Some notes, with apologies for being a bit late to this party!:
What motivates you to buy a new cookbook? I don’t need much persuasion…! A cook or chef I like, or someone they recommend (even if it’s a reaaaally old book), research, or I read about it in newspaper/online etc.
What are you searching for in an Italian cookbook? Great photos, authentic recipes, perhaps a little history and context, or how the cook has adapted something traditional for modern life.
What is your struggle when you follow a new recipe? Don't usually have a problem. Perhaps re-sizing quantities from 4, 6 or 8 to 2!
What is your main struggle in the kitchen right now? I'd like a bigger kitchen!! We don't eat meat, so adapting recipes that include meat but can be amended to a vegetarian alternative.
What are you searching for in a recipe? Inspiration? An insight into its origins? Clear instructions? A general method? Step-by-step photos? Yes to those, though don't necessarily need step-by-step unless it's more tricky, though 'tips and tricks' and 'handed-down' family wisdom are all handy!
When it comes to ingredients, how accessible are for you fresh vegetables? We get a seasonal organic veg box from a local farm, so we do well for freshness and get a good variety of produce.
Speaking of Italian ingredients, what are the most typical cheeses you can find? We are lucky and have a great cheese shop and an Italian-run deli locally, so can buy produce from Italy and elsewhere.
What is missing in contemporary cookbooks that you would love to see featured? Hmmm, sometimes they are too 'chefy' with a gazillion ingredients. I like simple and rustic mostly!
If there's something that makes our previous books stand out, what it is? The warmth and tome of the writing, background stories ,and the love of food and flavour. I adore Cucina Povera, thank you!
One thing that I always appreciate in recipes are when you get the explanation on why you do things a certain way. Why it's important to take out the butter from the fridge some time ahead etc. This type of knowledge makes me feel motivated.
I am late in answering and I apologize! I love cookbooks and have a wide assortment. I love to read the stories in the cookbooks not just recipes. I love cookbooks that are like mini novels. The beauty photos and stories inspire me. I can get several cheeses like mozzarella, Parmesan and pecorino Romano and meats from the deli. Good canned tomatoes and Italian Dechecco pasta. Produce I buy fresh from the grocery store or the farmers markets. I struggle a bit with time in the kitchen. I want more time to prepare something wonderful but don’t always have the time. I love to be in the kitchen. It is stress relief for me. I like good instructions with photos I can follow but I can hold my own in the kitchen and can figure it out most times. Your books are unique and they bring us into your life and Italian culture. I love them. Cucina Povera is sitting in my recipe book holder on my counter right now. I’m excited to see what you come up with next. On another note it’s still hot 🥵 summer in Texas 😟 I am longing for Autumn and cooler weather. I love to make soups and chili 🍁
So exciting! Can't wait to see what you two are cooking up!
What motivates you to buy a new cookbook?
I love when cookbooks offer unique ways to cook everyday (and occasion!) meals that broaden my palate and pantry. I always appreciate a mix of simple and more intensive recipes, too.
What are you searching for in an Italian cookbook?
Authenticity and personal connection, plus some lesser known foods that give a real taste of the culture beyond the tourist palate.
What is your struggle when you follow a new recipe?
Understanding how much time will be required, knowing everyone's prep speed differs.
What is your main struggle in the kitchen right now?
Having enough stove and oven space (and pots and pans) to cook more than two components of a recipe at once. It gets cluttered fast, so one-pot or just a few dirty dishes are easier to achieve.
What are you searching for in a recipe? Inspiration? An insight into its origins? Clear instructions? A general method? Step-by-step photos?
All of the above! As well as versatility or flexibility for my city's seasonal produce or available ingredients.
When it comes to ingredients, how accessible are for you fresh vegetables? Or do you usually buy frozen or canned ones? Do you buy your vegetables from farmers’ markets? CSA boxes? Supermarkets? Or do you have your own vegetable garden?
Fresh veggies from the supermarket, supplemented by market trips.
Speaking of Italian ingredients, what are the most typical cheeses you can find? What do you find typically Italian in your neighborhood or in the closest shops? Flour? Canned goods? pasta?
Parmigiano, Pecorino Romano, Ricotta, Mozzarella, and Burrata are the most widely available cheeses. Canned tomatoes, several varieties of pasta, and even Tipo 00 / Semolina are easy to find. Some cuts of meat and cured meats are harder to find in my area.
What is missing in contemporary cookbooks that you would love to see featured?
