Venezia: Food & Dreams by Kiros, TessaVenezia: Food & Dreams by Kiros, Tessa

Venezia: Food & Dreams

byKiros, Tessa

Hardcover | March 8, 2011

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A unique look at the tastes and textures of this famed Italian city. In Venezia, Tessa Kiros, bestselling author of Postcards from Portugal and Falling Cloudberries, travels to Venice in search of feasts for both for the eye and the taste buds. Part cookbook, part travelogue, Venezia is a complete culinary experience. Tessa captures the spirit of Venice its excess, its masquerades, its art. Lush photography transports armchair travellers, while the easy-to-follow, family-friendly recipes bring the mouth-watering dishes of Venice into home kitchens. From a delicate asparagus and scampi risotto to a substantial duck with anchovies and capers, the recipes in Venezia are authentic and luxurious yet simple to prepare. Tessa's imaginative eye and adventurous appetite guide readers through the rich history of Venice's cuisine and canals through 11 chapters, which are organized like an Italian menu. Discover what makes Venetian cuisine stand apart with recipes like:
  • Monkfish and Bavete Lasagne
  • Fish Carpaccio with Pink Peppercorns
  • Braised Beef with Amarone
  • Pumpkin Risotto
  • Roasted Guinea Fowl with Peverada
  • Polenta Biscuits
  • Venetian Focaccia
Born to a Finnish mother and a Greek-Cypriot father, Tessa Kiros grew up learning about the world’s diverse cultures and traditions. She has worked in restaurants in Sydney, Athens, and Mexico, and at London’s famous Groucho Club. Tessa is the author of Venezia: Food and Dreams, Apples for Jam: A Colorful Cookbook and Falli...
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Title:Venezia: Food & DreamsFormat:HardcoverDimensions:288 pages, 9.4 × 8.5 × 1.4 inPublished:March 8, 2011Publisher:Whitecap BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1552859673

ISBN - 13:9781552859674

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Reviews

Rated 4 out of 5 by from Great book This book is full of wonderful recipes that will bring you back to Venice and spectacular photos!
Date published: 2017-06-03