Italy by Ingredient: Artisanal Foods, Modern Recipes (Viola Buitoni) *Signed* Afro-Caribbean by Margaret Hays & Jane

by Margaret Hays & Jane Allen Boyer

through evergreen oases of date plantations in the Jordan Valley

From innovative soup techniques

Now available only from the University of New Mexico Press

50 photos & illustrations

Italy by Ingredient: Artisanal Foods, Modern Recipes (Viola Buitoni) *Signed* Afro-Caribbean by Margaret Hays & JaneFrom glossy drops of balsamic vinegar to flakes of parmigiano reggiano and spoonfuls of fresh ricotta to creamy grains of risottothe ingredients of Italian cuisine are beloved staples known the world over, available in specialty stores and served in restaurants across the globe. As a native Roman raised in the Umbrian countryside, Viola Buitoni grew up with these artisanal foods, learning about how they developed from centuries old wisdom, tight knit