Books by Jeni Wright

Jeni Wright is a highly respected culinary expert and food writer. Her speciality is the food of Italy, but she has penned dozens of articles on a wide range of cooking subjects for the top food and drink magazines and she is also a member of the Guild of Food Writers. Her published works include The Italian Cook (Lorenz Books); Le Cordon Bleu's Complete Cooking Techniques (Cassell Illustrated); Just Desserts (Treasure); Pasta Sauces (Lorenz Books); Le Cordon Bleu Classic Light (Cassell); Cucina Rapida: Quick Italian-Style Home Cooking (Morrow); Classic Italian Cooking Course (Hermes House); Easy As... 123 Italian Cooking (Bantam Dell); The Encyclopedia of Italian Cooking (Chancellor Press); Italian Food & Cooking(Lorenz Books); and Tuscan Food and Folklore (Laurel Glen).