Country Cooking of Italy (Hardcover)
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews vivid storytelling and Hirsheimer's evocative images, this luxe package is sure to delight home chefs and lovers of Italian food alike.
About the Author
Colman Andrews is an award-winning food editor and travel writer, and the editorial director of thedailymeal.com. He lives in Connecticut.
"For me, Italian cuisine has always been more about the spirit of cooking than following a strict old world code of authenticity. Colman captures this spirit beautifully in The Country Cooking of Italy."
-Andrew Carmellini, Chef/Restaurateur
"The only thing better than the anticipation of a new Colman Andrews cookbook is the arrival of the book itself. Reading Country Cooking of Italy, I am torn between getting on the next flight to Italy and going into my kitchen to start making the inspiring and delicious recipes. This extraordinary book, by a brilliant writer, will make better cooks of us all."
-Ruth Rogers, Chef/Co-Owner, The River Cafe, London
"Substantive and succinct. Colman Andrews tops the list of food writers of our generation. He teaches me every day."
-Lydia Shire, Chef/Restaurateur
"I love the book, the recipes, and the pictures! Colman Andrews has gone country with The Country Cooking of Italy - that is, gone to where cooking is simple, from the soul, micro-regional, and always seasonal. In this book, Colman has captured deliciously the soul of Italian country food."
Tutti a Tavola a Mangiare....
- Lidia Bastianich, Chef/Restauranteur