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