Cook Italy: More Than 400 Authentic Recipes and Techniques from Every Region of Italy

The Caldesis spend time each year in Italy teaching. Over the years they've amassed a huge number of authentic recipes, plus a treasure trove of lesser-known regional recipes, from Venison with Cinnamon and Juniper from the Dolomites to Swordfish, Mint, Pine Nut, and Eggplant Penne from Sicily, and everything in between. Non-Italians rarely appreciate how richly diverse the country is. The 20 regions, from Liguria to Apulia, and Lombardy to Calabria have their own signature flavors and dishes shaped by the particular terrain and climate. With 12 chapters of masterclass techniques and over 425 recipes, this book includes it all.

Katie Caldesi owns London's Caldesi Restaurant and Caffé Caldesi with her husband Giancarlo. She is the principal of their cooking school, La Cucina Caldesi, where she teaches alongside some of the biggest names in Italian cuisine. Together Katie and Giancarlo co-authored Italian Mama's Kitchen and Return to Tuscany, the cookbook that accompanied a BBC2 TV series chronicling the couple's trip to Tuscany to rediscover Giancarlo's culinary roots.