Angela Harnett's Cucina
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Cucina is Italian for kitchen and Angela Harnett's book is a tribute to her Italian roots and her grandmother or 'nonna', both of which were major influences on her career.
Of course Angela's most famous association is Gordon Ramsay and she credits his passion and energy as another inspiration to her success. Her tutelage under the ubiquitous chef began when she wrote a 'Jim'll Fix It' style letter asking him if she could work in his kitchen for a day, but went on to last 12 years becoming chef-patron of The Connaught hotel.
As you would imagine the book is full of both homely Italian-style dishes and smarter Michelin-starred style fare. Simple Fritto Misto or fried fish sits alongside Halibut with Pepper Confit and Fennel Salad, Saltimbocca next to Roast Pigeon with Sausage and Date Stuffing. Restaurant food aside, it's the recipes that are handed down to Angela from her nonna that she has the most affection for - Anolini a tasty ravioli-style parcel stuffed with veal, was a Christmas tradition where three generations of women would gather together to make it.
The book is divided into Soups, Starters, Pasta, Meat, Seafood, Vegetables, Desserts and an informative chapter on basics. Just like in Italy, the emphasis is on the best ingredients with the minimum of fuss. There are some fantastic classic recipes, like Tiramisu and Meatballs in Tomato Sauce, and real 'stand-out' dishes like Spinach Torta which would have any self-respecting vegetarian salivating over. Angela's recipe for Stuffed Peaches will have you praying for July and the peach season.
The most interesting chapter is on snacks, described by Angela as her favourite food. It includes recipes for Arancini - deep fried risotto balls and Roasted nuts in Rosemary Butter.
Touchingly the book is illustrated with pictures from her family album, like her grandfather behind his chip shop counter, which was to become the site of another of Angela's formative forays into cooking. Angela Harnett's Cucina is not only a great cookery book but a family history book recorded in the recipes handed down from generation to generation.
Nora Ryan
As you would imagine the book is full of both homely Italian-style dishes and smarter Michelin-starred style fare. Simple Fritto Misto or fried fish sits alongside Halibut with Pepper Confit and Fennel Salad, Saltimbocca next to Roast Pigeon with Sausage and Date Stuffing. Restaurant food aside, it's the recipes that are handed down to Angela from her nonna that she has the most affection for - Anolini a tasty ravioli-style parcel stuffed with veal, was a Christmas tradition where three generations of women would gather together to make it.
The book is divided into Soups, Starters, Pasta, Meat, Seafood, Vegetables, Desserts and an informative chapter on basics. Just like in Italy, the emphasis is on the best ingredients with the minimum of fuss. There are some fantastic classic recipes, like Tiramisu and Meatballs in Tomato Sauce, and real 'stand-out' dishes like Spinach Torta which would have any self-respecting vegetarian salivating over. Angela's recipe for Stuffed Peaches will have you praying for July and the peach season.
The most interesting chapter is on snacks, described by Angela as her favourite food. It includes recipes for Arancini - deep fried risotto balls and Roasted nuts in Rosemary Butter.
Touchingly the book is illustrated with pictures from her family album, like her grandfather behind his chip shop counter, which was to become the site of another of Angela's formative forays into cooking. Angela Harnett's Cucina is not only a great cookery book but a family history book recorded in the recipes handed down from generation to generation.
Nora Ryan
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