Katie Caldesi travelled the rice fields of Italy's northern provinces and the lemon groves of the south, the richly diverse urban and rural terrains and patchwork regions. She collated recipes, techniques and ingredients to create this unique compendium of Italian food. 'The Italian Cookery Course' will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction on how to replicate them at home. The book is broken down into straightforward chapters including 'Meat', 'Fish', 'Dolci' and 'Cheese'. Each chapter contains 'masterclasses' on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen. All this is interwoven with fascinating narration about the culinary influences that have come together to create this wonderful cuisine.
'The Italian Cookery Course aimed at the serious students of Italian cookery and culture, takes a more in-depth approach, with the aim of developing the key skills of Italian cooking.' Time Out 'This book is not only a fascinating read, teaching you about the regions of Italy, but is also full of things that you really do want to cook.' --Thomasina Miers, The Times
Katie's excellent book includes ingredients lists and 400 traditional recipes. She highlights distinctive dishes from Italy's 20 different regions and reveals practical secrets for risotto, meats and gnocchi. --BBC Good Food Magazine
Katie Caldesi offers 500 recipes gathered during her travels from the rice fields of the northern provinces to the lemon groves of the south. Her interspersed masterclasses add spice to this mammoth book. --The Independent
