There is no food more cravable-or cookable-than Italian food. The recipes in these three books represent the best of modern seasonal Italian food with recipes that will appeal to a large audience. Each book-one on pasta, one on pizza, and one on vegetable recipes-is 112 pages with 20 recipes packaged into a covetable and affordable hardcover book. This is fresh, simple food that starts with high-quality ingredients-pastured meats, seasonal produce, well-crafted cheeses, and other staples-that turn good recipes into something even better. Written by the team behind Franny's, one of the first restaurants to bring the artisanal-food craze to Brooklyn, these cookbooks are filled with Southern Italian recipes that anyone can easily master at home.



ISBN: 9781579657628
Audience: General
Format: Hardback
Number of Pages: 96
Publication Date: 1 May 2017
Publisher: Artisan
Publication City, Country: New York, United States
Dimensions (cm): 17.8(H) x 14(L)


Author Biography

Andrew Feinberg and Francine Stephens are the owners of Franny's and Bklyn Larder. They live in Brooklyn with their two children, Prue and Marco. Melissa Clark is a food columnist for The New York Times and a cookbook author.

The The Artisanal Kitchen: Perfect Pasta: Recipes and Secrets to Elevate the Classic Italian Meal

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