VENETIAN TASTE GEB - Tapa dura

This cookbook contains more than 100 recipes contributed by the Venetian-born master chef at the renowned restaurant Remi. Consisting largely of fresh vegetables and fruits, the bounty of the sea, and herbs and spices, the cooking style incorporates elements from several traditions.

This lavishly illustrated cookbook, with more than 100 recipes finally gives the Venetian table its due, establishing it as one of the world's most enticing cuisines. Consisting largely of fresh vegetables and fruits, the bounty of the sea, and herbs and spices -- the legacy of Venice's centuries as the crossroads of the spice trade -- the cooking style incorporates elements from Spanish, Persian, Byzantine, Jewish, and other traditions. Despite their exotic origins, most dishes are easy to prepare, appealing to the interest today in healthful, tasty foods tempered with a few irresistible indulgences.