Books
Cucina Fresca
Written in 1984, Cucina Fresca is contemporary, simple Italian food that can be cooked ahead and served at room temperature. In other words, great recipes for your farmers market haul or weeknight dinner. The recipes are simple with minimal prep yet yield big flavor which is why it’s still a favorite of so many after so many years. How could I have imagined that I would see this book on the shelf of nearly every expat I meet in Italy.
Pasta Fresca
The same ethos of simple process but bold flavor underpins the recipes in this collection. The majority of the recipes are made with imported Italian dried pasta, a good marriage for the olive oil based, piquant recipes the authors prefer. The chapter on raw sauces is a revelation.
Cucina Rustica
A celebration of the complete Italian meal from soup to dessert. The New York Times said “The freshness of the recipes is what makes them so appealing. That they are also simple adds to their charm”. A great book for new home cooks and people who just want a guide to cooking stripped down, classic Italian food with no fuss.
Cucina del Mare
Cucina del Mare was my first solo effort. Like many who travel in Italy I was seduced by the easy elegance of food eaten by the sea. The vibrant culture of the Italian take on fish and seafood is seductive and surprisingly easy to create at home. Fish seems to be one of the scariest foods for home cooks to prepare so I really wanted to share how easy it is to make a superb meal filled with flavorful punch at home. Take a look. You’ll be surprised.
Angeli Caffe: Pizza, Pasta, Panini
My restaurant Angeli was open from 1984-2012, a good 27 year run. During that time each of our menu items developed a fan base. Here is the book that collects all these fan favorites in one place. The food is straight ahead Italian trattoria fare with a California twist. A colleague once called Angeli food “Cucina Rustica from the provincia of California.”
Pizzeria: The Best of Casual Pizza Oven Cooking
Pizzeria: The Best of Casual Pizza Oven Cooking is part of the series, Casual Cuisines of the World. I share my dough recipe and techniques for making neapolitan style pizzas, foccacia and the kind of simple, casual dishes you might find in a family run pizzeria in Italy. Like all my books the recipes pack a good punch of flavor and are very easy to make