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Tony and Giorgio by: Giorgio Locatelli, Tony Allan List Price: £20.00 Price: £8.00 You Save: £12.00 (60%)Prices subject to change. |
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Availability: Usually dispatched within 1-2 business days
Binding: Hardcover Dewey Decimal Number: 641 EAN: 9780007141449 ISBN: 0007141440 Label: Fourth Estate Manufacturer: Fourth Estate Number Of Pages: 256 Publication Date: January 06, 2003 Publisher: Fourth Estate Studio: Fourth Estate Sales Rank: 85995 Related Items: Related Items:  see moreBrowse for similar items by category:
Editorial Review: Amazon.co.uk Review: In the World Cup of cuisine, an Italy versus England tie pits the style of one against the slog and stodge of the other. Tony & Giorgio is the programme for the fixture and in this colourful and breezily clear cookbook accompanying the BBC series, restaurateur Tony Allan and chef Giorgio Locatelli--perhaps the biggest kitchen double act since Fanny and Johnny Craddock--create a dynamic addition to your kitchen bookshelf from their differing opinions, national cuisines and culinary cultures. Like other successful cookbook writers, Tony and Giorgio (already starting off on a first name basis) wax nostalgic about food heritage and are passionate about local produce, such as fish and game--the latter illustrated by some savoury recipes including roast grouse with porridge risotto and stuffed pigeon with lentils. The heart of the book pitches the star players of one national favourite against one another--steak and kidney pudding versus pappardelle with chicken livers, sage and black truffle, salt beef with carrots and mustard dumplings versus rabbit with Parma ham and polenta, and bread-and-butter pudding versus lemon tart. Italy seems to have the edge, but Tony & Giorgio shows why Italian food has been so successful in Britain, for it may well be the mother of comfort food--pasta and pizza, soups and stews, tarts, terrines and puddings to sweeten the sourest of days in the British climate. Further chapters cover fish, everyday food, hunting and gathering, eating alfresco, cooking for kids, feeding friends, leftovers ("among the great glories of the kitchen"), as well as basics. Most of the recipes will suit anyone with a decent grip on the rules of the game, from spaghetti with anchovy and tuna to a more dramatic whole sea bass roasted in a salt and herb crust. And it is all truly glorious grub, demonstrating a wonderful marriage of textures and flavours, for instance, the crisp and melting saltiness of slow-roasted belly pork cut through with the sweet acidity of apple sauce and baked cabbage. This is a book that improves the more you use it. What may have seemed like a fixture heavily balanced in favour of Italy actually reveals some more cosy relationships--Scotch eggs nestle up to marinated sardines, tiramisu becomes a drinking buddy of sherry trifle--as well as some national pride, as the finest British produce more than holds its own--stilton and wild Scottish salmon, for example. Perhaps the only slightly forced note comes from the insistence on naming all dishes in English and Italian-—it maintains editorial consistency to be sure, but proves that some phrases really do sound better in English. Better the gritty determination of fish and chips with mushy peas over the fancy footwork of pesce frito, patatine e pure di piselli. --Fiona Buckland Synopsis: Two men, two chefs, two countries, united by a love of feeding people. Published to support the BBC2 series, this book is infused with the joyful "live to eat" philosophy of Giorgio and Tony. The pair's friendship goes back a long way - from their early days as East-End fish supplier and promising young chef. Now in the process of starting up an innovative group of restaurants together, Loco, this book encapsulates their way of living - fun, joyful and stylish. Packed with authentic but simple mouth-watering dishes such as Open Pepper and Pan-fried Salmon Lasagne, and Fresh Summer Peaches Infused in Red Wine, the food each prepares complements life rather than complicates it. Taking Italian market day as a model for shopping, the food is inspired by what is good that day - found a ripe tomato? Prepare a quick ragu that the kids will love. Caught some good fish? Then let's take them home to grill with fresh herbs for loads of friends. From authentic