The basic ingredient in the lifestyle of an Italian is passion.  Judy Gethers, 1984

{HISTORY}

You'd be hard pressed to talk about the delights of California cooking without mentioning the name Judy Gethers (1922-2016). The director of a famous Los Angeles cooking school that was attached to a famous Los Angeles restaurant. Judy was in the company of some of the 20th century's most well-renowned cooks, including Julia Child, Wolfgang Puck, and Nancy Fullerton. 

 A culinary mentor, instructor, and cookbook author, Judy was the director of the Ma Maison Cooking School in Los Angeles. The school was part of the famous Ma Maison restaurant, which became a celebrity hotspot in the 1970s and 1980s and was influential in launching the career of Wolfgang Puck. There, he combined the "new" farm-to-table concept with French-style cooking to create an elevated culinary dining experience.

Coming late to the professional restaurant world, Judy was 50 years old when she became an unpaid intern at Ma Maison. Known for her warmth and generosity, she quickly became a beloved figure at the restaurant and an inspiring symbol of living life with passion, joy, and curiosity. As it turns out, her first-ever job would set her on the path to career fulfillment for the next forty years, surrounded by food, friendship, and teaching.  

In Italian Country Cooking for the American Kitchen, published in 1984, just one year before Ma Maison closed, Judy traded in her French food teachings for the cuisine of Italy. Traveling around the country in preparation, collecting local recipes and learning invaluable tips and techniques, Judy came back home to California and tested all the recipes for her book in the after-hours kitchen of another famous L.A. restaurant,  Valentino's. 

True to form for any culinary instructor who writes a cookbook, Italian Country Cooking for the American Kitchen leaves no stone unturned when it comes to setting readers and home cooks up for success. Judy explains everything you need to know about equipment,  cooking terms, and special ingredients,  and highlights all the different types of pasta, cheese, herbs, and wine that make up a traditional Italian meal. 

Drawing from regional specialities, traditional favorites, and her own collection of invented recipes, Judy's book showcases the best of Italian cooking utilizing fresh, whole ingredients and traditional techniques. Along with each recipe, she also suggests a complementary Italian and American wine to pair with the dish and freezing instructions, if appropriate. 

Interesting recipes include Onion, Bacon and Tomato Frittata, Trout with Basil Sauce, Pasta Roll, Eggplant Appetizer, Grilld Steak with Porcini Mushrooms, Flat Bread with Sage, Sicicilan Sponge Cake with Chocolate Frosting, Stuffed Chicken Breasts in Lettuce Leaves, Mushroom Soup, Potato and Spinach Gnocchi with Gorgonzola Butter, Risotto Milanese and Red Beet Pasta.

{SPECIAL FEATURES}

• 1984 First Edition with original dust jacket
• 234 pages including detailed index
• Illustrated throughout by Susan Gaber

{CONDITION}

In beautiful, practically brand-new condition, this book is very clean and bright and contains no cooking spots, stains or notations. The dust jacket is clean and unmarked with just the slightest bit of chipping along the top edge. A retail price sticker is included on the inside dust jacket flap. The spine is tight, and all pages are intact.

{SIZE}

Measures 9.5" inches (length) x 6.25" inches (width) x 1" inch (thickness) and weighs 1.5 lbs