The Italian Baroque Table: Cooking and Entertaining from the Golden Age of Naples (Tommaso Astarita) frying and distinguished instructor at the

and distinguished instructor at the world’s largest culinary academy

Why does pizza bake better on a stone

This is a book to shake you out of your recipe rut and make you start to think about food

Featuring a foreword by Master Sommelier Pascaline Lepeltier

The Italian Baroque Table: Cooking and Entertaining from the Golden Age of Naples (Tommaso Astarita) frying and distinguished instructor at theOffers lovers of food, cooking, history, culture, and Italy a rich introduction to Italian cuisine and hospitality in the 1600s. It also translates portions of a cookbook and guidebook to entertaining, written by an accomplished cook and steward, accompanied by context, relevant illustrations, and historical notes.