We've ranked the best italian cooking books using expert recommendations, sales data, and millions of reader ratings. At Shortform, we know books. Our book guides are the best in the world. Learn why.
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Essentials of Classic Italian Cooking
Marcella Hazan
5.0
Title: Essentials of Classic Italian Cooking Binding: Hardcover Author: MarcellaHazan Publisher: AlfredA.Knopf
Recommended by Madhur Jaffrey, Nigel Slater, and Ruth Rogers.
Madhur Jaffrey
Marcella Hazan takes you by the hand. For example, if you are going to make a risotto she tells you what rice to buy. [source]
It’s not beautiful writing; I don’t read her for information; I don’t read her for a sense of place. I read Marcella Hazan purely for the way she writes her recipes…. There is no finer recipe writer. Her recipes are concise, they’re clear, they’re unfussy and she never leaves me in any doubt about what I’m supposed to be doing. [source]
Ruth Rogers
When people come to work at the River Café as a chef we ask them if they have read this, and if they haven’t we ask them to read it. [source]
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The Complete Italian Cookbook: Essential Regional Cooking of Italy
Manuela Anelli Mazzocco
4.5
From the heart of Italy directly to your table―110 authentic regional recipes
Italian cuisine’s abundance of flavor, high-quality 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 authentic recipes from all over the country.
Get a true taste of Italy with traditional recipes for appetizers and drinks, risottos and polentas, pastas and sauces, pizzas and breads, meat and seafood, and of course, desserts. If you’ve been searching for comprehensive Italian cookbooks that offer go-to recipes your Nonna would approve of, look no further―The Complete Italian Cookbook is your new passport to culinary adventures. Buon appetito!
A standout among Italian cookbooks, this one includes:
Classic recipes―You won’t need other Italian cookbooks with 100+ time-honored recipes that maintain the true preparation techniques, cooking methods, and fresh, seasonal ingredients of traditional Italian cuisine. Sample menus―Explore multi-course menus, including a Hearty Make-Ahead Supper, a Vegetarian Feast, and a Traditional Roman Supper. Regional tour―This book goes beyond other Italian cookbooks to offer a brief guide to each region’s famous foods, like the peppers, figs, San Marzano tomatoes, and lemons the Amalfi Coast is known for.
All Italian cookbooks should be this thorough! The Complete Italian Cookbook has everything you need to master the art of true regional cooking from the comfort of your home.
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The Classic Italian Cookbook
Marcella Hazan
4.4
Recommended by Rose Levy Beranbaum.
Rose Levy Beranbaum
That one I look at frequently. If I want to make something that’s Italian, Marcella Hazan’s Classic Italian Cookbook has everything in it. If I want to make osso bucco or just to check something I use this, and I also love the way that she writes. [source]
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Italian Food
Elizabeth David, Child Julia
4.4
In Italian Food, Elizabeth David was the first to help us understand the real country cooking of Italy.
Italian Food was an inspiration to British cooks when it was first published in 1954 - and it remains so to this day. Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, Elizabeth David provides a magnificent and inspiring collection of favourite dishes as well as those more rarely encountered.
With straightforward recipes for meals such as Piedmontese cheese fondue, fettuccine with fresh tomato sauce and chicken breasts with ham and cheese, Elizabeth David brings us the authentic taste of Italian food.
'Elizabeth David's clear and unpretentious directions for the enjoyment of good food have never been surpassed' Daily Mail
'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday
'Britain's most inspirational food writer' Independent
'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian
'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday
Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
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Recommended by Ruth Rogers.
Ruth Rogers
The influence Elizabeth David had on cookery is phenomenal. Her books are informed, passionate and inspiring. [source]
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Appetites: A Cookbook
Anthony Bourdain
4.3
Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends.
Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."
The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.
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Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
Marc Vetri
4.3
Award-winning 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 techniques, and more than 100 recipes.
Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto.
Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.
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The Splendid Table
Lynne Rossetto Kasper
4.3
Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, 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 Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper.
A cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. just listen to the names"Little" Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country Ragú
The first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way.
Among the things you will find are: A 56-recipe pasta chapter including many never before seen in America. From fast and easy dishes such as Linguine with Braised Garlic and Balsamic Vinegar to a lasagne of chicken, pine nuts, and currants. A veal Parmigiano like no other-Pan-Fried Veal Chops with Tomato Marsala Sauce, the whole finished with curls of Parmigiano Reggiano cheese. An array of meatless or almost meatless recipes. Grilled vegetables with maccheroni; a country dish of braised lentils with ribbons of pappardelle and crisp nubbins of pancetta; Tortellini of Artichokes and Mascarpone; or Fresh Tuna Adriatic Style. Straight out of the Renaissance but perfect for today, a sumptuous tortellini pie, ideal for important dinners and holidays. A salad of tart greens, Parmigiano-Reggiano cheese, and Prosciutto di Parma with a warm garlic and balsamic dressing and many other antipasto dishes. Over thirty dessert recipes including Chestnut Ricotta Cheesecake and Torta Barozzi, a mysterious chocolate cake made at only one pastry shop in the entire region. "A Guide to Ingredients" that shares the secrets of how to select, use, and store the very best balsamic vinegars, olive oils, porcini mushrooms, Prosciutto di Parma, mortadella, Parmigiano-Reggiano, coppa, fresh herbs, and much more. Encounters with Lucrezia Borgia, Gioachino Rossini, Napoleon's Empress Marie Louise, Giuseppe Verdi, Arturo Toscanini, Carlo Bergonzi, Renata Tebaldi, and Luciano Pavarotti, all characters in the epic of Emilia-Romagna. The Splendid Table is the Italian cookbook America has been waiting for a book firing our passion for Italian food while responding to our health concerns. It not only reveals Italy's best-kept culinary secret, the great cuisine of Emilia-Romagna, it is at the same time one of the most important teaching books of our era. Know it will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading. 24 pages of finished dishes in full color. 200 recipes with wine and menu suggestions.
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Recommended by Ruth Rogers.
Ruth Rogers
A book for when you have time to cook a long, slow recipe. Inspired by the cuisine of the Emilia-Romagna region of northern Italy. [source]
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Everyday Italian: 125 Simple and Delicious Recipes
Giada De Laurentiis
4.3
In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.
Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.
What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight.
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La Cucina: The Regional Cooking of Italy
The Italian Academy of Cuisine
4.3
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, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.
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The Tucci Cookbook
Stanley Tucci and Francesco Tonelli
4.3
The Tucci Family brings wine pairings, updated recipes, gorgeous photography, and family memories to a new generation of Italian food lovers.
There is some truth to the old adage “Most of the world eats to live, but Italians live to eat.”
What is it about a good Italian supper that feels like home, no matter where you’re from? Heaping plates of steaming pasta . . . crisp fresh vegetables . . . simple hearty soups . . . sumptuous stuffed meats . . . all punctuated with luscious, warm confections.
For acclaimed actor Stanley Tucci, teasing our taste buds in classic foodie films such as Big Night and Julie & Julia was a logical progression from a childhood filled with innovative homemade Italian meals: decadent Venetian Seafood Salad; rich and gratifying Lasagna Made with Polenta and Gorgonzola Cheese; spicy Spaghetti with Tomato and Tuna; delicate Pork Tenderloin with Fennel and Rosemary; fruity Roast Duck with Fresh Figs; flavorful Baked Whole Fish in an Aromatic Salt Crust; savory Eggplant and Zucchini Casserole with Potatoes; buttery Plum and Polenta Cake; and yes, of course, the legendary Timpano.
Featuring nearly 200 irresistible recipes, perfectly paired with delicious wines, The Tucci Cookbook is brimming with robust flavors, beloved Italian traditions, mouthwatering photographs, and engaging, previously untold stories from the family’s kitchen.
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Polpo: A Venetian Cookbook (Of Sorts)
Russell Norman
4.3
Tucked away in London's edgy Soho district, Polpo is one of the most irrepressibly buzzing restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative, and exuberantly delicious. The 120 recipes in this book range from salads and snacks to small main courses, drinks, and desserts, including asparagus with Parmesan and anchovy butter; warm duck salad with beets and walnuts; crispy baby pizzas with zucchini, mint and chilli; scallops with lemon and peppermint; soft-shell crab in Parmesan batter with fennel; fizzy bellinis and glasses of bright orange spritz; panacotta with poached rhubarb; and warm autumn fruits with amaretto cream.
The recipes are accompanied by luminescent photography within a dazzling design, including a distinctive stripped-away spine to reveal colorful Japanese stitching--a feature that also allows the book to lie open flat on a chef's workstation. Polpo captures the unfrequented corners, bustling bacari, and sublime waterways of Venice as they've never been seen before.
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Sip & Feast: Family Favorite Recipes
James Delmage,, Tara Boerum
4.3
Jim Delmage and Tara Boerum built Sip and Feast one video at a time, sharing the actual food they make at home, the way they really make it. Their signature no-nonsense, family-first approach shapes every page of their debut cookbook, Sip & Feast: Family Favorite Recipes. Packed with more than 100 delicious, foolproof recipes, this collection blends cherished fan favorites with brand-new dishes created exclusively for this book. Whether you’re cooking for a weeknight dinner or a Sunday feast, these comforting recipes are designed to be both satisfying and accessible. With heartfelt stories, practical tips, and bold flavors, Sip & Feast: Family Favorite Recipes is your ultimate kitchen companion for bringing people together around the table.
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The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
Ken Forkish
4.2
A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style: Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more. Ken Forkish is one of the most respected and trusted bread-baking authorities in the world. In The Elements of Pizza, Forkish turns his attention to pizza, offering readers a complete education on the craft of artisanal pizza-making, with techniques and insights from the very best pizzaiolos in Italy and the United States. Forkish's methodical and rigorously tested dough recipes prove that even home bakers can make incredibly flavorful, texturally sublime crusts. And his inspired topping ideas will get you thinking outside of the cheese-and-pepperoni box, opening your eyes to the wide world of delicious, seasonal pizza.
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The Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results -- with Photographs of Every Step
Jeffrey Eisner
4.2
Everything you need to know to get started with your Instant Pot, with simple recipes and photographs for every single step, from the popular Pressure Luck recipe site.
Instant Pots are the hottest kitchen appliances on the market, with more than six million sold. But many cooks remain bewildered by them. Enter Jeffrey Eisner, whose popular website Pressure Luck demystifies the magic of the Instant Pot for users of all abilities. In his highly explanatory recipe videos, he's shown millions of home cooks how to cook confidently in their Instant Pots. In this book, he takes the patient, step-by-step visual tutelage that's made his blog a phenomenon and apply it to the basics of pressure cooking. In recipes ranging from the simplest (a hard-boiled egg) to the most ambitious (a delicious, long-cooked pot roast), he'll show novice cooks how to make the most of their new appliance through simple instructions and photography for every single stage of cooking, from turning the pot on to unlocking it and digging in.
