Cookbooks Around the World Italian

Cookbooks Around the World Italian

Healthy Italian Cooking by Prevention Magazine

Italian food is the answer to today's mealtime dilemma. It's quick, healthy and familiar. This book turns classic Italian ingredients into delicious, low-fat dishes. Chapters focus on anti-pasto favorites and soups, pasta dishes, main courses, side dishes, and desserts. Every recipe includes full details such as prep time and nutritional analysis. This book makes healthy cooking a breeze--the Italian way

Pastas and Sauces by Prevention Magazine

The editors of Prevention offer more than fifty creative, healthy, and delicious recipes for pasta that emphasize low-fat cooking, including Cheese Ravioli with Peas and Pesto, Turkey Tetrazzini, and much more.

Antipasto by Allardice, Pamela

A sumptuous array of the ultimate finger foodsâ€“antipasto from Italy.

Flavors of the Riviera by Andrews, Colman

Encompassing the finest in Mediterranean cuisine, a collection of nearly 150 recipes captures the rich cookery of the region between Tuscany and Provence, including such savory dishes as focaccia, ratatouille, mesclun, ravioli, pesto, and more.

Dolci Toscani by Anne Bianchi & Sandra Lotti

NEW! Tuscan cooking school partners reveal glories of Tuscan desserts in 100+ impeccable recipes & delightful essays.

Cooking with Love, Italian Style by Anthony, Francis

More than 200 simple Italian recipes inspired by his family traditions.

Low Carb Italian Cooking by Anthony, Francis

The time has come for a gourmet complement to the extraordinarily popular low carb, high protein diet popularized by Dr. Atkins. This book includes delicious recipes for such traditional dishes such as Chicken Marsala, Veal Parmesan, and Beef Bracciole, as well as some of the Love Chef's more original recipes, all guaranteed to be delicious!

Art Of Italian Regional Ckng by Antonucci

ANTONUCCI

Sicilian Gentleman's Cookbook by Baratta, Don

The Sicilian Gentleman's Cookbook is a son's tribute to his the father, The Old Man -- an Old World gent renowned as much for his cooking as for his delightful stories and outrageous claims. By the time you've finished reading his book you may not be convinced that Sicilians are responsible for chicken soup, rice, and pasta (as the Old Man claims) but you may well believe they invented laughter. The writing style is relaxed and conversational. The recipes -- more than 160 -- combine Sicilian and American influences and include antipasto and salads; vegetables; soups and stews; pasta and sauces; seafood; poultry and meat; and sweets. The dishes are all simple, authentic, and delicious: - A Meatloaf Like No Other (combines Italian sausage, pine nuts, olives and wine) - Shellfish Marinara 1, 2, and 3 (each a distinct version) - Pasta with Polpette (Sicilian meatballs that have a flattened oval shape, much like a stepped-on football. Odd they may look, but they're never tough since you need brown only two sides) - Pasta with Beans, Pasta with Artichokes, Pasta with Cauliflower, Pasta with Eggplant - An abundance of recipes for chicken and for fish -- and one for chicken with fish (plus a handful of dried figs) - Traditional veal dishes - Desserts that include holiday pastries, a ricotta pie, and a Sicilian rice pudding Readers not familiar with Sicilian cooking are in for a treat. The food of the Mediterranean's largest island was influenced by the people who conquered it. From the Arabs and Moors come stuffed vegetables and the use of dried fruits and pine nuts. From the Greeks come olive oil and lemon. It is a simpler cuisine than that of the north, emphasizing leaner ingredients. For Sicilians, seafood is more important than meat, and lamb is more likely to be seen on the table than is pork. The Sicilian Gentleman's Cookbook is filled with all the warmth, love, and happiness of the home that the Old Man created. The recipes are generously garnished with anecdotes and old-world philosophy. Author Don Baratta captures the voice of The Old Man. Don, who makes his home in Washington State, was born and grew up in the Bronx, in the midst of Sicilian neighborhood. As for the Old Man, nobody is sure where he was born -- maybe Sicily, or possibly somewhere in New England.

Prosciutto : Italian Pantry Collection by Bardi, Carla

Each Italian Pantry book is unique in style, content and recipes. A short history of the Italian food product is followed by a detailed description of the production techniques and notes for evaluating and appreciating the regional differences. Italy has a very complex food culture, with distinctly different cheese, pasta, olive oil and cured meats in each region and even within certain towns. These books take a geographical approach to the regional specialties, with maps showing the area of production, notes on the product of that region and typical recipes using the distinct produce of that area. The Italian Pantry books are valuable references for culinary students and professionals as they are scholarly and technically informative. Lavish color photos of each type of cheese, pasta, olive oil, cured meat and prepared dishes (with recipes), provide a very pleasant browse or read. Twenty eight distinct Prosciuttos and Salamis from Coppa to Prosciutto di Cinghiale.

