Maxine Clark

Master the art of Italian cooking. You can start with this book by Maxine Clark.

"I have been fortunate enough to cook, eat, teach, wash up, sing make friends, share jokes, cry, and play in some wonderful Italian kitchens,” Clark writes in the book’s introduction. What she doesn’t mention though is that she learned Italian cooking techniques under three leading Italian chefs in Italy—a Roman, a Venetian, and a Tuscan. And so it comes as no surprise why this book is packed to the brim with basic principles (like cooking pasta or griddling vegetables), ingredient descriptions (from crostini and Sicilian sea salt to gnocchi and zabaglione) and professional tips (the secret to a truly light focaccia lies in three risings and dimpling the dough) that all come in very handy to someone who is keen on learning this particular cuisine. Armed with step-by-step demonstration and nice photos, this cookbook will definitely give you an authentic taste of Italy.
Recipes that piqued our taste buds: Chestnut and Pancetta Soup, Rice Croquettes with Tomato Sauce, Grilled Sardines with Salmoriglio Sauce, Saffron Risotto and Lemon Sorbet
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