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My Kitchen in Rome: Recipes and Notes on Italian Cooking
Rachel Roddy
4.2
When Rachel Roddy visited Rome in 2005 she never intended to stay. But then she happened upon the neighborhood of Testaccio, the wedge-shaped 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 charts a year in Rachel's small Italian kitchen, shopping, cooking, eating, and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city.
Weaving together stories, memories, and recipes for thick bean soups, fresh pastas, braised vegetables, and slow-cooked meats, My Kitchen in Rome captures the spirit of Rachel's beloved blog, Rachel Eats, and offers readers the chance to cook "cucina romana" without leaving the comfort of home.
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From Italy with Amore: Seasonal Italian Recipes for Those You Love
Jessi Pasini, Alessio Pasini
4.2
Dai, amore! Savor the flavors of Italy in this love letter to seasonal cooking from Jessi and Alessio Pasini.You may think you know what a real Italian meal looks like, but would it pass Alessio’s approval? Join the Pasinis on a culinary adventure as they guide you toward the best ingredients and recipes for the perfect Italian dining experience. Jessi and Alessio bring their endearing intersection of cultures into your kitchen with their debut cookbook. You’ll learn:How to identify the most authentic Italian ingredients, sauces, products, and more in American grocery storesThe best Italian cooking tricks (never break the pasta)How to taste for the best olive oilHow to prepare the most delicious Italian foods, from appetizers to mains, homemade pasta, pizzas, desserts, and more Along the way, you’ll be charmed by Jessi and Alessio’s funny, tender tales of travel, family, cultural clashes, and the many meals that shape their life together. Filled with approachable recipes for family-friendly Italian cuisine and a deep reverence for the beauty of the most authentic ingredients, this cookbook is a love letter to Italian food and the people you gather around the table. Buon appetito!
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The Silver Spoon
Phaidon Press
4.2
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 directed by Giò Ponti from the 1920's to the 1970's.
A group of cooking experts was commissioned to collect hundreds of traditional recipes from the different Italian regions and make them available for the first time to a wider audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They also included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet as well as the occasional cook
A comprehensive and lively book, its simple and user-friendly format makes it both accessible and a pleasure to read. It provides an introduction to every course, and an explanation of the main type of ingredients. Never translated before, The Silver Spoon has now been adapted to an international market, with every recipe checked for suitability, measurements converted and methods rewritten to accommodate cultural differences, yet maintaining the authenticity of real Italian cooking.
The new layout emphasizes its contemporary appeal and the colour coding of each section simplifies the process of cross-referencing ingredients and methods. A section with original menus from the 15 most famous Italian chefs of the last 50 years has been expanded to include original menus from Italian celebrity chefs working outside Italy.
This is a substantial and prestigious cookbook that will share the bookshelves with other titles such as The Joy of Cooking and Larousse Gastronomique, another classic of national cuisine. With over 2,000 recipes illustrated with specially commissioned artwork and photography, the book is destined to become a classic in the Italian cooking booklist for the international market.
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Vino Italiano: The Regional Wines of Italy
Joseph Bastianich and David Lynch
4.2
At one time, Italian wines conjured images of cheap Chianti in straw-wrapped bottles. More recently, expensive “Super Tuscans” have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker’s repertoire.
Vino Italiano is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country’s wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials—on Italy’s 300 growing zones, 361 authorized grape varieties, and 200 of the top producers— provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.
Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience.
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Forks Over Knives—The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year
Del Sroufe
4.2
"Forks Over Knives," both the documentary and companion book, appeared on the scene in 2011 with an astonishing but simple claim: Following a fully plant-based diet can save your life. By avoiding meat, fish, eggs, dairy, and emphasizing whole, unrefined plant foods, millions of people have begun to notice staggering improvements to their physical fitness, weight, blood sugar and cholesterol levels, lifestyle, and overall health--including preventing, managing, or recovering from illnesses like diabetes, heart disease, and even cancer. Yes, the bestselling book "Forks Over Knives: The Plant-Based Way to Health" includes a solid foundation of recipes for anyone newly aware of the benefits to be gained from a plant-based diet. But home cooks are hungry for even more delicious, satisfying, from-scratch recipes full of whole plant foods like grains, legumes, fruits, and vegetables. That's what this cookbook provides: A full year's worth of meals for anyone hoping to cut out animal products, refined oils, and processed foods for the sake of their health. The recipes are eclectic, global, low fat, often gluten free, and simple to prepare, relying on common ingredients that anyone can find in their local grocery store. These recipes will take readers through an entire year with recipes that rely often on seasonal produce and always on the fundamental building blocks of a plant-based diet. Covering breakfast, lunch, dinner, and even desserts and ranging from everyday classics like Mac and Cheese and Baked Ziti to festive, holiday-ready dishes like Chard and Bean Stuffed Delicata Squash, these recipes will prepare readers to cook the plant-based way every day--starting this year and continuing through a long and healthy life.
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My Calabria: Rustic Family Cooking from Italy's Undiscovered South
Rosetta Costantino
4.2
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 re-created a little Calabria on their property, cooking with eggplant, tomatoes, and peppers from their garden, fresh ricotta made from scratch, and pasta fashioned by hand. A frugal people, Calabrians are master preservers, transforming fresh figs into jam, canning fresh tuna in oil, and sun-drying peppers for the winter. Now Rosetta shares her family's story and introduces readers to the fiery simplicity of Calabrian food. The first cookbook of a little-known region of Italy, My Calabria celebrates the richness of the region's landscape and the allure of its cuisine. This is a cookbook for our time: a reminder of how ingenious and resourceful cooks can create a gorgeous local cuisine.
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The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day
America's Test Kitchen
4.2
America's most trusted test kitchen tackles a topic with serious staying power: the Mediterranean diet. This thorough yet user-friendly book brings the Mediterranean into the American home kitchen, with 500 amazingly flavorful yet surprisingly approachable recipes for everyday cooking.
There's a reason why people in the Mediterranean region are among the longest lived in the world--their diet, which focuses on olive oil, vegetables, healthy grains, and seafood, has been proven to be extremely beneficial for weight reduction, blood pressure control, and overall well-being. America's Test Kitchen has taken these ingredients and produced innovative, delicious, and foolproof mains, sides, and appetizers that comply with this increasingly popular way of eating.
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Made in Italy: Food and Stories
Giorgio Locatelli
4.2
Giorgio Locatelli started helping out in the family restaurant at age five. He was raised in Corgeno in northern Italy, close to the Swiss border and Milan. Almost everything his family ate and drank was produced locally. He was told by the head chef at his first real Italian restaurant job that he would never make it as a chef. His grandmother, who shared her great love of food with him, said Giorgio would have to go back and show him. And so he did. After getting suspended from cooking school because of kissing a girl on the school's steps, he went on to become a greatly admired chef.
Made in Italy is a 624-page, vibrantly illustrated book full of Locatelli's recipes, insight and historical detail about Italian food. He combines food narrative with hands-on expertise of a top chef. He peppers the book with evocative stories and funny and often outspoken observations on the state of food today. This is the contemporary Italian food bible, from the acknowledged master of modern Italian cooking.
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How to Cook Everything: The Basics: All You Need to Make Great Food -- With 1,000 Photos
Mark Bittman
4.2
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Massimo Bottura: Never Trust A Skinny Italian Chef
Massimo Bottura
4.2
"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, boundaryâ?breaking, sky kissing, and entirely whimsical, but ultimately timeless, and most importantly, deliciously satisfying." â?? Mario Batali
Never Trust a Skinny Italian Chef is a tribute to Botturaâ??s twentyâ?five year career and the evolution of Osteria Francescana, his three Michelin star restaurant based in Modena, Italy, voted number 2 in The 50 best Restaurant Awards 2015. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and stories explaining Botturaâ??s inspirations (including the music and art that motivates him), ingredients, and techniques. Follow Bottura as he pries, pokes and questions the authority of tradition, and in result creates whimsical dishes with a wink such as Memory of a Mortadella Sandwich, Tortellini Walking on Broth, and Oops! I Dropped the Lemon Tart!.
Illustrated with specially commissioned color photography by contemporary artists Stefano Graziani and Carlo Benvenuto, and featuring a conversation between Bottura and artist Maurizio Cattelan, Never Trust a Skinny Italian Chef will delight and inspire chefs, Italian food lovers, and fans of creative cuisine alike.
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Sicilian Seafood Cooking
Marisa Raniolo Wilkins
4.2
Sicilians love seafood and seasonal produce. Sicilian Seafood is an intriguing compendium of 120 unusual traditional recipes for seafood and its accompaniments-including a great variety of first- and second-course dishes, food for feasts, special sauces, delicious vegetables (with no less than nine caponata recipes). A lively, authoritative book, it celebrates the great diversity of Sicilian food, which is intensely regional. The author takes readers on a culinary journey around Sicily, using seasonal produce and traditional cooking methods and techniques, layered with fascinating information about the origins of recipes and information about sustainability issues. The recipes contain seafood equivalents you can find anywhere, so you can use your local seafood in authentic Sicilian style. The book also includes a wealth of material to inspire menus and celebrate good food.
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The Easy Italian Cookbook: 100 Quick and Authentic Recipes
Paulette Licitra
4.2
The art of Italian cuisine made easy―100 simple, authentic recipes
Fragrant basil, melty mozzarella, sun-ripened tomatoes, savory garlic―Italian cooking is all about selecting simple, high-quality ingredients that combine to create punches of complex flavor. The Easy Italian Cookbook is everything Italian cookbooks should be, with 100 mouthwatering, easy-to-make recipes that use fresh, everyday ingredients you can find at most grocery stores.
From appetizers to pastas, pizzas, meats, and sweets, this standout among Italian cookbooks has a quick, simple Italian recipe for everyone. You’ll find a number of weeknight-friendly recipes, as well as one-pot meals, vegetarian and vegan dishes, and gluten-free recipes the whole family can enjoy. Mangiamo!
All Italian cookbooks should include:
Pairing suggestions―This book goes beyond other Italian cookbooks to offer pairing suggestions for recipes with flavors that complement each other deliciously, like drinking an Aperol Spritz while munching on Clams Oreganata. Italian essentials―Learn about Italian kitchen staples to have on hand, including anchovies, espresso, extra-virgin olive oil, and more. Time-saving tips―Unlike other Italian cookbooks, this one gives you helpful pointers for saving time on many of the recipes, like making certain things in advance or using a stand mixer to knead dough.
If you’ve been looking for Italian cookbooks that offer tasty recipes that are fast and easy, look no further―The Easy Italian Cookbook is your new favorite kitchen companion.
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Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients
Julia Busuttil Nishimura
4.2
BOOKS OF THE YEAR 2017 - GOURMET TRAVELLER AUSTRALIA
'My approach to food favours intuition over strict rules and is about using your hands, rushing a little less and savouring the details. It is food that slowly weaves its way into the fabric of your daily life - food for living and sharing.'
Julia Busuttil Nishimura has gained a strong and loyal following for her generous, uncomplicated, seasonal food. Her interpretations of dishes from Italy and the Mediterranean feel both timelessly familiar and altogether fresh and new. This is modern Australian eating with respect for the past.