Encyclopedia of Italian Cooking by Bardi, Carla; editor

Sweeping ins cope and endlessly enticing, The Encyclopedia of Italian Cooking invites cooks across America to savor the authentic taste of Italy--right in their own kitchen. From Tuscan-style penne pasta to Florentine steak, from Venetian-style crab to Sicilian cheesecake, this big, beautiful cookbooks brings together 1,001 irresistible specialties from Italy's 20 regions--with each recipe created by authentic local chefs. Whether planning a complete five-course Italian dinner for company or experimenting with easy Italian appetizers to complement simple-to-make pizza, cooks will revel in this mouthwatering collection of genuine Italian dishes. Includes: Recipe rankings, from super-easy to challenging; dozens of authentic sauces; wine suggestions; and much more.

Make It Italian by Barr, Nancy Verde

Nancy Verde Barr learned to cook by watching her grandmother, her Nonna, and in this wonderfully instructive and warm-spirited cookbook she translates that experience into a primer of techniques and taste that will become your Nonna in the Kitchen. Primary recipes demonstrating essential techniques are filled with invaluable information and serve as lessons to guide you in the variations that follow. Once you have mastered Primary Spaghetti and Marinara Sauce, you can confidently whip up Bucatini with Amatrice (a pork-flavored sauce) or Perciatelli with Eggplant Sauce or Ziti with Sausages and Peppers. The perfect formula for making Veal Scallopine with Lemon and Parsley invites you to use pork, chicken or turkey, or to try rolled, stuffed, and breaded versions. Fresh fish and seasonal vegetables are given the same careful treatment with emphasis on the right cooking technique and flavorings for each variety. And when you are ready to strike out on your own, there are charts to guide you in creating your own recipes.

From An Italian Garden by Barrett

Best Seller! Italy's fresh, direct flavors for vegetables & fruits in antipasti, soup, pasta, desserts & more Over 200 simple, quick recipes. 305 pgs. Hard

Fagioli by Barrett, Judith

From thick, rich minestrone with beans and vegetables, to delectable chickpea fritters, here are 124 easy-to-prepare, delicious, authentic favorites-in the only cookbook devoted solely to the glories of Italian bean cookery Satisfying, nutritious, wonderfully adaptable, and one of the least expensive forms of protein, beans are an integral part of the cuisines of cultures all over the globe. This is especially true in Italy today, where you can find hundreds of bean recipes from nearly every region and where, for most families, eating beans is as fundamental as eating pasta. In Fagioli, the co-author of the best-selling cookbook Risotto celebrates the bean cuisine of Italy in all its splendid variety and versatility. Here you will find: Bean Basics-everything you need to know to cook and enjoy beans, including a guide to the most common beans in Italy and their American counterparts Ingredient Guide-information on the special Italian or hard-to-find ingredients, what they are, and how you can purchase them through mail-order and online resources Â·124 authentic dishes-both traditional and new-providing flavorful and creative ways to prepare beans: in antipasti and salads; in soups; with grains including polenta, barley, and faro; with pasta; and in hearty entrees prepared with meats, including sausages, game, beef, lamb, and pork.

Risotto Risotti by Barrett, Judith

Judith Barrett brings new life to great risotto tradition with exciting contemporary flavors, great shortcuts and easy techniques in 100+ all new recipes.

Lidia's Family Table by Bastianich, Lidia

Author autographed book plates! (While supplies last.) The best-loved and most-admired of all Americaâ€™s television cooks today, Lidia Bastianich, now gives us her most generous, instructive, and creative cookbook. The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations. Here are more than 200 fabulous new dishes that will appeal both to Lidiaâ€™s loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment. She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Gratinate). She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal. She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredientsâ€“whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before. She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterdayâ€™s bread for a lasagna-like gratin, blanketing a scallop of meat with sautÃ©ed vegetables, and finishing seasonal greens with the perfect little sauce. She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her familyâ€™s favorite recipes for chicken and a beautiful balsamic-glazed roast turkey. And she explores with us the many ways fruits and crusts (pie, strudel, cakes, and toasted bread) marry and produce delectable homey desserts to end the meal. Lidiaâ€™s warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking.

Lidia's Italian Table by Bastianich, Lidia

Lidia Bastianich shares her warmth, expertise, childhood stories and 200 authentic Italian recipes from her new PBS series.

Lidia's Italian-American Kitchen by Bastianich, Lidia Matticchio

Lidia Bastianich, the most admired teacher in America of good Italian cooking, gives us her most instructive and personal cookbook yet, the companion book to her new 52-part PBS series of the same name. Focusing on Italian-American cookingÃa cuisine of adaptation born of necessityÃLidia restores the true flavors to time-honored dishes, demonstrating a light, subtle approach and using authentic Italian ingredients that are now readily available. Old favorites like veal parmigiana and spaghetti and meatballs, baked cannelloni and lasagna, pizza and gnocchi, take on new life. You'll find variations on familiar themes in her Scampi alla Buonavia and Clams Casino, and in dazzling pastas such as her Bucatini with Chanterelles, Spring Peas, and Prosciutto and her Cavatelli with Bread Crumbs, Pancetta, and Cauliflower. There are also many hearty meat dishes here, as well as substantial bean and pasta soups, and abundance of food from the sea, and some sweet endings. Laced with stories about Lidia's own experiences since coming to America, and full of the instructive detail and warm, earthy personal commentary that have made her TV shows so special, this is a cookbook that is almost as much fun to read as it is to cook from. With 16 pages of color photographs and 100 black-and-white photographs.

