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About the book
  • Published: 4 August 2008
  • ISBN: 9781920989750
  • Imprint: Lantern
  • Format: Hardback
  • Pages: 208
  • RRP: $49.95
Categories:

Italian Local


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Italian Local celebrates the joys of Italian cooking and local produce. Tobie Puttock gathers together 100 of his favourite Italian-inspired recipes, and shows us how to achieve authentic Italian flavours wherever we live.

Italian Local celebrates the joys of Italian cooking and local produce. Tobie Puttock gathers together 100 of his favourite Italian-inspired recipes, and shows us how to achieve authentic Italian flavours wherever we live.

Convinced that 'cooking and eating should be about nurturing the soul as well as the body', Tobie argues for the purchase and use of the best available produce. He shows us why organic is nearly always better and why eating seasonally is the way to go. He introduces us to growers whose respect for the cycles of nature is inspirational, and to suppliers whose enthusiasm for that particular brand of cheese or type of mushroom will have you rushing to your local market.

Because Tobie's approach is so produce-driven, his recipes are wonders of creation and innovation. Often, he sticks to the script of a great Italian classic such as Risotto Milanese. At other times, he improvises according to the availability of particular ingredients, resulting in some inspiring dishes such as Potato Gnocchi with Morels and Vanilla.

Italian Local is a book that opens our minds to the myriad of possibilities of Italian food and to the value of using produce that is not only good for us butgood for the earth.

  • Pub date: 4 August 2008
  • ISBN: 9781920989750
  • Imprint: Lantern
  • Format: Hardback
  • Pages: 208
  • RRP: $49.95
Categories:

About the Author

Tobie Puttock

Tobie Puttock's love affair with Italian food began when he was working in Melbourne's acclaimed Caffe e Cucina. The passion flourished as he cheffed his way across Europe, working eighteen-hour days in Italian-speaking kitchens, taking time out for snowboarding excursions and the odd very long lunch in a mountainside trattoria. In London, Tobie worked at the River Cafe, widely regarded as that city's best Italian restaurant, alongside a bevy of high-profile chefs, including Jamie Oliver. He moved back to Melbourne, once again to an Italian kitchen, this time a place called Termini.

Tobie was the first Head Chef of the restaurant Fifteen in London and, in 2006, he opened a Fifteen restaurant in Melbourne, specialising in Italian food made with the best produce available and prepared with care, imagination and plenty of heart. Tobie oversaw the training program for employing and mentoring disadvantaged kids to become industry professionals.

More recently, Tobie has turned his focus to some projects that are not restaurant-related, including the VideoCook series of ebooks, which use digital technology to reinterpret the traditional cookbook. Tobie is also writing a cookbook based on the balanced diet he and his wife Georgia eat at home. As well as writing, Tobie has a food range in the works, based on his classical Italian training, and, finally, he has utobia, his own little corner of YouTube.

Tobie is the author of Daily Italian, Cook Like An Italian and Italian Local.

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