Julia guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, with recipes such as ricotta tortelloni with butter, sage and hazelnuts or taleggio and potato pizza. She also shares plenty of flavourful salads and simple meals for days when time is scarce, such as roasted cauliflower and wheat salad or tray-roasted chicken with grapes, olives and walnuts. Baking and desserts, too, needn't be overly complicated. As Julia shows us, some of the best recipes are those that have been passed down the generations and streamlined to perfection along the way, such as the perfect lemon olive oil cake. But we also need the odd show-stopper like a chocolate layer cake with espresso frosting on standby for special occasions!
This is simple food that is comforting and generous in spirit. Slow down, take your time and enjoy it.
This is a specially formatted fixed layout ebook that retains the look and feel of the print book.
PRAISE FOR OSTRO
"This is classy, quirky - and perfect for anyone of us wanting to remember that life is, in the end, about friendships and family." Readings
"Nishimura produces aspirational dishes - simple, diverse and encouraging us to finally give things like handmade pasta a go" Broadsheet
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Flour + Water: Pasta
Thomas McNaughton
4.2
An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. San Francisco's flour + water has a devoted local following, a strong national reputation, and is well known for its specialty regional pasta varieties, all-Italian wine program, and star chef Thomas McNaughton. McNaughton is an artisan truly passionate about pasta whose inventive recipes and fresh flavor combinations--such as Corn and Crescenza Cappelletti with Bitter Honey; Spaghetti with Confit Albacore, Pole beans and Chili Flakes; and Asparagus Caramelle with Brown Butter--set "Flour + Water"apart from other pasta books. The 75 recipes are organized seasonally, and appeal to all pasta-lovers, from those who've never made it themselves to weekend warriors looking for their next challenge. Steeped in Italian tradition with a chef's flair, "Flour + Water "is a must-have for all home pasta-makers.
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Authentic Italian: Classic 'Nonna-Approved' Recipes from the Vincenzo's Plate Family Kitchen. A Cookbook of Traditional Italian Recipes.
Vincenzo Prosperi, Suzanne Prosperi
4.2
When you cook with passion and love, you bring people together and create lasting memories. A classic Italian cookbook celebrating family, tradition and the joy of meals bursting with love. With heartwarming 'Nonna-approved' recipes and stories, globally loved online Italian food ambassador Vincenzo Prosperi and his wife, Suzanne, open their family cookbooks, sharing dishes passed down from Abruzzo and Calabria alongside timeless classics. Each simple, authentic recipe is a reminder that you don't need to dine out to experience the real taste of Italy.
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Cooking by Hand
Paul Bertolli
4.2
One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California’s renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy behind the food that Molly O’Neill of the New York Times described as “deceptively simple, [with] favors clean, deep, and layered more profusely than a mille-feuille.”
From “Twelve Ways of Looking at Tomatoes” to Italian salumi in “The Whole Hog,” Bertolli explores his favorite foods with the vividness of a natural writer and the instincts of a superlative chef. Scattered throughout are more than 140 recipes remarkable for their clarity, simplicity, and seductive appeal, from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection that’s destined to become required reading for any food lover.
Rich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mother’s ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, Cooking by Hand will ignite a passion within you to become more creatively involved in the food you cook.
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Mediterranean Diet Cookbook for Seniors: 550 Nourishing Recipes to Support Muscle, Memory, Heart Health, and Everyday Vitality - Plus a 60-Day Meal Plan
Alexia Montclair
4.2
Eating well after 60 should still feel like one of life’s pleasures.Good food does not suddenly need to become bland, restrictive, or complicated with age. Most people simply want meals that taste good, use familiar ingredients, and fit comfortably into everyday life.Mediterranean Diet Cookbook for Seniors was created with exactly that in mind.Inside are 550 Mediterranean-inspired recipes built around foods you can find in an ordinary grocery store: salmon, shrimp, chicken, eggs, Greek yogurt, beans, lentils, vegetables, whole grains, olive oil, herbs, fruit, and plenty of fresh, simple flavors.You will not need unusual ingredients, complicated techniques, or hours in the kitchen. Many of the meals are especially useful on days when appetite is smaller or cooking feels like more work than usual.Inside, you’ll find:550 approachable Mediterranean recipes for every part of the dayMeals with fish, poultry, eggs, yogurt, beans, lentils, and other satisfying sources of proteinPlenty of vegetables, whole grains, olive oil, herbs, fruit, and fiber-rich foodsSimple ideas for days when you want something nourishing without a long cooking sessionSofter, comfortable meal options that can work well for changing appetitesFamiliar ingredients and straightforward cooking methodsA complete 60-Day Mediterranean Meal Plan to make everyday meal planning easierThere is no need to count every bite or turn eating into another job.The Mediterranean way of eating works best when it becomes part of ordinary life: a tomato salad with olive oil, fish roasted with lemon, warm lentils, a bowl of yogurt and fruit, vegetables cooked until tender, or a simple pasta dinner made from what is already in the pantry.The 60-day plan gives you a place to begin, but it is not meant to be followed perfectly. Swap meals, repeat favorites, adjust portions, and make the recipes your own.Alexia Montclair’s Mediterranean Diet Cookbook for Seniors is about keeping good food on the table as the years go by—food with color, warmth, variety, and enough simplicity that you will actually want to cook it again.Because healthy aging should never mean giving up the pleasure of a good meal
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Giada's Family Dinners
Giada De Laurentiis
4.1
In her New York Times bestseller Everyday Italian, Giada De Laurentiis introduced us to the simple, fresh flavors of her native Italian cuisine. Now, America’s favorite Italian cook is back with a new batch of simple, delicious recipes geared toward family meals—Italian style.
These unpretentious and delicious meals are at the center of some of Giada’s warmest memories of sitting around the table with her family, passing bowls of wonderful food, and laughing over old times. Recipes for soups like Escarole and Bean and hearty sandwiches such as the classic Italian Muffuletta make casual, easy suppers, while one-pot dinners like Giada’s Chicken Vesuvio and Veal Stew with Cipollini Onions are just as simple but elegant enough for company. You’ll also find recipes for holiday favorites you’ll be tempted to make all year round, including Easter Pie, Turkey and Ciabatta Stuffing with Chestnuts and Pancetta, and Panettone Bread Pudding with Amaretto Sauce.
Giada’s Family Dinners celebrates the fun of family meals with photographs of Giada’s real-life family and friends as well as the wonderful dishes she shares with them in her kitchen. Suggested menus help you put together a family-style meal for any occasion, from informal to festive.
The heart of Italian cooking is the home, and Giada’s Family Dinners—full of fantastic recipes that require a minimum of fuss to prepare—invites you to treat everyone like a member of the family.
Nothing is more important than family. Bring yours to the table with Giada’s unpretentious, authentic, down-home Italian cooking!
• SOUPS AND SANDWICHES • ITALIAN SALADS AND SIDES • EVERYDAY FAMILY ENTREES • THE ITALIAN GRILL • FAMILY-STYLE PASTA • FAMILY-STYLE GET-TOGETHERS • ITALIAN FAMILY FEASTS • FAMILY-STYLE DESSERTS
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Pasta, Pretty Please: A Vibrant Approach to Handmade Noodles
Linda Miller Nicholson
4.1
The pasta ninja and Instagram star Linda Miller Nicholson delivers her first cookbook, a stunning cornucopia of pasta in every color and shape, all created by hand using all-natural colors from vegetables, herbs, and superfoods—and including 25 dough recipes, 33 traditional and modern shaping techniques, and the perfect fillings and sauces to make your creations sing!
Linda Miller Nicholson began making pasta at age four, but started adding color to it several years ago to entice her son to eat more vegetables. Her creations became a viral sensation, attracting fans worldwide who are mesmerized by her colorful and flavorful designs. Now, with Pasta, Pretty Please home cooks can create dreamy, dazzling pastas in their own kitchens using only all-natural ingredients—flour, eggs, vegetables, herbs, and superfoods—that are true works of art.
Playful and inviting, Pasta, Pretty Please includes recipes, techniques, tips, and inspiration. Linda starts with recipes for basic doughs—standard egg dough, various gnocchi doughs—and works her way up to recipes for dough in many colorful shades. She teaches you just how many colors are pastable and what kinds of pigmented vegetables, fruits, and spices you can use to color your pasta—such as mixing turmeric with parsley for just the right shade of chartreuse, or using activated charcoal powder to create black pasta. She also shows you how to roll out dough, cut and form many pasta shapes, and gives tips for retaining brilliant colors even when cooked.
Once you’ve mastered the basics, you’ll find recipes for more elaborate patterns and colors that are sure to impress your family and friends. Linda reveals how to layer colors to make multi-colored doughs in recipes including:
Rainbow Cavatelli Polka Dot Farfalle Emoji Ravioli Avocado Gnocchi Hearts and Stripes Pappardelle Argyle Lasagna Sheets 6-Colored Fettucine You’ll also find recipes for spectacular sauces and fillings, such as:
Golden Milk Ragu Pecorino Pepper Sauce with Broccolini Roasted Tomatoes with Basil Oil and Burrata Spiced Lamb Yogurt Sauce Rustic Squash Filling Classic Ricotta Filling Pepperoni Pizza Filling Featuring beautiful pasta in a rainbow of colors and a variety of shapes, patterns, and sizes, Pasta, Pretty Please is an artistic treasure trove that will please the eye and the palate. Buon Appetito!
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Southern Italian Desserts: The Great Undiscovered Recipes of Sicily, Campania, Puglia, and Beyond
Rosetta Costantino, Jennie Schacht
4.1
An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in this country as well as variations on more popular desserts such as cannoli, biscotti, and gelato. As a follow-up to her acclaimed My Calabria, Rosetta Costantino collects 75 favorite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicilia. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosensa region of Calabria, Christmas means plates piled with grispelle (warm fritters drizzled with local honey) and pitta 'mpigliata (pastries filled with walnuts, raisins, and cinnamon). For the feast of Carnevale, Southern Italians celebrate with bugie("liars")--sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar. With fail-proof recipes and information on the desserts' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region.
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Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
Aliza Green, Steve Legato, Cesare Casella
4.1
Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. Calling for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious.
Inside, you'll find:
Recipes for pasta doughs made completely from scratch, with such delicious ingredients as buckwheat and whole wheat flour, roasted red pepper, asparagus, and even squid ink and chocolate Fully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta Detailed instructions on how to make the ultimate in pasta: hand-stretched dough
Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian borders
Artisan tips to help anyone, from novice to experienced, make unforgettable pasta Through author and chef Aliza Green’s pasta expertise and encyclopedic knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, you’ll never look at the supermarket pasta aisle the same way again.
Making Artisan Pasta is on Cooking Light's Top 100 Cookbooks of the Last 25 Years list for Best Technique and Equipment.
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Cristina's of Sun Valley Con Gusto!