Solo Dolci by Benson, Anna

Venetian native lightens wonderful regional-often unusual-Italian dessert recipes. Chapter on Italian dessert wines. Color photos. 205 pgs. Hard

Italian Cooking in the Grand Tradition by Bettoja & Cornetto

Including seasonal menus for every occasion, from simple country lunch, to an elegant Christmas dinner, this cookbook offers such inspired dishes as Veal Rolls Stuffed with Artichokes, Herbed Mushrooms, Smoked Salmon Mousse, and Orange and Fennel Salad. A special section is devoted to pastas, light dishes, and luscious desserts such as Mint Bavarian Cream, Capri Chocolate Almond Torte, and Hazelnut Cookies.

In a Roman Kitchen by Bettoja, Jo

A unique celebration of the classic foods and flavors of Rome. From the savory splendor of crisply fried artichokes to the easy indulgence of spaghetti alla carbonara cooked perfectly al dente, the cooking of Rome is every bit as glorious as the cityâ€™s breathtaking art and architecture. In a Roman Kitchen explores the delights of this rich culinary heritage with a spectacular tour of the markets, ingredients, and classic recipes of the Eternal City. Author Jo Bettoja invites readers into her storied kitchen to share over 200 authentic recipes from Roman home kitchens that are sophisticated, yet accessible, like Hazelnut Semifreddo; Artichokes, Fava Beans, and Peas (La Vignarola); and Spareribs and Sausages with Polenta. With striking halftone photographs of the city taken by top Italian photographer Paolo Destephanis, this book is a delicious ode to the gustatory pleasures of one of the worldâ€™s best-loved cities.

Italian Festival Food by Bianchi, Anne

NEW! 30 Off! Fascinating look at sagre traditions, in which best home cooks of a village prepare an extravagant party with great food with 150+ recipes from these regional country food fairs.

Zuppa! by Bianchi, Anne

Homemade and hearty soupâ€“â€“zuppaâ€“â€“is the meal of choice, and each household harbors its own family secrets for preparing the traditional recipes of the region. Here are one-dish meals to inspire the most harried or jaded cook. From basic broths to crucial fundamentals, Zuppa! offers it all.

Palm Restaurant Cookbook by Binns, Brigit Legere

It's a classic steakhouse, a superb Italian-American restaurant, a power-lunch mainstay, and the oldest family-owned, white tablecloth restaurant group in the country, with 28 locations in 24 cities--each one administered by third-generation descendants of the original owners. Now, finally, everyone can learn the cooking techniques that makes Palm steaks and chops so delectably juicy. In over 125 recipes, the secrets behind some of the Palm's most requested dishes are revealed by executive chef Tony Tammero, with recipes for Steak a la Stone, Monday Night Salad, Veal Martini, Clams Oreganato, Spaghetti Carbonara, Gigi Salad, and quite possibly the best creamed spinach on the planet. Because each dish has as story behind it, this is a cookbook filled with real-life stories, celebrity anecdotes, vivid characters, and the very special flavor of a restaurant that has prospered while remaining true to the original owners' credo: Exceed the customer's expectation, and treat everyone who walks through our door as if they are family.

Complete Italian Vegetarian Cookbook by Bishop, Jack

This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy. You'll find simple pairings like: Penne with Portobello Mushroom Rag, Red Leaf Lettuce, Arugula and Fennel Salad, Potato-Spinach Gnocchi with Pesto and Marinated Tomato and Red Onion Salad. The 16 chapters include: Antipasto, Soups, Pasta, Rice, Polenta, Gnocchi, Eggs, Legumes, Side Dishes, Panini and Bruschetta, Salads, Pizza, Calzone and Focaccia, Tarts and Tortas and Desserts.

Al Dente by Black, William

Bill Bryson meets Elizabeth David in this witty gastronomic tour of Italy. William Black is serious about Italian food. Except when heâ€™s joking, which is often. And he will stop at nothing to discover the whys and wherefores of la dolce vita. In Al Dente, our intrepid gastronome eats whatever gets in his way. He travels the length and breadth of Italy in his quest for the most authentic cooking and the very finest ingredients: one minute heâ€™s chasing after rabbits in Ischia, the next heâ€™s scoffing eel brodetto and waxing lyrical about frog risotto. Although he prefers roadside establishments and local trattorie to highâ€“end cibo nuovo, whatever heâ€™s eating is a revelation. A joy from cover to cover, this is a must for anyone who thinks they know about Italian food. William Black, with his partner Sophie Grigson, is the author of several bestâ€“selling books, including Fish and Organic.

