I was recently introduced to a new cookbook – actually the translation of an Italian cookbook – about Puglia, the region of Italy which sits in the heel bordered by the Adriatic and Ionian Seas, where I took clients to a cooking school. Puglia, A Culinary Memoir, by Maria Pignatelli Ferrante was originally published in Italy as La Cucina delle Murge. I like the way the cookbook starts with some background about Puglia and the traditions of the region, (highlighting things like orecchiette that will be familiar to anyone who has visited this southernmost region of Italy) and then moves on to a collection of recipes presented somewhat by ingredient, many of which I had the opportunity to cook with while I was in Puglia in September of 2008: fava beans, chickpeas, olives, rabbit and more. The book even explains why horsemeat came to be eaten in this region (I did NOT have the "opportunity" to try it while I was there!).

The authentic recipes are typically Italian, calling for very few ingredients prepared simply. You can order a copy of you like from the publisher, Oronzo Editions, directly. Look for the upcoming newsletter on my 2010 trip to The Awaiting Table cookery school in Puglia and feel free to share with any friends you think might like to join me on the trip.