We love that before cranking up the heat at the stove, Todorovska pauses to make sure we have a deep understanding of the ingredients that are the fundamentals of Puglian cuisine. She writes for the home cook, with no fancy tricks, no hard-to-find ingredients.
The cuisine of Puglia is famous for being among the best in Italy. Puglian food is deeply rooted in the traditions of this southern Italian region, its geography, and its history as the breadbasket of Italy and the largest producer of olive oil.
In this cookbook, beautifully illustrated with recipe and preparation photos as well as images from Puglia itself, first-time author Viktorija Todorovska (a Chicagoan who studied cooking at the famed Florentine culinary school Apicius) has created a memorable introduction to this unsung cuisine. Puglian cooking's two great benefits are of huge interest today: it's very simple, usually requiring little technique and basic prepartion, and it's incredibly healthful, as it's based largely on olive oil and fresh vegetables.
Puglian cooking as Todorovska present it here respects the integrity and quality of the ingredients, which should be as fresh high quality as possible. The recipes in this cookbook are simple, the ingredients easy to find, and the dishes bursting of flavor. These are healthful, easy to prepare dishes that should appeal to everyone.
Viktorija Todorovska discusses the best wines for savory and sweet holidays meals as part of her month-long appearance as a featured writer on SheKnows.com. (Nov. 16, 2011)
Title The Puglian Cookbook
Subtitle Bringing the Flavors of Puglia Home
Author Viktorija Todorovska
Audience 01 General / trade
Title First Published 29 April 2011
Nb of pages 144 p.
GTIN13 (EAN13) 9781572841178
Publication Date 29 April 2011
Main content page count 144
Dimensions 7.3 x 9.3 in.
Weight 17 oz.
List Price $20.00
Nb of pages 159 p.
GTIN13 (EAN13) 9781572846777
Main content page count 159
List Price $9.99
PUG Table of Contents ( pdf 222 KB )
Viktorija Todorovska's is November's featured writer on SheKnows.com, and in this segment she discusses the perfect pairings for Italian food and wine. (Nov. 14, 2011)
Viktorija Todorovska explains the secrets of cooking with olive oil as part of her month-long appearance as a featured writer on SheKnows.com. (Nov. 11, 2011)
Hosts of Good Morning Arizona Scott and Casey learn how to make orecchiette with broccoli from Puglian Cookbook author Viktorija Todorosvka.
Viktorija Todorovska on Let's Dish
Viktorija joins Let's Dish on its European adventure to talk about Puglian cooking, brought to us by the Live Well Network.
The Puglian Cookbook presskit ( pdf 173 KB )
Mar 17, 2011
"By the following summer [Viktorija Todorovska's] recipe-collecting had evolved into a full-blown book project, as she spent several months in Puglia over a few separate visits talking to old ladies- Mike Sula
May 1, 2011
Arrivederci fast foods and trans fats! Viktorija Todorovska runs Oliva Cooking, a cooking, wine and travel company based in Chicago, and now she's bringing the foreign experience to kitchens
May 18, 2011
The region's flavorful cucina povera (peasant cuisine) is the subject of The Puglian Cookbook, a new book from Chicago-based Viktorija Todorovska, a passionate ambassador
Jul 1, 2011
There's more to cooking in Italy than lots of tomato sauce. The Puglian Cookbook: Bringing the Flavors of Puglia Home is a guide to this unique brand of Italian cooking, showing
The Puglian Cookbook: Bringing the Flavors of Puglia Home, paints a vivid picture of the region and its culinary traditions.- WBEZ Chicago
No recipe exceeds a single page and the number of ingredients (and availability in the US, she notes) gives you confidence that even the novice cook should try it. The simplest of- Marcia Crawford
Aug 17, 2011
We love that before cranking up the heat at the stove, Todorovska pauses to make sure we have a deep understanding of the ingredients that are the fundamentals of Puglian cuisine. She writes for the home cook, with no fancy tricks, no hard-to-find ingredients.- Barbara Mahany