GIOVANNI PILU is one of the only two chefs in Australia focusing on Sardinian cuisine. His restaurant, Pilu at Freshwater, has maintained a two-hat rating in the Sydney Herald Good Food Guide since it opened in 2004. Giovanni has also been acknowledged for his strong focus on Sardinian produce, including a recent award for his wine list, which also has a Sardinian emphasis. ROBERTA MUIR manages one of Australia's leading cooking schools, Sydney Seafood School at Sydney Fish Market. She holds a Master of Arts degree in Gastronomy from the University of Adelaide, and is the author of the Sydney Seafood School Cookbook and 500 Cheeses.
'Little pleasures me more in life than sitting at a slightly-too-small table on a chilly evening, sharing a bowl of garlicky rustic food. If you feel the same, this is the book for you. This is peasant food at its best: strong and flavoursome.' Conde Nast Traveller, Cookbooks of the Year 'This book is the record of Giovanni's mission to recreate a little bit of Sardinia, full of evocative dishes such as bottarga, squid and artichokes, polenta with sausage sauce and almond nougat.' -- Carolyn Hart Saturday Telegraph Magazine 'A Sardinian Cookbook is a fascinating introduction to the distinctive regional cuisine of Sardinia, its unique ingredients and fresh flavours. A cookbook packed full of engaging and informative recipes that are bound to inspire you to visit Sardinia.' Italia! Magazine 'This hefty, beautiful book is inspired by the region's peasant cuisine. While we may not have grown up like the authors, catching wild eels with our bare hands, we can create summery Sardinian recipes from our own local produce.' -- Katie Allen The Simple Things 'An enticing introduction to the distinctive regional cuisine of Sardinia.' The Bookseller