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Semplice: Real Italian Food


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Elizabeth David's Italian Food for the 21st century. A comprehensive guide to buying authentic Italian ingredients and cooking authentic Italian food.

About the Author

Dino's formative years were spent living in various countries in Europe, the Middle East and Latin America due to the fact that his father was first a journalist and then a senior manager with Reuters. After completing undergraduate and postgraduate education in the UK and France, he worked both as a consultant and then for three North American headquartered technology companies. For the last 10 years he has been involved with a number of New Media Software Services startup companies.
Today, largely thanks to his work, he gets the opportunity to continue to eat and travel around the world. When at home in London he enjoys cooking and shopping for excellent ingredients. His passion for good food has led to him opening Melograni Alimentari, a deli which brings the best of Italian ingredients together under one roof, and O'Shea's Butchers, considered to be one of the finest butchers in Europe, as well as taking on a couple of non-executive roles with food related businesses.


"We get hundreds of cookbooks across our desk at OFM, sometimes dozens a week. Very few make it home, some go `missing', some to the library, but most go to charity. But one I will pore over - and cook from - is Semplice by the thoughtful Don of Italian food, Dino Joannides, also beautifully illustrated by Anna Koska." -- Allan Jenkins * Editor Oberver Food Monthly *
"One of the most beguiling (and beautiful) of this year's cookbooks is Semplice: Real Italian Food by Dino Joannides. A guide to sourcing `the ingredients necessary to produce perfect contemporary Italian dishes', it has chapters on pasta, cured meat, olive oil, and so on, with 100 recipes, from tomato and bread soup to zabaglione." * The Telegraph *

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