Cristina Cook, Kirsten Schultz
4.1
Deceptively simple, home-style Italian food
Celebrated Sun Valley restaurateur Cristina Ceccatelli Cook's third cookbook-Cristina's of Sun Valley Con Gusto!-bursts with the Tuscan attitude of appreciating the simple, enjoying the beautiful, and living life with passion and joy. Whether you want to prepare an elegant dinner or a simple sandwich, these inspired and approachable recipes will bring Cristina's signature style into your home. Start with an antipasti of Marinated Artichoke Hearts, Prosciutto Cones, and Salmon Cakes, accompanied by refreshing Limoncello Spritzers. Linger over Bavettine all Carretierra. Then finish with Cristina's famous Candied Orange Peels dipped in Chocolate and Granita al Caffè. Like Cristina's loyal customers, you will return to Cristina's of Sun Valley Con Gusto! again and again.
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Parm to Table: Italian American and American Italian Recipes from Ponza to the Bronx―Recipes and Stories from the Celebrated Chef and Television Personality
Christian Petroni, Lesley Porcelli
4.1
**An instant New York Times Bestseller**Named one of the best cookbooks of 2025 by Serious Eats, The Smithsonian Magazine, Barnes & Noble, and AmazonForeword by Martha StewartThe most fun Italian-American cookbook you’ll ever splatter red sauce on, with over 70 recipes from chef, restauranteur, Food Network star, and Bronx-born Italian-American Christian Petroni.Christian Petroni grew up in kitchens. Born in the Bronx, where his uncle owned an Italian restaurant, he was surrounded by Italian-American NYC culture. But he also spent his summers in Ponza, a small Italian island off the coast of Naples, surrounded by old-world culinary Italian traditions. He’s been working in kitchens since he was thirteen and has made a name for himself working in some of the best restaurants in the NYC area, including his own, Fortina.All his knowledge, experience, and homegrown Italian heritage are wrapped up in his debut cookbook, Parm to Table. The combination here is simply delicious: no pretension, no hang-ups, just good food made to taste like your nonna made it.The book is broken up into chapters based on what you’re looking for:Italian-American Classics, like 8-Hour Marinara Sauce and Neapolitan Eggplant ParmigianaFamily-Style Meals, like Lasagna “Calabrese Influence,” Fried Meatballs, and Fresh Mozzarella SticksWeeknight Go-To’s, like My Babe’s Sausage & Peppers and Potato FrittataPonza inspired dishes, like Spaghetti Vongole and Zia Gisella’s Braised Calamari PastaPlus Soups and Braises, Heros (sandwiches), Condimenti & Basic Sauces, and Dolci (Sweets)With lush food photography and lifestyle imagery throughout, the book is as visually stunning as the food is delicious. Parm to Table is the go-to cookbook for anyone who loves comforting, home-cooked food, from Italy to the Bronx.
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North End Italian Cookbook: The Bestselling Classic Featuring Even More Authentic Family Recipes
Marguerite DiMino Buonopane
4.1
Think of Boston's North End and you will envision a place filled with great food. Italian markets filled with strings of thick sausage, great wheels of cheese, bushels of seafood, slabs of dark chocolate, and mounds of fresh fruits and vegetables line the streets. For generations, the cooks of this Italian-American neighborhood have transformed these wonderful ingredients into memorable meals. For more than 30 years, Marguerite DiMino Buonopane, one of the North End's most celebrated cooks, has shared her secrets to creating this culinary magic in your own kitchen. Now she gathers more than 275 of her own mouthwatering recipes peppered with savory color photos. The result is a full-color, deluxe edition of a treasured cookbook classic.
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The Sopranos Family Cookbook: As Compiled by Artie Bucco
Artie Bucco
4.1
Nuovo Vesuvio. The "family" restaurant, redefined. Home to the finest in Napolitan' cuisine and Essex County's best kept secret. Now Artie Bucco, la cucina's master chef and your personal host, invites you to a special feast...with a little help from his friends. From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that's not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco's Vesuvio's menu from 1926; AJ's school essay on "Why I Like Food"; Bobby Bacala's style tips for big eaters, and much, much more. So share the big table with: Tony Soprano, waste management executive "Most people soak a bagful of discount briquettes with lighter fluid and cook a pork chop until it's shoe leather and think they're Wolfgang Puck."
Enjoy his tender Grilled Sausages sizzling with fennel or cheese. Warning: Piercing the skin is a fire hazard. Corrado "Junior" Soprano, Tony's uncle "Mama always cooked. No one died of too much cholesterol or some such crap." Savor his Pasta Fazool, a toothsome marriage of cannellini beans and ditalini pasta, or Giambott', a grand-operatic vegetable medley. Carmela Soprano, Tony's wife "If someone were sick, my inclination would be to send over a pastina and ricotta. It's healing food." Try her Baked Ziti, sinfully enriched with three cheeses, and her earthy 'Shcarole with Garlic. Peter Paul "Paulie Walnuts" Gualtieri, associate of Tony Soprano "I have heard that Eskimos have fifty words for snow. We have five hundred words for food." Sink your teeth into his Eggs in Purgatory-eight eggs, bubbling tomato sauce, and an experience that's pure heaven. As Artie says, "Enjoy, with a thousand meals and a thousand laughs. Buon' appetito!"
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Mediterranean Diet Air Fryer Cookbook For Two: 70 Quick and Easy Recipes for Healthy Meals, Weight Management, and Everyday Wellness
Anna Roux
4.1
Discover the secret to effortless healthy living for two with the Mediterranean Diet Air Fryer Cookbook For Two by Anna Roux. 🥗✨This practical cookbook brings the sun-drenched flavours of the Mediterranean into your kitchen using the speed and simplicity of the air fryer. With 70 quick and easy recipes perfectly portioned for two, it makes healthy meals, weight management and everyday wellness achievable without the fuss. 🐟🌿Packed with flavourful dishes that use accessible ingredients and short cook times, this book proves that eating well doesn’t have to be complicated or time-consuming. Whether you’re cooking a light lunch or a satisfying dinner, every recipe is designed to nourish your body while keeping prep and cleanup to a minimum. ✅Inside you’ll find:Quick air-fryer recipes ready in minutesPerfectly portioned meals for two with minimal wasteClassic Mediterranean ingredients – olive oil, vegetables, fish, herbs and legumesSupport for healthy weight management and everyday energySimple instructions ideal for busy weeknightsFrom crispy vegetables and perfectly cooked fish to flavourful mains that feel satisfying rather than restrictive, this cookbook helps you enjoy the Mediterranean way of life with modern convenience. ❤️Say goodbye to complicated cooking and hello to delicious, healthy meals for two that support your wellbeing. Start your journey today and discover how easy it can be to eat well, feel better and enjoy every bite together. 👍
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Milk Street Backroads Italy: Finding Italy's Forgotten Recipes (A Cookbook)
Christopher Kimball, J. M. Hirsch
4.1
Discover the real techniques, ingredients, and stories behind the Italian dishes you know and love—and the ones you've yet to try—with more than 145 delicious recipes that bring simplicity back to Italian cooking, from the James Beard Award-winning team at Milk Street. Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don't stir their polenta, and they never labor over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta. The editors at Milk Street have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favorites that never crossed the Atlantic. On our travels we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia's olive oil—crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus some surprising tomato sauces, including spaghetti all'assassina from Bari—spicy, charred, and made in one skillet. We visited a Neapolitan trattoria where five sisters serenade diners with opera and serve an eggplant Parmesan that's rich, but never fried. In Northern Italy, we made meatball-like bread dumplings simmered in chicken broth. And in Sardinia, a hearty herb soup studded with pancetta, beans, and tiny nuggets of pasta.Milk Street Backroads Italy give you a seat at the table with Italian cooks sharing the food they love, handed down from generation to generation.
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Eating In: Beautiful recipes from the e'cco kitchen
Philip Johnson
4.1
Whether hosting a big night in, long Sunday lunch or casual weeknight dinner, Philip's new book offers menu suggestions, party planning advice and more than 120 recipes to make eating in memorable. Eating In is a collection of the very best recipes from award-winning chef Philip Johnson. Reflecting his signature style, these recipes are a celebration of the dishes which have been a constant favourite at his ever-popular Brisbane bistro, e'cco.
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By Heart: Recipes to Hold Near and Dear
Hailee Catalano
4.1
JAMES BEARD AWARD WINNER • NEW YORK TIMES BESTSELLER • Learn to make elevated, professional-quality meals in your own kitchen with over 100 creative, seasonal recipes from Hailee Catalano "Ms. Catalano has a laser-eyed clarity on flavor and a knack for deploying a short list of ingredients to great effect. . . . By Heart [is] not just a trove of delicious ideas but also a reminder of how fun (and personal) cooking can be." —Adina Steiman, The New York TimesGrowing up cooking the Sunday gravy, meatballs, and pasta alongside her Italian American grandmother, Hailee Catalano developed a huge passion for food. This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Restaurants made it seem like beautifully made food was too difficult to recreate at home.In By Heart, she presents over 100 restaurant-quality recipes designed to be made in your home kitchen. You'll find seasonal pastas (Pasta alla Norcina with Roasted Squash), veggie-forward recipes designed to make the most of your CSA box (Caponata with Dried Cherries and Green Olives), simple meat dishes (Roast Chicken with Red Wine Vinegar and Honey) breads (Hearty Seeded Rye Bread), butters (Calabrian Chile Honey Butter), condiments (Chicago-Style Fennel Giardiniera), perfect beach sandwiches (Brie and Butter Sandwich with Shallot-y Frisée), simple sweets (Malted Milk Butter Cookies), and so much more.Inspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. Carefully crafted from the heart, this is a book you'll return to again and again.
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Tasting Italy: A Culinary Journey
America's Test Kitchen
4.1
The experts at America's Test Kitchen and National Geographic bring Italy's magnificent cuisine, culture, and landscapes--and 100 authentic regional recipes--right to your kitchen.
Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy. In every region, the food experts at America's Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make.
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Pasta Grannies: The Official Cookbook: The Secrets of Italy's Best Home Cooks
Vicky Bennison
4.1
"When you have good ingredients, you don't have to worry about cooking. They do the work for you." – Lucia, 85
Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.
Featuring over 80 easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity.
More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.
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Sweet Maria's Italian Cookie Tray: A Cookbook
Maria Bruscino Sanchez
4.1
Sweet Maria's Italian Cookie Tray presents sixty-five recipes for the delicious, festive cookies that brighten every Italian home, at the holidays and all year-round. Maria Bruscino Sanchez opened Sweet Maria's bakery when she was just twenty-six years old, specializing in authentic Italian cookies and cakes made from handed-down family recipes. The result has been a booming business, and this very special cookbook. The irresistible reciples range from drop, molded and filled cookies; biscotti; taralle and biscuits; pizelles, and more. Easy to prepare and perfect for any occasion (or no occasion at all) they include:
Chocolate Almond Macaroons, Pignoli Nut Cookies, Amaretto Biscotti Sesame Cookies, Almond Crescents, Lemon Drop Cookies, Chocolate Puffs, Florentines, Lady Fingers, Sweet Ravioli Cookies, Christmas Honey Clusters, Angel Wings, Cinnamon Nut Bars, and more.
