Radio Interview about The Puglian Cookbook (in Italian)
Good Morning Arizona. Hello ASU and Sur la Table. Viktorija was on TV3 with April and Scott.
Check out her television appearance here.
Now she’s teaching at Sur la tab.
The Puglian Cookbook | Publisher’s Description
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 Florentince 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 presents 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.
Chicago Tribune Review by Barbara Mahany, Tribune Newspaper
The unsung home of Italy’s kitchens where fresh and simple are Daily Specials. Every day.
“The Puglian Cookbook: Bringing the Flavors of Puglia Home” By Viktorija Todorovska (Surrey Books, $20)
What it is:
One of the few books available in English on cuisine from southern Italy’s Puglia region, this no-nonsense guide is a solid argument for what many of us have been missing: The essence of earthiness and simplicity that is Puglian cooking. Puglia is known as the breadbasket of the southern Mediterranean food nation — and its largest producer of olive oil.
If this is peasant food — and it is — then make me a peasant. Puglians eat what’s local, and in season, spare on meats, long on the freshest pickings from the garden and grove. Viktorija Todorovska, a cooking teacher, studied at famed Florentine culinary school Apicius, and has a knack for making anyone believe she or he can take on and love Puglia.
Praise and quibbles:
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.
Recipes are decidedly to-the-point, and, as she writes, some are “so simple that they can only be appreciated when you taste them.” Which is what had us charging to the farmers market to snatch up a trug full of zucchini for the fine frittata and the sublime spaghetti with zucchini and pecorino cheese. Simple cooking is rarely so unforgettable.
Why you’ll like it:
What you find tucked in these pages is simple, delicious and straight from the heart of Puglian kitchens, where cooks make the peasant feel like royalty.