The Antipasto Table by Michele Scicolone
This book was published twenty years ago and in the fashion of its time it's all about the food. There are no glossy photographs (or any illustrations at all, if it comes to that). The recipes speak for themselves.
There are so many new ideas that I'd like to try - Frittata di ceci, Taralli (crisp fennel bread rings), Frittatine di cavolo (miniature omelets with cabbage and leeks). And I am determined to follow the author's insistence that beans must be baked in the oven in the Tuscan way: 'the result is far superior to beans cooked on top of the stove'.
A beautifully written book full of beautiful recipes.
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