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Piatti : Plates and Platters for Sharing, Inspired by Italy - Stacey Adimando

Piatti

Plates and Platters for Sharing, Inspired by Italy

Hardcover Published: 1st May 2019
ISBN: 9781452169576
Number Of Pages: 224

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Rich in inspiration, Piatti is filled with recipes for entertaining without formality or fussiness. Saveur's executive editor Stacey Adimando expands on her Italian heritage and tradition of serving beautiful spreads with 75 recipes for abundant plates for gatherings.

Filled with generous compilations of colourful, textural, help-yourself platters organised by season, with recipes that range in size from starting bites, like Roasted Chestnuts with Rosemary and Honey, Shaved Fennel Salad with Sweet Peas and Avocado, and Grilled Bacon-Wrapped Leeks, to main event dishes, like Crispy Pork Ribs, Shrimp with Braised Savoy Cabbage, and Seared Italian Sausage with Roasted Cherry Tomatoes, these are plates to serve to family and friends. This visually stunning book provides endless inspiration and insight on creating a striking and enticing meal. From setting the table to expanding the palate, Piatti is a mix of artistry and edibles, making this a classic hostess gift.

About the Author

Stacy Adimando is the executive editor of Saveur and a James Beard Award winning author. Her work has appeared in Bon Appétit and Food & Wine, among others. She lives in Brooklyn, New York. Piatti is her debut solo cookbook.

About the Photographer

Linda Pugliese is a food photographer living in Brooklyn, New York.

Industry Reviews

"This book is foodie's dream. It is all about creating plates and platters to share when dining outside. Grilled bacon- wrapped leeks, crispy pork ribs and seared shrimp are just some of the scrumptious ideas on offer." -- The Sun

ISBN: 9781452169576
ISBN-10: 1452169578
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 224
Published: 1st May 2019
Publisher: CHRONICLE BOOKS
Country of Publication: US
Dimensions (cm): 25.4 x 18.4  x 2.79
Weight (kg): 0.95

Earn 78 Qantas Points
on this Book