Artisan Breads Every Day

Artisan Breads Every Day

I started baking bread about 10 years ago using Carol Field’s The Italian Baker as my reference. That is where I learned about using a starter or biga to improve the flavor of my bread. The next important book in my bread baking education was The Bread...
Seafood alla Siciliana

Seafood alla Siciliana

  In the cookbook Seafood alla Siciliana: Recipes and Stories from a Living Tradition, author Toni Lydecker takes us with her on a trek through Sicily in which she visits fishermen, fishmongers, restaurant chefs and home cooks all over the Island.  The result is a...
Cookbook Recipe: Urban Italian

Cookbook Recipe: Urban Italian

In addition to our own original recipes, we like to feature recipes from some of our favorite cookbooks on The Italian Chef from time to time. Urban Italian: Simple Recipes and True Stories from a Life in Food by Andrew Carmellini and Gwen Hyman had been sitting on my...
Puglia: A Culinary Memoir

Puglia: A Culinary Memoir

The first book in the new Italy’s Food Culture series of cookbooks, translated from the original Italian, by Oronzo Editions, Puglia: A Culinary Memoir, covers a regional cuisine that I would venture is not familiar to many Americans.  Personally, I did not know...

Sicily: Culinary Crossroads

Italy’s Food Culture is a series of regional Italian cookbooks, translated into English, from publisher Oronzo Editions. Two volumes have been released so far, Puglia: A Culinary Memoir and Sicily: Culinary Crossroads. The noble goal of this series is to give...