Showing 20 results for subject:"Cooking / Regional & Cultural / Italian"
Country Cooking of Italy
Colman Andrews
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.
Via Carota
A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant: An Italian Cookbook
Jody Williams, Rita Sodi, Anna Kovel
A BON APPETIT BEST BOOK OF THE YEAR • The much-anticipated cookbook from “New York’s Most Perfect Restaurant” (The New Yorker), featuring impossibly flavorful, vegetable-centric Italian dishes, from Fresh Pasta Squares with Fava Pesto to Meyer Lemon Risotto. "Via Carota is one of my very favorite restaurants in New York City, and this cookbook perfectly captures its magic: simple, seasonal, organic, local, and profoundly delicious, these are recipes that I want to eat all the time." —Alice Waters James Beard Award-winning chefs Jody Williams and Rita Sodi share the secrets of their beloved restaurant, which has become synonymous with New York City’s Greenwich Village. Since 2014, Via Carota has been a destination for food lovers, celebrities, and well-informed travelers because of its impeccable Italian fare. Emphasizing vegetables and seasonal cooking, the dishes that come out of Williams and Sodi’s kitchen are astonishing in their simplicity yet dazzling in their elegance. Now, with this beautiful, deeply personal cookbook, they share the keys to cooking Via Carota’s traditional (but not too traditional) cuisine at home. Here are more than 140 recipes, including: Lasagna Cacio e Pepe Roasted Carrots with Spiced Yogurt and Pistachios Tuscan Onion Soup Potato Gnocchi Sweet Ricotta Cake and more! Here, too, is the restaurant’s signature Insalata Verde—that celebrate the bounty of every time of the year, highlighting the very best uses for the most delicious seasonal produce, from spring peas to summer squashes, autumnal legumes to winter citrus.
The Oxford Companion to Italian Food
Gillian Riley
A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.
Mangia Bene!
Kate DeVivo, Kate DeVivi
Kate DeVivo presents a wealth of recipes, wit, and wisdom from her lively Italian-American family, which immigrated to America 100 years ago. Includes new family recipes, photos, and illustrations.
Recipes of Ancient Rome
Selected Recipes from 'Apicius de re Coquinaria'
Apicius
The Recipes of Ancient Rome reveals the culinary delights of one of history’s most influential civilisations, exploring the culinary traditions and diet of the Roman Empire. Featuring recipes carefully selected from Joseph Dommers Vehling’s 1924 translation of Apicius de Coquinaria, an ancient Roman cookbook attributed to the famed gourmand Marcus Gavius Apicius, this collection reveals the innovative and diverse culinary traditions of the Roman Empire. Offering a fascinating glimpse into the tastes, techniques, and ingredients that graced the tables of the Ancient Romans, this volume serves as a historical resource rather than a practical cookbook. Painting a vivid picture of Roman gastronomy as it was in the fifth century, many of the dishes reveal surprising similarities to those still enjoyed in the Western world, offering a testament to the enduring legacy of Roman culinary traditions. Explore the kitchens of Ancient Rome, and marvel at the ingenuity of a cuisine that helped shape a civilisation. Accompanied by detailed footnotes and contextual insights, Recipes of Ancient Rome is an invaluable book for historians, food enthusiasts, and anyone intrigued by the flavours of the past.
The Secrets of Montalbano’s Table
The Recipes of Andrea Camilleri
Stefania Campo
An investigation into the gastronomic universe of Andrea Camilleri, expressed through his illustrious character: Inspector Montalbano, gluttonous and constantly affected by an immoderate appetite. For him, food is the main object of desire and must be conquered at all costs, but the secrets of the succulent dishes are guarded by others, the housemaid Adelina, Calogero, Enzo. The recipes are revealed in these tasty pages to be savored in silence and solitude, with a happy and clear mind, as when Montalbano sits down to taste his favorite dishes. The result is an anthology as inviting as a well laid table, with evocations of foods and dishes taken from Camilleri’s childhood memories in Sicily.
