85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast.
An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in the US, as well as variations on more popular desserts such as cannoli, biscotti, and gelato.
The Italian Table delivers both parts of the fantasy and reality of Italian meals as they would be eaten on location.
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings.
Recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native and "bountiful good cook" (The Atlantic).
Discover the unique fusion of flavors that Sicilian food has to offer and bring some Mediterranean sunshine into your own kitchen.
Sicily is a beguiling place and its prominent position has led to repeated conquests over the centuries, which has left an extraordinary cultural legacy and a reputation as the melting pot of the Mediterranean.
Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well.
'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura
Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016.
From the most trusted purveyor of Italian delicacies worldwide, this is an indispensable guide to Italian sweets and desserts and a delectable exploration of la dolce vita.
Learn how to make pasta the authentic Italian way with tips, techniques, and recipes from the chefs of Eataly, the world's greatest Italian food market. From dried pasta to fresh pasta and stuffed pasta, this book culls the wisdom of Eataly's pasta experts and presents dishes, some classics but many with a modern bent, that feature everyone's favorite food.
The best modern Italian recipes from the largest and most prestigious Italian marketplace in the world
The secrets to Italian cooking, straight from the source—the wildly popular food emporium that is founded in Italy. "The more you know, the more you will enjoy" is the philosophy behind Eataly, and it is the idea behind this essential compendium of Italian cooking.
The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food.
Jane Grigson wrote of Italian Food 'Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked.
A luxurious collection of the best recipes from the world's leading Italian cookbook - with all new photography and design
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790.
WINNER OF THE JAMES BEARD AWARD FOR SINGLE SUBJECT
SAVING TRADITIONS AND SHARING SKILLS, ONE GRANNY AT A TIME!
"When you have good ingredients, you don't have to worry about cooking. They do the work for you." – Lucia, 85