MOROSETA KITCHEN: RECIPES AND STORIES/ PUGLIAN (HB)

A debut cookbook, and a true expression of modern Italy and what it is like to eat there. From Braised Artichokes with Capers, Pine Nuts and Mint, and Chamomile Panna Cotta with Roasted Plums, to Turbot with Lemon Salmoriglio, and Green Panzanella with Cucumbers, Courgettes and Peas, this is garden-driven cooking for serving to friends and family, with plenty of new ideas for familiar ingredients along the way. The book is organised into chapters by season, with essays on the best of local produce and beautiful photography of Puglia.