Maria Liberati – The Basic Art of Italian Cooking

What is your most recent book? Tell us a bit about it.

The Basic Art of Italian Cooking:DaVinci Style contains 100 recipes and are recipes that were influenced by the places that DaVinci traveled to and his love of simplicity. The book includes stories on DaVinci’s travels throughout Italy and specially translated poetry on food from DaVinci’s Notebook. There was a pre-release book signing recently at Book Expo America but the book will be released on October 1st, 2011.

Tell us something about yourself.

I grew up in Philadelphia and went to University in Philadelphia and Quebec, Canada. I got a degree in Foreign Language Education. I began a successful modeling career that took me all over the world and wrote freelance at the same time on beauty and health for a variety of publications. While modeling in Italy, I fell in love with the culinary arts there and spent a lot of time studying cheese, bread and wine making process at my great grandparents’ vineyard, then studied formally and began developing culinary programs there for tourists in cooking, and wine pairing. I began to notice that people were intimidated by Italian cooking and did not realize that it was a simple art. I set out to develop recipes that were artisan but yet easy to follow and healthy and then developed them along with my stories of my life in Italy, into a book. I divide my time between an organic farm in Italy and my residence in the USA.

What inspired you to write this book?

My admiration of and fascination with the genius of DaVinci and even though he invented many things he also was an influence on the healthiness of the Mediterranean Diet. His love for simplicity heavily influenced and still influences the Mediterranean Diet

How did you choose the title?

The Basic Art of Italian Cooking is now a best selling book series all over the world and has 3 editions, this is the third in the series. The Basic Art of Italian Cooking by Maria Liberati tm is a trademarked method of cooking now and even though my books are more like recipe novels they contain stories and recipes, the title explains the true philosophy of artisan Italian cooking-it is a true art.

What obstacles did you encounter in getting this book published? How did you overcome them?

It takes a lot of ‘stick-to-it-iveness.” You have to really believe in what you are writing about.

How did you know you wanted to be a writer? How did you get started?

I have been writing all my life, being an avid reader, writing came naturally But now it has become more of a cathartic experience that takes me through all my life experiences-happy and sad ones. However, food has always been a comfort to me in my life and cooking always evokes memories of family and friends together and something I am comfortable with so combining writing with food is such a wonderful recipe for me! And because I studied he culinary arts in Italy I can now communicate about food more effectively.

Do you have any writing rituals?

My books do contain stories and even though they are about my experiences in a little town in Italy and some other cities I need to feel creative when I write them. So I never know when a creative mood or spell may hit and I have pen and paper in very room of my house and office in a convenient spot so I can quickly grab them when the mood hits. I even have a notebook on my nightstand by my bed. I love to write with real pen and paper when possible, instead of on computer, although I usually do that and have someone transfer my writing to an electronic document to my computer. Writing on a computer seems so sterile sometimes.