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A Sardinian Cookbook Hardcover – 25 Jul 2013

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More About the Author

Roberta's passion for food, wine and foreign culture has led her on adventures in Europe, Africa, Turkey, South East Asia and Australia, while a desire to see the midnight sun took her on a 4WD adventure along Canada's Dempster Highway and across the Arctic Circle. Since 1997 she has managed Australia's leading cooking school, Sydney Seafood School at Sydney Fish Market. In 2003 she was a member of the inaugural graduating class for the University of Adelaide's Master of Arts degree in Gastronomy. A restaurant reviewer and trained cheese judge, she assisted Australian chef Janni Kyritsis with his cookbook "Wild Weed Pie, a Lifetime of Recipes", and has been published in leading Australian food, wine and travel publications including Australian Gourmet Traveller and Jetstar Inflight Magazine. "500 Cheeses: The Only Cheese Compendium You'll Ever Need" is her first cheese book. Look out for her next books: "A Sardinian Cookbook" with Australian-Sardinian chef Giovanni Pilu and "The Sydney Seafood School Cookbook" (both due for release late 2012). See more at www.food-wine-travel.com.

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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)

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 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)

'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)

About the Author

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.

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