Pasta
The Ultimate Cookbook
Serena Cosmo
Wow friends, family, and loved ones and savor the fruits of your labor with this comprehensive guide on the fundamentals of pasta making. It includes hundred of recipes that will enhance your culinary skills and leave your mouth watering. You will be a master chef of homemade pasta and noodles in no time with this easy-to-follow cookbook. With recipes for Italian food, Asian cuisine, and pasta and noodle dishes from all around the world, you will be preparing exquisite meals for your family and guests to enjoy. This guide to cooking the perfect pasta and noodle features: Over 300 pasta and noodle recipes from around the world, with over 350 different pastas Recipes for pasta, soups, stir-fries, sauces, desserts, and baked dishes Easy-to-follow instructions for making your own handmade pasta and noodles, even for people with dietary restrictions A guide to the best kitchen equipment making it easier to prepare amazing dishes A history of pasta and noodles A glossary of cooking terms As an expert chef or as someone just staring out, The Ultimate Pasta and Noodle Cookbook is a great guide for every level chef! This cookbook will be a gorgeous keystone addition to any cookbook library. The Ultimate Cookbook series: Provides a comprehensive guide to all things food - from ingredient specific to ethnic cuisine to historical facts and information Inspires your culinary art skills with beautiful images and easy to follow instructions Makes a perfect Valentine's Day gift for the chefs, home cooks, or foodies in your life Sharpen your skills and feed your appetite with additional cookbooks in the series.
The Art of Eating Well
Pellegrino Artusi
The great-grandfather of all Italian cookbooks, in print continuously in Italy since 1894, is finally available in a splendid English translation. Artusi was a passionate cook, a noted raconteur, and a celebrated host, and he knew many of the leading figures of his day. From soups, pasts, roasts, and stew to desserts, preserves, liqueurs, and specialty dishes, this is a book that no lover of Italian cooking should be without. Line drawings throughout.
Cucina & Famiglia
Two Italian Families Share Their Stories, Recipes, And Traditions
Joan T. Tucci, Gianni Scappin, Mimi S. Taft
Brimming with famiuly anecdotes and filled with easy and accessible Italian dishes, "Cucina & Famiglia" is a delightful peek into what it means to grow up in an Italian family. 16-page color photo insert.
Pizza
History, Recipes, Stories, People, Places, Love
Thom Elliot, James Elliot
Guild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2021) Everyone loves pizza, right? Saver of parties, empty fridges and hangovers the world over – pizza has come to the rescue of the human race more times than is worth counting. So, if you can’t imagine your world without dough, cheese and tomato, then this is the book for you. All things pizza are here – from its history and family tree, to world famous pizzerias and even an exploration into the pizza variants we love to hate (hamburger crust pizza anyone?). The Pizza Pilgrims, Thom and James Elliot, have spent years researching the best pizza that the world has to offer, all while running their own legendary pizza joints across the UK. Alongside pizza maps of their favourite global pizza cities (so you can conduct your very own pizza pilgrimage) the book is also packed with over 30 recipes to make sure you finally delete your local takeaway from speed dial #1. From an NY slice, to true Neapolitan pizza made in a frying pan, Pizza offers classic and new creations, including guest chefs' collabs, and the Pilgrims' very own Nutella pizza ring! Oven fresh and packed with interviews, pizza facts, movie scenes, world records and even pizza tattoos, Pizza is illustrated with all manner of pie-based fun and written with a hearty dose of humour. The perfect companion for the pizza lover in your life. Fact.
The Cooks 200 Genuine Italian Recipes
Paul Cresswell
'Discover the Secrets to Italian cookery!'Now you can use a practical, step-by-step guide to achieve the Delicious dishes you've always dreamed of!--- 100% Guaranteed. Have you ever wanted to learn the right way to approach Italian cooking? While there is no denying the wealth of cookbooks currently on the market, most of them are sadly lacking when it comes to instruction in the Italian kitchen. Two Hundred Recipes for Italian Dishes breaks the mould of all the other cooking books you have heard and read about. It presents solid, proven steps to help you learn how to create the delicious dishes you've always wanted.
The Wise Guy Cookbook
My Favorite Recipes From My Life as a Goodfella to Cooking on the Run
Henry Hill, Priscilla Davis
Now, in his inimitable style, Henry 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. Learn delicious recipes that make even the toughest tough guy beg for more… 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 for these recipes and many 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
Cook Like a Rock Star
125 Recipes, Lessons, and Culinary Secrets: A Cookbook
Anne Burrell, Suzanne Lenzer
If chefs are the new rock stars, Anne wants you to rock in your own kitchen! For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home. With Anne's guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you're craving pasta, Chef Anne's Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away. Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it—it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way--as teacher, coach, cooking partner, and friend. Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert” Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats.
A Book of Mediterranean Food
Elizabeth David, John Minton
Description unavailable for this volume in the current provider response.
