How Regional Cooks Transform Key Ingredients into the World’s Favorite Cuisines
HarperCollins (Morrow) New York: 2003
In this book, I wanted to look at a selection of primary resources for Mediterranean cooking—everything from sea salt to sheep’s milk cheeses, from pasta to sweet red peppers—in order to understand not just what makes each of these great but also how cooks throughout the Mediterranean put these resources to the finest uses imaginable . . .
Broadway Books, New York: 1998
From the moment I first set foot in Tuscany 40 years ago, I knew this was a place I wanted to be; and from the moment I first tasted panzanella salad, ribollita, bistecca fiorentina, and crostini neri, I knew that Tuscan food was what I wanted to cook, to eat, to feed to my family and my friends . . .
Broadway Books, New York: 1997 Congedo Editore, Galatina (LE): 2006
The heel of the Italian boot, long, skinny, almost surrounded by the sea—that’s Puglia, little known to Americans but one of the most exciting regions in all of Italy, a place where olive oil reigns in the kitchen and at the table, where the seafood is immaculate, where lemons and oranges, garlic, oregano, wild chicory and sweet eggplant, and the most amazing tomatoes and artichokes, all grow in happy profusion . . .
A Delicious Alternative for Lifelong Health
Bantam, New York: 2009
The first edition of this now classic cookbook came out in 1994. It was my direct response to the excitement created by the first Mediterranean diet conference, sponsored by Oldways and the Harvard School of Public Health, in which I also played a part . . .
Celebrating the Cuisines of Southern Italy
Southern Italy—Sicily, Puglia, Basilicata, Calabria, and Campania—has always fascinated me both for its roots in Mediterranean history and for the way this Mezzogiorno region represents Italian cuisine in purezza, at its authentic best, with deliciously simple pasta dishes, great pizzas and focaccias, a healthy array of Mediterranean seafood, and an incredible garden of vegetables.