An essential addition to every cook’s bookshelf, The Modern Cook’s Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients.
This is your chance to win a signed copy of the book and, wait, there’s more…
From Tuscan tomato and bread soup to monkfish stew, simple spaghettis or lemon and pistachio polenta cake, Made at Home is a colourful collection of the food that Giorgio Locatelli loves to prepare for family and friends.
With recipes that reflect the places he calls home, from Northern Italy to North London or the holiday house he and his wife Plaxy have found in Puglia, Made at Home is a celebration of favourite vegetables combined in vibrant salads or fresh seasonal stews, along with generous fish and meat dishes and cakes to share. Early every evening, Giorgio’s ‘other family’, the chefs and front of house staff at his restaurant, Locanda Locatelli, sit down together to eat, and Giorgio reveals the recipes for their best-loved meals, the Tuesday ‘Italian’ Burger and the Saturday Pizza.
Giorgio Locatelli is also a judge on BBC Two’s brand new competitive food show The Big Family Cooking Showdown, alongside chef Rosemary Shrager. They will judge and crown the nation’s best family of cooks. The show will be presented by Great British Bake Off winner Nadiya Hussain and TV presenter Zoe Ball.
Made At Home is out on the 7th September and you can pre-order it now.
Subscribe to the 4th Estate podcast.
Follow Giorgio Locatelli on Twitter: @GLocaOfficial
If you enjoyed this, try:
Pimiento de piqulllo con crema de queso y mojo verde
(Piquillo pepper stuffed with goat’s curd mixed herbs and mojo verde)
These are really quick and colourful: great for summer parties and picnics. Josep, our executive chef, who came up with the combination, uses goat’s curd from La Bauma, but you could substitute cream cheese or cottage cheese.
I need something to quell my avocado-toast habit. That moment when I take an avocado, skin, stone and smash it, stir in a little olive oil, coriander and salt, then slather it on toasted sourdough. Nothing wrong with that, other than the regularity with which it replaces lunch or even dinner.
I need something less soft and green, something with a heart, soul and balls. So today, I toast a thin slice of sourdough over which I pour olive oil, then add ‘nduja, the spreadable, spiced Italian sausage available from supermarkets and Italian grocery shops. Put it back under the grill, I then calm its chilli heat down with a thick slice of soft, chalky white goat’s curd.
In an exciting publishing first, the German edition of A Modern Way to Eat by Anna Jones, published by Mosaik Verlag on 12th October, will be the only book in the world ever to be printed on apple paper: an eco-friendly, sustainable paper made from apple scraps. The paper was produced in the South Tyrol, one of Europe’s largest apple growing areas, using forty tonnes of scraps left over from apple juice production. A paper manufacturer succeeded in producing a completely biodegradable paper from this organic by-product.
A favourite ‘across the road’ recipe, needing only basic ingredients. I cannot count the times I have been grateful for the way British cities have embraced feta cheese and pitta bread. Read more…