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A Sardinian Cookbook by Giovanni Pilu, Roberta Muir (Hardback, 2012)

Like so many of the great food cultures, Sardinian cuisine is born of necessity. As a poor people, Sardinians have always foraged for ingredients in the mountains and forests: fennel, asparagus, chicory and nettles; chestnuts, berries and honey. Rabbit, game birds and wild boar are still hunted in the traditional and time-houred manner. And those living on the coast gather clams, mussels and tiny crabs from along the shoreline for soups and pasta sauces. The primary flavourings are the herbs that grow wild everywhere on the island: bay leaves, juniper berries, mint and sage, as well as the characteristic Sardinian myrtle, the leaves of which are used in stocks and marinades, and to scent roasted meat while it rests. Giovanni Pilu believes Sardinian cooking should involve fresh produce simply prepared, allowing the full flavour of the ingredients to speak for themselves. Since opening Pilu at Freshwater in 2004, he has expanded his Sardinian repertoire, cooking the food that's in his blood and close to his heart - and it is this food he shares with us in A Sardinian Cookbook.

Place of Publication
Camberwell
First Published
2012
Content Note
Illustrations
Author Biography
Giovanni Piluis one of only two chefs in Australia focusing on Sardinian cuisine. His restaurant, Pilu at Freshwater, has maintained a two-hat rating in theSydney Morning Herald Good Food Guidesince it opened. Giovanni has also been acknowledged for his strong focus on Sardinian produce, including a recent award for his wine list, which also has a Sardinian emphasis.
Out-Of-Print Date
18/06/2016
Date of Publication
22/08/2012
Country of Publication
Australia

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