Fagioli: The Bean Cuisine of Italy
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 like Sformatini di Fagioli Bianchi e Bietole (White Bean and Swiss Chard Timbales) as well as simple, everyday soups and pastas.
Judith Barrett spent twelve years as a freelance food writer with bylines in The Boston Globe, The Washington Post, The New York Times, and other publications. In addition to Fagioli, she has authored four Italian cookbooks—Risotto, From an Italian Garden, Pasta Verde, and Risotto Risotti—and the James Beard Award–nominated Saved by Soup.
Hardcover, 192 pages