Promotional Information

A winning cross between Under the Tuscan Sun and Jamie's Italy with a dash of You Are What You Eat - will appeal to the food, health and travel markets at once

About the Author

Tracey Lawson discovered the joys of Italy's cuisine and lifestyle while teaching English in Tuscany. She spent ten years as a news and features writer, covering foreign and domestic stories for British newspapers, and edited the food pages of The Scotsman for eighteen months. A Year in the Village of Eternity is her first book.

Reviews

"Magnificent...Passion for food oozes through Lawson's book. Her fresh, luscious prose stirs the senses. Most of all, the book makes you want to cook, and she has provided dozens of recipes to satiate that impulse." - "Washington Post"

"A lovely meditation on the foods, lives, recipes, and traditions of this area of Italy, this will appeal to travelers and foodies." -"Library Journal"
"Rich and engaging... Lawson's narrative follows the seasons in a country year, delineating the culinary routines of the typical Campodimele resident and cook... Lawson beautifully describes food at its simplest and finest--green fava beans, homemade ribbonlike pasta, zucchini and hot peppers, shallots, and baby goat." - "Publishers Weekly"""
"A lovely meditation on the foods, lives, recipes, and traditions of this area of Italy, this will appeal to travelers and foodies." -"Library Journal"
"Rich and engaging... Lawson's narrative follows the seasons in a country year, delineating the culinary routines of the typical Campodimele resident and cook... Lawson beautifully describes food at its simplest and finest--green fava beans, homemade ribbonlike pasta, zucchini and hot peppers, shallots, and baby goat." - "Publishers Weekly"""

"Rich and engaging... Lawson's narrative follows the seasons in a country year, delineating the culinary routines of the typical Campodimele resident and cook... Lawson beautifully describes food at its simplest and finest--green fava beans, homemade ribbonlike pasta, zucchini and hot peppers, shallots, and baby goat." - "Publishers Weekly"