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Travel with three passionate devotes to good food in this impressive volume, packed with over 150 traditional recipes from Italy, France and the Mediterranean. Great Foods of the World explores the incredibly diverse and exciting flavors of these regions through the eyes of three culinary greats. Joyce Goldstein, award-winning chef and writer, offers spectacular recipes from the local tavernas of Greece, Turkey, Spain, and Portugal, while Mary Beth Clark explores the classic offerings of Italian trattorias. Gerald Hirigoyen, voted "one of the ten best new chefs in America" by Food & Wine, shares recipes from the famous bistros of France. Rounded out with an illustrated glossary, Great Foods of the World offers a wealth of information in one convenient reference-a tremendous value for every cook.
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Mary Beth Clark, a resident of Bologna, Italy and New York City, is founder-director of the International Cooking School of Italian Food and Wine in Bologna. Clark has contributed original recipes to Bon Appétit and the New York Times and has written articles for House Beautiful, Life, and numerous other magazines and newspapers. She was also a contributor to the award-winning book Italy: A Culinary Journey.
Joyce Goldstein is an award-winning chef and a featured columnist for the San Francisco Chronicle. She has written for Bon Appétit and Food & Wine magazines and is the author of Back to Square One, The Mediterranean Kitchen, and Kitchen Conversations. Ms. Goldstein received the coveted San Francisco Focus Magazine Chef of the Year Award in 1992.
Gerald Hirigoyen was born in the Basque region of southwestern France and began his apprenticeship in pastry-making there. He later moved to Paris, developing his skills under the renowned master patissiers Jean Millet and Denis Ruffel. In 1980 he settled in San Francisco, and opened his own French bistro, Fringale, in 1991. In June 1994 Food & Wine magazine named Hirigoyen "One of the Ten Best New Chefs in America." He has also been featured in such publications as Gourmet, Bon Appétit, the New York Times, Travel & Leisure, and Sunset.
Evan Kleiman is the chef-owner of Angeli Caffe in Los Angeles. She also teaches cooking classes and gives seminars and tastings on Italian food products. Her features are regularly heard on the radio show Good Food. She is the author of Angeli Caffe: Pizza, Pasta, Panini and Cucina del Mare. She is also co-author, with Viana La Place, of the modern classics Cucina Fresca, Pasta Fresca, and Cucina Rustica.
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