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Puglia


Puglia is the latest title in the Silver Spoon regional cookbook series, building on the success of Tuscany and Sicily


Editions:

Price: USD$39.95

With charming towns and stunning landscapes, the perfect climate for growing fresh produce and bounties of olive groves across the regions, Puglia has been widely tipped as Italy's newest culinary destination.

Featuring more than 50 simple and authentic recipes from the Silver Spoon kitchen, Puglia and Basilicata is a culinary journey through a fascinating area of Italy. The two sister regions, one older and one younger, live side by side and, as always with neighbouring regions, they share many of the ingredients and flavours.

Each chapter examines a single province, with fascinating narrative texts that examine the key produce and ingredients found in each area, such as creamy burrata from Andria and mussels from Taranto. The book features beautiful and diverse landscape of the two regions, their produce and people and each recipe is accompanied by a stunning image of the finished dish. Also included is a year-round calender of food festivals.

Puglia is the third title in the popular regional Silver Spoon cookbook series (Tuscany, Sicily) and provides readers with a culinary insight into Italy's best-kept secret.

SPECIFICATIONS:

Format: Hardback
Size: 270 x 180 mm (10 5/8 x 7 1/8 in)
Pages: 272 pp
Illustrations: 250 illustrations
ISBN: 9780714868882

Content and Sections:

The Garden of Italy

Food Festivals

Foggia
Pancotto (Bread soup)
Involtini di melanzane (Aubergine/eggplant rolls)
Timballo di pasta (Pasta timbale)
Agnello con fnocchietti (Lamb with fennel)
Rosata di mandorle (Almond ‘rosata’)
Torta soffice all'arancia (Soft orange tart)

Barletta-Andria-Trani
Pure di fave e cicorielle (Broad/fava bean and wild chicory purée)
Cavatelli e broccoletti (Cavatelli with broccoli)
Pollo ripieno (Stuffed chicken)
Tegame di calamari e patate al forno (Baked squid and potatoes)
Cartellate (Honey pastry flowers)
Cricchognoli di bisceglie (Chocolate almond biscuits)

Bari
Peperoni verdi ripieni e fritti (Stuffed and fried green peppers)
Maccheroni with beans (Macaroni with beans)
Torta della vigilia di Natale (Christmas Eve pie)
Orecchiette con cime di rapa (Orecchiette with broccoli rabe)
Tiella di riso e cozze (Rice and mussel tiella)
Polpi in umido (Stewed octopus)
Bocconotti di Sannicandro (Almond cakes)

Taranto
Zuppa di Natale (Christmas soup)
Cozze fritte (Fried mussels)
Pasta e pomodori al forno (Pasta and tomato bake)
Pasta e cavolfore (Pasta and cauliflower)
Melanzane ripiene al sugo (Stuffed aubergines/eggplants with tomato sauce)
Agnello alle erbe aromatiche (Lamb with aromatic herbs)
Biscotti glassati alle noci (Iced walnut biscuits)

Brindisi
Gnocchi di ricotta con pesto di zucchini e tartufo (Ricotta gnocchi with courgette pesto and truffle)
Torta di bietoline e ricotta (Chard and ricotta pie)
Linguine alla sepia (Cuttlefsh ink linguine)
Finocchietti stufati (Braised wild fennel)
Fichi al cioccolato (Chocolate figs)
Sfogliatelle di Natale (Christmas pastries)

Lecce
Pure di fave alla maniera di Federico II (Broad/fava bean mash in the style of Frederick II)
Strascinati con pomodoro e basilico (Strascinati with tomato and basil)
Ciceri e tria (Chickpeas and tria)
Sfoglio a cerchi (Artichoke pie)
Melanzanata di Sant'Oronzo (Saint Oronzo aubergine/eggplant bake)
Pasta di mandorle con faldacchiera (Christmas cake with faldacchiera cream)

Potenza
Bocconcini fritti di lampascioni (Fried hyacinth bulbs)
Baccalà al forno con crema di lenticchie e peperoni (Baked salt cod with lentil cream and peppers)
Rafanata (Potato cake)
Spezzatino di Rionero (Rioneresi stew)
Maiale ai pepperoncini sott'aceto (Pork with pickled peppers)
Calzone di castagne (Chestnut pastries)
Lagana chiapputa (Pasta and almond dessert)

Matera
Torta salata di Pasqua (Easter savoury pie)
Fusilli con la mollica (Fusilli with bread)
Lagane e ceci (Lagane and chickpeas/garbanzo beans)
Agnello alla Lucana (Lucana-style lamb)
Tagliolini dell'Ascensione (Ascension Day tagliolini)
Torta di fragole (Strawberry sponge cake)


Index

"This new Puglia cookbook from Phaidon is beautiful inside and out!"—Sweet Paul Magazine

"The latest edition from the editors of the Silver Spoon, often called Italy's "Joy of Cooking", gives readers a gorgeous travelogue combining artful photographs of the region with classic local dishes... A warm invitation to the region and its breadth of cuisine."—Publishers Weekly

"This in depth look at Puglia's culture is essential for anyone considering a trip or wanting to bring a bit of Italian authenticity to the kitchen."—Relish.com

"The new Silver Spoon tome takes you on a beautifully illustrated journey to Puglia's various corners, highlighting the food emerging from each one... You will be inspired to cook and, likely, spring for a plane ticket."—Gather Journal.com

"Fabulous pictures of places and dishes. An appealing book... About the food of the poor as well as the rich, from a region where eating well is the right of all."—Evening Standard

"Phaidon’s guide to Puglia puts the notion of locavore to shame, or will at least make you extremely jealous."—Modern Farmer

"Since Italian cooking is so diverse, it's a great way to learn about regionally-driven ingredients and interesting techniques."—Martha Stewart Living

"This new Puglia cookbook from Phaidon is beautiful inside and out!"—Sweet Paul Magazine

"The latest edition from the editors of the Silver Spoon, often called Italy's "Joy of Cooking", gives readers a gorgeous travelogue combining artful photographs of the region with classic local dishes... A warm invitation to the region and its breadth of cuisine."—Publishers Weekly

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ABOUT PHAIDON

Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
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