Breaking from the traditional Sicilian and Neopolitan fare mostly served in American restaurants or prepared in Italian-American kitchens, Francesco Ghedini explores the rich flavor, diversity and history of Italy's Northern cuisine....

{HISTORY}

Born into a family of Italian nobility, you might not suspect that a gossip columnist, a screenwriter and a once very eligible bachelor of swoon-worthy sorts might also be an excellent cook, but such was the case with Francesco Ghedini. Born in Italy, he immigrated to New York with pen in hand in the mid-1960s ready to flex his writing muscle in the food landscape of a dynamic American city.  In the Big Apple, he became a food journalist and an epicurean consultant and met and married the love of his life, Rachel Taylor, only for her to pass away from cancer not long after they were married. Distraught beyond consolation, Francesco so was overcome with grief following Rachel's death, that he took his own life while in the midst of working on this cookbook. 

An eternal romantic, poor Francesco couldn't be pulled out of his own dark clouds yet ironically his recipes and this cookbook, Northern Italian Cooking have brought nothing but joy to home cooks and professionals alike. 

Published in 1973, not long after his death, Northern Italian Cooking contains a variety of recipes and food histories from the cities of Florence, Milan, Venice, Genoa, and Bologna - areas that hadn't received much culinary attention in cookbook form up to that point in the 1970s. Northern Italian food is more heavily influenced by French-style cuisine than Southern Italy and features richer flavors, and heavier fare than the lighter food typically found in southern Italy. In this book, Francesco and the book's editor, Elizabeth Backman, who helmed the project following Francesco's death, also discuss the interesting origin stories behind many of the recipes for a fun bit of context and history.

Favorited by such gastronomes as Richard Olney and James Beard, Northern Italian Cooking is now considered a kitchen classic of regional cuisine. Interesting recipes include Sardines Summer Style; Saffron Risotto; Potatoes with Prosciutto; Hearts of Lettuce, Orange and Fennel Salad; Glazed Pineapple with Chocolate Sauce; Fresh Strawberries with Raspberry Puree and Pistachio Nuts; Prosciutto and Honey Canapes and so many more!

Photo of Francesco courtesy of Newsday (Suffolk Edition) - August 1964

{SPECIAL FEATURES}

- First edition (unstated) 

- 212 pages

- Illustrated throughout with black and white line drawings

- Both the Italian and English name of each recipe are provided as well as the specific city from which they hail

{CONDITION}

In lovely vintage condition. There is a bit of chippiness along the top edge of the dust jacket. Both the interior and exterior are very clean and bright throughout with no markings, spots, or stains. Spine is tight and all pages are intact.

{SIZE}

Measures 9.5" inches (length) x 6.25" inches (width) x 1" inch (thickness)