Born in Sardinia, Giovanni Pilu moved to Australia in 1992 full of enthusiasm and passion for the unique flavours of his homeland. In this, his first book, Giovanni celebrates a distinctive regional Italian cuisine based on simple ingredients prepared with minimum fuss, and a food culture firmly rooted in the hospitality that is an essential element of life in a harsh Mediterranean landscape. A place where cheese is served at every meal, and bread must always be on the table. From bread to desserts, passing by meat, game and vegetables, Giovanni's wide range of recipes are a colourful yet accessible insight into the food that is in his blood and close to his heart.
Product Identifiers
Publisher
Jacqui Small Llp
ISBN-10
1909342106
ISBN-13
9781909342101
eBay Product ID (ePID)
18032387548
Product Key Features
Author
Roberta Muir, Giovanni Pilu
Format
Hardback
Language
English
Topic
National & Regional Cuisine
Additional Product Features
Content Note
100 Colour Photographs
Author Biography
GIOVANNI PILU is one of the only two chefs in Australia focusing on Sardinian cuisine. His restaurant, Pilu at Freshwater, has maintained a two-hat rating in the Sydney Herald Good Food Guide since it opened in 2004. Giovanni has also been acknowledged for his strong focus on Sardinian produce, including a recent award for his wine list, which also has a Sardinian emphasis. ROBERTA MUIR manages one of Australia's leading cooking schools, Sydney Seafood School at Sydney Fish Market. She holds a Master of Arts degree in Gastronomy from the University of Adelaide, and is the author of the Sydney Seafood School Cookbook and 500 Cheeses.