Cook times, process photos, and alternative ingredients for hard-to-find items. Organization by occasion / meal time, rather than by components.
If there's something that makes our previous books stand out, what it is?
Your photos and storytelling are always spectacular! Your books are great representations of you.
Sorry Juls I'm a little late answering! In choosing a cookbook I really look for personal content. I love reading the story/history behind the recipes. I love cookbooks that you can curl up on the couch and read. And the more photos, the better! Of the ingredients, the process, you cooking, the surrounding countryside, etc.. In regards to ingredients, I am lucky enough to work in a local, family owned grocery store that imports a LOT of products from all over Europe but particularly, Italy. So finding ingredients isn't usually a problem for me. I did purchase Cucina Povera and it's just wonderful! Much love from Ohio, Siena
How nice of you to ask us these questions! I have some thoughts but right now there's one thing about recipes I'd like to mention--this drives me crazy. I tend to follow recipes that feature fresh produce that I grow or get from farmers markets, or have put up. Some recipes will include produce that is not available at the same time. One that comes to mind is a pasta recipe that features fresh corn and sugar snap peas. Perhaps in some places these are in season at the same time, but I don't know where an early spring and a mid-summer crop would be available together. One or the other would be packaged, frozen, or canned. I like to see recipes where all ingredients are in season at the same time. I'll try to give some thoughts on the other questions tomorrow. It's fun to think about these things. Thank you.
What are you searching for in an Italian cookbook?
Recipes that remind me of my mother's Italian cooking heritage.
What is your struggle when you follow a new recipe?
Too many steps that are not necessarily in a makes-sense order.
What is your main struggle in the kitchen right now?
Trying out new seasoning blends that work.
What are you searching for in a recipe? Inspiration? An insight into its origins? Clear instructions? A general method? Step-by-step photos?
Inspiration, insight into the origins, uncomplicated instructions.
When it comes to ingredients, how accessible are for you fresh vegetables? Or do you usually buy frozen or canned ones? Do you buy your vegetables from farmers’ markets? CSA boxes? Supermarkets? Or do you have your own vegetable garden?
I have good access to the usual vegetables - I go to the farmer's market when I can. CA boxes usually contain too much of the same ingredients (There are only two people in my household.). I'd love to grow my own, but there are too many critters that enjoy the fruits of my labor before I do.
Speaking of Italian ingredients, what are the most typical cheeses you can find? What do you find typically Italian in your neighborhood or in the closest shops? Flour? Canned goods? pasta?
Parmesan (not my favorite), a local supermarket has been carrying Murray's from NY so there have been some fun alternatives. I love pecorino but it is hard to find a good tasting version that isn't more than a half hour away. I travel 20+ miles for flour, some cheeses and canned goods. I make my own pasta when possible.
What is missing in contemporary cookbooks that you would love to see featured?
Specific information on what is actually in season and what season to cook for. I get bored with using the same ingredients all year long.
If there's something that makes our previous books stand out, what it is?
We love our fresh veggies from local supermarket and farmers markets. And I love a new spin on anything - accessibility of ingredients and simplicity of recipe breakdown are two of my tops for buying a new cookbook. I love Carla Lalli Music’s most recent cookbook That Smells So Good and Alice Waters’ The Art of Simple Food. Can’t wait to read your new one!
I'll take #2 What are you searching for in an Italian cookbook?
A part of me wishes I could find more food like my grandparents ate in Florence and a little bit west of Florence. One of the first Italian cookbooks I bought was because it had a recipe for "Frittella" that was made exactly how my grandmother made them (with cooked leftover rice, some lemon rind, egg, flour and sprinkled with regular sugar when it came out of the frying pan.) I've since learned that there are lots and lots of different kinds of "frittella"--most of which I've never had. My grandmother had a very small repertoire of things she cooked--but she did them all very well. I never saw a written recipe in her house--but I did learn from her some of her recipes by standing at her side and watching and helping.
As an American, I love regional Italian cookbooks from Florence and nearby so I can feel closer to my ancestors.
I concure with and second all of Sidney's answers to your questions. Those are essentially the same answers I would have provided. I use cookbooks for inspiration for meals that are for an occasion but also like approachable every day meals especially if they are one pot preparation for the most part. Also love your photos and your story telling in your cook books and recipes!
What motivates me to buy a new cookbook? My interest in the cuisine, photographs, and stories related to the cuisine. The stories can be about the author’s relationship to the cuisine, or food origin stories behind the recipe being shared.