Al Dente by Black, William

Talisman Italian Cookbook by Boni, Ada

BONI

A Pocket Full of Rice by Boseggia, Luciano

More than 40 magnificent Italian rice dishes, from refined soups to classic risottos with a wide variety of ingredients. Includes the history and tradition of risotto in Italy and other countries.

Mezzaluna Cookbook by Bozzi, Aldo

Beloved trattorias' recipes for Italian food at its best-light, uncomplicated, full of fresh flavor-in seasonal main-course pastas & companion soups, salads, antipasti & carpaccios.

Great Chefs Cook Italian by Brown, Ellen

100+ authentic Italian recipes & dishes of Italian inspiration, as served by American chefs & seen on Great Chefs TV series.

Bugialli On Pasta by Bugialli

BUGIALLI

Foods Of Italy by Bugialli

Tastemaker Grand Prize Winner! Giuliano Bugialli's Stunning visual tribute to Italy's classic regional cuisines. 125 recipes, many unusual. 250 color photos. 304 pgs. Paper

Best Of Bugialli by Bugialli, Giu

BUGIALLI

Bugialli's Italy by Bugialli, Giuliano

Explore deeply satisfying traditional regional cuisines of Italy with renowned teacher & food historian Giuliano Bugialli. 150+ delightfully unusual recipes. Gorgeous color photos. 320 pgs. 30 Off

Fine Art of Italian Cooking by Bugialli, Giuliano

This is the definitive cookbook on Italian cuisine. The author is one of the foremost teachers of Italy's revered cooking techniques with more than 20 years of teaching and cooking experience. Giuliano Bugialli's incomparable cookbook has been updated, expanded and beautifully redesigned, including: Over 300 recipes from Tuscany and other regions of Italy Suggested dinner menus and wine recommendations Chapters on pasta, breads, sauces, antipasti, meat and fish, poultry, risotto, vegetables, and desserts Improved ingredient lists, revised wine lists, updated notes on olive oil, Italian herbs, and cheeses 75 detailed, easy-to-follow line drawings Giuliano Bugialli is an established authority on the traditions and techniques of Italian cooking and is the most popular Italian cooking teacher and demonstrator in the United States. He is the author of seven other popular Italian cookbooks.

Foods of Sicily & Sardinia by Bugialli, Giuliano

Child Award! (Dust jackets scuffed) With direct lineage to ancient times, the food cultured Sicily, Sardinia, and their small neighbors Elba, Giglio, Capri, and Ischia is a study of history itself. Beautifully photographed on loacation, delicious regional dishes are framed with a rich visual background of ancient ruins, old cities, and rugged landscapes. Special picture stories highlight the culture of the islands

Giuliano Bugialli's Foods of Naples by Bugialli, Giuliano

In the tradition of Giuliano Bugialli's Foods of Italy and Foods of Tuscany (more than 250,000 copies combined sales), Foods of Naples presents the authentic dishes of Naples and the surrounding Campania region in a historical and cultural context. Through more than 100 brilliant photographs of featured dishes, with the city's markets, street life, and landscapes as backdrop, this handsome book communicates the flavor of life in Naples. Bugialli presents more than 175 impeccably researched and tested recipes, all easy to prepare for everyday meals and arranged in the manner of traditional Neapolitan courses. Included are recipes for stuffed artichokes, potato gnocchi, and Sorrento-style Lamb Shank with Pepper Sauce. While appropriate attention is paid to the region's famed buffalo milk mozzarella, pizzas, and pastries, recipes for pasta, seafood, and vegetable dishes abound. This substantial volume is sure to become the definitive book on one of America's favorite cuisines.

Book of Pizza & Italian Breads by Bush, Sarah

An eclectic edition of pizza and bread recipes for every occasion. Beautiful, full-color photos detail each recipe and show what the cooking effort produces. More than 100 recipes in all.

From Biba's Italian Kitchen by Caggiano, Bib

Old-World flavor, modern-day speed & fresh ingredients enliven this Learning Channel COMPLETEanion. Color photos. 260 pgs. Hard

Modern Italian Cooking by Caggiano, Bib

200 Classic Biba Caggiano mouthwatering recipes that give Italian food a new, lighter twist, many to make in 20 minutes or less. 337 pgs. Paper

Biba's Northern Italian Cooking: Revised Edition by Caggiano, Biba

New recipes! New format! New life for this Italian classic, from the renowned restaurateur. Italian-born Biba Caggiano takes recipes under a her wing with more than 200 recipes from Northern Italy--the center of great cooking. Simple-to-master recipes cover tortellini from scratch, savory meat dishes, luscious desserts and more. This new edition features everything from simple dishes for a family meal to more elaborate recipes for special occasions, including: Homemade Minestrone; Tagliatelle Bolognese Style; Bruschetta with Fresh Tomatoes and Basil; and Roasted Leg of Lamb with Garlic and Rosemary.

