Discover the secrets of authentic Venetian food.
Valeria Necchio is an Italian-born food photographer and writer. She shares her recipes on her popular blog, lifelovefood.co. Valeria's work has been featured on a number of publications, including Food52, Kinfolk, Guardian and Die Zeit. She is a food columnist for leading Italian newspaper Corriere della Sera. @valerianecchio
" https: //www.marthastewart.com/1524199/best-cookbooks-2017 "A
fabulous addition to the regional cookbook section of your shelf
(doesn't everyone have one of those !), this beautifully written
and photographed book gives you the opportunity to zero in on a
lesser-known area: Veneto -- not the city of Venice, but the
countryside village in Northeastern Italy where the author Valeria
Necchio grew up."-- "--Martha Stewart Magazine, named one of the
Best Cookbooks of 2017"
"Veneto is a great book to savor and to cook from. It should send
many off to Veneto, or to scour up some wild hop shoots, or at the
very least, off to the kitchen to cook up something wonderful."
STARRED REVIEW, Foreword
"In this inviting cookbook, Life Love Food blogger Necchio offers
family recipes from her home region of the Veneto as well as other
recipes she has gathered since moving away from the area. ...
Necchio writes in lovely elegiac prose about her small hometown (a
place she couldn't wait to flee but now, of course, misses), and
the recipes themselves are clear and appealing, no matter from
which time in the author's life they originate."
--Publishers Weekly
"Necchio's first cookbook is a leisurely word-stroll through the
events, people, smells, and tastes that formed her cuisine
character. Stories and photographs illustrate every recipe,
technique, and tip in the 100-plus recipe collection, redolent of
the Venetian countryside. She's quick to note that through food, "I
came to truly appreciate the place I'm from," and she pays tribute
to the region's classic and modern dishes, all bearing the mark of
"la cucina degli ingredienti" food that prioritizes good
ingredients over fancy preparation. Lavish introductions and
beautiful color photography enhance that philosophy. Unusual
ingredients are explained, and substitutions are offered for
non-European cooks. In a number of cases, she shares nonrecipes
that nonetheless provide educational tidbits on habits and
ingredients (such as charcuterie, or prosciutto and figs). There's
a great opportunity to mix familiar with fresh: tiramisu and
raspberries with rose wine, aubergine stew, and sea-bass parcels.
And her finale gifts us with different ways to preserve the
seasons: white asparagus in oil, pickled baby onions, and
grappa-soaked cherries."
--Booklist, Starred Review
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