The Country Cooking of Italy

The Country Cooking of Italy

By Colman Andrews; Hirsheimer & Hamilton (Photographer); Mario Batali (Foreword by)

Chronicle Books (CA), Hardcover, 9780811866712, 392pp.

Publication Date: November 2011

Following the success of their 2010 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 40 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 Hirsheimer's evocative images, this luxe package is sure to delight home chefs and lovers of Italian food alike.

About the Author
Colman Andrews was a cofounder of Saveur, and its editor-in-chief from 2002 to 2006, and later became the restaurant columnist for Gourmet. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times. The recipient of eight James Beard Awards, Andrews is the coauthor and coeditor of three Saveur cookbooks and seven of his own books on food. Andrews is the editorial director of The Daily Meal, a food and wine mega-site ( that logs approximately ten million monthly unique visitors.

Mario Batali is the James Beard Award-winning author of eight cookbooks, including Molto Batali, Molto Gusto, Molto Italiano, and Spain...A Culinary Road Trip, as well as the app Mario Batali Cooks! With a host of television shows to his name; fifteen restaurants; and Eataly, a fifty-thouasand-square-foot Italian marketplace in New York City's Flatiron District that he co-owns with his partner, Joe Bastianich, Mario Batali is one of the most recognized and most respected chefs working in America today. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife and their two sons.

Praise For The Country Cooking of Italy

"For me, Italian cuisine has always been more about the spirit of cooking than following a strict old world code of authenticity. Colman captures this spirit beautifully in The Country Cooking of Italy."
-Andrew Carmellini, Chef/Restaurateur

"The only thing better than the anticipation of a new Colman Andrews cookbook is the arrival of the book itself. Reading Country Cooking of Italy, I am torn between getting on the next flight to Italy and going into my kitchen to start making the inspiring and delicious recipes. This extraordinary book, by a brilliant writer, will make better cooks of us all."
-Ruth Rogers, Chef/Co-Owner, The River Cafe, London

"Substantive and succinct. Colman Andrews tops the list of food writers of our generation. He teaches me every day."
-Lydia Shire, Chef/Restaurateur

"I love the book, the recipes, and the pictures! Colman Andrews has gone country with The Country Cooking of Italy - that is, gone to where cooking is simple, from the soul, micro-regional, and always seasonal. In this book, Colman has captured deliciously the soul of Italian country food."
Tutti a Tavola a Mangiare....
- Lidia Bastianich, Chef/Restauranteur

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