Practical Italian Recipes for American Kitchens
Enriched edition. Sold to aid the Families of Italian Soldiers
Julia Lovejoy Cuniberti
In "Practical Italian Recipes for American Kitchens," Julia Lovejoy Cuniberti offers an accessible yet authentic exploration of Italian cuisine tailored for the American home cook. The book masterfully bridges the gap between traditional Italian ingredients and the more readily available components found in American grocery stores. Cuniberti's literary style is both engaging and informative, enriched by anecdotes that reflect her Italian heritage, conjuring a sense of nostalgia and cultural pride. Each recipe is meticulously crafted, emphasizing ease without sacrificing flavor, making it an invaluable resource for those eager to embrace the heart of Italian cooking amidst the conveniences of contemporary American kitchens. Julia Lovejoy Cuniberti draws upon her familial roots in Italy and her experiences in culinary arts to curate this collection. Her journey is marked by a deep-seated passion for Italian culture, which she infuses into every recipe. Cuniberti has spent years perfecting her craft, often reflecting on the recipes passed down through generations, thereby evoking the warmth of shared meals and familial bonds that underlie Italian tradition. This book is highly recommended for home cooks and food enthusiasts seeking to elevate their culinary repertoire. By demystifying classic Italian dishes, Cuniberti invites readers to step into a world of flavor, creativity, and heritage, making each recipe not just a meal, but a celebration of culture. In this enriched edition, we have carefully created added value for your reading experience: - Hand‐picked Memorable Quotes shine a spotlight on moments of literary brilliance. - Interactive footnotes clarify unusual references, historical allusions, and archaic phrases for an effortless, more informed read.
Leaves from our Tuscan kitchen; or, How to cook vegetables
Enriched edition. Exploring Tuscan Vegetarian Flavors and Traditions
Janet Ross
In "Leaves from our Tuscan Kitchen; or, How to Cook Vegetables," Janet Ross masterfully intertwines culinary art with a genuine passion for Italian cuisine, particularly emphasizing the versatility of vegetables. Written in the late 19th century, the book offers a rich tapestry of recipes, anecdotes, and vivid descriptions that capture the essence of Tuscan cooking. Ross's prose reflects a keen observational style, blending practical cooking guidance with a lyrical appreciation for the ingredients, thus placing this work within a broader context of gastronomic literature that cherishes the natural bounty of the earth. Janet Ross, an expatriate American who lived in Italy, was profoundly influenced by the Italian way of life. Her experiences living in Tuscany, immersed in local culture and traditions, informed her culinary philosophy that celebrates simplicity and seasonality. This connection to her adopted homeland not only fueled her creativity but also positioned her as a significant contributor to the 19th-century discourse on gastronomy, highlighting the importance of local and fresh ingredients. "Leaves from our Tuscan Kitchen" is a delightful resource for both amateur cooks and seasoned chefs alike. Its enchanting combination of practical advice and evocative narratives invites readers into the heart of Tuscan kitchens. Whether you seek to refine your culinary skills or simply enjoy the artistry of cooking, Ross's book is an essential addition to your literary and gastronomic repertoire. In this enriched edition, we have carefully created added value for your reading experience: - Hand‐picked Memorable Quotes shine a spotlight on moments of literary brilliance. - Interactive footnotes clarify unusual references, historical allusions, and archaic phrases for an effortless, more informed read.
The Italian American Cookbook
A Feast of Food from a Great American Cooking Tradition
John Mariani, Galina Mariani
All the classics in lighter versions made with the freshest of ingredients.
The River Cafe Classic Italian Cookbook
Rose Gray, Ruth Rogers
Thirty years after its doors first opened, The River Café remains one of London's most iconic restaurants, loved for its innovative Italian food. Pioneering chefs Rose Gray and Ruth Rogers together changed the face of Italian food in Britain, championing seasonality well ahead of their time from their West London kitchen, which won a Michelin star in 1998 and has kept it ever since. The restaurant helped launch the careers of Jamie Oliver and Hugh Fearnley-Whittingstall, to name but two. Over the course of decades, Rose and Ruth visited Italy time and again, fascinated by the subtleties of dishes from the many different, and diverse, regions of the country. Their unique approach to Italian farmhouse cooking was learned from local mothers, grandmothers, cousins and wine makers who invited them into their kitchens and shared wisdom and precious family recipes. This book gathers together Rose and Ruth's personal interpretations of those heirloom recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they ate on their travels; and the food they went on to cook at the restaurant and at home. These are the recipes they became well known for, as well as some that are cooked less and less in Italy these days and which Rose and Ruth longed to preserve and pass on.
Made in Italy: Food and Stories
Giorgio Locatelli
An exquisitely designed volume of innovative restaurant dishes and old family favourites from Giorgio Locatelli, Britain’s best-loved Italian chef and restaurateur.