About the Author
Maxine Clark is a leading food writer and food stylist and a gifted cooking teacher. She has taught in well-known cooking schools such as Leith's in London, and for some years has been teaching at Alastair Little's Tasting Places in Sicily and Tuscany. While in Italy, she collects recipes that best display its strong and sunny flavors, and teaches them to student cooks from all over the world. Her work appears regularly in magazines and newspapers such as BBC Good Food, Food and Travel, and Good Housekeeping. She has written two other books for Ryland Peters & Small: Salmon and Tarts: Sweet and Savory/
Gus Filgate is one of London's most celebrated food photographers, whose work appears in newspapers, magazines, and books. He has worked with Maxine Clark on many occasions--his photographs perfectly capturing the exuberance of her food.