Al Forno by Maxine Clark

We have been mulling over Ryland Peters & Small's latest catalogue, which is a work of art in itself and have chosen a few favourites from a list that promises much and delivers more. Their small format cookbooks continue with the same high standard of recipes that are easy to follow and foolproof, photography of superb quality, all brought together in affordable and highly attractive books.

Al forno by Maxine Clark
These oven baked dishes are at the heart of Italian cooking. Al forno means roasted or braised so do not be surprised when you find a recipe for roast pork. Here it is a Tuscan dish cooked with garlic, rosemary and white wine. Essentially, you are looking at a wide range of dishes from roast vegetables and gratins, which you can dig into, to pretty dishes such as spinach and ricotta timbales with sun dried tomatoes, olives, capers and herbs.

To many, al forno conjures up images of lasagne and cannelloni. Maxine Clark puts a spin on these classic dishes. The lasagne is made with ricotta flavoured with pesto and mushroom sauce using dried porcini mushrooms. The cannelloni is stuffed with ricotta and bitter leaves (rocket, watercress or spinach), enveloped in a rich cherry tomato sauce.

There are recipes for fish and poultry, along with some delicious puddings: caramelised pears with Marsala and mascarpone or figs baked with vanilla and lemon. Both very simple to make but luxurious to eat. With the winter months ahead, Al Forno will go a long way in keeping the cold out.

Publication details:
64 pp. Photography by Peter Cassidy.£8.99
Published by Ryland Peters & Small
ISBN 1841724998
2003

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