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Puglian Cookbook [Paperback]

Viktorija Todorovska
2.0 out of 5 stars  See all reviews (1 customer review)
Price: 11.99 & FREE Delivery in the UK. Details
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Book Description

22 April 2011
The cuisine of Puglia is famous for being among the best in Italy. Puglian food is deeply rooted in the traditions of this southern Italian region, its geography, and its history as the breadbasket of Italy and the largest producer of olive oil. In this cookbook, beautifully illustrated with recipe and preparation photos as well as images from Puglia itself, first-time author Viktorija Todorovska (a Chicagoan who studied cooking at the famed Florentince culinary school Apicius) has created a memorable introduction to this unsung cuisine. Puglian cooking's two great benefits are of huge interest today: it's very simple, usually requiring little technique and basic prepartion, and it's incredibly healthful, as it's based largely on olive oil and fresh vegetables. Puglian cooking as Todorovska present it here respects the integrity and quality of the ingredients, which should be as fresh high quality as possible. The recipes in this cookbook are simple, the ingredients easy to find, and the dishes bursting of flavor. These are healthful, easy to prepare dishes that should appeal to everyone.

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Puglian Cookbook + Head over Heel: Seduced by Southern Italy
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Product details

  • Paperback: 144 pages
  • Publisher: Agate Surrey (22 April 2011)
  • Language: English
  • ISBN-10: 1572841176
  • ISBN-13: 978-1572841178
  • Product Dimensions: 23.6 x 18.3 x 1.3 cm
  • Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 322,130 in Books (See Top 100 in Books)

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"We love that before cranking up the heat at the stove, Todorovska pauses to make sure we have a deep understanding of the ingredients that are the fundamentals of Puglian cuisine. She writes for the home cook, with no fancy tricks, no hard-to-find ingredients." --Chicago Tribune "For those who want a taste of excellent, yet different Italian cooking, The Puglian Cookbook is not to be missed." --Midwest Book Review "The region's flavorful cucina povera (peasant cuisine) is the subject of The Puglian Cookbook, a new book from Chicago-based Viktorija Todorovska, a passionate ambassador of the oft-overlooked area. Of's nearly 100,000 cookbooks, hers is one of only three focusing on Puglian cooking, and it catalogs the area's legume-, vegetable- and tomato-heavy dishes with great enthusiasm." --Tasting Table "The Puglian Cookbook: Bringing the Flavors of Puglia Home, paints a vivid picture of the region and its culinary traditions." --WBEZ-FM, Chicago Public Media "This is the kind of book you picture well-worn and loved, spattered with olive oil and maybe some tomato sauce. A cookbook that won't leave the kitchen." --Marcia Crawford, Nutrition Minute "...a 157-page collection of the essentials of Pugliese cooking, with recipes ranging from a tomato-topped flatbread known as puddica to baked squid stuffed with cheese, breadcrumbs, and capers to the potato, rice, and mussel casserole tiella." --Mike Sula, Chicago Reader "Arrivederci fast foods and trans fats! Viktorija Todorovska...[is] bringing the foreign experience to kitchens everywhere with her new cookbook, The Puglian Cookbook. The quick fix meals are simple, savory and, most importantly, healthy, with their basic pantry ingredients, fresh herbs, some cheese and olive oil." --Today's Chicago Woman "...turns humble spuds into something still simple but very flavorful, and adds some veggies to your diet, too." --Pittsburgh Post-Gazette

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful
2.0 out of 5 stars Very mediocre book 16 Sep 2013
Format:Paperback|Verified Purchase
I would not recommend this book. It is cheap but it is almost wasted money. I Am Italian, I Am an experienced cook, both in the home and professionally (i.e. I cook for living) and I think I have a good knowledge of Italian food and good cook books. I am always looking for new books because one never stop learning, that is why I bought this book.