Biba's Taste of Italy by Caggiano, Biba

The bestselling author and chef brings the authentic flavor of Northern Italy home with this sumptuous guide to the rustic cooking of the Emiglia-Romagna area. This long-awaited book evokes the history, culture, and luscious fare of this spectacular land. With more than 300 recipes for Emilia's best-know foods, including tortellini, anolini, lasagne, and complex ragus, and for the dishes of Romagna, featuring seafood, grilled meats, and poultry. Throughout, Biba Caggiano offers detailed instructions on what to buy and how to prepare these classic recipes.

Italy Al Dente by Caggiano, Biba

Best Seller! Biba Caggiano gets it just right with 150+ perfect pastas, mouthwatering gnocchi, satisfying soups, steaming risotti & comforting polentas. Color photos.

Food & Memories Of Abruzzo by Callen, Anna T.

New in Paper! Anna Teresa Callen grew up in Abruzzo, one of Italyâ€™s most striking regions. In this wonderful, evocative book, she unveils the secrets of Abruzzoâ€™s robust culinary traditions. Here is simple cooking at its best, with flavors kept fresh and clean. The 350 recipes range from elaborate festival dishes--including the regionâ€™s signature dish, Maccheroni alla Chitarra--to uncomplicated rustic fare.

Italian Classics In One Pot by Callen.

138 satisfying recipes-all quick and tasty-cover entire spectrum of ingredients and techniques.

Food and Wine Lover's Guide to Tuscany by Capalbo, Carla

The Food and Wine Lover's Companion to Tuscany, originally published in 1996, was one of the first guidebooks to focus exclusively on the traditional foods and local wines of this region-the most traveled-to area of Italy. This essential guide, now completely revised and incorporating over 40 new entries, is still the only book anyone needs to find the little-known shops, markets, festivals, and wineries that capture the spirit of Tuscany. Author Carla Capalbo, who makes her home in the region, passes on her extensive knowledge of Tuscan foods and wine, exploring each town, village, and quaint back road. No one considering a trip to Tuscany should leave home without this book. Carla Capalbo is an American who grew up in Europe. She now lives and writes in Italy, where she gives food tours and cooking classes.

Alla Trattoria by Carangelo

CARANGELO

Homestyle Italian Cooking by Carangelo, Lori

The recipes in this book are the same as those carefully prepared in the neighborhood trattoria each night. There are no mystery sauces or secret ingredients to mask the flavors of fresh foods carefully prepared.

An Invitation to Italian Cooking by Carluccio, Antonio

The essence of Italian cooking is its reliance on superb ingredients and simple cooking methods, both of which are the basis of An Invitation to Italian Cooking. Each recipe is overlaid with the personal touches that make Antonio Carluccio's cookbooks so popular and instructive; his memories of growing up in the Italian countryside, and of traveling his native land, cooking and learning about authentic local dishes and ingredients. From Risotto con Porcini, a famed specialty of Piedmont, to the Roman Favorite, Carciofi alla Giudea (Jewish Artichokes), and Cannoli alla Siciliana--Antonio demonstrates his mastery of the complete Italian eating experience.

Antonio Carluccio's Southern Italian Feast by Carluccio, Antonio

In this new cookbook, the prolific chef serves up more than 100 recipes, many of them regional specialties from southern Italy that he has reinterpreted with mastery and flair. Inspired by his travels around his birthplace, the dishes evoke the flavors, textures and color of the region. These recipes use high-quality, fresh ingredients and cover a wide range, from Rolled Sun-Dried Tomatoes and Peppers Sicilian-Style to Baked Tuna with Herbs, Swordfish with Tomato Sauce and Lamb with Fennel and Marsala. Color photos entice the reader to participate in the ever-evolving and always satisfying world of great Italian cuisine.

Carluccio's Complete Italian Food by Carluccio, Antonio & Priscilla

In this book, Antonio Carluccio distills a lifetime's knowledge of Italian food and cooking into one definitive volume. Each of the 11 chapters discusses a group of ingredients and traditional methods of preparation and production. Also included is an A-Z reference section and a selection of recipes. A detailed appendix describes Italian wines and liqueurs to suit every dish and occasion.

Carluccio's Complete Italian Food by Carluccio, Antonio and Priscilla

Gourmet food purveyor offers stunningly comprehensive and detailed guide to Italian ingredients and food products, plus 200 classic recipes. Tremendous color photos.

Ciao Sicily by Carrabba, Johnny and Mandola, Danny

This book, with its compelling photographs, features over 150 recipes from Damian and Johnny's repertoire of beloved Italian dishes with American influence stirred in.

