For centuries, Calabrian food has remained relatively undiscovered because few recipes were divulged beyond tightly knit villages or even family circles, but Mary Amabile Palmer has gathered a comprehensive collection of exciting, robust recipes from the home of her ancestors. Cucina di Calabria is a celebration of the cuisine she knows intimately and loves, a cuisine that is more adventurous and creative than that of most other parts of Italy. Nearly 200 recipes offer something for every cook, whether novice or experienced. All start with simple, fresh ingredients, transformed into sumptuous dishes with a minimum of effort. They are interwoven with anecdotes about Calabrian culture and history, traditions, festivals, folklore, and of course, the primary role that food plays in all aspects of Italian life. Complete with black and white illustrations. "[This volume] delivers fully on its promise of an authentic Southern Italian culinary experience." --Publishers Weekly "Clabria's cuisine has until now remained in the shadows of Italian cooking, but thanks to Mary Amabile Parker's compilation of recipes that she knows and loves and her infectious enthusiasm for her Calabrian heritage, we can all sample Calabrian fare as it is meant to be." --Mary Ann Esposito, host of "Ciao Italia" on PBS and author of Ciao Italia Mary Amabile Palmer is a freelance food writer, recipe developer, and restaurant consultant. She traveled extensively throughout Calabria while researching this book. She lives in Florida, where she is co-social director of the Gulf Coast Italian Cultural Society and a member of the Confrérie de la Chaîne des Rôtisseurs. While living in the Boston area, she was the program chair of the Culinary Guild of New England and a member of the International Association of Culinary Professionals and the Culinary Historians of Boston. Used Book in Good Condition