Venetian Taste

Overview

In this splendidly illustrated cookbook presenting some 100 recipes, the Venetian table and entertaining style are celebrated as never before. Although Italian cooking is enjoying an enormous popularity, the specialties of Venice's fascinating cuisine are less well known. With this long overdue cookbook - created by a five-star team of experts led by Adam D. Tihany with recipes by the Venetian chef Francesco Antonucci, text by Florence Fabricant, food artistry by Nir Adar, and photographs by Peter Pioppo - it is ...
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Overview

In this splendidly illustrated cookbook presenting some 100 recipes, the Venetian table and entertaining style are celebrated as never before. Although Italian cooking is enjoying an enormous popularity, the specialties of Venice's fascinating cuisine are less well known. With this long overdue cookbook - created by a five-star team of experts led by Adam D. Tihany with recipes by the Venetian chef Francesco Antonucci, text by Florence Fabricant, food artistry by Nir Adar, and photographs by Peter Pioppo - it is now possible to prepare the delicious foods of Venice in a home kitchen. This enticing book features clearly written, authentic recipes specially adapted for easy preparation with lively comments, inventive tips, and insights regarding Venice. The inspiring photographs, especially commissioned for this book, marvelously portray the dishes, often in a Venetian setting, capturing the essence of the fabled city.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
This visually striking cookbook floats tuna carpaccio in an eddy of Venetian waters, courtesy of photographer Peter Pioppo. And while it's a truism that many lavishly illustrated cookbooks are knockouts, here this bears repeating. The volume's outstanding design places descriptive text squarely on the page, provides photos as off-center attractions that will detain and recipes stacked up in sidebars. Full-page color photos are often so artfully composed that one can forget they concern food at all. To read is to travel among enviable dinner tables, with glances cast at Venetian canals and fruit stalls, and pauses as readers may try to imagine whether they could produce equivalent results with pumpkin gnocchi, polenta with wild mushrooms or tuna ravioli with ginger. In most cases, the answer is yes-though perhaps with less fastidiously styled panache. Antonucci is the chef of Remi, the New York restaurant; Tihany is co-proprietor of the same, and of its cousins in Mexico City, Tel Aviv and elsewhere; Fabricant (Pleasure of the Table) is a New York Times writer. (Oct.)
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Product Details

  • ISBN-13: 9780896600850
  • Publisher: Abbeville Press, Incorporated
  • Publication date: 3/28/1997
  • Pages: 185
  • Product dimensions: 10.30 (w) x 10.22 (h) x 0.82 (d)

Read an Excerpt

Foreword

"...in my opinion, if the earthly paradise where Adam dwelled with Eve were like Venice, Eve probably would have had a hard time to tempt him out of it with any fig. For it would have been another matter to lose Venice, where there are so many lovely things, than to lose that place where there are nothing but figs, melons, and grapes."—Pietro Aretino (1492-1556)

As anyone who has ever been truly in love with a city like Venice knows, the only way to share the experience is to take someone special by the hand and patiently and lovingly explore and savor the beauty, the secrets, and the rich unforgettable flavors.

Famous for centuries, Venice's courts, piazzas, theaters, coffee houses, and restaurants and even her dank alleyways and shadowed canals have attracted visitors from all over the world eager to taste of her culture. Lovers of the unusual, of exquisite detail, mysterious beauty, and complex flavors have flocked to Venice, drawn by her art, music, artisanry, and gastronomy and also bringing their own contributions to enhance her complex splendor. The city has absorbed all this, layer upon layer, century after century, to emerge a glorious and undisputed universal attraction that constantly eludes definition.

Like others who have come under her spell, I have found Venice to be a major source of inspiration. Her rich history, evident even in the most trivial detail of Venetian everyday life, has always stimulated my creative process. Every trip to Venice adds another meaning to the word "style" in my life, not to mention a couple of pounds—deliciously acquired—to my body. To help me share this love affair with you, Francesco Antonucci, my partner,who is a great Venetian, as well as a chef, opened his recipe book and heart; and together with friends like Florence Fabricant, Nir Adar, and Peter Pioppo, we created this book for all of you to enjoy.

Come, join us on this journey over water and experience the magic of "Venetian Taste"!

Adam D. Tihany

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Table of Contents

Foreword by Adam D. Tibany

Venetian Taste

Essentials in the Venetian Kitchen

Antipasto

Rice, Polenta & Pasta

Vegetables

Seafood

Poultry, Meat & Game

Sweets

Drinks & Wine

Entertaining, Venetian Style

Indexes

Author Biography: Adam D. Tihany, the creator of this book, is an acclaimed architect, known internationally for his interiors, furnishings, and furniture designs. He is also the co-proprietor of the Remi restaurants in New York, Santa Monica, Mexico City, and Tel Aviv.

Francesco Antonucci is Remi's gifted Venetian born chef and co-owner. For its outstanding cuisine, Remi-New York has been called "the best Italian restaurant in America."

Florence Fabricant is an award-winning food writer and admired contributor to The New York Times. She is the author of Pleasures of the Table and New Home Cooking. She makes her home in New York City and East Hampton.

Nir Adar, the food artist, who designed and styled the photographs, trained as a chef. He has worked with Food Arts magazine as well as many leading food companies.

Peter Pioppo has specialized in food photography for two decades. His work has appeared in such publications as Bon Appetit and New York magazines, and, with Nir Adar, he has presented a "Food Art" show at a New York gallery.

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