Books by Lindy Wildsmith

Food writer, cook, teacher and traveller Lindy Wildsmith is a great believer in the importance of seasonal ingredients and connecting with the land, people and producers she meets. Her book Cured was shortlisted for the Andre Simon award and the Guild of Food Writers best food book. Her most recent book, Artisan Drinks, 2014, celebrated the pleasure to be had from making your own everything, from tisanes to champagne.

Lindy has worked with Chef Franco Taruschio OBE (founder of the famed Walnut Tree Inn) since his retirement 15 years ago. For many years she ran the Chef's Room cookery school in Wales, and now organises pop-up corporate and bespoke private cooking events, as well as teaching preserving and curing at The School of Artisan Food in Nottinghamshire, and Italian cooking at the WI cookery school, Denman College, near Abingdon.

yCook and food writer Lindy Wildsmith specializes in British country and Italian regional food. She is in love with Italy--where she lived for many years. Lindy speaks fluent Italian and has an in-depth knowledge of Italy and Italian food. She believes that sitting around a table with friends and family is one of the great joys of life. Lindy runs The Chef's Room fish and cookery school in Wales where she teaches regularly with Franco Taruschio, founder of the Walnut Tree Inn. She also teaches residential courses at Denman--the National WI College near Abingdon in Oxfordshire. Lindy speaks professionally and this year she will be taking part in the "Discover the Origin" scheme, presenting seminars for the catering, delicatessen, and restaurant trades on Prosciutto di Parma and Parmigiano Reggiano. Lindy is the author of Cured, which was shortlisted for the AndrS Simon award and the Guild of Food Writers best food book in 2011. She has written books on Italian food, preserving, and more general cooking. Lindy writes a blog, grown-upfood. blogspot.com, and you can follow her on twitter @lindywildsmith.With heritage like Valentina Sforza's,yit is no wonder she is such a well-respected authority on Italian food and food culture.Tracing her family back to 1369 through the illustrious Sforza dynasty, Valentina is the youngest member of a large Anglo-Italian family of gourmets. yEducated in Italy, Valentina brought her qualifications for teaching and cooking from Rome to London in 1976, where she built her reputation primarily as a private chef until the publication of her first award-winning cookery book in 1984; Perfect Pasta.The award winning author of over 30 books on Italian food, Valentina is an experienced and enthusiastic teacher, sharing her food philosophy of seasonal local produce served with minimum fuss and maximum care.Now the proprietor, principal tutor and regulator at Cucina Valentina culinary adventures across Europe, and a regular face at food fairs in the UK, Valentina stills finds time to host bespoke cookery courses and undertake private catering commissions, plus you may also find her popping up on radio and television from time to time!As President of theyLondonychapter of Les Dames D'Escoffier, Valentina is committed to strengthening the position ofyprofessional women in the world of food, beverage and hospitality, and uses her wealth of experience to mentor young women who dream of a career within it. She also finds the time to contribute regularly to Reveal Italy's website -- sharing insights and recipes of the vast culinary delights of regionalyItaly.