Domenica Marchetti Author Talk • ITALIAN COOKIES: Authentic Recipes and Sweet Stories from Every Region
A note about our in-store events:
We offer first come, first served seating in our shop. There will be overflow room outside if needed and the author will be mic'd. Everyone is welcome to attend.
You can pre-order a copy below for pick-up at the event or purchase copies on-site.
Domenica Marchetti is a champion of Italian home cooking and the author of cookbooks including The Glorious Pasta of Italy, The Glorious Pasta of Italy, Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions, and Williams-Sonoma Everyday Italian. A former newspaper reporter with a master’s degree in journalism from Columbia University, Domenica translates authentic techniques into recipes that are accessible for cooks of every level. Her Substack newsletter, “Buona Domenica,” offers a weekly mix of recipes and stories, and her writing and recipes have appeared in The Washington Post, Cooking Light, EatingWell, Fine Cooking, Food & Wine, La Cucina Italiana, Sale e Pepe, and more.
Domenica teaches cooking classes across the U.S. and online, and hosts small-group culinary tours and food-writing workshops in Italy with an emphasis on shining a light on Italian food artisans and exploring lesser known areas of the country. She splits her time between Virginia and Abruzzo—her family’s homeland—where she has a crooked little house perched atop a medieval hill town overlooking the Adriatic Sea. Follow her on Instagram at @domenicacooks.
Kate Leahy has collaborated on more than a dozen books on food and wine, including Italian Wine, Wine Style, Lavash, and Burma Superstar. Her first book, A16 Food + Wine, won the IACP best book of the year and the Julia Child first book award. She co-hosts the podcast Everything Cookbooks and is currently writing a mystery set in Northern California.
ITALIAN COOKIES: Authentic Recipes and Sweet Stories from Every Region is a beautiful, comprehensive guided tour of Italy’s regions by cookies and cookie stories. With recipes steeped in history and tradition, the book capitalizes on two major continuing food trends: our love of everything cookies and our love of everything Italian.
From Lombardy’s super-soft Amaretti de Gallarate to Tuscany’s crunchy twice-baked Cantucci; Abruzzo’s rustic Pizzelle to Sardinia’s fennel-scented Anicini, the reader will discover cookies for every taste and occasion. Directed to the home cook, the book?will also include recipes for sweet essentials including candied citrus, amarene (sour cherries preserved in syrup), pastry cream, homemade almond (and hazelnut and pistachio) paste, and pasta frolla—the buttery pastry that forms the foundation of many Italian cookies. Sections on ingredients, equipment, and basic techniques make this book accessible to all.
“An excellent volume describing specialties from each Italian region and how to create bakery-worthy cookies at home. Marchetti's easy-to-follow recipes will appeal to bakers of all levels.” - Library Journal
Order The Book
available for pick-up at the event or shipping worldwide
