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Italian Cookbooks:
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Italian Cookbooks |
Amazon.com Il Talismano is and has been for over 50 years the one great standard Italian cookbook. It is to Italians what Joy of Cooking is to Americans. Containing in simple and clear form the best recipes for all the foods that we associate with Italian cuisine, it covers all the regional variations of Italian cooking: Milanese, Bolognese, Venetian, Neapolitan, Sicilian, Veronese | |||||||||||||||||||
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Amazon.com Perhaps more than any other person, Marcella Hazan is responsible for bringing Italian cuisine into the homes of American cooks. We're not talking spaghetti and meatballs here--Hazan's cuisine consists of polenta, risotto, squid braised with tomatoes and white wine, sautéed swiss chard... Read more |
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From Booklist The latest volume in the Art and Traditions of the Table series focuses on the cultural history of Italian cooking. With an authoritative command of the subject, Capatti and Montanari trace the changing vocabulary of Italy's earliest cookbooks from classical Latin to vernacular Italian, showing how... Read more |
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About the Author Egi Maccioni has contributed signature recipes to Le Cirque since it opened in 1974. She is consulting chef there and at Osteria del Circo. Born in the town of Montecatini in Tuscany, Maccioni learned to cook from her grandmother, first helping to roll out pasta as a child. |
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Amazon.com In Italy there are no mothers who are bad cooks. Can this be possible? In the case of Giuliano Hazan, whose mother is Marcella Hazan, yes. Marcella is the doyenne of Italian cookbook authors published in the United States. And Giuliano is no slouch, either. Though his first cookbook, The Classic... Read more |
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Amazon.com Marcella Hazan's Marcella Cucina is a jewel: the recipes glow with the diverse flavors of Italian regional dishes, the instructions are precise, and the full-color photographs are a fine complement to Hazan's writing, which is both clear and alluring. Along with recipes, tested to perfection, Hazan... Read more |
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The Wall Street Journal "If only there were more Giuliano Bugialli's writing cookbooks." |
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Amazon.com "Though good Italian cooking should be rooted in strong regional traditions," Biba Caggiano writes in her introduction to Italy al Dente, "I also believe that one should not follow rules slavishly because ... food adapts itself to new modes.... Flexibility in the kitchen is essential, the quality of... Read more |
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In
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City Jo Bettoja;Hardcover;Usually ships within 24 hours; Buy New: $24.47 Inside
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Book Description In Italy, the trattoria is a casual restaurant where diners go for typical home-style food made with local ingredients. From region to region, the meals change to reflect the specialties of the area: The olive in Puglia, prosciutto di San Daniele in Friuli, truffles in Piedmont. |
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From Booklist The name Pellegrino Artusi (1820^-1910) means little to the average American cook, but to the late-nineteenth-century Italian housewife, Artusi's La Scienza in Cucina e l'Arte di Mangiar Bene (The Science of Cookery and the Art of Eating Well), was The Joy of Cooking. Artusi rebelled against the... Read more |
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From Booklist The name Pellegrino Artusi (1820^-1910) means little to the average American cook, but to the late-nineteenth-century Italian housewife, Artusi's La Scienza in Cucina e l'Arte di Mangiar Bene (The Science of Cookery and the Art of Eating Well), was The Joy of Cooking. Artusi rebelled against the... Read more |
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From Publishers Weekly Illustrated with a fantastic array of culinary and scenic images, this latest entry in HarperCollins's "beautiful cookbook" series will find a place both on the coffee table and in the kitchen. Chef and cooking instructor De'Medici ( Italy the Beautiful Cookbook ) here focuses on the relatively... Read more |
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Feasts of authentic Italian recipes are collected and refined by an eminent cook and teacher. The book encompasses the hearty fare of southern Italy, the classic cuisine of central Italy, and the delicate, sophisticated dishes of the north. 250 photos. | |||||||||||||||||||
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Amazon.com Italy Today, the Beautiful Cookbook is the third volume on Italian cooking to join the popular Beautiful series of large format, lavishly illustrated books from HarperCollins. It is more than just a pretty book to set on the coffee table; this is a book cooks will enjoy and one that makes good... Read more |
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Synopsis Full of colourful and modern recipes that evoke Italian life at its most enticing, this is the first cookbook from Gennaro Contaldo. Gennaro's passion for fresh, seasonal ingredients and his love of simple food is shared here with the energy for which he is famous. With evocative stories from his childhood - free-diving for oysters, foraging for wild mushrooms and bunking off school to go fishing - it is also illustrated with photographs from his childhood as well as modern food photography. |
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Book Description In this sumptuous collection of dishes, drawn from all the regions of northern Italy, Anna Del Conte has chosen the very best recipes garnered from restaurants, home kitchens, and country farms. |
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The Journal of Italian Food, Wine & Travel "Solo Dolci is a marvelous book of intense, narrow focus. Anna Bruni Benson has assembled a few score recipes for desserts near and dear to the hearth and home of native Italians, lifting the veil of preconceptions so that the sunbeams of sweets-eating in Italy can shine through. She naturally zeroes in on fruit-based confections, although the word is somewhat expansive when it comes to the Italian dolci. For, from the American perspective, what is one to make of Peach and Rice Pie, Baked... |
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Book Description The recipes included in this collection range from the hearty fare of the south to the classic cuisine of the heartland to the delicate and refined dishes of the northern regions of Piemonte, Lombardia, and Veneto. All are delicious, distinctive, and true to their regional origins. The recipes are organized by both region and course, allowing for easy preparation of regional specialties or a multicourse culinary adventure across the Italian landscape. |
