As and teacher and author I have taught from and read through many different books both professionally and for pleasure. From research papers and academic texts to novels and cookbooks online and bound paper. As my writing is informative my goal and desire is to write simple, useful content that is easy to understand with a comfortably large font with a manageable number of pages per chapter for easy pleasurable reading. I think I have succeeded in doing this this with several of my books which I hope you will enjoy.
A Culinary and Cultural Taste of Regional Italian Cheese
Italian cheese is not merely a product. It is a history, taste, quality and tradition of a country. Each regional variety reflects each Alpine pasture, each field of wildflowers; the ash, leaves or hay used in ripening, the animals and artisans who make it.
Used as an ingredient, garnish, topping or simply enjoyed on its own, Italian cheese never disappoints.
Drop by Drop
The Making,Tasting and Traditions of Balsamic Vinegar
In the pantheon of Italian food products one type of vinegar stands out above the rest, Aceto Balsamico from the regions of Modena and Reggio Emilia in Northern Italy.
Learn about tastings, traditions, artisan production, the best way to recognize and use a true balsamic vinegar and the author's personal visit and tasting at a balsamic acetaia in Emilia Romagna.
Rosemary and Red Wine
Italian Dishes, Recipes and Traditions For Two of Italy's Most Iconic Ingredients
Two of Italy’s most iconic ingredients, rosemary and red wine, take center stage to connect the culinary and cultural heritage of regional Italian food with a collection of recipes from generations of Italian cooks, chefs, restaurateurs, cooking schools and the author’s time spent in Italy with her Italian family and friends.
Ingredients and methods are prefaced by brief introductions meant to help the reader and would-be cook understand the purpose of the dish, its storied history, or a trick for making it just right. The recipes are a culinary backstory to the author’s travels in Italy over the last 20+ years and include taste and travel tips that make this part cook book and part culinary travel guide. The author encourages you to look beyond the fork of every Italian dish and you will find a fascinating gastro-history developing a taste for Italy and wanting more.
Pasta for a Princess
A Culinary Fantasy - first in a series for young taste travelers
In the Court of the Bentivoglio Christoforo Zafirano was regarded as a maestro, a master of l'arte della cucina but this would be his greatest achievement. In only 3 days the beautiful and infamous Lucrezia Borgia would arrive in Bologna and he must prepare an unforgettable feast fit for a Renaissance princess and bride to be.
All the recipes in this book are suitable for cooking with children under the careful and constant supervision of a parent or adult.
Seeing and Savoring Italy
A Taste and Travel Journey through Northern Italy,
Tuscany and Umbria
Drawing on the historical and cultural traditions of Italian food with personal anecdotes on her experiences, the author takes you on a taste and travel journey through Northern Italy, Tuscany and Umbria to hidden and little known places as she travels with her Italian family and friends.
Along the way she develops a style of travel that pairs the pleasures of eating with the history and art of the region that result in a unique travel experience way beyond a "show and tell" tour.
Revised addition coming soon.