Whether you grew up in an Italian home or just wish you did, this wonderful collection is sure to become a cookie lover's favorite--one you will return to again and again.
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The Pioneer Woman Cooks—Dinner's Ready!: Bestselling Fast Family Dinner Recipes from Ree Drummond for Easy Weeknight Meals, Comfort Food, and Sides
Ree Drummond
4.1
NEW YORK TIMES BESTSELLERThe #1 New York Times bestselling author and Food Network favorite The Pioneer Woman Ree Drummond returns with an exciting new cookbook filled with no-fuss family recipes for dinners, desserts, and more.Cook smarter, not harder!After seventeen years of sharing recipes in my cookbooks, on my website, and on my cooking show, I still absolutely love cooking! That said, while I enjoy making a slow-cooked meat sauce or long-braised pork roast, life is just too busy these days to devote that much time to getting dinner on the table day after day. Heck, even if I have the time to whip up a complicated recipe, for some reason I just don’t seem to have the patience. If you find yourself in the same dinner boat, here’s a collection of flavorful and fast recipes to breathe speedy new scrumptiousness into your cooking.In The Pioneer Woman Cooks—Dinner’s Ready! you’ll find lots of new dishes to fit your schedule, whether you’re in a hurry to get supper made or simply want to get out of the kitchen quicker to spend time doing other things you enjoy (even if that’s curling up in front of the TV for the night)! Every occasion is covered, from hosting company, with my mom’s Seafood Casserole from the ’70s and Pork Marsala with Mushrooms, to pizza night, with my classic Cast-Iron Hamburger Pizza and gorgeous Rainbow Pizza, to teenager-friendly fun food like Pretzel Dogs and Pickle Chicken Bites. You’ll also enjoy tasty new pasta dishes, chicken dinners, and fuss-free sides like Crispy Parmesan Potatoes and Pimento Cheese Grits, as well as delicious desserts like Blackberry Lime Whip and Chuckwagon Brownies. As a delicious bonus, there’s a whole chapter of easy-to-make Fridge Grabs—from Refrigerator Pickles to Garlic Confit—that are great to have on hand for adding even more flavor and zip to the recipes!These low-stress, fuss-free, big-on-flavor recipes are sure to be new family faves. You’ll be able to holler “Dinner’s ready!” faster than ever.
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Two Kitchens: 120 Family Recipes from Sicily and Rome
Rachel Roddy
4.1
From the award-winning weekly Guardian Cook columnist and winner of the André Simon and Guild of Food Writers' Awards comes an Italian food book of sumptuous recipes, flavours and stories from Sicily and Rome.
For the last twelve years, food-writer, cook and photographer Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country's traditional recipes and the stories behind them.
In Two Kitchens Rachel celebrates the food and flavours of Rome and Sicily and shares over 120 of these simple, everyday dishes from her two distant but connected kitchens. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the authentic Italian recipes that you will want to cook again and again until you've made them your own.
'This is a recipe book that reflects the way I cook and eat: uncomplicated, direct and adaptable Italian family food that reflects the season. The two kitchens of the title are my kitchens in Rome and Sicily. In a sense, though, we could have called the book "many kitchens" as I invite you to make these recipes your own.' Rachel Roddy Two Kitchens chapters: Vegetables and Herbs - Tomatoes; Aubergines; Peas; Broad Beans; Cauliflower; Potatoes; Onions; Herbs
Fruit and Nuts - Lemons; Peaches; Oranges; Grapes and Figs; Almonds
Meat, Fish and Dairy - Beef and pork; Chicken; White fish; Fresh anchovies and sardines; Eggs; Ricotta
Rachel's first book, Five Quarters: Recipes and Notes from a Kitchen in Rome, won the André Simon Food Book Award and the Guild of Food Writers' First Book Award in 2015.
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Nigellissima: Instant Italian Inspiration
Nigella Lawson
4.1
Nigellissima takes inspiration from Italian cooking to bring the spirit of Italy into the kitchen and onto the plate, pronto. At the heart of Italian cookery lies a celebration of food that is fresh, tasty and unpretentious; Nigella Lawson reflects this in recipes that are simple and speedy, elevating everyday eating into no-fuss feasts.
Italian food has colonised the world. Nigellissima shows us how and why in over 100 delicious dishes - from telephone-cord pasta with Sicilian pesto to the crustless Meatzza, from Sardinian couscous to Venetian stew, from penne to papardelle, from ragù to risotto, from Italian apple pie and no-churn ices to panna cotta and sambuca kisses - in a round-Italy quickstep that culminates in a festive chapter of party food, with an Italian-inspired Christmas feast as its mouthwatering centrepiece. From the traditional to the unfamiliar, here are recipes to excite the taste buds and the imagination, without stressing the cook.
Nigella's gastronomic heart is in Italy, and in this new book she conjures up, with passionate relish, the warmth, simplicity and directness of Italian cooking, with an Anglo-twist. Illustrated with gorgeous photographs to instruct and delight Nigellissima is accompanied by a major new BBC TV series.
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50
The Pizza Bible: Everything You Need to Know to Make Napoletano to New York Style, Deep Dish and Wood-fired, Thin Crust, Stuffed Crust, Cornmeal Crust, and More
Tony Gemignani
4.1
A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neopolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-time world Pizza Champion, and Guinness world record-holding pizza-spinner, Tony Gemignani. Pizza is one of the world's most well-known and beloved foods, and everyone has their favorite style. In fact, devotion to one particular style is so ubiquitous that most pizza books only cover one or two varieties of pie. But for those who truly love pizza, there's no need to be monogamous. Pizza master Tony Gemignani brings pizza to the people in all its glorious forms, from Chicago deep dish to paper-thin Roman style. "The Pizza Bible" is the world's first guide to making all of the major pizza styles, filling a hole in the market and elevating the craft of making pizza to that of bread or charcuterie.
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51
Feast of Sorrow: A Novel of Ancient Rome
Crystal King
4.1
Set amongst the scandal, wealth, and upstairs-downstairs politics of a Roman family, Crystal King’s seminal debut features the man who inspired the world’s oldest cookbook and the ambition that led to his destruction.
On a blistering day in the twenty-sixth year of Augustus Caesar’s reign, a young chef, Thrasius, is acquired for the exorbitant price of twenty thousand denarii. His purchaser is the infamous gourmet Marcus Gavius Apicius, wealthy beyond measure, obsessed with a taste for fine meals from exotic places, and a singular ambition: to serve as culinary advisor to Caesar, an honor that will cement his legacy as Rome's leading epicure.
Apicius rightfully believes that Thrasius is the key to his culinary success, and with Thrasius’s help he soon becomes known for his lavish parties and fantastic meals. Thrasius finds a family in Apicius’s household, his daughter Apicata, his wife Aelia, and her handmaiden, Passia whom Thrasius quickly falls in love with. But as Apicius draws closer to his ultimate goal, his reckless disregard for any who might get in his way takes a dangerous turn that threatens his young family and places his entire household at the mercy of the most powerful forces in Rome.
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Mediterranean Diet Cookbook for Two: Quick, Wholesome, and Tasty Recipes for Everyday Wellness
Keri Fox
4.1
Mediterranean Diet Cookbook for Two: Quick, Wholesome, and Tasty Recipes for Everyday WellnessDiscover the vibrant, sun-drenched flavors of the Mediterranean—perfectly portioned for two. This beautifully photographed cookbook brings the world’s healthiest way of eating into your kitchen with 100 easy, delicious recipes designed specifically for couples, busy professionals, empty-nesters, and small households.Say goodbye to wasteful leftovers and complicated meal planning. Every recipe in this collection serves exactly two people, uses fresh, accessible ingredients, and comes together in 30 minutes or less. Packed with nutrient-rich vegetables, heart-healthy olive oil, lean proteins, whole grains, legumes, and aromatic herbs, these meals deliver restaurant-quality taste while supporting long-term wellness, weight management, and vibrant energy.Inside you’ll find:Breakfasts – Bright, energizing starts such as Avocado Toast with Poached Eggs, Berry-Yogurt Parfaits with Pistachios, and Mediterranean ShakshukaSoups and Stews – Comforting, one-pot wonders like Hearty Lentil Soup, Chickpea and Spinach Stew, and Classic Seafood StewSalads – Crisp and colorful creations including Greek Chickpea Salad, Grilled Halloumi with Arugula and Figs, and Tuna Niçoise Salad for TwoMain Courses – Satisfying centerpieces like Lemon Herb Baked Salmon, Eggplant Parmesan for Two, One-Pan Chicken with Olives and Tomatoes, and Herb-Crusted Pork Tenderloin with Roasted VegetablesAppetizers & Small Plates – Shareable starters and light meals perfect for date nights or casual gatheringsEvery recipe includes a stunning full-color photo, simple step-by-step instructions, prep and cook times, nutritional information per serving, and practical tips for swaps and make-ahead options. Whether you’re just beginning your Mediterranean journey or already love this lifestyle, this book makes healthy eating feel exciting, effortless, and deeply satisfying.Fall in love with cooking again—one fresh, flavorful Mediterranean meal at a time.
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The River Cafe Cookbook
Ruth Gray, Rose; Rogers
4.1
River Cafe Cookbook
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54
Naples at Table: Cooking in Campania
Arthur Schwartz
4.1
Arthur Schwartz, popular radio host, cookbook author, and veteran restaurant critic, invites you to join him as he celebrates the food and people of Naples and Campania. Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia—and, of course, Naples itself, Italy's third largest and most exuberant city—Campania is the cradle of Italian-American cuisine.
In Naples at Table, Arthur Schwartz takes a fresh look at the region's major culinary contributions to the world—its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts—and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease.
Naples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds.
This is the Italian food the world knows best, at its best—bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren—and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in the popular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be—from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites.
Finally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes—delizie or delights—are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing "That's Amore."
A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.
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Veneto: Recipes from an Italian Country Kitchen
Valeria Necchio
4.1
Introducing Italy's best kept secret. the cuisine of the Veneto.
Food-writer, cook and photographer Valeria Necchio shares the food and flavours at the heart of the Veneto region in North Eastern Italy. Veneto includes lovingly written recipes that capture the spirit of this beautiful and often unexplored region, and Valeria's memories of the people and places that make the Veneto so special.
Packed with fresh ingredients and lively flavours, the recipes range from the dramatic black cuttlefish stew, through soups, pastas and risottos, a mouthwatering selection of Italian sweet treats, and sweet and savoury preserves for your pantry to ensure year-round deliciousness.
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Florentine: Food and Stories from the Renaissance City
Emiko Davies
4.1
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 nonna-esque apple cake - to Pappardelle all'anatra - mouth watering pappardelle with rich duck ragu sauce - allow yourself to be taken on a culinary tour through the city.
Florentine is a unique stroll through the city's streets, past pastry shops bustling with espresso-sippers, hole-in-the-wall wine bars, busy food vans and lunchtime trattorias, to reveal why the people of Florence remain proudly attached to their unchanging cuisine - a cuisine that tells the unique story of its city, dish by dish.
