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San Francisco, September 18, 2023 — In Italy by Ingredient: Artisanal Foods, Modern Recipes (September/October 2023; Rizzoli New York, ISBN: 978-0-8478-7364-7, Hardcover), Viola Buitoni invites everyday cooks to dig into and savor the beloved staples of Italian cuisine at the heart of delicious, sensual meals. In a way that’s down-to-earth and evocative, Buitoni puts iconic Italian ingredients — from homey polenta to Umami-packed anchovies — in the context of history and geography. Then, complemented by gorgeous images from food photographer Molly De Coudreaux, she shows how to create these wonderfully satisfying and easy to make Italian dishes right at home in any American kitchen.
“My cooking is built on the wisdom of those who came before me; I hold and recognize their influence always,” Buitoni states. Along with knowledge and tradition, she brings her whole self to cooking, stepping up to the stove with all her senses lit. “I listen, I smell, I touch, I watch, I taste,” she says. “My hand in the kitchen is intuitive; it relies on good ingredients.”
Buitoni introduces cooks of all skill levels to the simple art of folding the character of signature Italian ingredients into daily meals in Italy by Ingredient. Filled with engaging descriptions, simple and precise directions, and practical advice, all infused with good humor and a passion for good food, Italy by Ingredient is Buitoni’s heartfelt gift to home cooks across America — a generous introduction to cooking and eating like a native Italian, sensuously and with gusto.
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About the Author:
VIOLA BUITONI, chef instructor and food writer, was born in Rome and raised in Perugia, the capital of the Umbria region of Italy. After moving to the U.S. to attend New York University, Buitoni started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco, where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking remotely at Milk Street and in person at 18Reasons + The Civic Kitchen in San Francisco. She also leads immersive food tours, off-the-beaten-path, in Italy. In 2020, the President of the Italian Republic honored her with the title Cavaliere dell’Ordine della Stella d’Italia for her work furthering the culture and business of Italian food. She lives in San Francisco’s Mission District with her husband, son and tiny dog.
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