Welcome to Ericademane.com
I am a chef, food writer, and herbalist who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
For more about me, see About Erica De Mane.
Buy a copy of The Flavors of Southern Italy.
Buy a copy of Pasta Improvvisata.
Buy a copy of Williams-Sonoma Pasta.Buy a copy of my ebook, Pasta Improv
Follow me on Twitter.
- Apricot cake with cardamom and lemon verbena, basically Marion Burros’s plum cake totally messed with. Smells good. https://t.co/ljyo02iv5i 3 days ago
- Mezza mezza, with herbs https://t.co/rSX1JrNNAm 4 days ago
- Mackerel Arriganate ericademane.com/2012/08/03/mac… via @wordpressdotcom. If you've got summer tomatoes, you might want to try this. 1 week ago
- Rice salad. Better than pasta salad by far. Crook neck squash, pine nuts, Moroccan olives, basil, mint. https://t.co/i7KxSO8jC8 1 week ago
- Tomato. Burnet. Manchego. Scallion. https://t.co/6gcmuFkM5N 1 week ago
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