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Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook
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Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook in Franklin, TN
Current price: $30.00
Barnes and Noble
Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook in Franklin, TN
Current price: $30.00
Loading Inventory...
Size: Hardcover
85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, f
rom 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
rom 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
85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, f
rom 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
rom 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
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