The Gondolier’s Cook Book

In traditional Venetian cooking there is an apparent contradiction. Although ingredients and methods are simple, outside influences in the course of Venice's thousand-year history have produced some most unusual and original culinary combinations. The Gondolier's Cook Book opens with an historical introduction to simple ingredients, exotic influences and unique forms of food preservation that have evolved and combined to produce a rich menu of Venetian favourites, from antipasti to dessert.