Authors: Diane Phillips
by DIANE PHILLIPS
Photographs by Tara Donne
Alla famiglia di Angelini—Roberto, Daniela, Irene, Luca, e Carlo— con la gratitudine per tutto, e per la loro ospitalità graziosa [To the Angelini Family—Roberto, Daniela, Irene, Luca, and Carlo— with gratitude to you all, and for your gracious hospitality]
As I wrote this book, I was so grateful for the people in my life, who have encouraged and enabled me to follow my passion. They are my superheroes, and I am overwhelmed by their love and support.
I know that this book would not have been possible without the support of my friend and agent Susan Ginsburg, who like any good girlfriend gives you the advice you need and keeps cheering you on; I’m grateful to have Susan in my corner as my agent because she can leap tall buildings in a single bound, but I’m more grateful for her lasting friendship, which is precious.
I’m so grateful to Bill LeBlond for bringing me into the Chronicle family and for his confidence in me and this book. My editor Amy Treadwell’s patience, and her generosity for once more blessing me with Deborah Kops as my copy editor, puts her and Bill in the Super Power Rangers category, along with the rest of the gang at Chronicle; David Hawk, Peter Perez, designer Supriya Kalidas, photographer Tara Donne, managing editor Doug Ogan, and production manager Tera Killip.
At home, I can’t think of having a better partner to test recipes on than my husband, Chuck; many times that I’m away, he will be left at home eating leftover test recipes, and I’m grateful for all the support he has given to this crazy path I’ve traveled. Our children, Carrie, Eric, and Ryan, along with our granddaughter, Poppy, are enthusiastic tasters and supporters, and I’ve always thought of them as the Incredibles, because there is nothing they can’t do!
On the road, I’m very grateful to all the cooking schools, their staff, and students who welcome me and let me play in their kitchens; although the hours are long, the rewards are the friendships I’ve made, that continue to strengthen with each year. It’s a privilege to work with each one of you and to know your students.
The industry professionals who gave me the latest (and greatest) machines to test with were invaluable sources of support and I’m grateful to George Bearden and the people at Breville, as well as Dan Kulp at Rachel Litner Associates and Mary Rodgers at Cuisinart for the use of their new multi-machine.
My love for Italy and the Mediterranean sparked the idea for this book; having an adopted family in a small Umbrian hill town has opened our lives and our hearts in ways I can’t even explain, but I would be remiss for not saying Grazie! to the family I’ve dedicated this book to. Their hospitality, generosity, and love know no bounds; I often tell people I know nothing about hospitality compared to la famiglia Angelini. So, grazie mille, Daniela, Roberto, Irene, Luca, and Carlo for teaching us what it means to be family.
Lastly, thank you to you, dear reader, for buying this book and bringing me into your kitchen; as you cook these recipes, let me know how you are doing by joining me online at my website,
, or at my blog,
And now, let’s celebrate at the table together!
The Mediterranean region produces some of the most varied cuisines on the planet—from Málaga, Spain, to Istanbul, Turkey, to Tunis, Tunisia. And many of the foods from this part of the world rely on a slow-cooked method to bring out the flavors of the ingredients and produce meltingly tender dishes.