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Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook

Name: Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook
Brand: Clarkson Potter Publishers
SKU: 9781524760465
Price: 21.99 USD
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Contributors:

Katie Parla, Chris Bianco (Foreword by)

Publisher:

Clarkson Potter Publishers

Binding:

Hardcover

Book Category:

Cooking, Travel

Book Subcategory:

Regional & Ethnic, Europe

Book Topic:

Italian, Mediterranean, Italy

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2019-03-12

ISBN 13:

9781524760465

Weight:

2.05 lbs

Size:

10.10 x 7.20 x 1.10 inches

Pages:

256

Mint Condition +

product description

Description

85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast.

In most cultures, exploring food means exploring history--and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward "Italian food" the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of 'U Pan' Cuott' from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you'll discover what makes the food of the Italian south unique.

Praise for Food of the Italian South

"Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook."--Fine Cooking

"Parla's knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material."--Publishers Weekly (starred review)

"There's There's Italian food, and then there's there's Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy... . . . and in this book."--Woman's Day (Best Cookbooks Coming Out in 2019)

" With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country."--Punch

"Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey."--The Parkersburg News and Sentinel

About the Author
Katie Parla, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of KatieParla.com, the Saveur Award-winning food and travel site, the ebook Eating & Drinking in Rome, more than twenty travel guides, and coauthor of Tasting Rome (2016), winner of the IACP Award for best international cookbook. Her travel writing, recipes, and food criticism appear in the New York Times, Food & Wine, Saveur, Australian Gourmet Traveller, the Guardian, AFAR, Condé Nast Traveler, Punch, Eater, and more. Follow her on Instagram and Twitter @katieparla.

Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook

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