Venezia: Food and Dreams by Tessa Kiros Download (read online) free eBook .pdf.epub.kindle

Venezia: Food and Dreams

To Tessa Kiros, Venice isn’t just a place to visit, it is also a place to discover inspiring magical moments. She shares these special moments with foodies and fans in “Venezia: Food and Dreams.” This stunning book is so much more than a cookbook. It’s a personal journal, a travel guide, and a memoir about Tessa’s love for Venice, Italy, and its special place in her heart—
Sandra Lassiter

Mar 06, 2017

rated it
it was amazing

Stunning! That is the word that comes to mind to perfectly describe this book. A gorgeous cover, delectable recipes and fascinating history, this book is a love affair with Venice.

The book starts with a letter, rules for eating in Venice, and then we dive into the recipes. She starts with Essentials–those recipes that she considers a must have to cook Venetian food. From Polenta (both the fast and the slow method) to Bussolai (Bread Bangles), Mostarda di Frutta (Quince Mustard) and a few drink

The book starts with a letter, rules for eating in Venice, and then we dive into the recipes. She starts with Essentials–those recipes that she considers a must have to cook Venetian food. From Polenta (both the fast and the slow method) to Bussolai (Bread Bangles), Mostarda di Frutta (Quince Mustard) and a few drinks. I don’t drink, so half of that section I skipped completely.

From Essentials she moves on to Cicchetti (Small Bites), Antipasti, Zuppa/Pasta/Gnocchi, Risotto, Secondi, Contorni (Sides) and Dolci (Sweets). There is definitely something for everyone! You can find everything from Intruglio, a delightful appetizer consisting of different olives, sun dried tomatoes, cheeses, oil and herbs to the quintessential classics such as Fritto Misto di Pesce, Bollito di Carne, Spaghetti Nero di Seppie (Spaghetti with Squid Ink) and Tiramisu.

My husband is very careful with his diet, and I was looking for a new way to cook the ever present chicken breasts so I tried Pollo con Pomodoro in Tecia–Chicken in Tomato. I substituted chicken breasts for a cut up chicken, but it was a definite hit. It made a nice change and the flavors were lovely.

If you like seafood, you’ll love this book!! Many of the recipes include some sort of seafood, and are an absolute delight. The desserts are classic Italian and to die for!

Venice is calling your name! Take a tour of the fascinating place and cook some delectable Venetian food for supper. You won’t regret it!

I received a copy of this book from Murdoch Books through IPG for my honest review. All thoughts and opinions are my own.
…more

Christine

Dec 10, 2009

rated it
really liked it

 · 
review of another edition

Shelves:
cookbook

Glowing and bronzed, the book whispers from the shelf: open me. I am caught. It’s alluringly rich with memories and recipes, the food seductively photographed. I come away from the first read of Venezia: Food and Dreams enchanted.

You see, I have been to Venice, and this cannot be the same city I visited. I recognize it from the photos, but the food, the food!, so lush and local and homey and ancient. That’s not what I ate. Yet it’s exactly what I looked for when I traveled there, what I expected

You see, I have been to Venice, and this cannot be the same city I visited. I recognize it from the photos, but the food, the food!, so lush and local and homey and ancient. That’s not what I ate. Yet it’s exactly what I looked for when I traveled there, what I expected to find by scouring dead-end alley restaurants and tiny nook cafes for family fare. And the last day of my trip, just before the hours of rushing to the train station on crowded water taxis after carting unwheeled luggage over a thousand bridges, I found exactly the ingredients this sort of food is made of — fat chunks of parmesan, firm-tart olives, wedges of herb-flecked focaccia, handfuls of squid, and baskets of tomatoes, plums, apricots. If only I could’ve followed the food directly to the restaurants that cooked like this, the trip would have been heaven on a plate.

Organized by traditional Italian courses, Kiros empowers readers to create a full menu using whatever ingredients are freshest. As a vegetarian with limited fish intake, I was pleased to find so many things to make, at least one from every category. Mozzarella in carrozza, one of my favorite Italian appetizers, are droolingly photographed in their deep-fried glory, a dripping sandwich of mozzarella smashed between savory, egg-battered bread. An array of risottos, polentas, soups, and fried fish dishes had me salivating. Gnocchi di zucca, winter squash gnocchi, is a toast to fall with nutmeg and sage, though shaping takes a few tries to perfect. Almonds shine as the center of the sbriciolona, or crumbler cake, a divine addition to any casual dinner party as it perfectly finishes any meal without too much fuss.

Though I’m not certain it’s possible to replicate the flavors of some recipes, including Kiros’ intruglio, an appetizer specific to Sergia’s restaurant, without access to the produce and cheeses of Venice, I’m willing to give it a go. I imagine it will taste better if I close my eyes and remember dipping my fingers into the plastic bag of olives from the cheese mongers, following each with a fat bite of focaccia padded with fresh mozzarella. It’s simple yet exquisite, one of my standout meals, and this feels like Kiros wrote Venezia about it.
…more