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The Ultimate Italian Cookbook (The Ultimate Series):
Over 200 Authentic Recipes from Italy Step-by-Step by Carla Capalbo |
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The Classic Cuisine of the Italian Jews II: More Menus,
Recollections and Recipes by Edda Servi Machlin, Janina Rubinowicz (Illustrator), Samuele Servi (Illustrator), G. Romani (Illustrator) |
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Synopsis Antonio Carluccio focuses on the south of Italy. With an emphasis on the rich array of vegetables and olive oils from various regions he shows how healthy a Mediterranean diet can be and how much happiness can come from sharing good food and turning mealtimes into something special. |
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Book Description Antonio Carluccio's passion for Italian food is evident in this collection of recipes which represent the best in both classic and modern Italian cooking. From Pizza Fritta or Wild Mushroom Salad to Risotto with Two Artichokes or Chicken Scaloppini with Herbs, Carluccio reaffirms that while the food of Italy has a history as long and magnificent as the country itself, it remains at the forefront of culinary imagination and style. --This text refers to the Paperback edition. |
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Aldo's Italian Food for Friends by Aldo Zilli |
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From Publishers Weekly Biscotti restaurant chef-owner Bianco provides this in-depth exploration of what she considers an underused home cooking technique-sautéing. All recipes in this volume, which range from Pizza Puttanesca with Asiago cheese to Bananas in Cream and Hazelnut Liqueur, are inspired by dishes served... Read more |
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Amazon.com Growing up in a close-knit, Italian American family, Maria Bruscino Sanchez was surrounded by tradition: food, customs, and celebrations from the "old country" were lovingly observed, and if the original meaning was sometimes hidden beneath the patina of a new culture, the respect and... Read more |
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Amazon.com Italy, a country half the size of Texas, is composed of 20 regions, each with its own distinctly marvelous food. In Rustico, author Micol Negrin offers 10 recipes from each region--from the Alpine Val d'Aosta to the southernmost islands of Sicily and Sardinia. Other cookbooks serve up Italian... Read more |
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Amazon.com Pizza--the tender-crisp crust, savory tomato topping, and bubbling, toothsome cheese. And the trip to the pizzeria--until now. With unprecedented clarity, Charles and Michele Scicolone's Pizza: Any Way You Slice It provides the step-by-step basics and 100 recipes to make authentic pizza,... Read more |
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From Publishers Weekly Sicily's rich peasant heritage is celebrated in culinary terms; street foods, convent confections and ice cream are among the delectables surveyed. "Simeti writes exquisitely of the foods of Odysseus and the cult of Aphrodite, of capers 'trailing long sprays of coin-shaped leaves,' " said PW.... Read more |
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About the Author Lori De Mori is a cookbook author and journalist specializing in food and travel. Her work has appeared in Bon Appetit, Food & Wine, and Saveur magazines. She is the author of Italy Anywhere: Living an Italian Culinary Life Wherever You Call Home. She lives in Tuscany, Italy. |
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Amazon.com In Italy, eating is about much more than simple nourishment--it is a pastime, an art. Italians love to eat, and love even more to share with others the authentic dishes of their regions. Here, Maurizio Mazzon, executive chef of Il Fornaio's almost two dozen restaurants, indulges that cultural urge... Read more |
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Amazon.com Wanda and Giovanna Tornabene run a restaurant in Gangivecchio, their 600-year-old family home in Sicily. This is their second cookbook, and it focuses on home cooking, Sicilian style. Italians are well known for their generous hospitality, and the Tornabene women are great ambassadors. Through... Read more |
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Italian Cheese: Two Hundred Traditional Types: A Guide
to Their Discovery and Appreciation by Piero Sardo (Editor), Gigi Piumatti (Editor), R. Rubino (Editor) |
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Amazon.com Giovanna Tornabene opened a restaurant in her home in the Madonie Mountains of Sicily in 1978 because it seemed the only way to hold on to her family's centuries-old estate. In La Cucina Siciliana di Gangivecchio, her daughter, Wanda, who helps run this restaurant on the secluded family estate,... Read more |
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From Publishers Weekly Neither an update for modern palates nor an anthropological study, this engrossing collection reproduces a two-thousand-year-old cuisine to "tempt the reader to explore some appetizing dishes from forgotten historical sources."4 Relying primarily on the writings of Apicius, Cato, Coumella, Juvenal,... Read more |
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From Publishers Weekly Biba Caggiano, Bologna-born and raised in the Emiglia-Romagna region, gives her audience the chance to cook like a native in Biba's Northern Italian Cooking. The author of six cookbooks and owner and chef of Biba restaurant in Sacramento, Calif., prepares simple to sumptuous meals, from antipasto to... Read more |
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Book Description Italian-bred Mafalda Fallai spent her whole life cooking-gathering free greens from nature, arguing about quality with hapless shopkeepers, and preparing sumptuous meals even when leaving her native Florence to visit her son and his family on Long Island. The co-authors, a husband-and-wife team, along with a food writer, serve up 60 of Mafalda's favorite recipes, which run the gamut from gourmet to peasant-style, and bring Florentine and Umbrian influence to a cookbook like no other. |
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From Publishers Weekly In this muddled book, restaurateur Luongo (Simply Tuscan) takes the simple, unadorned food of Tuscany and other parts of Italy and makes it complex for no discernible reason. The concept is good: Luongo has now cooked in New York City for two decades, and he sets out to illustrate how his native... Read more |
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About the Author Anna Maria began her culinary education in her native Italy. While still a youngster, she learned how to prepare the traditional Roman dishes by her father, and Sicilian cuisine from her mother. These early experiences inspired in her a deep love of Italian cooking. |
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A Treasury of Italian Cuisine: Recipes, Sayings and
Proverbs in Italian and English by Don Peppino Privitera, Sharon Privitera (Illustrator), Joseph F. Privitera |
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