Monthly Archive for: ‘August, 2010’

On the way to the top~

Atop St Peters

See and download the full gallery on posterous Put one step in front of the other… The final push is on to have the book make its September 1 release date. The journey from now until the book’s launch next week has me feeling like I am climbing a tower in Italy … I am terrified of heights and, yet, …

Read More

Coming Soon~

Italian Pantry1

The launch of my book and the new website/blog! The book is at the printers and things are on track (I hope someone is knocking on wood at the moment!) for its Sept 1 release. Also coming soon will be a “new look” and “features” on the Mark Leslie/Beyond the Pasta blog. The one that I am most exited to …

Read More

“Beyond the Pasta” Trailer~

Ravioli- Beyond the Pasta, Mark Leslie

Below is the latest trailer for my book Beyond the Pasta: Recipes, Language & Life with an Italian Family. RELEASE DATE: September 1, 2010 by Gemelli Press, LLC. The finishing touches are being done and soon this two year process from first keystroke to published book will be complete. Stupefacente! When I started writing this book, I said that my …

Read More

Publishers Weekly mentions Beyond the Pasta~


I am very excited to announce that my book Beyond the Pasta: Recipes, Language & Life with an Italian Family was mentioned in this week’s August 9, 2010, Publishers Weekly. Listed in their Cooking News section under Fall Cookbooks, By the Trends, Beyond the Pasta was listed under the heading: Everything I Need to Know I Learned From an Italian …

Read More

The 3rd endorsement for “Beyond the Pasta”~

The book’s jacket is now complete! I am very thrilled to announce that Beyond the Pasta: Recipes, Language & Life with an Italian Family has another endorsement for its back cover. Native Alabamian and award-winning chef Scott Peacock has written the following endorsement: “Mark understands and so beautifully conveys the transcendent nature of true cooking, cooking that comes from the …

Read More

"Beyond the Pasta" is owned and operated by Mark Leslie. Unless otherwise specified all content, writing, recipes and photography is original and held in copyright through the Library of Congress. It may not be used without the express written consent of Mark Leslie.