The book is cheaply assembled: I am not one for glossy coffee table cookbooks, but the pics in this book are really boring: the majority are extreme close up of dishes, with dull colors and rather flat presentation.
There is not much text in terms of history, traditions ecc ecc.
The selection of recipes is very very personal: nothing about broad beans (fava beans), one of the main staple of traditional Apulian cooking, no mention of sun dried tomatoes (originally from Puglia), no mention of those lovely fried dumpling (panzerotti) that are so popular and so good, down there, in Puglia. Nothing about friselle (hard galettes-biscuits).
In one of the recipe the author suggests of using frozen broccoli florets - why? She has clearly missed the point about on the key point about all Italian cooking: freshness. She is always suggesting using frozen pie crust.
She says that is fun making fresh pasta and gives the recipes for cavatalli (well done), but then she does not say anything about the most famous Apulian pasta: orecchiette (what is the difference between cavatelli and orecchiette and why does she not give the recipe for orecchiette?).
There are so many recipes that are not particularly from Puglia: asparagus tart, chocolate tart, coffee puddings (??), apple tart - the dessert section is the worse, actually.
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Most Helpful Customer Reviews on (beta) 4.4 out of 5 stars  44 reviews
23 of 23 people found the following review helpful
5.0 out of 5 stars Great for families! 22 April 2011
By Brooke Vuckovic - Published on
Format:Paperback|Verified Purchase
Viktorija Todorovska's cookbook is excellent for families!! I have three young children and, as such, time, simplicity of prep and healthy eating are a priority for us. The Puglian cookbook's recipes are simple (think 5 ingredients or so), healthful and flavorful--full of staples that reflect home-centered cooking focused on vegetables and olive oil (for Michael Pollan fans, the "mostly plants" rule is met easily here). Most ingredients are on hand or bought easily at the local produce store (with the exception of only one-or-two stand out recipes for special occasions). Especially see the Puglian Potatoes recipe! YUM! We just made this. Warning: if you're just flipping through the cookbook, you will look at the ingredients and recipes and think--hmmmm....there isn't much to this--can it be that good? And it is; it is! It's a cookbook that lets you get back to simple flavors and uncomplicated dishes--the kind you can throw together and really *taste* each flavor.

If you're interested in regional cooking and trying something new for your family, I think you'll enjoy this. Photographs are gorgeous (and realistic! Todorovska took them at her home without a stylist).
16 of 16 people found the following review helpful
5.0 out of 5 stars Grazi tanto!!! 17 May 2011
By Chicago Mom - Published on
Format:Paperback|Verified Purchase
Best cookbook I've ever purchased! My husband and I have traveled to this region in Italy a few times and each time we return home, we long for the food we experienced. We've tried to replicate the dishes. Some hits, but mostly misses. Then we stumbled across this cookbook and we get to relive our vacations several nights per week! The author knocks it out of the park. She presents amazing dishes in a reader friendly format that will have you cooking like a local for family and friends in no time. As an additional plus, the pictures are fantastic! From the white bean and escarole soup to the rustic tomato sauce to the orecchiette with arugula pesto to the chocolate tart, you will not be disappointed. Add a glass of red wine to any of the foregoing and consider yourself prepared for the perfect evening!!!
14 of 14 people found the following review helpful
5.0 out of 5 stars Accessible & Delicious 28 April 2011
By Jan Stallard - Published on
As a novice cook, I'm often intimidated by cookbooks. What a treat to discover that I can manage these recipes beautifully. My family is especially impressed with the Puglian-style meatballs; when the whole family descends, my go-to dinner is always the tomato sauce and meatballs. It never fails to impress and satisfy. I'm so grateful to have discovered a path to gourmet food without all the fuss, which seems to be the whole aim of Todorovska's wonderful book.
6 of 6 people found the following review helpful
5.0 out of 5 stars Fantastic Book 22 Sep 2011
By Amazon Customer - Published on
Format:Paperback|Verified Purchase
Reviewing a cookbook is not easy. You can't just read it and make notes in the margins like other books. You have to pull out the pots and pans and try out the dishes. This book will make you glad you did.
What I enjoy the most from this book is that the recipes are simple. They use simple, fresh ingredients that the author took the pains to research to make sure they can be purchased. But please do not confuse simple recipes for simple tastes, these dishes are anything but that! The flavors here are beyond compare for the time you will spend on them. We have not made everything in the book, but a good couple dozen now and they have all been fantastic.

I can now admit that there are few things in cooking more enjoyable than cooking an anchovy filet in olive oil and watching it melt like butter.

IF you are looking for something new to try and tired of the same old dishes you have been making then this is a great book. If you are an experienced cook then this is also a fantastic choice for the new flavors of the small part of Italy.

I would say that this is not your everyday spaghetti and tomato sauce cook book, but one of my favorite dishes from it is a spaghetti one !
4 of 4 people found the following review helpful
5.0 out of 5 stars Easy preparation, complex flavor 30 April 2011
By Nicole Byard - Published on
Format:Paperback|Verified Purchase
I like to keep cooking simple and tend to shy away from recipes with a long list of ingredients. The Puglian Cookbook is full of recipes that are very straight-forward, easy to make, and taste wonderful. Each recipe has a short summary with suggestions that vary from wine pairings to the best season to make the meal. A few of my favorites are the baked fish with potatoes and the zucchini frittata. Another great aspect of this cookbook is the range of ingredients that will appeal to both meat eaters and vegetarians.
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