Also, thank you for the recipe! I was able to try schiacciata all’uva on a recent visit to Florence, and it would be lovely to try making it at home in the future.
I am a professional chef and restaurant owner with over 50 years experience in all venues of operations. I love all facets of the food world, especially publishing, and helping people understand value and content. My compliments to you and your husband for raising your children and excelling at writing your cookbook. We are now on Samos Greece traveling from Ikaria to Samos and speaking with other chefs about world food. We enjoyed your cookbook and wish you well, keep in touch chef bill and karen
I am motivated to buy a new cookbook because it explores new techniques. I want new techniques to be step by step and then several adaptable recipes that follow that technique. We live in the mountains of Colorado, so we have a very short growing season. I buy organic fruit & veg from a CSO & grow lettuces on my deck. I try to cook seasonally & only buy organic grocery store produce that I know is in season regionally. I want a cookbook that gives me lots of choices for veg that can be substituted.
I have to order semolina & 00 flour online but I do keep it stocked all the time. We typically keep Parmigiano Reggiano because I bring it home from trips or buy it at Whole Foods. Any other Italian cheese has to be purchased a 2 hour drive away or online.
I want a cookbook that focuses more on a regional cuisine or a specialty area of cooking like bread or preserving food.
This recipe is so irresistible! and perfect timing, we just foraged heaps of wild grapes and concord grapes are all around us at the market. I'm going to come back to your other questions, I'm too sleepy now to give a good answer but I love that you are using this space to lock down the best book proposal for your next gem. x
What motivates me to buy a new cookbook--either I feel a relationship with the writer (and I know I want to read what they have to say) or it feels fresh to me, covering something I don’t already have a million recipes for.
Main struggle...I cook for us 3x a day so I often hit the wall. What too cook?!
In Boston I can find most things--Italian cheeses, produce, etc. Flours like semola rimacinata and 00 are easily found. We can get lots of fresh produce (although zucchini flowers are hard to find!)
Also wanted to say, your Markets of Tuscany book is one of my favorites--it has so many recipes I don’t usually find in an Italian cookbook, and that was refreshing.
Of course there is a place for classic dishes, and even different ways to approach them, but i love a wider net.
Some notes, with apologies for being a bit late to this party!:
What motivates you to buy a new cookbook? I don’t need much persuasion…! A cook or chef I like, or someone they recommend (even if it’s a reaaaally old book), research, or I read about it in newspaper/online etc.
What are you searching for in an Italian cookbook? Great photos, authentic recipes, perhaps a little history and context, or how the cook has adapted something traditional for modern life.
What is your struggle when you follow a new recipe? Don't usually have a problem. Perhaps re-sizing quantities from 4, 6 or 8 to 2!
What is your main struggle in the kitchen right now? I'd like a bigger kitchen!! We don't eat meat, so adapting recipes that include meat but can be amended to a vegetarian alternative.
What are you searching for in a recipe? Inspiration? An insight into its origins? Clear instructions? A general method? Step-by-step photos? Yes to those, though don't necessarily need step-by-step unless it's more tricky, though 'tips and tricks' and 'handed-down' family wisdom are all handy!
When it comes to ingredients, how accessible are for you fresh vegetables? We get a seasonal organic veg box from a local farm, so we do well for freshness and get a good variety of produce.
Speaking of Italian ingredients, what are the most typical cheeses you can find? We are lucky and have a great cheese shop and an Italian-run deli locally, so can buy produce from Italy and elsewhere.
What is missing in contemporary cookbooks that you would love to see featured? Hmmm, sometimes they are too 'chefy' with a gazillion ingredients. I like simple and rustic mostly!
If there's something that makes our previous books stand out, what it is? The warmth and tome of the writing, background stories ,and the love of food and flavour. I adore Cucina Povera, thank you!
*tone, not tome!
One thing that I always appreciate in recipes are when you get the explanation on why you do things a certain way. Why it's important to take out the butter from the fridge some time ahead etc. This type of knowledge makes me feel motivated.
I am late in answering and I apologize! I love cookbooks and have a wide assortment. I love to read the stories in the cookbooks not just recipes. I love cookbooks that are like mini novels. The beauty photos and stories inspire me. I can get several cheeses like mozzarella, Parmesan and pecorino Romano and meats from the deli. Good canned tomatoes and Italian Dechecco pasta. Produce I buy fresh from the grocery store or the farmers markets. I struggle a bit with time in the kitchen. I want more time to prepare something wonderful but don’t always have the time. I love to be in the kitchen. It is stress relief for me. I like good instructions with photos I can follow but I can hold my own in the kitchen and can figure it out most times. Your books are unique and they bring us into your life and Italian culture. I love them. Cucina Povera is sitting in my recipe book holder on my counter right now. I’m excited to see what you come up with next. On another note it’s still hot 🥵 summer in Texas 😟 I am longing for Autumn and cooler weather. I love to make soups and chili 🍁
So exciting! Can't wait to see what you two are cooking up!