Italian Family Cooking by Casale, Anne

CASALE

Diary of a Tuscan Chef by Casella, Cesare & Daspin, Eileen

Wonderful chef who is also a wonderful storyteller offers 150 ambrosial Tuscan dishes--not restaurant dishes but the fare of his roots.

Italian Cooking Essentials for Dummies by Casella, Cesare and Bishop, Jack

Both novice cooks and those more advanced in the kitchen will appreciate the wealth of delectable information contained in this condensed version of the popular title in the For Dummies series. Noted chef Cesare Casella and food writer Jack Bishop present a thorough look at Italian cuisine from antipasto to tiramisu, with special attention to ingredients, equipment, cooking terms--and, of course, pizza!

Pastissima! by Castellucci, Leonardo

Cook pasta the Italian way! Pastissima! teaches you to prepare and serve the traditional and nourishing dishes of everyday Italy. Start with the basics: utensils, types of pasta, oils, cheese, herbs and wine. The sauces: classic tomatoe, bechamel, pesto, ragu. Plus, over 90 pages of recipes ranging from classics like Spaghetti alla carbonara, Tagliatelle al funghi, Minestrone, and Gnocci al gorgonzola, to more unusual modern and regional dishes.

Cucina Essenziale by Cavallini, Stefano

Contains over 100 groundbreaking recipes, reinterpreted from old Italian traditions in response to today's demand for lighter, healthier food.

Cucina Essenziale by Cavallini, Stefano

New in Paper! Stefano Cavallini is one of the most talented and original young Italian chefs cooking in London today, creating modern Italian dishes with focus and precision. His approach is bold and concentrated--flavors are exquisitely intense, yet the overall effect is light and perfectly balanced. In Cucina Essenziale,Cavallini presents his signature dishes, including a selection of step-by-step â€œmasterclassâ€ recipes that demonstrate key techniques. Among the recipes, which range from antipasti to dolci, are a salad of foie gras with baby spinach and balsamic vinegar; eggplant and taleggio ravioli with butter and pine nuts; leg of lamb with artichoke sauce and roast potatoes; and a lemon mousse with thyme syrup. Elegantly designed and filled with color photos, Cucina Essenziale offers a fresh look at authentic Italian cooking.

Elisa Celli's Italian Light Cooking by Celli, Elisa

Hundreds of easy, elegant and naturally low-fat recipes, with info on wine and entertaining.

Rosemary and Bitter Oranges by Chen, Patrizia

In this rich combination of cookbook and memoir, a superb Italian home chef tells the story of her childhood in post-World War II Tuscany and of the beloved family cook who taught her every kitchen secret. Chen portrays a rose-colored dream of a childhood in Livorno, Italy. The live-in cook, Emilia, is the inspiration for most of Chen's love of cooking, and Chen lovingly portrays Emilia's stubbornness and oracular beliefs about cooking (If I asked how long it took to simmer the meat sauce, Emilia would answer with a grumble and her usual lapidary phrase: `Quanto basta. As long as it takes.' ) She recalls a childhood of outings to the market and to Emilia's home in nearby Vada, lavish Christmas dinners, orange and magnolia trees and herbs in a lush garden, feeding chickens and fetching milk from the local vendor, evenings of reading with her Nonna, and mid-day school treats of la torta di ceci (chickpea pancakes) and recipes for Emilia's fabulous, ubiquitous confections like Lemon Tea Cake and Quince Paste. Chen offers humorous, though sometimes overly sentimental, descriptions of her strict Catholic upbringing and the family's superstitions (Fridays and Tuesdays are bad days for trips; don't leave a hat or purse on a bed) as well as a portrayal of the Americanization of 1950s Italy. Chen, a correspondent for Italian newspapers, also includes several simple recipes, such as Caponatina alla Mia Maniera (My Eggplant and Celery) and Merluzzo al Vapore (Steamed Cod) and Hen's Milk. Copyright 2002 Reed Business Information, Inc.

Johnny Ciao Koncert Kitchen by Ciao, Johnny

CIAO

Harry's Bar Cookbook by Cipriani, Arrigo

Beard & Child Awards! More than 200 recipes--from the world-famous Bellini cocktail to carpaccio to Risotto Primavera--make these first-time-ever-revealed secrets of the legendary restaurant and celebrity watering hole a culinary treasure.

Trattoria: The Best of Casual Italian Cooking by Clark, Mary Beth

50+ classic recipes for the casual home-style food of Italy's neighborhood restaurants.

Bruschetta, Crostini, and Other Italian Snacks by Clark, Maxine

Bruschetta, Crostini, and Other Italian Snacks make perfect antipasti or appetizers before an Italian meal. They can also be served as party food, a light lunch with salad, or a casual supper when you come home late. Maxine Clark provides delicious ideas from her extensive knowledge of Italian cuisine to instruct on toppings for bruschetta and crostini, such as Garlic Mushrooms with Gremolata, Roasted Artichokes and Pine Nuts, and Smoked Salmon and Lemon Pepper Cream. Photography by Gus Filgate focuses on the abundance and flavor of this rustic cuisine. Everyone loves Italian food, and Bruschetta is a wonderfully easy way to cook and eat.

