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Journey deep into the heart of Italy with Italy: The Ultimate Cookbook. Italy is a country with a culinary tradition like no other, one that symbolizes the comfort of home and food's power to bring people together all across the globe. Italy: The Ultimate Cookbook is a thorough, wide-ranging look at the genius that guides the cuisine in each region of Italy, celebrating the country's unmatched ability to preserve traditions while always seeming fresh and contemporary, and featuring:
About the Author
California native Michael Logan graduated from culinary school in Los Angeles and after working in local restaurants he moved to New York City, joining Danny Meyer's Union Square Hospitality Group. There he worked with mentors Floyd Cardoz at Tabla and Nick Anderer at Maialino in the Gramercy Park Hotel, where Logan learned the simplicity, and attention to detail, of Italian cuisine. Ready to return to the warmth of California, Logan landed in San Francisco and helped open the legendary Locanda. Since then he has also worked at Trick Dog, Birite Market, Che Fico, and Brixton. Pastry chef April Bartenhagen grew up in San Jose, California, and has worked at acclaimed Bay Area eateries Tartine Bakery, Che Fico, Theorita, and Arsicault Bakery. Kimberly Zerkel is a freelance writer originally from Joplin, Missouri. After a decade of living in Paris, where she obtained a Master's Degree in Comparative Literature and Translation Studies from The Sorbonne, she returned to the United States to reside in San Francisco, California. It was there where she discovered her love of all things food, wine, and hospitality. She is a contributor to the San Francisco Chronicle and Represent Collaborative, amongst other publications. She currently resides back in her hometown of Joplin.
- 500+ authentic regional recipes from Southern, Central, and Northern Italy, each one centered around Italy's famed emphasis on fresh, quality ingredients
- Effortless and elegant handmade pastas
- Enlightening histories of the most famous Italian recipes and ingredients
- Beautiful photography that provides both instruction and inspiration
- Hundreds of antipasti, contorni, primi, secondi, dolce, and pane so that you can enjoy the celebrated cycle that makes up the full Italian meal
- Tips on purchasing and working with ingredients, handling difficult preparations, and much more
About the Author
California native Michael Logan graduated from culinary school in Los Angeles and after working in local restaurants he moved to New York City, joining Danny Meyer's Union Square Hospitality Group. There he worked with mentors Floyd Cardoz at Tabla and Nick Anderer at Maialino in the Gramercy Park Hotel, where Logan learned the simplicity, and attention to detail, of Italian cuisine. Ready to return to the warmth of California, Logan landed in San Francisco and helped open the legendary Locanda. Since then he has also worked at Trick Dog, Birite Market, Che Fico, and Brixton. Pastry chef April Bartenhagen grew up in San Jose, California, and has worked at acclaimed Bay Area eateries Tartine Bakery, Che Fico, Theorita, and Arsicault Bakery. Kimberly Zerkel is a freelance writer originally from Joplin, Missouri. After a decade of living in Paris, where she obtained a Master's Degree in Comparative Literature and Translation Studies from The Sorbonne, she returned to the United States to reside in San Francisco, California. It was there where she discovered her love of all things food, wine, and hospitality. She is a contributor to the San Francisco Chronicle and Represent Collaborative, amongst other publications. She currently resides back in her hometown of Joplin.
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