Al Forno : Oven-Baked Dishes from Italy

Synopsis:
Al Forno, in English means baked in the oven. It's warming, it's easy, it's friendly enough for a casual family meal-or elegant enough to delight your dinner party guests. And, as author Maxine Clark points out, these dishes can often be prepared in advance and reheated just before serving. Try Italians baked vegetables, among the world's best, such as Parmigiana di Melanzane (eggplant, tomato, and Parmesan layers). The succulent baked fish dishes include Sea Bass with Roasted Fennel and Olives, and among the meat and chicken recipes are White Beans with Tomatoes, Sage and Italian Sausages and Chicken Roasted with Lemon and Bay Leaves. You can finish the meal with Baked Figs with Vanilla and Lemon. These comforting dishes are all enticingly photographed by Peter Cassidy.

About the Author:

Peter Cassidy is a London-based photographer and food lover. He specializes in food and travel and his work appears in many magazines, including Livingetc., FHM, and Food and Travel. This is his fifteenth book for Ryland Peters and Small.Maxine Clark is a leading food writer and a gifted cooking teacher. She has taught in well-known cooking schools such as Leith's in London, and for some years has been teaching at Alastair Little's Tasting Places in Sicily and Tuscany. While in Italy, she has been collecting recipes that best display its strong and sunny flavors, and teaching them to student cooks from all over the world. Her work appears regularly in magazines and newspapers such as BBC Good Food and Food and Travel. Her other books for Ryland Peters and Small include Tarts:Sweet and Savory' Cheesecakes' Salmon' and Bruschetta, Crostini, and other Italian Snacks.