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Angela Hartnett's Cucina: Three Generations of Italian Family Cooking Angela Hartnetts Cucina Three Generations of Italian Family Cooking, ISBN 9780091910273 and books by Angela Hartnett on sale at thebookshelf.co.nz One of the brightest talents to have emerged on the UK food scene in the past few years, Angela Hartnett has been described by Gordon Ramsay as the new Elizabeth David. As one of the few female British chefs to hold a Michelin star, her innovative cooking has been commended by reviewers and fellow chefs alike. But Angelas real inspiration comes from the food she grew up with – the classic dishes that she learned at her Italian grandmothers side. This is a unique collection of the family recipes that Angela has nurtured and developed over the years, and a celebration of the fantastic tastes, aromas and textures of Italian cooking that she loved from childhood. The freshness and richness of Italys food shine through in Angelas recipes – in traditional rustic dishes like rabbit pappardelle, aubergine parmigiana and wild mushroom risotto. Alongside such classic Italian peasant fayre are refined dishes including spaghetti with lobster, Mackerel tart with olive tapenade and pigeon stuffed with pancetta and dates, and delectable desserts such as Figs in red wine. But, as always for Angela, home is where the heart is, evidenced in the likes of Auntie Rosinas walnut cake and her mothers lemon meringue tart. With stunning food photography by Jonathan Lovekin, a foreword from Gordon Ramsay, and ndash evocative and accessible recipes, Angela Hartnetts Cucina brings the warmth of the Italian family kitchen to your home. About the AuthorAngela Hartnett became chef–patron at Londons Connaught Hotel in October 2002 after training at Gordon Ramsays restaurants Fleur, Petrus and Amaryllis, followed by a stint at Verre in Dubai. She appeared alongside Gordon on ITVs Hells Kitchen in 2004. Angela has rapidly established herself as one of the most high–profile women in international catering. Her individual style of cooking is achieved through combining great Mediterranean cuisine with a modern European influence. Angelas restaurant MENU at the Connaught was awarded a Michelin star in 2004.
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 "Angela Hartnett's Cucina: Three Generations of Italian Family Cooking")