URSULA FERRIGNO
Ursula Ferrigno is a talented cook with a deep love for Southern Italian food. When she isn’t appearing on television or running her acclaimed cookery courses at Books for Cooks in London, Ursula is a regular and highly popular guest Chef here at Just Cook for our hands on Italian Courses. Being half-Italian, Ursula embodies a passion for great tasting food using the freshest natural ingredients, and her inspiring recipes can be found in several beautifully illustrated, best-selling cookery books.
The following books are a small selection of Ursula’s prolific collection which can be found on www.amazon.co.uk :
`Finally, here is a cookbook that teaches you the skills behind great Italian home cooking. Ursula Ferrigno was taught to cook by her grand-mother, who passed on to her grand-daughter the knowledge of generations and a lifetime’s experience of cooking for her family. Ursula has built on this knowledge by spending years teaching Italian cooking and working in professional kitchens. Inside this book you’ll find masterclasses on the ingredients, methods and techniques behind the dishes and foods for which Italy is famous.
Alongside these workshops are about 200 recipes. There are lots of versions of the classics such as lasagnes, pasta sauces, pizzas, risottos, soups, salads, ice-creams, cakes, biscuits and breads. But, as you’d expect from Ursula, there are also less familiar Italian dishes including a wide range of fish, meat and vegetarian recipes. And you’ll find quick ideas for marinades and salad dressings.
A detailed, informative and delicious volume, `Ursula Ferrigno’s Complete Italian Cookery Course’ makes great Italian cooking accessible to everyone.’
Ursula is also the founder of National bread Making Day here in Britain and this book is the ultimate handbook for teaching even the basic beginner everything you always wanted to know about bread.
“Turn your home into a bakery and follow 100 delicious recipes. Bake by hand or use a bread machine and enjoy delicious granary bread, fragrant focaccia, moist pumpkin loaf, Italian Panettone and more. From mixing and shaping to proving and glazing – each stage of the process is clearly explained. Problem-solving tips and advice on selecting the best ingredients support the techniques.”
Showing how to take the freshest of natural ingredients and flavours from the heart of Italy, this book offers simple and fast vegetarian meals. There are over 125 classic dishes for pastas, risottos, breads, summer and winter vegetables, salads, fruit and nuts. All the recipes are designed to be healthy as well as tasty, so there are many nutritional tips and culinary information as well as suggested menu combinations for a healthy lifestyle.
Ursula Ferrigno writes clearly, beautifully, and gives great, helpful tips. But it’s her recipes that are the stars. With wonderful photographs, Ferrigno’s recipes are unfussily easy, but brilliantly harmonious, using ingredients in a way that reveals her instinctive ability to put them together, and her respect for the Italian regional cooking that inspires her.