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Elisabeth Antoine Crawford

Instilled with a lifelong passion for Italy, Elisabeth Antoine Crawford chose to explore the cuisine of Friuli-Venezia Giulia after being seduced by her first Friulian dinner of frico and cjalsons. She subsequently spent the next five years traveling, researching, writing, recipe-testing, and finally, shooting the food photographs for Flavors of Friuli. The book has thus evolved as a synthesis of her greatest passions--cooking, writing, photography, and most of all, Italy. A former modern...See more

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