THE BEST OF ITALY THE BEAUTIFUL COOKBOOK presents a feast of more than 100 recipes, specially selected by the author from her Italy the Beautiful Cookbook. Created by Lorenza de’ Medici, an accom- plished cook, teacher and an international exponent of Italian cuisine, the recipes featured in this compact and easy-to-use cookbook range from the hearty fare of the south, through the classic cuisine of the center to the delicate and refined dishes that emanate from the northern regions of Piemonte, Lombardia and Veneto. The recipes are uncontrived but delicious, fresh and full flavored. Signora de’ Medici’s philosophy for successful cooking is simple: begin with ingredients of the highest quality and prepare them sensitively. For those who imagine Italian food to consist only of pizza, pasta and tomato sauce, this book will be a revelation. It encompasses the culinary traditions of the whole of Italy- a country diverse in landscape, climate and traditions, blessed with a wonderful array of ingredients and a people imaginative enough to make the most of them. LORENZA DE’ MEDICI (who traces her ancestry back to Lorenzo de’ Medici) is one of Italy’s most accomplished cooks and teachers. Born and raised in Milan, she now divides her time between Italy’s financial capital and the serenity of Badia a Coltibuono, the eleventh- century Tuscan estate and winery of her hus- band Piero Stucchi-Prinetti. Here, in the “Abbey of Good Harvest,” once a Benedictine monastery and now noted for its fine wine, chestnut honey and olive oil, Lorenza de’ Medici conducts cooking classes for English- speaking students. She also travels widely, presenting cookery classes and demonstrations in Europe, America and Australia. Her style is individual yet based very firmly in Italian tradition. She aims to produce a cuisine that embraces the whole of Italy. She calls it “The Villa Table”-home cooking as practiced by families of the middle and upper classes. It combines the refinement and elegance of the leisured classes with the affinity Italians have always felt for the soil, and it relies for its success on the simple and sensitive preparation of fresh ingredients. PATRIZIA PASSIGLI writes about Italian culinary traditions, with the affection of someone who knows her country well. She was born in Florence where she studied Modern History and Literature. For many years she worked as an editor with Idea Books in Milan. She has written several books. 128 pages. Hardcover. In excellent preloved condition with the exception of a previous owner’s name written neatly inside the book opposite the title page.