Food - Italian
Wine Diva cookbooks

Books – Food – Italian

Books 1 to 20 of 117 – Italian

Why Italians Love to Talk About Food  by Elena Kostioukovitch
Why Italians Love to Talk About Food is a fascinating mix of history, culture, language and cuisine. Covering each of Italy’s 20 diverse regions, along with chapters on general themes such as olive oil, Slow Food, and the Mediterranean diet, it is a gastronomic-cultural guide. Award-winning writer Elena Kostioukovitch shows how each region’s traditional cuisine and local specialties have been informed by its culture and history, its exposure to foreign influences, its geography and landscape, its topography and climate, its social customs and attitudes, its religious canons, its politics and economy, and more. In the end it is Kostioukovitch’s love for Italy itself, even more so than its food, that is her muse and inspiration.

Paperback,  464 pp,  $34.99. Buy now

Valvona and Crolla  by Mary Contini and Philip Contini
Valvona & Crolla has been described as ‘the Sistine chapel of continental delis’. Founded in 1934 by the Continis’ ancestors, the Italian shop and restaurant is legendary in food circles for its excellent food and drink. Now, co-owners Mary (author of the bestselling Dear Francesca and co-author of the Easy Peasy cooking series) presents 200 delicious and authentic recipes. Organised season by season, the book offers a year of sumptuous delights from around Italy with recommendations for wines to match them. This beautifully written and evocatively photographed book adds up to a food diary of stories, history, anecdotes and recipes, all imbued with the warmth and local knowledge of an Italian family.

,  320 pp,  $62.95. Buy now

The River Cafe Classic Italian Cookbook  by Rose Gray and Ruth Rogers
‘Most of what we have learnt has been from Italians who we’ve cooked side by side with. With this book, we want you to cook side by side with us’ – Rose Gray and Ruth Rogers. Over the last twenty years, Rose and Ruth have both visited Italy time and again and during these visits have learned the many different subtleties that appear in dishes from the different, and very diverse, regions of the country. They have cooked alongside mothers, grandmothers, cousins and wine makers who have shared their family recipes. This book is Rose and Ruth’s personal interpretation of these recipes. It’s a celebration of the real, classic food of Italy; the traditional, regional food they both love to eat when they are in Italy, and the food they love to co

,  416 pp,  $59.95. Buy now

Hamlyn All Colour Cookbook: 200 Italian Favourites  by Marina Filippelli

Paperback,  240 pp,  $12.99. Buy now

Cooking Club  by Dina Guillen and Michelle Lowrey
Food and socializing go together like peas and carrots — and now, a lively new cookbook tells readers how to formalize that arrangement by creating a fun and enriching cooking club. Much like a book club, cooking clubs combine an activity that most are already doing — cooking — with something most wish they did more of — meeting up with friends. The authors of Cooking Club are eager to help readers discover these wonderful clubs for themselves, showing them the ins and outs of how the clubs work. Twelve themed menus, from comfort food to Italian might, offer a year’s worth of fun ideas for any cooking club. With 100 recipes plus tips, strategies, menus, budget advice, and theme ideas, this book is an ideal resource for anyone interested

Paperback,  200 pp,  $33.95. Buy now

Simple Italian Snacks  by Jason Denton and Kathryn Kellinger
The small plate craze is back. Entertainers are serving bite-size mini meals – tapas, bar snacks, antipasti, skewered vegetables. Simple Italian Snacks shows how to plan a menu for any gathering in the informal yet chic way that Italians have mastered. Here are recipes appropriate for an afternoon by the pool, a fireside get-together with friends, or an intimate dinner for two. The dishes, which can be served as hors d’oeuvres or presented as a meal, are easy to prepare. The authors of the wildly successful Simple Italian Sandwiches include all-new bruschetta, tramezzini, and panini as well as classic Italian snacks such as Baked Eggs in Tomato Sauce and Rice Balls, and even sparkly cocktails.