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Vegetables from an Italian Garden: Season-by-Season Recipes
Editors of Phaidon Press
4.1
Vegetables from an Italian Garden features 400 delicious recipes showcasing over 40 different kinds of vegetles newly collected by the editors behind the classic Italian cooking bible, The Silver Spoon. Authentic and easy-to-use, the book will reveal how Italians use vegetles year-round to prepare simple yet crowd-pleasing dishes.
The book is organized by season in four color-coded sections (Spring, Summer, Fall and Winter) to help you conveniently browse for recipes by time of year. Each season is subdivided into chapters for different vegetles highlighting best-known varieties, appearance, storage and preparation and everything you need to know to maximize flavor and nutritional content. It even includes information on how to plant and harvest each vegetle in your own home garden.
Then come the recipes! Each season includes approximately 100 recipes organized further by main vegetle ingredient. For example for Spring, the book reveals how to utilize the best of the season?s bounty with main ingredients including Spinach, Swiss Chard, Wild Greens, Artichokes, Asparagus, Fava Beans, Peas, Radishes, Avocados, Onions and Belgian Endive.
Offering something for everyone, two-thirds of the recipes are vegetarian, and the remaining third feature beef, chicken, pork or fish as co-stars and are coded with unique symbols to make pleasing any dietary preference easy. As stated in the book's introduction by the Editors, Italian cuisine is by no means vegetarian, but vegetables play an important and integral role to every meal.
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Piatti: Plates and Platters for Sharing, Inspired by Italy (Italian Cookbook, Italian Cooking, Appetizer Cookbook)
Stacy Adimando
4.1
Executive editor of Saveur Stacy Adimando combines her Italian heritage and tradition of serving abundant spreads to create 75 recipes for generous plates and platters meant for grazing. Organized by season and ranging in size from starting bites, such as Grilled Bacon-Wrapped Leeks with Honey Glaze and Shaved Fennel Salad with Sweet Peas and Avocado, to main courses, such as Crispy Pork Ribs with Herb Sauce and Seared Shrimp with Braised Savoy Cabbage, these are generous dishes to serve to family and friends for gatherings large and small. Filled with advice on how to plate and pair dishes for a range of occasions, this visually stunning book, with distinctive binding featuring a partially exposed spine, imparts what many cooks of Italy seem born knowing: the secrets to pulling off an impressive feast, without formality or fussiness, but with love, ease, and elegance.
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The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria
Nancy Silverton
4.1
A traditional Italian meal is one of the most comforting—and delicious—things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Osteria Mozza and Pizzeria Mozza, co-owned with restaurateurs Mario Batali and Joe Bastianich. A reservation at Mozza has been the hottest ticket in town since the restaurants opened and diners have been lining up for their wildly popular dishes. Finally, in The Mozza Cookbook, Silverton is sharing these recipes with the rest of the world.
The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from aperitivo to dolci that she would serve at her tavola at home. But do not confuse authentic with conventional! Under Silverton’s guidance, each bite is more exciting and delectable than the last, with recipes such as: Fried Squash Blossoms with Ricotta Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto Mussels al Forno with Salsa Calabrese Fennel Sausage, Panna, and Scallion Pizza Fresh Ricotta and Egg Ravioli with Brown Butter Grilled Quail Wrapped in Pancetta with Sage and Honey Sautéed Cavolo Nero Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato Olive Oil Gelato
In the book, Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you’ll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton’s lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes—both familiar and intricate—easy to follow and hard to resist. It’s no wonder it is so difficult to get a table at Mozza—when you’re cooking these dishes there will be a line out your door as well.
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60
The Keto Guido Cookbook: Delicious Recipes to Get Healthy and Look Great
Vinny Guadagnino
4.1
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61
Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night
Manuela Zangara
4.1
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62
The 5-Ingredient Italian Cookbook: 101 Regional Classics Made Simple
Francesca Montillo
4.0
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63
Authentic Italian Pizza: How to make a genuine homemade Italian pizza, focaccia and sheet pan pizza. Professional recipes, techniques and a step-by-step guide to master your own sourdough
Tommaso Sorrentino
4.0
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64
Eat Like a Sardinian: Live to 100
Francesco Mattana
4.0
"More than just a cookbook - it's a love letter to Sardinia" - Jamie OliverAn exciting debut cookbook from a rising star in the world of Italian cooking!Sardinia captures the true spirit of Mediterranean cooking. Here, you find a way of life filled with simple, fresh, seasonal ingredients, healthy fats and plenty of time spent cooking, eating and spending time with loved ones. Sardinia is, after all, one of only five designated "blue zones" in the world – where people live longer than anywhere else.In Eat Like a Sardinian, chef Francesco Mattana invites you to discover the rich and varied food culture of the island, bringing together his experiences learning to cook from the women around him and years of teaching at Jamie Oliver's Cookery School to create authentic, delicious home cooking recipes that everyone can master, with all the tips and tricks needed to get them right every time. Find the perfect small bite for your aperitivo hour, stock up your pantry with preserves, perfect your pasta and bread-making skills, learn how to entertain the Sardinian way with impressive fish, meat and vegetable dishes and finish it all off with a traditional dolci. Who knew healthy living could be so sweet?Recipes include Francesco's viral spaghetti al pomodoro, Italian lemon tart, roasted lamb with artichokes and potatoes, bruschetta with figs, and the "live to 100" minestrone.
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65
Tortellini at Midnight: And Other Heirloom Family Recipes from Taranto to Turin to Tuscany
Emiko Davies
4.0
Sometime in the 1950s, Emiko Davies' nonno-in-law began the tradition of ringing in the new year with tortellini al sugo. He served it along with spumante and a round of tombola, and sparked a trend; up until the 1970s, you could find tortellini at midnight on New Year's Eve in the bars around the Tuscan town of Fucecchio.
This is just one of the heirloom dishes in this collection, for which Emiko Davies has gathered some of her favorite family recipes. They trace generations that span the length of Italy, from the Mediterranean port city of Taranto in the southern heel of Puglia to elegant Turin, the city of aperitif and Italian cafe culture in the far north and, finally, back to Tuscany, which Emiko calls home.
Tortellini at Midnight is a book rich with nostalgia, with fresh, comforting food and stunning photography. It is a book that is good for the soul.
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66
Antonio Carluccio: The Collection
UK Published
4.0
The Godfather of Italian food, Antonio Carluccio has for the first time brought together over 300 of his best recipes to form this ultimate compilation. Capturing Antonio s simple, joyful and no-fuss approach to cooking, this lavish book provides a unique culinary journey.
Featuring dishes from each of Italy s distinct culinary regions, all aspects of the Italian meal are covered from antipasti, pasta, risotto to meat, fish, dolci and much more. Now, every Italian recipe you ll ever need is in one stunning volume. Antonio Carluccio: The Collection is bound to become the most significant Italian cookbook of its generation.
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67
Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook
Lidia Matticchio Bastianich
4.0
From the Emmy-winning host of Lidia’s Kitchen, best-selling 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 delectable recipes.
Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.
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68
American Sfoglino: A Master Class in Handmade Pasta (Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking)
Evan Funke
4.0
"Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia-Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI
A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia-Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.
Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni.
Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna).
Includes stories from Italy and the kitchen at Felix Trattoria that add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes.
Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino.
Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award-winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award-winning food photographer.
Makes an excellent gift idea for any pasta aficionado or avid Italian cook.
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69
Giada's Italy: My Recipes for La Dolce Vita: A Cookbook
Giada De Laurentiis
4.0
With photos shot on location around her native Rome, Giada's latest book--a New York Times bestseller--is a lavish exploration of her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America's most beloved Italian chef.
America knows and loves Giada De Laurentiis for her lighter, healthier takes on classic Italian fare. In her newest cookbook, she invites fans and home cooks to get to know the flavors and stories that have inspired her life's work. Here, she shares recipes for authentic Italian dishes as her family has prepared them for years while infusing them with her signature fresh flavors to make them her own, like in her Grilled Swordfish with Candied Lemon Salad; Spaghetti with Chianti and Fava Beans; Asparagus with Grilled Melon Salad; Bruschetta with Burrata and Kale Salsa Verde; and Fennel Upside Down Cake. Filled with gorgeous photography of Italy, peppered with family stories, and complete with more of Giada's tips and advice for cooking up fabulous meals with ease, Giada's Italy is a stunning celebration of Italy's flavors as only Giada could present them.
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70
Very Valentine (Valentine, #1)
Adriana Trigiani
4.0
“Sex and the City meets Moonstruck….Sly, sensual, and dripping in style.” —People
Poignant, funny, warm, and red hot, Very Valentine is a wonderful treat for Adriana Trigiani fans—a “delightful” (Boston Globe), “romance-soaked novel” (Marie Claire) from much adored playwright, screenwriter, documentary filmmaker, and New York Times bestselling author of Lucia, Lucia; Rococo; and Big Stone Gap. The adventures of an extraordinary and unforgettable woman as she attempts to rescue her family’s struggling shoe business and find love at the same time, VeryValentine sweeps the reader from the streets of Manhattan to the picturesque hills of la bella Italia. Already a national bestseller, here is a valentine from the incomparable Trigiani that you can take into your heart.
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71
I Heart Rome: Recipes & Stories from the Eternal City
Maria Pasquale
4.0
A love letter to Rome, with beautiful food and location photography, classic recipes, and stories from the heart of the Eternal City. Rome is an open-air museum; it's a modern-day marvel of a city that has seen centuries of emperors, popes, movements, triumphs, and tragedies. It's a city where the present and past sit side by side and interact in a beautiful, yet sometimes complex, kind of way. Rome begs to be uncovered at every turn. Through quirky local stories and glorious pictures, I Heart Rome takes you on an inspiring journey through the Rome that tourists rarely get to see. In a country justifiably famous for its food, Rome boasts its own fascinating and unique cuisine that is intrinsically tied to its history. Influences from Ancient Rome through to more recent events are reflected in the food culture of the Eternal City today. And given the passionate nature of Romans as a people, it's no wonder that dining is taken so seriously. From carbonara recipes to artichoke-frying techniques, just about everything food-related is up for--and causes much--debate in Rome. You too will heart Rome after delving into this book.
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72
The Wise Guy Cookbook: My Favorite Recipes from My Life as a Goodfella to Cooking on the Run
Henry Hill, Priscilla Davis, et al.