pizza that's so easy Giorgio's son Jack will show you how, to Tony's melt-in-the-mouth bread and butter pudding, the food of two countries meets with a lot of friendly rivalry, laughs and good munchies along the way.Bursting with the authors' enthusiasm for life and food, the book helps you put a meal together and enjoy the whole process of shopping, chopping and cooking. About the Author: After a short stint in catering, leading entrepreneur Tony Allan sensed a gap in the market, and established his own fish suppliers: Cutty now supplies fish to most of the capital's top restaurants and has grown to be Britain's most respected seafood wholesalers. In 1996,he and his partners opened the hugely glamourous Bank restaurant in Aldwych, which after just 6 weeks in operation was named "Restaurant of the year" by THE TIMES. the following year he co-founded the successful fish! chain. Michelin-starred Giorgio Locatelli is one of Britain's best known Italian chefs. Born in Lombardy, he began his career at his family’s restaurant in Italy. He came to England in 1986 to work at the Savoy, then moved to Paris to master French Cuisine. He was Chef-Patron of Zefferano and executive chef of Cecconi, his own restaurant, Locanda Locatelli opened in Seymour Street early 2002 to a storm of praise and press coverage. He was recently voted London's Best Chef in the 2002 Moet et Chandon Carlton Television London Restaurant Awards. He has two children and one motorbike. Excerpted from Tony & Giorgio by Georgio Locatelli, Tony Allan. Copyright © 2003. Reprinted by permission. All rights reserved.: The firm, clean flesh of halibut or haddock is perfect for fish and chips, because it keeps its shape and retains a nice dense texture. The double cooking of the chips guarantees the golden crispness that chip lovers adore. You don't have to do the mushy peas but personally we think they're the best bit. Serves 4 5 large potatoes (Maris Piper or King Edward) Vegetable Oil for deep-frying 4 x 175g/6oz pieces of Halibut or Haddock fillet, skinned Flour for dusting For the mushy peas: 25g/1oz butter 2 x 300g/10oz cans of marrowfat peas, drained and rinsed For the batter: 200g/7oz self-raising flour pinch of salt 250ml/8fl.oz beer such as Heineken Juice of 1/2 lemon 1 teaspoon malt vinegar To make the mushy peas, melt the butter in a large saucepan over a low heat and add the peas. Cover and cook over a very gentle heat for 40 minutes, stirring occasionally then crush roughly with a fork. For the batter, put the flour and salt in a bowl and gradually add the beer, whisking all the time to make a smooth batter. Stir in the lemon juice and malt veinrgar and leave to rest for at least 20 minutes. Peel the potatoes and cut them into 7.5cm x 5mm/1/4 inch chips. Rinse will to remove excess starch (this stops them sticking together when frying) and dry thoroughly on kitchen paper. Heat some vegetabe oil in a largem deep saucepan or a deep-fat fryer until it is hot enough for a cube of bread to turn brown in about a minute. Fry the chips (in batches so as not to overcrowd the pan) for 2-3 minutes, then drain on kitchen paper and keep warm. Dust the pieces of fish in a little flour, shaking off any excess. Dip them in the batter and turn until evenly coated. Carefully lower them into the hot oil and fry for 4-5 minutes, until golden and crisp. Remove from the pan, drain on kitchen paper and keep warm. Raise the heat a little, return the chips to the pan and cook for 2-3 minutes, until golden and crisp on the outside and fluffy in the middle. Serve the fish and chips with the mushy peas. Customer Reviews
Average Rating:
 Rating:  - A Must Have!!!This is such a great book I've bought one for each of my friends! Personal favourites: Rubarb Bread and Butter Pudding, Spagetti with Tuna in White wine with basil and capers and the Squid with Chickpeas (Follow this recipe and you'll never have tough squid again!!) I am still working my way through the book but everything I've tried has been fantastic! Rating:  - Buon AppetitoA good variety of dishes ranging from the ordinary to more advanced & exciting with the use of some more unusual ingredients. A good mixture of main meals, accompaniments and desserts, with the bonus of some good basics (e.g stocks) plus ideas for kids, entertaining and outdoor eating. Recipes suitable for all abilities to try. |
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