Venice On A Plate, but What A Plate! Cookbook

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Venice On A Plate, but What A Plate! Cookbook

65.00

Venetian cooking is, fundamentally, a simple cuisine.

The Venetian gastronomic tradition is also the product of a highly distinctive landscape. It incorporates seafood from the lagoon and the nearby Adriatic, vegetables and fruit from the islands in the estuary, meat from the mainland, and spices from the distant Orient.

In an unprecedented and audacious coupling of gastronomy and art, Venetian glass reveals its many fascinating and stylish aspects, brought back to life on the modern table through dishes like Risi e bisi or Sarde in saor.

Worldwide appeal and uncompromising excellence of 'Venice on a Plate but What a Plate' was acknowledged in 2013 by Gourmand World Cookbook Awards, as “Best Historical Recipes Book.” A high accolade indeed!

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