widely known as the Italian legend who taught Jamie Oliver all he knows about Italian cooking. He is also a highly respected chef in London and a renowned personality in his own right. Gennaro's quintessentially Italian spirit has made him a TV favourite, regularly appearing on BBC's Saturday Kitchen. He has written five cookbooks, of which Passione was awarded Best Italian Cookbook at the World Gourmand Awards in 2004. Author Location: London Two Greedy Italians Eat Italy is another cracker from Antonio Carluccio and Gennaro Contaldo. Having already review Two Greedy Italians in 2011 I was looking forward to the follow up book. In this publication both chefs embark on a journey through Italy delving into traditions, geography and the contrast of climate which define the agriculture of this amazing country. The book contains 80 recipes and it is divided in four parts: tried the gnocchi di Castagne which was delicious and light, I never heard of chestnut flour before so it was another new discovery for me. Dried chestnuts are milled into a very light brown and gluten free flour with a distinctive aroma and pleasing sweet and nutty taste. I found this flour at my local whole food shop in Brixton. Reading this book cover to cover, it almost felt like a travel guide. There is some beautiful photography throughout the book- of the food but also the regions they visited. My geography if Italy isn't great so I found myself searching for maps to discover where the wondrous sounding towns they mention were so a map would have been useful to include. Especially as the format is not by type of dish - starter, main, dessert etc - but by region. It starts with Comfort Food from the Mountains - the two main ranges being the Alps and the Appenines. I love the way they've included food from bordering countries that has influenced Italian food. It reminded me a little of the recipes in Diana Henry's Roast Figs Sugar Snow. Recipes such as Eisacktaler Weinsuppe (Beef and Wine Soup) and Fonduta Valdostana con Tartufo (Fontina Cheese Fondue with Truffles) have obvious links to the Swiss and Austrian borders but it was nice to see the Italian adaption. This also includes food influenced by the many forests in the mountain valleys including mushroom dishes like Schwammerlsuppe (Chanterelle Soup) and Funghi Impanati e Fritti (Fried Porcini Mushrooms). Chestnut trees are apparently acommon sight all over North Italy and Gennaro's Gnocchi di Castagne con Burro e Salvia (Chestnut Gnocchi with Sage and Butter Sauce) was one I had to try. I couldn't find any chestnut flour - even in our local Italian deli so I substituted some of the potatoes. We also found the sage butter a little rich so added juice and zest of a whole lemon and some thyme. Incidentally I love the dialogue between the two throughout the book and on each recipe. It took me back to my University days wondering at the way Italians can have a single word for a whole sentence in English. Such as - 'Arrangiarsi' which means 'making the best of what you have' and is used to describe Pizzoccheri (Pasta and Potato Bake with Swiss Chard). It looked just like the kind of leftover recipe you want on a cold and windy day. I'd put Mascarpone all' Amaretto (Cream Cheese with Amaretto) in this category too because the recipe is really quite simply such crushed Amaretti Biscuits and Amaretto liqueur drizzled over a dollop of mascarpone. Brilliantly simple! They then move on to the Coast and there is a lot of it because Italy is almost entirely surrounded by seas - the Med, Adriatic, Tyrrhenian and Ionian. In this section you'll find Mandilli di Seta (Silk Handkerchief Pasta with Pesto) which is characteristic of Liguria because this best basil grows there. Also many, many seafood dishes like Fregola con Cozze (Sardinian Pasta with Mussels) which is a type of durum wheat pasta that looks like giant couscous, Tubetti con Vongole e Rucola (Tube pasta with Clams and Rocket) and Risotto con Gameretti e Fiori di Zucchini (Risotto with Prawns and Courgette Flowers. I'll take a moment here to say how easy the recipes are to follow. The ingredients are clearly laid out in the top right or left hand corner and the recipes are barely a few steps long. I don't eat meat but I can see how it would be easy to adapt the meat with fish or a vegetable - like the lovely Orzotto con Spinaci e Macinato di Maiale (Pearl Barley with Spinach and Pork Mince) where you can simply leave out the pork or substitute with shrimps or peas for example. More seafood is covered in the Islands section with the simple and healthy dishes I remember from my honeymoon in Sicily. We can't wait to try some of these on the barbecue as the weather warms up - such as Branzino agli Agrumi (Sea Bass with Citrus Fruit) and Insalata di Tonno Con Cipolle di Tropea (warm Tuna Salad with Sweet Red Onions) with a charcoal seared tuna steak.