With recipes for antipasti, primi, secondi, and dulci, A KITCHEN IN ITALY brings Mimi’s Italian secrets to your dinner table.
A KITCHEN IN ITALY:
A Year of Family Meals and Celebrations from Our Home
by Mimi Thorisson
Clarkson Potter, October 2025
Mimi Thorisson first captivated readers with her family’s idyllic lifestyle in the French countryside before turning to the rich culinary treasures of Italian regional cuisine in Old World Italian. Now that she has found a true home in Italy, Mimi is back with a new Italian cookbook sharing how she cooks and eats in her Italian home.
Allow Mimi’s cooking to transport you to Italy, with 100 simple yet elegant dishes that celebrate the seasons. The recipes collected here are Mimi’s favorites, the staple dishes that she enjoys at home with her family and friends. In the spring, she loves Risi e Bisi, a brothy, risotto-like Venetian dish served in every home and restaurant when peas are in season. At the end of a long week, she turns to Involtini de Pollo, a comforting stuffed chicken served with a parmesan cream sauce. And there’s no better way to use up abundant summer zucchini than in Spaghetti alla Nerano, a dish that encapsulates the beautiful simplicity of Italian cooking.
Mimi Thorisson is a French cook and writer living with her family between Médoc, France and Turin, Italy. She is the author of A Kitchen in France, French Country Cooking, and Old World Italian, and she runs the award-winning food blog Manger, which documents her cooking adventures in Médoc and around Italy.
Do you know where your food comes from? To find out, photographer George Steinmetz spent a decade traveling to more than 36 countries, 24 US states, and 5 oceans documenting global food systems. In striking aerial images, he captures the massive scale of 21st–century agriculture that has sculpted 40 percent of the Earth’s landmass. He explores the farming of staples like wheat and rice, the cultivation of vegetables and fruits, fishing and aquaculture, and meat production, showing us both traditional farming in diverse cultures and vast agribusinesses that fuel international trade. From Kansas wheat fields to a shrimp cocktail’s origins in India to cattle stations in Australia larger than some countries, Steinmetz tracks the foods on the world’s tables back to land and sea, field and factory.
In SUPPER WITH LOVE, Michelle shares her very personal journey of food, love, and life. With some of her favorite beautifully photographed recipes for vibrant and satisfying salads, soups, side dishes, sandwiches, bowls, brinners, and suppers, highlighting natural and in-season ingredients every step of the way. Bringing meatless twists to some classic comfort dishes, she crafts approachable, easy-to-prepare meals that are nourishing and crave-worthy. And as a firm believer in finding the food lifestyle that works best for you, she encourages readers to get into your groove and “freestyle it » by offering countless variations and substitutions for ingredients, ways to “veganize” recipes (if they aren’t already vegan), recipe pairings, and creative ways to repurpose leftovers, so you can enjoy her recipes any way you want. From simple one-pot meals to Sunday suppers, there are recipes for every taste, mood, and schedule.
Research shows that 1 in 7 of us across the globe is addicted to ultra-processed foods (UPFs), with 1 in 8 children also addicted to UPFs. Often labelled as ‘healthy’, UPFs are everywhere we look – in our shopping baskets, our children’s lunch boxes and our kitchen cupboards. Yet research has shown these foods are synonymous with ill-health and a litany of chronic conditions, such as type 2 diabetes, cancer and cardiovascular disease.