While it's true that Italian cooking is innovative, creative, refreshing and exciting, for far too many people, Italian is synonymous with covered in tomato sauce.
This of course can't be further from the truth.
In fact, tomatoes aren't even native to Italy Sure, once present in Italian cooking, they made their mark and are now a quintessential part of the culinary landscape.
But there is so much more to the cooking of Italy than just these wonderful little fruits.
Beyond the Red Sauce is my way of re-thinking what we conceive of as Italian.
It takes Italian food back to its roots, but also pushes the cuisine forward at the same time.
This book was not inspired by an allergy to, or dislike of tomatoes on my part.
I'm a huge fan of tomatoes of all shapes, sizes and colors.
Rather, I wrote this book to show just how much more there is to Italian cooking than you may have known.
This book is your chance to expand your thinking of Italian cooking, and make real Italian food that's sure to surprise and please everyone.
About the Author: Matt Finarelli is a native of the Washington, DC area (Northern Virginia to be exact) and has been cooking for pretty much his whole life.
While being a chef wasn't his first career, it was always his true calling.
He started attending culinary school at night while working a full time job downtown, and realized this is where he wanted to be.
Upon becoming a chef, he quickly worked his way up the ranks of Northern Virginia kitchens, but it was in the teaching of other people how to cook that he really found his passion.
He changed careers once again, and became a full-time culinary instructor.
He teaches at such places as Sur La Table, Culin Aerie, and for Fairfax County Adult Education.
All this in addition to researching and authoring cookbooks as well.
Matt hopes you enjoy the efforts of his culinary labor, and of course would always love to teach a class for you if you like what you read in his books!.
Createspace Independent Publishing Platform Beyond the red sauce: classic italian cooking without tomatoes, paperback/matt finarelli
