Fiamma by Michael White
The Essence of Contemporary Italian Cooking

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The high-profile chef of New York's acclaimed Fiamma restaurant brings his contemporary spin on classic Italian cuisine to home cooks with 110 delectable recipes and more than 75 stunning color photos. Capping off the book are dessert recipes from Fiamma's pastry chef, Elizabeth Katz, which include updated twists on Italian classics such as Blackberry Gelato and Cup of Tiramisu.

About Michael White

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Tom Corcoran received his bachelor s degree from Loyola University Maryland and completed his graduate work in theology at the Franciscan University of Steubenville. Corcoran has served Church of the Nativity in a variety of roles that give him a unique perspective on parish ministry and leadership. Beginning as a youth minister, Corcoran later held positions as coordinator of children s ministry and director of small groups. He currently serves in the position of associate to the pastor and is responsible for weekend message development, strategic planning, and staff development. When he is not working, Corcoran enjoys spending time with his wife Mia and their six children, who are homeschooled in Parkville, MD.
Published October 16, 2006 by Wiley. 288 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Fiamma

The New York Times

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FRESH PAINT, NEW CHEF Fiamma, which opened in SoHo in 2002, has embarked on a new era.

Nov 28 2007 | Read Full Review of Fiamma: The Essence of Contem...

Publishers Weekly

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Often he and pastry chef Katz offer store-bought alternatives to scratch components, such as commercial vanilla, hazelnut or other gelato to replace the Wildflower Honey Gelato that accompanies Crustless Apple Tart, but the gelato recipes are so simple and so appealing that readers without ice cr...

| Read Full Review of Fiamma: The Essence of Contem...

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