| Winner, James Beard Award for Best Book in U.S. Foodways | Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more | Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level. | The sumptuous debut cookbook from celebrated baker, activist, and pastry “it girl” Natasha Pickowicz * Named a Best New Cookbook of Spring 2023 by Food & Wine, Eater, and more * A James Beard Award Nominee | Part cookbook. Part manifesto. “This year’s most important cookbook.” —Vogue | Tuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting, and nostalgic recipes of cucina povera—Italian peasant cooking that is equal parts thrifty, nourishing, and delicious. |
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