4.0
Recipes to make even the toughest tough guy beg for more…
Mom’s Antipasto • Sunday Gravy (Meat Sauce) • Cheater’s Chicken Stock • Striped Bass for Paulie • Fat Larry’s Pizza Dough • Henry’s Kickback Antipasti Hero • Sicilian Easter Bread with Colored Eggs • Clams Casino • Osso Buco • Oven Penitentiary Sauce with Sausage • Michael’s Favorite Ziti with Meat Sauce • and many others
Henry Hill was a born wiseguy. At the pizzeria where he worked as a kid, he learned to substitute pork for veal in cutlets—which came in handy later when the bankroll was low. At thirteen, he got his first percentage from a local deli—that lost business when he started supplying the neighborhood wiseguys with his own heroes. And what great heroes they were…
Once he entered Witness Protection, though, Hill found himself in places where prosciutto was impossible to get and gravy was something you put on mashed potatoes. So he learned to fake it when necessary (for example, Romano with white pepper took the place of real pecorino-siciliano cheese), and wherever he found himself, Hill managed to keep good Italian food on the table. He still brings this flair for improvisation to his cooking. No recipe is set in stone. And substitutions are listed in case you need them.
Now, in his inimitable style, Hill tells some spicy stories of his life in the Mob and shows you how to whip up his favorite dishes, Sicilian style—even when you’re cooking on the run....
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73
The Sobo Cookbook: Recipes from the Tofino Restaurant at the End of the Canadian Road
Lisa Ahier, Andrew Morrison
4.0
Sobo (Sophisticated Bohemian) started out in 2003 as a purple food truck in the parking lot behind a surf shop, way before food trucks were cool. Despite its remoteness, it attracted rave reviews from food media across North America, with the likes of Saveur magazine calling it: "perhaps the most exciting lunch stand in North America". The back of the staff's t-shirts read: "Quite possibly the second best thing you can do in a parking lot"--and that same fun, authentic West Coast vibe weaves throughout the stories and recipes in this book.
Sobo has since become a destination restaurant, having outgrown its food truck beginnings, with visitors making the pilgrimage to the west coast of Vancouver Island just to taste chef Lisa Ahier's cooking--which is, to use Tofino slang, simply "killer". The restaurant's menu focuses on locally-sourced, seasonally-inspired ingredients from family-owned producers. The dishes are shaped by Lisa's Tex Mex and Southwestern culinary roots, and her experience gained across several US states, including her stint as executive chef of Cibolo Creek Ranch in Texas.
The Sobo Cookbook includes over 100 of the restaurant's all-time favourite recipes--recipes that have fed surfers, hungry locals, curious visitors and die-hard foodies alike.
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74
Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone
Marc Vetri
4.0
A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have.
Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes--gleaned from years spent researching recipes in Italy and perfecting them in America--have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles--and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.
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75
The Opera of Bartolomeo Scappi (1570): L'Arte Et Prudenza d'Un Maestro Cuoco (the Art and Craft of a Master Cook)
Terence Scully
4.0
Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume.
Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza).
Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.
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Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party: A Cookbook
Lidia Matticchio Bastianich
4.0
The beloved TV chef offers the only cookbook you'll need to give any gathering--from a dinner for two to a wedding--a delectable, welcoming Italian flavor.
No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"
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77
Back Pocket Pasta: Inspired Dinners to Cook on the Fly: A Cookbook
Colu Henry
4.0
Here aremore than 75 sophisticated, weeknight-friendly pasta dishes that come together in the same amount of time it takes to boil the water.
As much a mindset as it is a cookbook, Back Pocket Pasta shows how a well-stocked kitchen and a few seasonal ingredients can be the driving force behind delicious, simply prepared meals. Pantry staples--a handful of items to help you up your dinner game--give you a head start come 6pm, so you can start cooking in your head on the way home from work. For instance, if you know that you have a tin of anchovies, a hunk of parmesan, and panko bread crumbs, you can pick up fresh kale to make Tuscan Kale "Caesar" Pasta. Or if you have capers, red pepper flakes, and a lemon, you can make Linguine with Quick Chili Oil. With genius flavor combinations, a gorgeous photograph for every recipe, and a smart guide to easy-drinking cocktails and wine, Back Pocket Pasta will inspire you to cook better meals faster.
"Who knew just five ingredients could taste like magic?!" --Refinery29
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The Italian Baker
Carol Field
4.0
Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region.Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy.Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores.
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Italian Family Cooking: Like Mamma Used to Make
Anne Casale
4.0
Anne Casale invites you into her kitchen to share the special secrets behind hundreds of home-style recipes that have been part of her family's heritage for years and years.
A second-generation Italian American and the head of her own cooking school, she takes you by the hand and shows you how to make her father's succulent veal roast, her Nonna Louisa's very own homemade pasta, savory soups based on her mother's perfect broth, sumptuous desserts from her pastry-chef father-in-law, and scores of her own wonderful originals. Best of all, she explains the recipes so carefully and clearly that you are sure to start your own new tradition of delicious
Italian Family Cooking -- Clam-Stuffed Mushrooms -- Melt-in-Your-Mouth Fried Mozzarella -- Linguine with Tomato-Garlic Sauce -- Penne with Mushrooms and Prosciutto -- Delectable Five Layer Pasta Pie -- Pan-Fried Lamb Chops with Lemon Juice -- Chicken Legs Stuffed with Sausage and Scallions -- Fillets of Sole Florentine -- Mussels with Hot Tomato Sauce -- Zucchini with Roasted Peppers -- Fluffy Potato Pie -- Ricotta Mousse with Raspberry Sauce -- Espresso Cream Tart -- Sicilian Cassata with Chocolate Frosting ...and many more!
For beginners and experts alike, here's a cookbook full of old-fashioned warmth, wisdom, and goodness -- updated for you and your kitchen.
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Italian Regional Cooking
Ada Boni
4.0
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81
Franny's: Simple Seasonal Italian
Andrew Feinberg, Francine Stephens, Melissa Clark, Alice Waters
4.0
A Brooklyn favorite with a national following, Franny's is known for its simple, seasonal Southern Italian dishes and exceptional pizza. Alice Waters says it best in her foreword: "This book captures the beating heart of what makes Franny's so beautiful: its simplicity, its ability to make the ordinary surprising, and--above all--its celebration of honest everyday cooking."
Franny's is filled with recipes that are destined to become classics. Chef Andrew Feinberg plays with traditional Southern Italian cuisine and makes the dishes lighter and brighter. New favorites--including Roasted Romano Beans with Calabrese Olives, Clam Pizza, and Linguine with Meyer Lemon--sit side by side with perfect executions of timeless Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his techniques for the home cook, while offering cutting-edge food combinations, spinning the typical ingredients in unexpected directions. Teeming with irresistible full-color photographs, Franny's shows how simple preparations of quality ingredients can create food that is much more than the sum of its parts.
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Cooking with Nonna: More Than 100 Classic Family Recipes for Your Italian Table
Rossella Rago
4.0
Now you can cook classic Italian recipes as if you were born there (or your grandmother was) with the long-awaited debut cookbook from popular web TV series Cooking with Nonna!
To Rossella Rago, host of Cooking with Nonna, Italian cooking was never just about the food: it was about family, community, history, and culture as an Italian-American. Rossella grew up cooking with her Nonna Romana every Sunday, learning the traditional recipes of the Italian region of Puglia. And in her popular web TV series, Cooking with Nonna, Rossella takes her trademark style and expands her knowledge of Italian cooking to other regions of Italy, learning the classic dishes and flavors of each region and sharing them with eager fans all over the world.
Now you can take a culinary journey with Rossella from Italy to America with her debut cookbook Cooking with Nonna, featuring over 100 classic Italian recipes. Learn to create fabulous Italian dishes for any course, like fresh homemade pasta, delicious meatballs, rich lasagne, and ricotta cookies or tiramisu for dessert! Featuring appetizers, soups, salads, pasta, meats, and desserts just like Nonna used to make, including Zucchine alla Poverella, Baked Ziti, Stuffed Eggplant alla Pugliese, Homemade Orecchiette with BroccoliRabe, and Ricotta Cookies. Modern takes by Rossella on some of the classic dishes of Italian cooking are also included. So if you want to learn how to make Italian food like your nonna used to make, then look no further!
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Il cucchiaio d'argento. Cucina regionale
Editoriale Domus
4.0
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84
The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen
Frances Mayes
4.0
“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 have in the kitchen. Four double doors along the front of the house open to the outside—so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house.” —from the Introduction
In all of Frances Mayes’s bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients.
A toast to the experiences they’ve had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours, and garden baskets tumbling over with bright red tomatoes.
Lose yourself in the transporting photography of the food, the people, and the place, as Frances’s lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner.
The more than 150 tempting recipes include: · Fried Zucchini Flowers · Red Peppers Melted with Balsamic Vinegar · Potato Ravioli with Zucchini, Speck, and Pecorino · Risotto Primavera · Pizza with Caramelized Onions and Sausage · Cannellini Bean Soup with Pancetta · Little Veal Meatballs with Artichokes and Cherry Tomatoes · Chicken Under a Brick · Short Ribs, Tuscan-Style · Domenica’s Rosemary Potatoes · Folded Fruit Tart with Mascarpone · Strawberry Semifreddo · Steamed Chocolate Cake with Vanilla Sauce
Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort.
Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life.
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Marcella's Italian Kitchen
Marcella Hazan
4.0
In her most personal cookbook, the James Beard Foundation Lifetime Achievement Award-winning author captures every aspect of Italian home cooking--from appetizers to ice cream. Including almost 250 recipes, Marcella's Italian Kitchen brings home cooks the authentic tastes of Italy. Here are Fettuccine with Clams and Zucchini and Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies and Amaretti and Custard Cream Semifreddo. Drawing on her experiences growing up in Italy, Hazan has crafted the ultimate guide to Italian food.
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86
The Italian Cookbook for Beginners: Over 100 Classic Recipes with Everyday Ingredients
Salinas Press
4.0
Italian food is the ultimate comforting homemade cuisine. Full of rich, robust flavors, enticing aromas, and exuberant colors, Italian cuisine is a celebration of love for both food and family. With The Italian Cookbook for Beginners, you won't need to travel far and wide to enjoy the authentic flavors of Italy. Offering over 100 classic recipes, The Italian Cookbook for Beginners will show you how to cook like an Italian mama, using affordable everyday ingredients from your local grocery store. The Italian Cookbook for Beginners offers simple, delicious Italian recipes that bring the hearty flavors of Italy into your home.
The Italian Cookbook for Beginners will show you how to easily create your own classic Italian cuisine, with: -105 authentic Italian Cookbook recipes that use affordable, easy-to-find ingredients -Simple Italian Cookbook versions of your favorites, such as homemade pizza, Eggplant Parmigiana, and Italian-style pork chops -4 basic sauces to liven up any dish -Tips on buying fresh fish and matching sauces with pastas from the editors of The Italian Cookbook -Guide to planning a complete Italian meal using The Italian Cookbook
You don't need fancy techniques, hard-to-find ingredients, or specialized tools to create mouthwatering Italian dishes; all you need is The Italian Cookbook for Beginners and a desire to mangia!
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Carrabba's Italian Grill: Recipes from Around Our Family Table
Rick Rodgers and Italian Grill Carrabbas
4.0
Make dinner the Carrabba's way tonight, with these delicious family recipes For 25 years, Carrabba's Italian Grill has offered its amici (Italian for "friends") an extraordinary dining experience. Serving hand-prepared, contemporary renditions of traditional family recipes, Carrabba's makes everyone who walks through the door feel right at home. Each meal is served in the time-honored tradition of warm Italian hospitality and authentically prepared food made from the heart.
