Antipasti: Made Easy

Think of Italy and you think of good food! Italian food is very varied and uses all kinds of cheeses, vegetables, meats and breads to create an array of tasty dishes. Antipasti — those delicious dishes served in Italy before the main meal — are incredibly versatile: they can be hot or cold, and can cover everything from bruschetta, soups, salads, cured meats and seafood to courgette flowers. Put one or two dishes together and you have a light lunch, or prepare several dishes for great party food. Many of the recipes have variations and all the recipes are very simple to follow. Beautifully presented and with helpful advice on choosing ingredients and serving your food the Italian way, this book will allow you to create delightful antipasti for any occasion.

Not everybody is lucky enough to be born a good cook—but anyone can master the secrets of Italian cooking. And since every proper Italian meal begins with an antipasti, both prospective and expert chefs will rejoice at this mouthwatering selection of possibilities: A cold antipasti can be as simple as a plate of sliced smoked meats and cheeses or as lavish as an array of salads, seafood, bruschetta, and other delights. A hot antipasti may include soups, stuffed clams, deep-fried zucchini flowers, grilled vegetables, and other tempting delicacies. It can also be a meal in itself, and of course, nothing beats antipasto as a party spread. All the recipes are simple and easy to follow, and the results are so lusciously authentic, the guests will shout bravissimo!

Abi and Melissa have worked alongside each other for eight years, starting in the world of location catering. Abi went on to be a food critic for Egon Ronay while Melissa stayed in location catering, and in 1996, set up her own catering company based in West London. Abi now works as a food consultant, setting up a cafe in Surrey. They are the authors of Canapes Made Easy and Fondues Made Easy, also published by New Holland.

Abi and Melissa have worked alongside each other for eight years, starting in the world of location catering. Abi went on to be a food critic for Egon Ronay while Melissa stayed in location catering, and in 1996, set up her own catering company based in West London. Abi now works as a food consultant, setting up a cafe in Surrey. They are the authors of Canapes Made Easy and Fondues Made Easy, also published by New Holland.