Food and Wine Books

Taruschio, An & Franco: Leaves from the Walnut Tree - recipes of a lifetime (11140)

Pavilion 4th imp 1993
large 8vo, v v min bmps to bds, v v min crsing to edges of price-clipped d/w, date and inscription 'to Louise' by both authors to fep. VG++/VG++ 635 gms
(Order reference 11140).

In the thirty years since Ann and Franco Taruschio took over The Walnut Tree Inn, four days after their wedding in November 1963, the former pub in a picturesque hamlet in South Wales has become one of the most distinctive and best-loved restaurants in Britain.

Franco's cuisine is highly individual, and the diverse influences - Italian, Welsh and Far Eastern - which have helped to shape it are evident in many of the 200 recipes in this book. They launch with mouthwatering antipasti such as Olive Ascolane, Piedmontese Peppers and Lady Llanover's Salted Duck. As you would expect from someone who spent his formative years near Ancona, on the Adriatic, fish and seafood feature strongly in Franco's cuisine, and among his specialities are Brodetto, Red Mullet Anconetana, Curried Prawns and Pineapple, and Panache of Fish With Warm Balsamic Vinaigrette. Even Franco's repertoire of pasta dishes extends beyond the Italian, for in addition to Passatelli Pesaro Style and Vincisgrassi an eighteenth-century recipe - there is a delicious Ukrainian Ravioli. The Taruschios have an enviable supply of high-quality meat, with fresh Welsh lamb available all year round and a rich variety of game in the area, and Franco puts it all to exotic use in recipes such as Tournedos Rossini, Carre of Welsh Lamb with Wild Mushrooms, and Duck in Sweet and Sour Sauce. No less cosmopolitan are his desserts, ranging from their ever popular Torte with Three Liqueurs and Cassata Gelata to Bilberry Ice-cream, based on a Russian recipe, Gateau Ambassadeur and Bavarian Pudding.

Illustrated with the delightful wood engravings of Sarah van Niekerk, Leaves from The Walnut Tree, in celebrating the culinary talent of a true original like Franco Taruschio, also reminds us that great cooking, like great art, crosses all boundaries.