Kategoria BISAC: Cooking >> Regional & Ethnic - Italian

Italian in its inspiration, American in its outlook, Cucina Fresca brings a vivid new style to the earthy simplicity of Italy's culinary tradition. This is food at its freshest and simple to prepare.

Whether it's a bustling eatery in the heart of Florence or a tiny alcove tucked away on a side street in Venice, the trattoria is where Italians go for robust flavors, great friendship, and good times. Patricia Wells' Trattoria now feeds America's passion for Italian food with 150 authentic recipes. Savor a Fresh Artichoke Omelet, succulent Lamb Braised in White Wine, Garlic, and Hot Peppers, a hearty portion of Lasagne with Basil, Garlic, and Tomato Sauce, or a luscious Fragrant Orange and Lemon Cake, and much more. This essential cookbook of Italian trattorias presents a full range...

Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, The Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more.
Following in the footsteps of princes and popes, vagabond artists and cunning peasants, austere scholars and generations of unknown, unremembered women who shaped pasta,...

From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the cuisine of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of an ancient culture.

Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula.

Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food...

Lidia Bastianich, loved by millions of Americans for her simple, delectable Italian cooking, gives us her most instructive and personal cookbook yet.

Focusing on the Italian-American kitchen--the cooking she encountered when she first came to America as a young adolescent--Lidia pays homage to this "cuisine of adaptation born of necessity." But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported...

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.

Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan's most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise--from beginners to accomplished...

Nuovo Vesuvio. The "family" restaurant, redefined. Home to the finest in Napolitan' cuisine and Essex County's best kept secret. Now Artie Bucco, la cucina's master chef and your personal host, invites you to a special feast...with a little help from his friends. From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that's not all Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old...

Praise for Erica De Mane
"Erica De Mane is an experienced, generous home cook who understands how both Italians and Americans like to eat, and she deftly manages to bridge the two cultures."
-Corby Kummer, The New York Times
"De Mane tells you things you need to know. . . . Her philosophy is contagious. The tone is friendly. The result is liberating. The confidence can't help but build."
-Ronalie C. Peterson, The Washington Post
"I found myself nodding in appreciation of Erica De Mane's willingness to hand over the keys to being a good cook."
-Susie Middleton, Fine...

Andrew and Phyllis Corella were born in New York City in East Harlem and raised at a time when food was kept cold in an icebox. Their parents and grandparents shopped daily for items such as fresh fruits, vegetables and meats. The authors have attempted to present a variety of foods. They offer new twists on old family recipes. There are dishes that you may prepare once a year and dishes that will be part of your weekly menu. All of the dishes are easy to prepare.

Circe is an astonishing cook, having spent more than 15 years in Professional catering in some of the finest homes in the Southern California area. She had the luck to marry at an early age into an extended Italian family whose women were only too happy to share their expertise in the kitchen. Besides cooking for her family of seven daily, she is also well known for entertaining large groups of up to 200 people by herself. Here is the culmination of almost 35 years of experience preparing the wonderful foods of her adopted homeland. Mange!

"Feast of a Lifetime" is a cookbook written in the form of a biography. As the title implies, the book contains a unique collection of recipes and cooking tips that will assist the culinary enthusiast in preparing a diverse repertoire of fabulous international dishes. The recipes emphasize Italian cooking, as they were accumulated by two generations of Italian women. The narrative tells the story of one of those women, the author's mother, Sara, who faced extraordinary challenges as a young adult. By the age of 25, Sara's mother had passed away, her son had been born with problems, her...

Gathered in this cookbook are old Italian recipes, that throughout the years I have put together from my grandparents. There are many mouth-watering dishes, including:

Pasta Fagoli, an Italian favorite
Brozoli, Mama Isabella's favorite
Porcini Mushroom Sauce, A sauce you'll love

There is more than just recipes in this book, my grandmothers share a taste of old Italy from their kitchens to yours.

Having been raised in a Sicilian immigrant home, Carol Schulte's, "Simply Sicilian" features simple and easy to prepare Sicilian dishes passed down generation after generation. There is everything from antipasto, homemade breads, pizza, pasta and vegetable with earthy, simplicity. The author has collected recipes, both old and new from family records and her own recollections. She combines cooking, customs, tradition and includes travel experience to bring the reader closer to understanding the true Sicilian spirit.

"After the summer was over and we went back to Ozone Park, school started and I had to run back to Aunt Mary's for my meatballs and coffee. But then, we also had the holidays to look forward to. Thanksgiving would be coming and that could only mean one thing...
Mom was going to make lasagna "

Growing Up Italian" is a cookbook of delicious recipes, humorous short stories, and treasured memories from author Anne Marie Guarino-Schrank. These hard-to-find Italian recipes are compiled into one great cookbook, perfect for the holidays and for family gatherings.

With each group of...

Andrew and Phyllis Corella were born in New York City in East Harlem and raised at a time when food was kept cold in an icebox. Their parents and grandparents shopped daily for items such as fresh fruits, vegetables and meats. The authors have attempted to present a variety of foods. They offer new twists on old family recipes. There are dishes that you may prepare once a year and dishes that will be part of your weekly menu. All of the dishes are easy to prepare.

"The Kitchenary" is a unique combination of Italian cooking terms and attitudes regarding cuisine presented in Italian and English. University Italian instructor Brook Nestor brings 18 years of insight to the impassioned cook, traveler and language buff. Discover little-known facts about staples in the Italian diet: was pasta imported from China? Learn language subtleties like the difference between "salami" and "salumi" or "tavola" and "tavolo." Want to be a welcome guest? Find out how to eat, speak and act at an Italian table.

Italians have a great sense of pride regarding their culinary...

When Jack Nicholson needed to lose the twenty-five pounds he'd gained to portray the lead character in the film "Hoffa" in order to star in "Wolf," he called on his longtime pal, chef Tommy Baratta. the "Jack Nicholson Diet," now on the menu of Baratta's popular Greenwich Village restaurant, Marylou's, is the basis for the simple, low-fat, yet soul-satisfying in

Cooking for Jack

The first time he tasted one of Tommy's pasta recipes at an impromptu gathering in Aspen, Jack asked, "Why can't I eat this way all the time?" Several dinners later, Jack recommended Brooklyn-born-and-bred Tommy...

Rao's, the hundred-year-old restaurant with a mere ten tables tucked in a corner of East Harlem in what was once a legendary Italian
neighborhood, is one of the most sought-after restaurants in all of Manhattan. Its tables are booked months
in advance by regulars who go to enjoy what The New York Times calls its "exquisitely simple Italian cooking" from traditional recipes,
many as old as Rao's itself. You may not get a table at Rao's, but now with this book you can prepare the best Italian home-style food in the
world in your own kitchen. Here for the first time are recipes...