The Italian Cookery Course: Techniques, Masterclasses, Ingredients, Traditional Recipes

Katie has travelled the rice fields of Italy's northern provinces and the lemon groves of the south, the richly diverse urban and rural terrains and patchwork regions. She has collated recipes, techniques and ingredients to create this unique compendium of Italian food.
The Italian Cookery Course will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction on how to replicate them at home.
The book is broken down into straightforward chapters including 'Meat', 'Fish', 'Dolci' and 'Cheese'. Each chapter contains 'masterclasses' on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen.
All this is interwoven with fascinating narration about the culinary influences that have created this wonderful cuisine.

Katie and Giancarlo Caldesi own London's Caldesi Restaurant and Caffe Caldesi as well as Caledsi in Campagna in Bray.
They coauthored The Gentle Art of Preserving (2013) for Kyle Books.
Katie is the principal of their cookery school and author of The Italian Cookery Course.