Description

Hardcover

This revised and expanded edition of Judith Barrett’s seminal book on Italian bean cuisine honors every region of Italy with more than 120 inspiring recipes for modern home cooks.

Barrett introduces us to the magic of Italian cooking, and beans in particular, highlighting special meals likeSformatini di Fagioli Bianchi e Bietole(White Bean and Swiss Chard Timbales) as well as simple, everyday soups and pastas.

Judith Barrettspent twelve years as a freelance food writer with bylines inThe Boston Globe,The Washington Post,The New York Times, and other publications. In addition toFagioli, she has authored four Italian cookbooksRisotto,From an Italian Garden,Pasta Verde, andRisotto Risottiand the James Beard AwardnominatedSaved by Soup.