Now, you can re-create the Carrabba's experience in your own kitchen with delicious recipes inspired by generations of family cooking. In the true spirit of generosity, Recipes from Around Our Family Table shares not just these mouthwatering signature recipes, but also the cooking secrets that make them so good.
Includes 75 authentic Italian recipes and Carrabba's favorites, like Chicken Bryan, Mama Mandola's Sicilian Chicken Soup and Pizza Margherita Offers tips on successful grilling, preparing perfect pasta, finding the best ingredients, mastering homemade pizza, and more
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Gino's Veg Italia! 100 quick and easy vegetarian recipes
Gino D'Acampo
4.0
Healthy Italian recipes from Britain's favorite Italian chef.
In his first meat-free cookbook, Gino D'Acampo brings together his favorite dishes. The Italian diet is one of the healthiest in the world. Based on simple fresh vegetables and crisp salads, and flavored with herbs, oils and chili, Italian food offers endless healthy recipes.
From simple pasta and gnocchi, pizzas and breads, antipasti and salads, gratins and bakes, the possibilities are endless. And because the recipes use the freshest vegetables and salads, you can enjoy delicious Italian food without piling on the pounds.
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Vegetables All'Italiana
Anna Del Conte
4.0
Organized in an A–Z format from asparago to zucchina, Anna presents classic dishes alongside her own personalized recipes. These range from classic recipes such as insalata caprese, parmigiana di melanzane, courgette fritters, and squash ravioli with sage butter to more adventurous dishes such as tomato cappuccino. While Anna embraces classic Italian flavors, she ensures that the vegetable in the dish is at the heart of each recipe in her signature style. This is a celebration of vegetables that praises the flavor and texture of each individual root, squash, herb, and pulse to teach a new generation of cooks how to enjoy fresh seasonal produce at any time of year. Includes dual measures.
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90
Rome: Centuries in an Italian Kitchen
Katie Caldesi, Giancarlo Caldesi
4.0
All roads lead to Rome, and all roads in the Eternal City itself lead to a delicious meal. In Rome: The Urban Kitchen, Katie and Giancarlo Caldesi unearth the city's hidden gems - centuries-old recipes that have been handed down through the generations, as well as new, exciting dishes inspired by Romans from all walks of life.
The duo present their interpretations of classic dishes, like Katie's Cacio e Pepe (spicy cheese and pepper pasta), alongside family favorites like Spigola in Saltimbocca (seabass with parma ham and sage leaves). Collaborating with Rome's best chefs, they also share modern Italian recipes - like Sorbetto di Peperone, a fiery hot chilli sorbet - that reflect the heat and color of this bustling city This is an impressive, fresh look at Rome's cuisine that will be sure to inspire.
As well as all the tantalizing recipes, Katie and Giancarlo take readers on a sumptuous, visual journey, from the Pantheon and Colosseum, to the Renaissance palazzos, Baroque fountains, and neighborhood trattorias. Complemented by Katie's anecdotes of their trip, Rome: The Urban Kitchen is a beautiful cookbook and keepsake that will transport you to the heart of Italy.
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Amaro: The Spirited World of Bittersweet, Herbal Liqueurs with Cocktails, Recipes, and Formulas
Brad Thomas Parsons
4.0
From the James Beard and IACP award-winning author of Bitters comes this exploration of the world of bitter liqueurs, ranging from familiar favorites like Campari and Fernet-Branca, to more obscure potables such as Zucca and Bràulio, featuring more than 80 amaro-centric cocktail recipes.
Brad Thomas Parsons, author of the James Beard and IACP Award-winning Bitters, always has his finger on the pulse of what's new and exciting in the cocktail world. But in this case, what's new is old--specifically, the centuries-old European tradition of making bitter cordials and liqueurs. In Amaro, Parsons takes readers on a bittersweet tour of Italian bars, cafés, and distilleries, opening readers' eyes to the rich history and vibrant culture of amaro today. Then, he returns to the United States, where contemporary mixologists are incorporating amari into a delicious and eclectic array of cocktails. Gorgeous location and cocktail photography; an impeccable package; and more than 100 recipes for DIY amaro, amaro cocktails, and amaro-spiked desserts will make this the must-have beverage book of the season.
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92
Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home
Michael Ronis
4.0
Anyone who has visited Carmine's flagship Times Square restaurant knows that Carmine's food is the best of classic Italian cuisine--each dish prepared simply to bring out the most vibrant flavor and make anyone who tastes it smile and reach for seconds.
Carmine's Family-Style Cookbook reveals the simple secret of Carmine's longtime success--hearty, rich Italian food, just right for sharing, and perfect for cooking at home!
Carmine's Family-Style Cookbook's perfect Italian recipes include: --Appetizers, Soups and Salads: from Chicken Wings Scarpariello-Style to Carmine's Famous Caesar Salad --Carmine's Heroes: from classic Cold Italian Hero sandwiches to Italian Cheesesteak Heroes --Pasta: from Country-style Rigatoni to Pasta Marinara --Fish and Seafood Main Courses: from Salmon Puttanesca to Shrimp Fra Diavolo --Meat and Poultry Main Courses: from Porterhouse Steak Contadina to Veal Parmigiana --Side Dishes: from Spinach with Garlic and Oil to Creamy Polenta --Carmine's Desserts: from Chocolate Bread Pudding to the world-famous Titanic Ice Cream Sundae
Carmine's restaurant packs them in every night in its four bustling locations, including its warm, festive Times Square flagship where over a million people from all across the country come every year to share meatballs, chicken parmigiana, linguini with clam sauce, and fried calamari. Carmine's flavors are the tastes Americans love to cook and eat at home--fresh garlic, bubbling tomato sauce, and pasta boiled just to the perfect al dente. Try any of the recipes in Carmine's Family-Style Cookbook and bring home that classic Italian flavor to your family.
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93
Sicilia in Cucina: The Flavours of Sicily
William Dello Russo, Alessandro Saffo, Antonino Bartuccio, Rita Russotto
4.0
The gastronomic culture of Sicily captured in 80 recipes. But SICILIA IN CUCINA is not just another cookbook: It offers an authentic insight into Sicily's culinary art and culture, side by side with a photographic journey through the island.
Alongside traditional fare are recipes with a touch of creativity, as well as invaluable advice on pairing with local wines. The book includes an entire section on wines from historic wineries, as well as a few new arrivals, and another section is devoted to the herbs of Sicily.
The cuisine of Sicily takes its flavours from the sea, land, and mountains. Its unique mixture of tastes is also the product of an overlapping of the different cultures that, over thousands of years, have made Sicily a crossroads between the culinary traditions of the Western and Arab worlds.
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94
A Family Farm in Tuscany: Recipes and Stories from Fattoria Poggio Alloro
Sarah Fioroni
4.0
In A Family Farm in Tuscany, Sarah Fioroni, chef, cooking instructor, sommelier, and manager of her family's organic farm near historic San Gimignano, shares stories of family traditions and daily life as well as seasonal recipes at Fattoria Poggio Alloro.
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95
Sicily: Recipes from the Pearl of Southern Italy
Katie Caldesi, Giancarlo Caldesi
4.0
A visual feast of one of Italy's most loved destinations
Italy's most seductive island, Sicily, is located in the heart of the Mediterranean. Thanks to its rich history, Sicilian food has Italian as well as Greek, Spanish, French, and Arab influences. Now Italian aficionados, Katie and Giancarlo Caldesi, head to the island to immerse themselves in its diverse food scene.
Starting in the capital, Palermo, the couple come across some exciting street food that features tasty Arancini (rice balls stuffed with meat sauce and cheese) to lesser know gems such as Panelle (garbanzo bean fritters), and Sfincione, a thick Sicilian pizza, topped with tomatoes, onions, anchovies, and casciocavallo cheese. In Trapani they try a fish couscous and then head to Noto, where almonds dominate in some memorable desserts, including a classic Semifreddo and a refreshing Almond Granita (served with fresh brioche, for dunking). Nor would any Sicilian book would be complete without Pasta Alla Norma (pasta with tomatoes and eggplants) and the classic, ricotta-filled sweet delight Cannoli.
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The Southern Italian Table: Authentic Tastes from Traditional Kitchens
Arthur Schwartz
4.0
Southern Italian food—from bruschetta and tomato sauce to spaghetti and meatballs—is the most talked about and home cooked food in America. And the area's sleepy hill towns and rocky coastlines have become "it" destinations for in-the-know foodies and travelers from all over the world.
For more than a decade, award-winning cookbook author Arthur Schwartz delved deep into each region of Southern Italy, inviting himself into rustic home kitchens, making friends, and dining at the best local restaurants. Now, in The Southern Italian Table, he presents 130 recipes that celebrate local ingredients and simple flavor combinations behind authentic Southern Italian cuisine.
Follow Schwartz along country roads and city side streets to discover Neapolitan Pizza, Baked Tomato Sauce, and Walnut Pie from Campania, where tomatoes grow better than anywhere else in the world and walnuts ripen sweet and plump in the winter. From the mountainous region of Molise comes hearty Lamb Stew, and from the dry climate and wheat fields of Puglia hail dishes such as Orecchiette with Broccoli Rabe and Charcoal-Roasted Artichokes. Calabria's diverse landscape inspires Pasta Disks with Shrimp, Fennel Seed, and Arugula and Lamb Chops with Black Olives. Risotto with Sausage and Smoked Cheese showcases Basilicata's famous pork sausages and scamorza cheese, and Sicily's Salt-Seared Swordfish with Garlic and Mint, Ground Pork Ragù with Chocolate, and classic Apple Cake exemplify the island's variety of culinary influences.
The Southern Italian Table is organized from antipasti (appetizers) to dolci (sweets), and written for the American home cook. With beautiful full-color photography, easy-to-find ingredients, and headnotes and sidebars that put the recipes in historical and cultural context, Arthur Schwartz's new cookbookwill become a dog-eared favorite and a friendly guide to la vita italiana.
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97
The Home Cook: Recipes to Know by Heart: A Cookbook
Alex Guarnaschelli
4.0
The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails.
For Alex Guarnaschelli--whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century--a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents' Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
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98
Italian Vocabulary: An assortment of words&phrases for various occasions
Inc. BarCharts
4.0
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99
Country Cooking of Italy
Colman Andrews, Christopher Hirsheimer, Melissa Hamilton, Mario Batali
4.0
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews vivid storytelling and Hirsheimer's evocative images, this luxe package is sure to delight home chefs and lovers of Italian food alike.
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100
Pizza Camp: Recipes from Pizzeria Beddia
Joe Beddia
4.0
Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”
Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.
With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:
--Bintje Potato with Cream and Rosemary --Collard Greens with Bacon and Cream --Roasted Corn with Heirloom Cherry Tomato and Basil --Breakfast Pizza with Cream, Spinach, Bacon, and Eggs
Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.
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