The "Pasta and Grains" chapter (is) a well-edited introduction to Italian food for those still stuck in a jarred pasta sauce era. --Jenn Garbee in LA Weekly
"The recipes in the book are handed down from harder times when money was dear and nothing went to waste. The author writes that a Tuscan proverb sums up the message behind the book, which translates to `we were better off when things were worse.' "I think that pretty much describes the situation we are facing now. But if being strapped tastes this good, I'm not going to mind." --Kate Lawson, The Detroit News
About the Author
Pamela Sheldon Johns is a well-known cooking instructor and the host of culinary workshops throughout Italy. She has authored 14 cookbooks, many specializing in Italian food, such as Parmigiano!
Pamela has spent 20 years exploring and writing about the back roads of Italian food culture. She hosts many of her food and wine workshops from her farm in Tuscany, which was recently featured as one of the top 20 culinary workshops in Italy by Food & Wine
magazine. She returns to the U.S. several times a year to teach cooking classes and promote her cookbooks.