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

No-fuss Italian cooking packed with flavor and texture, perfect for beginners and experts alike. 

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.

"This book is not only a fascinating read, teaching you about the regions of Italy, but is also full of things that you really do want to cook." – The Times