,  184 pp,  $33.95. Buy now

Venezia  by Tessa Kiros
Venice is Italy’s kingdom of salt and pearls, prosecco and mermaids, bigola and polenta. Tessa Kiros travels through the city, breathing in it’s atmosphere and letting it’s bejewelled past and dark alleyways fuel her imagination. Mingled among the recipes and stunningly beautiful photography are Tessa’s diary jottings on Venice’s life

,  288 pp,  $69.99. Buy now

Cooking Italian with Kids  by Liz Franklin
In Cooking Italian with Kids, Liz Franklin gets your children into the kitchen and whipping up deliciously easy meals in no time. Pasta includes Liz’s easy guide for how to make it from scratch, with easy recipes like pasta parcels stuffed with pumpkin. Bread and polenta can be made into snack-tastic breadsticks or beautiful bread – try sweet plum focaccia. Children are often hungry, so let them make their own antipasti, easy lunches and snacks. Healthy bites like crispy garlic toast are perfect for munching on. With main courses like meatloaf and easy sausage and onion calzone, your children will soon be getting stuck in. There are also vegetables and salads such as rosemary potatoes and crispy crumbed cauliflower. Finally, Liz gives ideas

Hardback,   $39.95. Buy now

Italian Local  by Tobie Puttock
Italian Local celebrates the joys of Italian cooking and local produce. Tobie Puttock gathers together 100 of his favourite Italian-inspired recipes, and shows us how to achieve authentic Italian flavours wherever we live.Convinced that ‘cooking and eating should be about nurturing the soul as well as the body’, Tobie argues for the purchase and use of the best available produce. He shows us why organic is nearly always better and why eating seasonally is the way to go. He introduces us to growers whose respect for the cycles of nature is inspirational, and to suppliers whose enthusiasm for that particular brand of cheese or type of mushroom will have you rushing to your local market.Because Tobie’s approach is so produce-driven, his recipe

Hardback,  208 pp,  $49.95. Buy now

Two Meatballs in the Italian Kitchen  by Pino Luongo and Mark Strausman
When two great chefs—friends and business partners for twenty-odd years— decide to write a cookbook about the simple Italian food they love, you get decades of experience, sage advice, and wonderful recipes. And you also get a few great arguments thrown in along the way, as Pino and Mark debate the right way to make everything from meatballs to pot roast to eggplant parmigiana. Of course, the issue is not whose recipes are better—Pino and Mark would be ?rst to praise each other’s food. And it’s not about a right or wrong way. It’s about preferences in ingredients, technique, and approach. Pino, a native of Tuscany cooking in America, is a purist. His food is grounded in tradition. Mark, a New Yorker, loves the Italian-American cooking he

Hardback,  319 pp,  $59.95. Buy now

The Vegeterranean  by Malu Simoes and Alberto Musacchio
This collection of the best vegetarian recipes from the kitchens of the Country House Montali is truly inspirational. Here, the Italian classics calzone, ravioli, gnocchi and lasagne are transformed into stylish, contemporary dishes, while Fagottini di Pasta Sfoglia Farcite con Couscous (Puff Pastry Envelopes Filled with Couscous) or Cappucini di Asparagi (Asparagus Cappuccino) reveal just how exciting vegetarian cuisine has become. Recipes are divided into chapters mainly corresponding to courses. The first chapter – Basics – encourages you to make your own sauces, stocks, pesto and other essentials. This is followed by Breakfast recipes that include wonderful fruit dishes and muesli. The ‘Antipasti’ section has a variety of dishes that st

,  292 pp,  $59.99. Buy now

Vegan Italiano  by Donna Klein
Classic Italian dishes, minus the meat and dairy, from the author of The Mediterranean Vegan Kitchen. In the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan. Mouth-watering dishes burst with fresh fruits, vegetables, whole grains, nuts and healthy fats like olive oil-all within an animal-free diet, ideal for lactose-intolerant eaters and vegetarians too. Delicious Italian food was made for bountiful and flavour-filled variations, not weak substitutions, which is why none of these recipes calls for tofu, soy milk or other ingredients that mimic meat, dairy and eggs. Now readers can treat themselves to something scrumptious – even if they can’t make it to Italy this year