What motivates you to buy a new cookbook?
I love when cookbooks offer unique ways to cook everyday (and occasion!) meals that broaden my palate and pantry. I always appreciate a mix of simple and more intensive recipes, too.
What are you searching for in an Italian cookbook?
Authenticity and personal connection, plus some lesser known foods that give a real taste of the culture beyond the tourist palate.
What is your struggle when you follow a new recipe?
Understanding how much time will be required, knowing everyone's prep speed differs.
What is your main struggle in the kitchen right now?
Having enough stove and oven space (and pots and pans) to cook more than two components of a recipe at once. It gets cluttered fast, so one-pot or just a few dirty dishes are easier to achieve.
What are you searching for in a recipe? Inspiration? An insight into its origins? Clear instructions? A general method? Step-by-step photos?
All of the above! As well as versatility or flexibility for my city's seasonal produce or available ingredients.
When it comes to ingredients, how accessible are for you fresh vegetables? Or do you usually buy frozen or canned ones? Do you buy your vegetables from farmers’ markets? CSA boxes? Supermarkets? Or do you have your own vegetable garden?
Fresh veggies from the supermarket, supplemented by market trips.
Speaking of Italian ingredients, what are the most typical cheeses you can find? What do you find typically Italian in your neighborhood or in the closest shops? Flour? Canned goods? pasta?
Parmigiano, Pecorino Romano, Ricotta, Mozzarella, and Burrata are the most widely available cheeses. Canned tomatoes, several varieties of pasta, and even Tipo 00 / Semolina are easy to find. Some cuts of meat and cured meats are harder to find in my area.
What is missing in contemporary cookbooks that you would love to see featured?
Cook times, process photos, and alternative ingredients for hard-to-find items. Organization by occasion / meal time, rather than by components.
If there's something that makes our previous books stand out, what it is?
Your photos and storytelling are always spectacular! Your books are great representations of you.
Sorry Juls I'm a little late answering! In choosing a cookbook I really look for personal content. I love reading the story/history behind the recipes. I love cookbooks that you can curl up on the couch and read. And the more photos, the better! Of the ingredients, the process, you cooking, the surrounding countryside, etc.. In regards to ingredients, I am lucky enough to work in a local, family owned grocery store that imports a LOT of products from all over Europe but particularly, Italy. So finding ingredients isn't usually a problem for me. I did purchase Cucina Povera and it's just wonderful! Much love from Ohio, Siena
How nice of you to ask us these questions! I have some thoughts but right now there's one thing about recipes I'd like to mention--this drives me crazy. I tend to follow recipes that feature fresh produce that I grow or get from farmers markets, or have put up. Some recipes will include produce that is not available at the same time. One that comes to mind is a pasta recipe that features fresh corn and sugar snap peas. Perhaps in some places these are in season at the same time, but I don't know where an early spring and a mid-summer crop would be available together. One or the other would be packaged, frozen, or canned. I like to see recipes where all ingredients are in season at the same time. I'll try to give some thoughts on the other questions tomorrow. It's fun to think about these things. Thank you.
What motivates you to buy a new cookbook?
A new take on local ingredients
What are you searching for in an Italian cookbook?
Recipes that remind me of my mother's Italian cooking heritage.
What is your struggle when you follow a new recipe?
Too many steps that are not necessarily in a makes-sense order.
What is your main struggle in the kitchen right now?
Trying out new seasoning blends that work.
What are you searching for in a recipe? Inspiration? An insight into its origins? Clear instructions? A general method? Step-by-step photos?
Inspiration, insight into the origins, uncomplicated instructions.
When it comes to ingredients, how accessible are for you fresh vegetables? Or do you usually buy frozen or canned ones? Do you buy your vegetables from farmers’ markets? CSA boxes? Supermarkets? Or do you have your own vegetable garden?
I have good access to the usual vegetables - I go to the farmer's market when I can. CA boxes usually contain too much of the same ingredients (There are only two people in my household.). I'd love to grow my own, but there are too many critters that enjoy the fruits of my labor before I do.