Dolcissimo by Clark, Maxine

Itâ€™s been said that Italians have the worldâ€™s sweetest tooth. No excuse is needed to partake of dolce, whether itâ€™s ice cream, chocolate, a slice of cake, or a confection packed with fruit and nuts. In Dolcissimo, Maxine Clark brings you a sweet toothâ€™s guide to all the best Italian sweet dishes. Included are recipes for sorbets and gelati, semifreddo and panna cotta, and other frozen or chilled desserts. Fruit desserts like Strawberries with Mascarpone Ice Cream take pride of place. Then there are the cakesâ€”try Torta Caprese, a tempting chocolate cakeâ€”and traditional cookies, including Amaretti di Pinoli (crisp little cookies made with ground almonds and pine nuts). Tarts, one of Maxineâ€™s specialties, and delicious candies round out the sweet feast.

Masterclass in Italian Cooking by Clark, Maxine

Imagine having the opportunity to take a course in Italian cooking?then imagine not just one, but a score of chefs to teach you the art and techniques. Now Maxine Clark has assembled 20 leading chefs and food experts in a this volume. Each cook offers you three of their favorite dishes, one of which is selected to be a step-by-step masterclass: Giuseppe Sylvestri (Ravioli Caprese), Viana La Place (Fried Baby Artichokes), and Anna Tasca Lanza (Pasta with Sardines). What's more, the author has added 60 additional recipes from regional trattorias and Italian homes, from the simple (Fava Bean Crostini) to the unusual (Risotto with Zucchini). Commentary on Italian traditions and regional history, combined with an informative look inside the Italian pantry, completes this superbly designed cookbook.

Passione: The Italian Cookbook by Contaldo, Gennaro

Here are recipes that evoke Italian life at its most enticing. In this sumptuous cookbook, Gennaro Contaldo's passion for fresh, seasonal ingredients is shared with the enthusiasm for which he is famous. Born on Italy's Amalfi Coast, Gennaro later moved to London where he apprenticed with Antonio Carluccio. In 1999, he brought his love for food to bear on his own London restaurant, where he is still the first to arrive each morning. In Passione, he shares the secrets of good Italian cooking in recipes that include Spaghetti with Fava Beans, Cherry Tomatoes, and Goat's Cheese; Grilled Lamb Cutlets Stuffed with Prosciutto and Herbs; Duck Breasts in Limoncello; Salad of Raw Artichokes, Asparagus, and Fennel; and Fresh Mint Panna Cotta Drizzled with Honey. Buon appetito!

Dear Francesca by Contini, Mary

In this delightful book, cookbook author Mary Contini tells the story of the Di Ciacca family, tracing their journey from the barren Abruzzi mountains to the chilly streets of postwar Edinburgh. Addressing her daughter Francesca as she embarks on independent life, Contini poignantly recounts her ancestorsâ€™ lives in their adopted land, where traditions were kept alive around the dinner table. Blending narrative skill with recipes and recollections, this is one of the most original books for food lovers in recent years. Mary Contini is a partner in Valvona and Crolla, a famous Italian delicatessen in Edinburgh.

Minceur Italienne by Cox

The gourmet's concept of slimness extended to Italian food in COMPLETE menus & recipes.

The Edible Italian Garden by Creasy, Rosalind

How to select and grow the best varieties of Italian herbs and vegetables, such as basil, broccoli rabe, fava beans and tomatoes.

Claire's Italian Feast by Criscuolo, Claire

It is this simple, yet profound sentiment that is at the heart of Claire Criscuolo's book, Claire's Italian Feast 165 Vegetarian Recipes From Nonna's Kitchen. When her grandmother emigrated from southern Italy to the city streets of New Haven, Connecticut, she brought a little bit of Amalfi with her. Delicious foods from the sun-kissed shores of the Mediterranean rich tomato sauces, bountiful antipasto platters heaped with marinated vegetables, and dishes drenched in fresh lemon juice found their place in the bustling, multi-generational kitchen on Wooster Street. In a household full of family and friends, every holiday and special occasion was celebrated around the large kitchen table, with traditional dishes lovingly prepared. It is these savory dishes, and the emotions they recall, that she affectionately shares in Claire's Italian Feast. Flavorful vegetarian meals are common to southern Italy, with its generous cornucopia of vegetables and fruit. Spaghetti with Olive Oil, Garlic Chips and Capers - aglio e olio is a quintessential Friday night meal in many Italian homes, and rich, tomato-laden marinara sauce is an Amalfi staple, yet many dishes are traditionally made with meat. By using what she terms new meats soy or wheat-based products that have the taste, texture and appearance of meat Claire adapts classic southern Italian dishes to delicious, healthful alternatives for the vegetarian palate. Eggplant Lasagna, made with ground meatless beef is every bit as mouth-watering as the original meat-based variety, and meatless Sausage and Pepper Rolls will summon up the enticing smells that waft through the air of an Italian street festival. The aromatic combinations in Portabello Mushroom Caps, Roasted with Mint and Garlic, and the earthy, sensual tastes of Pizza Dough with Goat Cheese and Truffle Oil are equally evocative of the fresh abundance of the Amalfi coast. Accompanying the recipes in Claire's Italian Feast is an informative section on stocking the Italian pantry, with tips on selecting wines, cheeses, beans and grains, and the all-important pastas. It also includes a chapter on preparing meals for the myriad special occasions that families celebrate. After all, what Italian Christmas would be complete without Holiday Lasagna, Anginettes and Fried Strufolli? And imagine Easter without Lemon-Caper Stuffed Baby Artichokes or an authentic Italian Easter Sweet Bread? Claire's Italian Feast is as much about the loving memories of growing up in an Italian family as it is about recipes and food. The 165 vegetarian recipes gathered here are Claire Criscuolo's personal favorites from her grandmother's kitchen, adapted with love and respect, and presented in the hope that you, too, will make the kitchen the heart of your home.

