There is no food more cravable—or cookable—than Italian food. The recipes in these three books represent the best of modern seasonal Italian food with recipes that will appeal to a large audience. Each book—one on pasta, one on pizza, and one on vegetable recipes—is 112 pages with 20 recipes packaged into a covetable and affordable hardcover book.
This is fresh, simple food that starts with high-quality ingredients—pastured meats, seasonal produce, well-crafted cheeses, and other staples—that turn good recipes into something even better. Written by the team behind Franny’s, one of the first restaurants to bring the artisanal-food craze to Brooklyn, these cookbooks are filled with Southern Italian recipes that anyone can easily master at home.
About the Authors
Andrew Feinberg and Francine Stephens are the owners of Franny's and Bklyn Larder. They live in Brooklyn with their two children, Prue and Marco. Melissa Clark is a food columnist for the New York Times and a bestselling cookbook author.
Melissa Clark is a food columnist for The New York Times and a cookbook author.