by Valentina Harris (Author)

Famous for its bold flavors, seasonal ingredients and vibrant colors, Italian has repeatedly been voted the world's favorite cuisine. Take a closer look, though, and you will discover that there is much more to this nation's food than the ubiquitous pasta, pizzas and risottos offered at many restaurants. Italian cooking expert Valentina Harris examines each area in turn, with a carefully curated selection of recipes, and detailed instructions and photographs to help you achieve an authentic, and completely delicious, end result. This comprehensive book is a must-have reference for anyone who is passionate about cooking authentic Italian food. It has 325 recipes and 1500 specially commissioned color photographs, and forms a great cook's culinary tour of Italy's regions, including: Lombardy; Piedmont; Liguria; Emilia-Romagna; Veneto; Tuscany; Umbria; Sardinia; Campania; Sicily; Puglia; Basilicata; and Calabria. An extensive introduction examines in detail the history and traditions of classic Italian cooking, the ingredients and how to prepare and use them. This large deluxe hardback is the first time Valentina's prestigious Italian regional series has been published together, in a newly designed single compendium volume, with new additional recipes, updated dishes and special photographs.

- A culinary tour of Italy including: Lombardy; Piedmont;

Liguria; Emilia-Romagna; Veneto; Tuscany; Umbria;

Sardinia; Campania; Sicily; Puglia; Basilicata; and Calabria.

- An extensive introduction examines in detail the

history and traditions of classic Italian cooking, the

ingredients and how to prepare and use them.

Author Biography

VALENTINA HARRIS - A PROFILE

With heritage like Valentina's, it is no wonder she is such a well-respected authority on Italian food and food culture. Tracing her family history back to 1369 through the illustrious Sforza dynasty, Valentina is the youngest member of a large Anglo-Italian family of gourmets. Educated in Italy, Valentina brought her qualifications for teaching and cooking from Rome to London in 1976, where she built her reputation primarily as a private chef until the publication of her first award-winning cookery book in 1984; Perfect Pasta.

An award winning author of over 40 books on Italian food, Valentina is also an experienced and enthusiastic teacher, sharing her food philosophy of seasonal local produce served with minimum fuss and maximum care. She currently teaches regularly at The Bertinet Kitchen in Bath, La Cucina Caldesi in Marylebone, The School of Artisan Food on the Welbeck Estate and Divertimenti in Knightsbridge.

The proprietor, principal tutor and regulator at Cucina Valentina Ltd., Valentina organises culinary adventures across Europe, and is a regular face at food festivals in the UK as producer and host of cookery theatres and presentations.

Valentina stills finds time to host bespoke cookery courses and undertake special private catering commissions, and you will also find her popping up on radio and television from time to time.

As one of the founders of the London chapter of Les Dames D'Escoffier, Valentina is committed to strengthening the position of professional women in the world of food, beverage and hospitality. As a result of her position as Chapter President, Valentina has access to hundreds of female culinary professionals in all fields, including cookery schools, retail, PR, media, productions etc. throughout the USA.

Valentina's Foodoir, her long awaited book of family memoirs and recipes: Fiori di Zucca, was published by DBP on June 6th 2013. This was followed by the publication of a revised edition of her famous book Risotto! Risotto! in 2017, which has recently been nominated for Best in the World in the International Gourmand Awards. Her latest book is The Italian Regional Cookbook, published by Lorenz Books. This is the compilation of a previously published series of 5 books on regional Italian cookery and the culmination of 8 years research and work.

Valentina maintains strong links with Italy in order to strengthen her ties with and maintain her expertise in Italian cuisine. Early in 2018 she will be launching her own online shop called Valentina's Selection, selling carefully sourced Italian products from small producers in all regions of Italy.

Valentina has a great love for the south of Italy, and spends her summer holidays happily exploring the region of Calabria and all its culinary riches.

Some Career Highlights:

1984 - publication of first book: Perfect Pasta
BBC 6 part series on Italian Regional Cookery (1990) and bestseller book to accompany series.
10 years as a consultant with Sacla UK - NPD, Press Office, Media Relations and Event organisation
Hosting and producing the only one off food festival for HRH Prince of Wales at Clarence House
5 years with Tesco - representing their entire Italian range across the board and organising/hosting press trips to Italy on their behalf
4 years as representative for IOOC (The International Olive Oil Council) representing the culture, quality and benefits of Olive Oil in Japan, Australia, New Zealand and throughout Europe.
Several awards for food writing, including the 2011 International Gourmet Award for the recent series on Italian Regional Cuisine and Food Culture - now compiled with extra copy and new photography into: The Italian Regional Cookbook published by Lorenz Books in 2018
2013 Publication of Fiori di Zucca - a family memoir
2013 to 2016- Representing the Consorzio del Gorgonzola, Consorzio del Parmigiano Reggiano and Consorzio del Prosciutto di Parma in the UK with a series of regular events promoting the products and teaching the attending public and/or media about the history, background and value of these iconic Italian products.
Chef coordinator for The Real Food Festival
Coordinator of The Quality Food Awards at The University of West London, August 2013
2013 - Coordinating the Wells Food Festival Sunday Lunch in Wells Town Hall, assisted by the students of The Blue School
2014 Coordinating the Wells Food Festival Sunday Lunch with the students from the Blue School and from UDS Perugia
May 2013 Edible London - organising and hosting the first London experience for 60+ US members of Les Dames d'Escoffier International
October 2014 - The Great Somerset Sunday Lunch, held in the Undercroft at Wells Cathedral, Somerset with students from The Blue School
March 2015 - Honorary Masters Degree presentation from UWL
Spring 2018 - the 624-page Italian Regional Cookbook is published.

Number of Pages: 624

Dimensions: 1.5 x 11.2 x 8.7 IN

Illustrated: Yes

Publication Date: February 06, 2018

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