Books
Flavors of the Riviera: Discovering Real Mediterranean Cooking, Bantam Books, 1996
Everything on the Table: Plain Talk About Food and Wine, Bantam Books, 1992
Catalan Cuisine: Europe’s Last Great Culinary Secret, Atheneum, 1988
Saveur Cooks Authentic Italian (co-author and co-editor), Chronicle Books, 2001
Saveur Cooks Authentic French (co-author and co-editor), Chronicle Books, 1999
Saveur Cooks Authentic American (co-author and co-editor), Chronicle Books, 1998
Malaparte: A House Like Me (contributor), Clarkson N. Potter, 1999
Setting the American Table: Essays for the New Culture of Food and Wine (contributor), Copia/The American Center for Wine Food & the Arts, 2001
Read more about this topic: Colman Andrews
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“Learning is, in too many cases, but a foil to common sense; a substitute for true knowledge. Books are less often made use of as spectacles to look at nature with, than as blinds to keep out its strong light and shifting scenery from weak eyes and indolent dispositions.... The learned are mere literary drudges.”
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