Product Description

Ursula Ferrigno embodies the Italian passion for good food made with the freshest of natural ingredients. Here, he brings together traditional fresh, simple vegetarian and fish recipes, from "Wild Herb Frittata" to "Swordfish Wrapped in Courgette Flowers", based around seasonal produce that is the soul of Italian cooking. For each food Ursula explains how the Italians like to cook it and the benefits of eating that food during its harvesting season, and offers deliciously simple recipes.

Product Details

• Amazon Sales Rank: #469273 in Books
• Published on: 2001-08-16
• Original language: English
• Binding: Hardcover
• 224 pages

About the Author
Ursula Ferrigno learned to cook as a child by watching her Italian grandmother preparing traditional family dishes. A former principal tutor for Cordon Vert, she runs cookery courses at Books for Cooks in London and in Tuscany, as well as at Leith's School of Food and Wine. Ursula has made numerous TV appearances and has written several books, including the enormously successful Truly Italian, Real Fast Vegetarion Food, which went straight into the Sunday Times bestseller lists, and The Bread Book, all of which met with critical acclaim.

Customer Reviews

Photos are fabulous and the recipes work every time
I have been waiting so long for this book to arrive that when I finally got my own copy I didn't know which recipe to try first because there were so many I wanted to try at the same time. So I decided it had to be the vermicelli with courgettes, using courgettes organically grown in my own garden, and the recipe was an absolute success with everyone who tasted it. Ursula, you have produced another winner; I have tried many other recipes from it and we have enjoyed all of them. MANY THANKS for all the hours you have spent creating this book.

Interesting recipes - annoying mistakes
I really like Ursula Ferrigno's style of cooking, and was really looking forward to this book after reading 'Truly Italian'. The recipes in this book look great, but there are a couple of typos (which are annoying but not that big a deal) and missing steps in some recipes (I've noticed two recipes so far where there are clearly some instructions missing). It should be said that you'll probably be able to overcome any mistakes and produce great food just as the recipe intended by using your intuition, but its disappointing that the book went into production in what feels like a half proof-read state.