Speaking of Italian ingredients, what are the most typical cheeses you can find? What do you find typically Italian in your neighborhood or in the closest shops? Flour? Canned goods? pasta?
Parmesan (not my favorite), a local supermarket has been carrying Murray's from NY so there have been some fun alternatives. I love pecorino but it is hard to find a good tasting version that isn't more than a half hour away. I travel 20+ miles for flour, some cheeses and canned goods. I make my own pasta when possible.
What is missing in contemporary cookbooks that you would love to see featured?
Specific information on what is actually in season and what season to cook for. I get bored with using the same ingredients all year long.
If there's something that makes our previous books stand out, what it is?
The authenticity and freshness of the pasta.
We love our fresh veggies from local supermarket and farmers markets. And I love a new spin on anything - accessibility of ingredients and simplicity of recipe breakdown are two of my tops for buying a new cookbook. I love Carla Lalli Music’s most recent cookbook That Smells So Good and Alice Waters’ The Art of Simple Food. Can’t wait to read your new one!
I'll take #2 What are you searching for in an Italian cookbook?
A part of me wishes I could find more food like my grandparents ate in Florence and a little bit west of Florence. One of the first Italian cookbooks I bought was because it had a recipe for "Frittella" that was made exactly how my grandmother made them (with cooked leftover rice, some lemon rind, egg, flour and sprinkled with regular sugar when it came out of the frying pan.) I've since learned that there are lots and lots of different kinds of "frittella"--most of which I've never had. My grandmother had a very small repertoire of things she cooked--but she did them all very well. I never saw a written recipe in her house--but I did learn from her some of her recipes by standing at her side and watching and helping.
As an American, I love regional Italian cookbooks from Florence and nearby so I can feel closer to my ancestors.
I concure with and second all of Sidney's answers to your questions. Those are essentially the same answers I would have provided. I use cookbooks for inspiration for meals that are for an occasion but also like approachable every day meals especially if they are one pot preparation for the most part. Also love your photos and your story telling in your cook books and recipes!
Would love to but can't afford it right now!
What motivates me to buy a new cookbook? My interest in the cuisine, photographs, and stories related to the cuisine. The stories can be about the author’s relationship to the cuisine, or food origin stories behind the recipe being shared.
Also, thank you for the recipe! I was able to try schiacciata all’uva on a recent visit to Florence, and it would be lovely to try making it at home in the future.
I am a professional chef and restaurant owner with over 50 years experience in all venues of operations. I love all facets of the food world, especially publishing, and helping people understand value and content. My compliments to you and your husband for raising your children and excelling at writing your cookbook. We are now on Samos Greece traveling from Ikaria to Samos and speaking with other chefs about world food. We enjoyed your cookbook and wish you well, keep in touch chef bill and karen
I am motivated to buy a new cookbook because it explores new techniques. I want new techniques to be step by step and then several adaptable recipes that follow that technique. We live in the mountains of Colorado, so we have a very short growing season. I buy organic fruit & veg from a CSO & grow lettuces on my deck. I try to cook seasonally & only buy organic grocery store produce that I know is in season regionally. I want a cookbook that gives me lots of choices for veg that can be substituted.
I have to order semolina & 00 flour online but I do keep it stocked all the time. We typically keep Parmigiano Reggiano because I bring it home from trips or buy it at Whole Foods. Any other Italian cheese has to be purchased a 2 hour drive away or online.
I want a cookbook that focuses more on a regional cuisine or a specialty area of cooking like bread or preserving food.
This recipe is so irresistible! and perfect timing, we just foraged heaps of wild grapes and concord grapes are all around us at the market. I'm going to come back to your other questions, I'm too sleepy now to give a good answer but I love that you are using this space to lock down the best book proposal for your next gem. x
What motivates me to buy a new cookbook--either I feel a relationship with the writer (and I know I want to read what they have to say) or it feels fresh to me, covering something I don’t already have a million recipes for.
Main struggle...I cook for us 3x a day so I often hit the wall. What too cook?!
In Boston I can find most things--Italian cheeses, produce, etc. Flours like semola rimacinata and 00 are easily found. We can get lots of fresh produce (although zucchini flowers are hard to find!)
Also wanted to say, your Markets of Tuscany book is one of my favorites--it has so many recipes I don’t usually find in an Italian cookbook, and that was refreshing.
Of course there is a place for classic dishes, and even different ways to approach them, but i love a wider net.