Nuovo Mondo brings together tradition and modernity in Italian cooking. Take a journey through
this new world, guided by Stefano de Pieri, Italian master chef, and Jim McDougall – once Stefano’s
apprentice, now an accomplished chef himself. Share their vision of the Italian food scene – past,
present and future.
Nuovo Mondo is the marriage between the simplicity of traditional Italian cookery, and a modern approach to food that focuses on freedom and creativity in the kitchen. More than a collection of recipes, Nuovo Mondo is also a practical guide for developing foundation kitchen skills and techniques, such as deboning, curing and smoking. Savoury recipes include Pancetta with Smoked Provolone, Grilled Polenta and Quail Eggs; Mushroom Consommé with Slow-roasted Baby Onions and Truffle Toasts; Salad of Yabby, Baby Cos, Nashi and Caramelised Macadamias; Truffle Macaroni and Cheese; Stefano’s Rabbit Papardelle with Sage and Speck, and Wet-roasted Rabbit with Herbs and Pecorino, with desserts such as Blood Orange and Macadamia Cake with Honey Curd; Saffron Panna Cotta; Passionfruit Curd Tart with Burnt Meringue and Jim’s deconstructed Tiramisu.
About the Authors
Stefano de Pieri has long been a household name in Australia, and increasingly overseas, thanks to his contribution to food and wine communication. Apart from the success of his restaurant Stefano’s in Mildura, it was the ABC television series, Gondola on the Murray, which catapulted this self-taught cook into the public’s imagination. Through food and his easy, approachable manner, Stefano has represented causes close to his heart as a spokesperson, advocate, board member and ambassador. He has previously published Modern Italian Food with Hardie Grant Books.
Jim McDougall completed his apprenticeship at the Grand Hotel in Mildura under Stefano de Pieri. In 2006 Jim moved to Melbourne to work at three-hat restaurant Vue de Monde under Shannon Bennett, where he worked for three years cooking for elite clientele including Gordon Ramsay, Rod Stewart, Jamie Oliver, Heston Blumenthal, Michel Roux and many others, ending his time there as sous chef. He was then promoted to head chef of Cafe Vue at 401. In 2012, Jim brought his unique style of cooking home to Mildura to join forces with Stefano once again.
Number Of Pages: 200
Published: 1st October 2012
Publisher: Hardie Grant Books
Country of Publication: AU
Dimensions (cm): 26.8 x 22.6 x 2.9
Weight (kg): 1.15
Edition Number: 1