Italian Cookbooks

Title: Essentials of Classic Italian Cooking <>Binding: Hardcover <>Author: MarcellaHazan <>Publisher: AlfredA.Knopf Title: Essentials of Classic Italian Cooking <>Binding: Hardcover <>Author: MarcellaHazan <>Publisher: AlfredA.Knopf ...more...

A stylish, transporting pasta master class from New York City?s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishesFood trends come and go, but pasta holds strong year after year. Despite its humble ingredients?made of merely flour and water or flour and eggs?the magic, rituals...

85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast.In most cultures, exploring food means exploring historyand the Italian south has plenty of both to offer. The pastaheavy, tomatoforward "Italian food" the world knows and loves does not actual...

Serve up the authentic taste of Sicily with this evocative collection of recipes steeped in the culinary traditions and unique flavours of the island. Join Sicilian cook, writer and photographer Cettina Vicenzino on an enchanting culinary journey through the flavours and traditions of this unique Mediterranean island. While only a few miles from It...

A love letter from two Americans to their adopted city, showcasing modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine mirrors of their culture, history, and geography. But the cuci...

From the Emmywinning host of Lidia?s Kitchen, bestselling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya?covering everything from ingredients to techniques to tools, plus more than 400 delecta...

A followup to the James Beard and IACP awardwinning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizzadough making, plus scores of recipes for pizzas in every style: Neapolitan, Roman, American pan pizza, New Yorkstyle, creative flat breads, glutenfree pizza, and more.Ken Forkish is one of the most respect...

"Massimo Bottura is the Jimi Hendrix of Italian chefs. . .he takes familiar dishes and classical flavors and techniques and turns them on their heads in a way that is innovative, boundaryâbreaking, sky kissing, and entirely whimsical, but ultimately timeless, and most importantly, deliciously satisfying." â Mario BataliNever Trust a Skinny Itali...

Awardwinning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and te...

When Rachel Roddy visited Rome in 2005 she never intended to stay. But then she happened upon the neighborhood of Testaccio, the wedgeshaped quarter of Rome that centers around the old slaughterhouse and the bustling food market, and fell instantly in love. Thus began an Italian adventure that has turned into a brand new life. My Kitchen in Rome c...

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while ...

Anna Del Conte celebrates the cooking of northern Italy?both rustic and sophisticated, ancient and modern. As Delia Smith writes in her foreword "Anna is a purist. She will not countenance anything that isn't in the strictest sense authentic." In this collection of over 150 recipes Anna has chosen the very best ideas sourced from acclaimed restaura...

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From the heart of Italy directly to your table 110 authentic regional recipesItalian cuisine?s abundance of flavor, highquality ingredients, and regional diversity make it one of the most popular in the world. Unlike some other Italian cookbooks, The Complete Italian Cookbook will help you make beloved dishes in your own kitchen with more than 100...

Florentine is a collection of delicious recipes and stunning photographs from Tuscany's capital. Emiko Davies draws on her personal experience of traditional Florentine cuisine to share recipes that transport readers to the piazzas of Florence. From her torta di mele a reassuringly nonnaesque apple cake to Pappardelle all'anatra mouth wateri...

Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy...

Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy?s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves,...

At the tip of Italy's "boot" lies Calabria. It is a beautiful, mountainous region populated by fishermen and small farmers. Rosetta Costantino grew up in this rugged landscape?her father a shepherd and wine maker and her mother his tireless assistant.When her family immigrated to California, they recreated a little Calabria on their property, cook...

"When you have good ingredients, you don't have to worry about cooking. They do the work for you." ? Lucia, 85Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of timeperfected Italian recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.Featu...

Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almondstudded biscotti dipped in coffee or wine, and, of course, a thincrusted pizza with fresh, sweet tomatoes and tangy mozzarella These Italian classics that Americans know and love are just the beginning; there are a wealth of other equally delicious breads and sweets ...

Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to EmiliaRomagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and ParmigianoReggiano cheese, this is a ...

?Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We?ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we?ll be carrying platters out the door. We?ll have as much fun setting the table as we ha...

The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic. Considered to be essential in every household, it is still one of the most popular wedding presents today. The Silver Spoon was conceived and published by Domus, the design and architectural magazine famously direct...

Sardinia now rivals its northern neighbor Provence as a vacation destination. The coastline lures visitors, but it is the food that will make you linger. Chef Efisio Farris is poised to become the next great ambassador of Italian regional cuisine. To promote the cooking of his native Sardinia, he has appeared on the Food Network, given demonstratio...