Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals

Head deep into the art of traditional Italian cooking from before the modern conveniences of supermarkets and refrigeration, when every morsel was an important part of meal planning, with Tuscan food writer and instructor Scarpaleggia (From the Markets of Tuscany). Sectioned by each humble beginning, it is easy to find a recipe by what is in the pantry or what one is craving, but it should be noted that not all these staples are readily available in the modern market. The contemporary design provides a nice contrast to the lush food photography, posed on rustic wooden tables. The simple nature of the ingredients should not deceive that this is a cookbook for a beginner, as instructions include making homemade pasta and cleaning artichokes. The clever home chef will appreciate the attention to detail and be able to find ways to adapt recipes if needed—and will be rewarded with delicious results. Recommended for Italophile home chefs who are looking for challenging recipes.