This debut cookbook from LA’s phenomenally popular Bestia restaurant features 140 recipes for rustic Italian food with Middle Eastern influences that are driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.This accessible and far-reaching debut cookbook showcases all of the satisfying and flavor-forward food that has made Bestia …
You Call It Sauce, I Call It Gravy: My East Coast Italian- American Family’s Tried & True Recipes
Follow me on my journey with food, family and friends. I am a self taught cook with a passion for simple old world Italian dishes. These are easy recipes with everyday ingredients,nothing complicated here! These are the stories and recipes I grew up with. I had a great childhood with a lot of great memories. Growing up in …
Pasta, Pane, Vino: Deep Travels Through Italy’s Food Culture (Roads & Kingdoms Presents)
“Italy is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. Matt Goulding expertly navigates it’s wonders and eccentricities with wisdom and great passion.” -Anthony Bourdain “Goulding is pioneering a new type of writing about food.” -Financial Times This is not a cookbook. This is something more: a travelogue, a patient investigation of …
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 …
Most visitors to Italy flock to the crowded tourist centers, but in Italy for the Gourmet Traveler Fred Plotkin takes us beyond the traditional tourist experience and lures us to special places, whether in big cities or out-of-the-way villages, often overlooked by the uninitiated. Under his discerning eye, we learn about the food, wines, local bakeries, olive oil …
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLYHaving won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria …
Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
First published in 1891, Pellegrino Artusi’s La scienza in cucina e l’arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi’s death in 1910, with the number of recipes growing from 475 to …
John Pellicano shares more than 100 family recipes – entrés, pasta, sauces, pizza, mains and deserts – in this glossy hardcover publication Authentic Homemade Italian Cooking. More than 100 easy to follow recipes, many with accompanying mouth-watering photography, will have you cooking Italian cuisine like a native. From tomato bruschetta and veal ragout sauce to Bolognese and tiramisu – with …
The Scarpetta Cookbook: 175 Recipes from the Acclaimed Restaurant
Scott Conant’s five Scarpetta restaurants all garner rave reviews, but many know Conant best from his regular appearances on Food Network shows like Chopped (as a frequent judge) and on Bravo’s Top Chef. He and his restaurants have been cited on such lists as Esquire’s “Best New Restaurants in America.” The subject of this cookbook, Scarpetta, received a …
The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food
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 …