Laura Santtini

Laura Santtini, proud of being 50% Italian, has a good pedigree too, her father owned a restaurant, and her paternal hotel-owning grandmother was an excellent cook; both had a hand in teaching Laura from an early age.

As with many cook books hers opens with the basics, the tools of the kitchen, basic techniques and procedures; then follows the recipes: antipasti; soups; sauces including the top 10 classic pasta sauces of all time; risotto; grilling; frying; and the top 10 Italian vegetable dishes. There are also 12 "quick & easy deserts" and a few spirit based beverages to conclude.

Each recipe is accompanied by a brief comment from Laura, perhaps something about the history of the recipe, or maybe just some personal thoughts, recollections or hints and suggestions. The recipes themselves are clear and easy to follow, the writing contrasting with her more personal notes, typical of such is "there will always be a favourite, but frankly I don't give a damn!" (Tomato Sauces Exposed).

The recipes themselves sound very tempting, and the accompanying photographs make them look equally appetising (although I'm not too sure about the Black Squid Ink Risotto!). Of course it's all a matter of taste as to what appeals. These are not necessarily quick or cheap recipes produced from what one might happen to have in the fridge or larder, but look to be worth the effort.

A sumptuous little book, it manage to combine a lively presentation that in no way detracts from the content, in fact it is beautifully laid out, and the photographs are superb.… (altro)