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The recipes in Michaud's book are set in a winning narrative (crafted by food writer David Joachim), affecting accounts of his awe and delight at the markets and cafes and haunts he visits.”
The Philadelphia Inquirer
Eating Italy is a reminder that cookbooks are not just collections of recipes. Sure, when it comes down to it, replicating the warm beef carpaccio with roasted mushrooms that is often a special at Alla Spina is a draw, but diving into Michaud’s culinary journey is just as appealing.”
Philadelphia City Paper
Go on a virtual journey with Michaud by delving into his new book, Eating Italy: A Chef’s Culinary Adventure.”
An impressive collection of Italian cookery, Michaud employs the best of Italian fare in his recipes while amorously sharing his poignant journey of the heart that inspired them. Eating Italy illuminates beautifully the enchantments found in its food, landscape, and people.
Joe Bastianich, renowned restaurateur and winemaker
Jeff has created a wonderfully fun and refreshing Italian cookbook which takes you on a journey through his formative years as a cook to the chef he is today. His recipes are updated for the times and are also super-delicious!”
April Bloomfield, Michelin-starred Executive Chef of The Spotted Pig, and author of A Girl and Her Pig
I once had the privilege of a long afternoon lunch outside of Bergamo with Jeff and Claudia, Mark Vetri, and all the aunts and uncles. After an amazing lunch of boar salumi, crispelle, meat grilled on the hearth, and polenta, a nap was in order. Jeff's mother in law covered me with a zebra-print blanket, and I slept and dreamt of the amazing lunch and of Italy's incredible bounty. As I page through eating Italy, I am instantly transformed back to that country house, where my eyes were truly opened to the elegance of true simplicity. In Eating Italy, Jeff has created a roadmap that explores the rustic, creative, and simple elegance that is Italy!”
Paul Kahan, Owner and Executive Chef of Blackbird, avec, The Publican, Big Star and Publican Quality Meats
We devoured Eating Italy! Jeff Michaud's storyhow a restless, New Hampshire-born sous-chef launched himself on a tour of Northern Italian towns as a stagier to butchers and brilliant Michelin-starred chefs and ended up meeting the love of his life-- has the triumphant, lyrical spirit of Frances Mayes. And Michaud’s recipes for robust, simple, refined dishes, like Pheasant Lasagne and Grilled Sardines with Celery Salad, pack the avuncular, precise instructional force of the greats: Hazan, Bastianich, and Batali. Lovers of Italy and cooking will find this volume totally irresistible.”
Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen
A great restaurant just doesn't pop up. It is built on the gastronomic history of its chef. In EATING ITALY, Jeff Michaud takes us along on his culinary awakening journey, and the result is a vivid tour of Italy's gems with brilliant recipes born from his wonderful eating adventures.”
Nancy Silverton, Los Angeles restaurateur and author of The Mozza Cookbook
If you cannot go to Italy, go to Philadelphia! Jeff Michaud's cuisine is the real deal. . . and so is he. You can taste his passion, which is why I am a regular customer. This book explains how he got there. I enjoyed the ride, minus the jet lag!”
Marc Summers, Host of Unwrapped and Executive Producer of Restaurant Impossible
Jeff is one of the country’s great young chefs. His love and knowledge of not only the food of Italy but also its culture is unmatched. EATING ITALY is his love letter to the country he has so much passion for. Reading this beautiful book with its wonderful pictures and recipes was like being there with him. There is nothing like a trip through Italy, but this book will get you close.”
Michael Symon, Iron Chef and restaurateur
Jeff and I have become good friends over the past few years. Reading his simply delicious new book EATING ITALY helped me truly understand why we are friends. We both adore the northern region of Italy: Cinque Terre, Barbaresco, Alme, and Venezia. Jeff's book is the first of its kind that not only captures the spirit of this incredibly rich culinary region, it also quite frankly embodies the excitement of tartuffi bianci, bold, roasted meats and poultry, and the impossibly intricate pastas that are so terrific and intrinsically northern. This is a love story not just about food and wine, but more importantly a personal one: Jeff found both his passion and his wife in Italy. Not bad for a boy from New Hampshire.”
Jonathan Waxman, New York chef and owner of Barbuto
Jeff Michaud is chef and co-owner at Osteria Restaurant, Amis Restaurant, and Alla Spina, all in Philadelphia, and a partner of the Vetri Restaurant Group.  He is also a member of the Vetri Foundation for Children board of directors.  In 2008, The James Beard Foundation nominated Osteria for Best New Restaurant and in 2010, Jeff won the James Beard Award for Best Mid-Atlantic Chef. He lives in Philadelphia with his wife Claudia and their daughter Gaia.
Food writer David Joachim has authored, edited or collaborated on more than 35 cookbooks, including multiple IACP award winners, James Beard award winners, and 'New York Times' Bestsellers. His 'A Man A Can A Plan' series of books has sold more than 1 million copies. He lives near Philadelphia.