Betty Crocker's Italian by Crocker, Betty

Ask any American about their favorite foods and they're sure to mention Italian. From pizza to pasta to the classic cannoli, Americans have an enduring love affair with la cucina Italiana--renowned for everything from its great taste to its beautiful presentations. In fact, Italian cooking is so popular that readers want more than just recipes--they want to know about regional cuisines and historical influences on Italian food. American cooks are much more savvy about Italian food in general than ever before and are curious about the origins of food as well as general information about ingredients such as olive oil and cheeses. Betty Crocker's Italian Cooking has been completely revised and updated, with recipes by Italian native Antonio Cecconi, who provides 200 tantalizing and authentic Italian recipes to delight the palate. These are recipes that people love to eat, from the sophistication of risotto, to the heart-warming favorite, chicken parmigiana. But there's more to this book than recipes alone--an introductory portion focuses on the regional cuisines of Italy, describing the history of the areas, explaining the influences on the food there, plus complete glossaries of Italian Cheeses, pastas, vinegars, herbs and olives and olive oils, with beautiful full-color photographs that whet the appetite as much as they engage the imagination.

Classico Pasta Sauce Cookbook by Dallas, Antigone

ClassicoÂ® is the leading premium pasta sauce in the marketplace. Each sauce is blended with the finest ingredients, including vine-ripened tomatoes. This cookbook features over 100 recipes that use ClassicoÂ® sauces to make wonderfully exciting and delicious dishes. Accompanying these wonderful recipes will be cooking tips and techniques and full color photographs. The combination of ClassicoÂ® and these recipes will appeal to both the experienced and novice cooks. And best of all, dinner will be ready faster and full of good homemade taste.

Italian Food (paper) by David, Elizabeth

Introduction by Juia Child.

Regional Foods of Northern Italy by De Blasi, Marlena

De Blasi. Tour-de-force from Patricia Wells of Italy combines travelog, character sketches & recipes in one elegant volume.

Regional Foods of Northern Italy by De Blasi, Marlena

New in paper! Hardcover edition was nominated for the James Beard Foundation Award in 1998. This charming classic has fast distinguished itself among books on Italian cooking, the most popular cookbook category. This unique, imaginative feast of culinary inspiration is part travelogue, part character sketch, part recipe collection, and 100 percent Italian--but written with American grocery stores and kitchens in mind!

Regional Foods of Southern Italy by De Blasi, Marlena

The essence of southern Italy's traditional foods in a mixture of 150 authentic recipes and narrative from noted food, wine and culinary historian. Marlena de Blasi's lifelong affair with cooking began at age nine on a beach along the coast of Italy, where she met an elderly woman roasting potatoes coated with olive oil, rosemary, and sea salt over an open fire. It was then, de Blasi recalls, that I began to understand that the way people east and drink is a measure of them. Following her Regional Foods of Northern Italy--already established as a charming classic on the cookbook shelves--Regional Foods of Southern Italy distills the essence of the region's traditional foods in a beautifully wrought amalgam of narrative and recipe. Regional Foods of Southern Italy takes us from Rome, where we eat a sumptuous Christmas Eve fish supper, through the harsh magnificence of Abruzzi's mountains to Naples, where we find the one true pizza and make a slight detour for the mythical orange tart of Capri. Our journey continues down the Amalfi coast through the ancient reaches of Puglia, where we find Pasta in Black, the ultimate comfort food, pause in little-known Basilicata for Honeyed Wild Rabbit braised with Chestnuts, and jolt our palates with Calabrian ricotta forte before ending up in Sicily and Sardinia. Here are more than 150 authentic recipes in a beautiful two-color cookbook that is about simplicity and innocence . . . and about the stories, inextricably woven into and wedded to the food.

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