The Country Cooking of Italy

From the James Beard Award winners:Photos, stories, and over 200 simple Italian recipes rooted in fresh ingredients and rural traditions.
 
Following the success of their 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 forty 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 evocative images by Hirsheimer and Melissa Hamilton, this book is sure to delight home chefs and lovers of Italian food alike.
 
A Foreword INDIES Award Winner in Cooking
 
“A record of how people in rural Italy actuall  eat.” —Eater
 
“A resource for any cook who adores their Italian meals.” —The Simply Luxurious Life