by Catherine Sabino

Michael White, the darling of food critics at home and abroad, has often been described as the future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world's most popular cuisine.

In early November, White releases Classico e Moderno: Essential Italian Cooking (Ballantine Books; $ 50), a compendium of 150 recipes—"two books in one" as he describes it—divided between the classic dishes he mastered during the years he worked in Italy and the "new Italian cuisine" for which he has been lauded internationally. We recently caught up with White to talk about the book.

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Source: www.gotham-magazine.com/