Paperback,  208 pp,  $24.95. Buy now

Fantastico!  by Gino D’Acampo
Gino D’Acampo is passionate about Italian food. He is equally passionate about how to cook, but also believes that you don’t need hundreds of ingredients and complicated haute cuisine techniques to achieve fantastic food. His maxim is minimum effort, maximum food, and if you cook the 100 recipes in his book, following his tips, NOT breaking his 10 rules – such as not mixing onion and garlic – and joining in his enthusiasm and humour, you will soon learn how to make great Italian food. This is a cookbook filled with modern Italian food, infused with Gino’s style and encompassing the myriad influences that have pervaded the country’s cuisine

Paperback,   $34.95. Buy now

ITALIAN 

Paperback,   $10.99. Buy now

Angela Hartnett’s Cucina; Three Generations of Italian Family Cooking  by Angela Hartnett
One of the brightest talents to have emerged on the UK food scene, Angela Hartnett is one of the few female British chefs to hold a Michelin star. This work presents a collection of the family recipes that Angela has developed over the years. It also includes food photography by Jonathan Lovekin, a foreword from Gordon Ramsay, and 140 recipes

,  272 pp,  $59.95. Buy now

Low-fat No-fat Italian  by Anne Sheasby
You might think that all Italian food is very high in calories and fat, but this cookbook shows that it is possible to enjoy all the flavours of Italian cuisine while maintaining a healthy, low-fat eating plan. This innovative new volume contains a dazzling selection of recipes from all over Italy, including traditional favourites and contemporary classics, all of which are deceptively low in fat or which have been cleverly converted to tasty low-fat or no-fat versions.

Hardback,  256 pp,  $45.00. Buy now

On Top of Spaghetti…: Macaroni, Linguine, Penne, and Pasta of Every Kind  by Johanne Killeen and George Germon
No other food offers the unique, tangible, sensuous enjoyment of pasta. And with a few fresh ingredients, a little imagination, and a lot of love (for cooking and for each other), Johanne and George have been making pasta magic for years. Now, with “On Top of Spaghetti” . . ., they offer their experience cooking pasta in Italy, in their restaurant, and in their home kitchen. All of the lessons, the techniques and secrets are here for you to achieve perfect results for perfect pasta. You will find authentic dishes such as Ricotta Ravioli, Linguine with Classic Ligurian Pesto, and Pasta Shells with Spicy Sausage Red Sauce, as well as innovative new dishes such as Zucchini Flower Lasagne, Saffron-Sauced Pasta and Osso Buco.

,  264 pp,  $39.95. Buy now

Modern Italian Food  by Stefano de Pieri
‘Modern Italian Food’ offers recipes with roots from the Old World into the New; from the Treviso dishes that Stefano and his family used to cook in Italy to the recipes that Stefano has developed using regional produce. These recipes will tempt and encourage; with Stefano, there is no standing on ceremony or being precious. Food for him is about conviviality and hospitality, to be made and consumed with immense enjoyment and in the company of family and friends. The recipes cover all meal types, and favour the domestic cook. With his lively prose and accessible recipes, ‘Modern Italian Food’ is a valuable addition to the kitchen bench and reference shelf.

Paperback,  272 pp,  $39.95. Buy now

Festive Food of Italy, Revised Edition  by Maddalena Bonino
It only takes a saint’s day or a sagra in the fairground to inspire a mouthwatering menu-in-the-making in any Italian kitchen. And because the Italian cuisine is so rich in fresh flavours and vibrant colours it is perfect for celebrating every festival under the sun. This work talks about the festive food of Italy

,  96 pp,  $14.95. Buy now

Dear Olivia; An Italian Journey of Love and Loss  by Mary Contini
In her fascinating follow-up to “Dear Francesca”, the author writes to her other daughter, Olivia. Through letters, anecdotes and the occasional recipe, she tells the story of what happened to the Contini and Crolla families after they emigrated to Scotland between the wars

,  416 pp,  $50.00. Buy now