Gnocchi with Fresh Tomato Sauce and Mozzarella, Spaghetti alla Carbonara, Linguine al Pesto--these delectable pasta recipes, plus many others, now appear in a delightfully accessible small format in this cookbook. Author Julia della Croce has created an enchanting little cookbook that is perfect for both the beginning cook and the sophisticated gourmet. 30 full-color illustrations.
Julia della Croce is a journalist, author and teacher. She is regarded as a leading authority on Italian cooking and "one of the country's top-flight cookbook writers" - New York Newsday, 1995.
As a restaurant critic, book reviewer, syndicated columnist and correspondent her work has appeared in newspapers and magazines including The Los Angeles Times, The Washington Post, The Boston Globe, The New Yotk Times Magazine, The Chicago Sun-Times, The Chicago Tribune, COOK'S, New York Newsday, Food & Wine, COOK'S ILLUSTRATED, TIME (Canada) and Art & Antiques.
Julia della Croce is the author of 13 books, the latest are Italian Home Cooking and The Pasta Book. She has been broadcast extensively on American, Canadian and British radio and has made many appearances on national and regional television. She has also been featured on Italian and Japanese television.
The recognition she has received includes an award in 1992 by The James Beard Foundation distinguishing her as one of "America's Best Cooking Teachers." In 1993, she was honored for her contribution to Italian culinary literature at the Italian Embassy in Washington D.C. Her fourth book, The Vegetarian Table: Italy, was nominated for a James Beard Award in 1994. In 1999, she won the prestigious Diplome d'Honneur of France for the French language translation of her sixth book, La bonne cuisine italienne (Solar, Paris). In 2003, her book, Veneto, was nominated "Best Italian Cuisine Book" at the World Cookbook Awards in Spain.
Julia della Croce has lectured about the history of Italian cooking and culture for the Smithsonian Institution in Washington D.C., The Balch Institute for Ethnic Studies in Philadelphia, N.A.S.F.T in New York and San Diego, The New York Culinary Historians, the American Institute of Wine and Food, and other prestigious trade and educational institutions.
