Around the world, some of the most brilliant food minds are producing signature items like to-die-for strawberry pie filling, salt with handpicked herbs de Provence, melt-in-your-mouth chocolate honey truffles and creative combinations like parmesan prosciutto scones. ln Recipes From Many Kitchens, Valentina Rice gathers 80 favourite recipes from her 26 favourite independent, foodie artisans. These producers often make just a few signature items, like chocolate or jam or cheese and their expertise in specific culinary areas yields surprising and exciting new recipes, unique flavours and standout dishes. Valentina already works with most of the producers, including Pipsnacks, a line of all-natural popcorns that was selected as one of Oprah's favourite things in 2012 and 2013; Schaller & Weber, the first and only American sausage and meat producer to repeatedly win gold medals of honor at the international Exhibitions in Holland and Germany; and The Brooklyn Roasting Company, a Fair Trade, Rainforest Alliance and Organic certified coffee roaster. The recipes will range from their specialties to chocolates, teas, oils, condiments, pastas, breads, sauces and more.
Publisher: Page Street Publishing Co.
Number of pages: 192
Weight: 559 g
Dimensions: 229 x 203 x 13 mm
"When a great cook and a life long foodie finds the best recipes from her inner circle, you know you've got a treasure. Valentina is just such a great cook and this book, her first, is a rare glimpse into her own life and a remarkable assembly of exceptional and hard to find recipes that will transform anyone's humble kitchen. Run don't walk!"--Max Ryan, Founder and CEO of Apartment Therapy and The Kitchn
"Valentina's British-Italian heritage and expansive knowledge of food and eating are just part of what makes Recipes From Many Kitchens accessible and impossibly tempting. Valentina strikes the ideal balance between home and professional cooking. Every recipe in the book communicates her passion, effortless warmth and infectious devotion to the pleasures of food."--Cree LeFavour, Author of Fish, Pork, Poulet and other cookbooks