Books

 The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World’s Favorite Cuisines The Essential Mediterranean

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 . . .

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Flavors of TuscanyFlavors of Tuscany

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 . . .

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Flavors of PugliaFlavors of Puglia

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 . . .

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The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong HealthThe New Mediterranean Diet Cookbook

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 . . .

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Cucina del Sole: Celebrating the Cuisines of Southern ItalyCucina del Sole

Celebrating the Cuisines of Southern Italy

Morrow/HarperCollins
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.

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    • Fall 2014 AmorOlio

      October 12 - 18 and November 9 -15 2014: Puglia! The heel of the boot and incidentally home to 60 million olive trees and more than half the oil produced in all of Italy. We’re planning two trips, in October and again in November of 2014, to introduce you to the olive harvest and the culinary delights of a region I first wrote about back in the 1990s and have been visiting regularly ever since. . READ HERE

    • TUSCANY AUTUMN 2013: AMOROLIO

      OCTOBER 21 – 27 Plans are shaping up for our autumn AmorOlio program, October 21 to 27, 2013, at Villa Campestri (“the world’s only olive oil resort”), in the hills above Tuscany’s Mugello valley just half an hour north of Florence. READ HERE

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