Books - Food - Italian
Books 101 to 117 of 117 - Italian |
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The North End Italian Cookbook, 5th by Marguerite Dimino Buonopane
In this fifth edition, the author revisits every treasured recipe from earlier editions and has added new tried-and-true favorites. 20 photos
Paperback, 320 pp, $24.95. Buy
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La Cucina Di Lidia; Recipes and Memories from Italy's Adriatic Coast by Lidia Matticchio Bastianich, Lidia and Jay Jacobs and others
Bastianich highlights an Italian cuisine infused with the flavors of eastern Europe. In this classic cookbook, she brings uncomplicated recipes with unforgettable taste to the table. Photos
Paperback, 288 pp, $27.95. Buy
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Cucina Di Calabria: Treasured Recipes and Family Traditions from Southern Italy by Mary Amabile Palmer
Paperback, 320 pp, $31.95. Buy
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Cooking the Italian Way by Alphonse Bisignano
Completely revised and updated, the Easy Menu Ethnic Cookbooks series serves up tantalizing recipes for countless dishes. Seasoned with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting each country or region's people, customs, holidays -- and of course, food.
Before modern transportation methods, the people of Italy were isolated into regions that each developed their own customs -- especially when it came to cooking. For this reason, Italians have created very distinctive cooking styles and recipes
, 72 pp, $48.95. Buy
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Everyday Italian by Laurentiis Giada De
Presents techniques of Italian home cookery, including more than one hundred recipes and advice on creating dishes for everyday meals and special occasions
Hardback, 255 pp, $48.95. Buy
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Italy
, $37.95. Buy
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Giuliano Bugialli's Foods of Italy by Giuliano Bugialli
The author shares anecdotes about each of the 125 recipes collected, which represent an extensive menu of vegetables, grains, fish, meat, poultry, game, fruits, and desserts drawn from the classic cuisine of Italy.
Paperback, 304 pp, $60.00. Buy
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Simple Italian Cookery by Antonia Isola
The first Italian cookbook published in America was compiled by an American who lived in Rome. In 1912, when this books was first published, Italian cooking was almost unknown in American, except to those who traveled in Italy. A popular misconception of Italian diet at the time was that it was composed chiefly of garlic and oil. This collection of recipes was published to show Americans a new cuisine. The book contains a few of the many ways to prepare pasta, or "Neapolitan Paste," and risotti. Also included are recipes for soups, meats, vegetables, and desserts
, 80 pp, $20.95. Buy
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Cucina Romana by Sara Manuelli
A beautifully photographed culinary guide with recipes to Rome's gastronomic secrets, written by a native
Paperback, 160 pp, $29.95. Buy
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Prosciutto, Pancetta, Salame by Pamela Sheldon Johns
Explores the art of preparing home made salumi - the generic term that encompasses the range of Italian made cured meats - and offers more thant 40 recipes for antipasti, primi, and secondi
Hardback, 112 pp, $29.95. Buy
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Jewish Sicilian Cookbook by Pamela Hensley Vincent
, 196 pp, $34.95. Buy
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Made in Italy by Giorgio Locatelli
Locatelli lights up Locanda with his big� welcoming personality. Combining style with an all-Italian mission to bring people together at the table� his delight in food shines through on every page. Whether he is reminiscing about the dishes of his native Lombardy� suggesting a starter combining the simplest and freshest ingredients� or explaining how to make the ultimate risotto� Locatelli transports the reader to savour the real tastes of Italy. Full of the insight and historical detail you might expect from a food writer� combined with hands-on expertise, evocative stories� and funny and often outspoken observations on the state of food today. A contemporary Italian food book from the acknowledged master of modern Italian cooking.
Paperback, 512 pp, $49.99. Buy
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Italian Country Cooking; The Secrets of Cucina Povera by Loukie Werle
Cucina povera theres no adequate translation, though humble food has something of it is about the real food of Italy. The cooking techniques are simple, the ingredients seasonal and at their best. Cucina povera, as youll discover when you try it, means eating with a warm heart quite possibly better than youve ever done in your life. As a Roman proverb says: Pi se spenne e pejo se magna...The more you spend, the worse you eat
, 304 pp, $49.95. Buy
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A Vegan Taste of Italy by Linda Majzlik
Including soups, sauces, risottos, stuffed vegetables, pizza, pasta, vegetables, salads, and desserts, this book provides more than 120 original recipes, all free of animal products, as well as advice on maintaining an Italian pantry. This is the fifth in a series of cookbooks for the increasing number of people who follow a meat-free and dairy-free diet
Paperback, 128 pp, $16.95. Buy
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Daily Italian by Tobie Puttock
Brings together 100 of Tobie Puttock's favourite Italian recipes, dishes he discovered, invented and perfected as he worked and travelled his way from Australia to Europe and back again. Australian author
Paperback, 208 pp, $39.95. Buy
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Italian Cheese: A Guide to Its Discovery and Appreciation by Piero Sardo, Angelo Surrusca and Gigi Piumatti and others
Many of the cheeses portrayed in this delightful book?stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina?are not household names and they probably never will be. They?re a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International as a ?contribution to the conservation of a vast heritage of local products, born of Italy's extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques.? Starting with illustrated descriptions of traditional and industrial cheesemaking, Slow Food's authors take us through the processes of buying, tasting, and storing cheeses. Dictionaries of tasting terms and the language of cheeses and chees
Paperback, 400 pp, $34.95. Buy
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Italian Food by Elizabeth David
When ITALIAN FOOD was first published, the sort of ingredients that Elizabeth David was writing about were almost unobtainable in England and many of the dishes unknown. Since them, the English have undergone a revolution in their eating habits. This book conveys the richness, colour and variety of the Italian cooking tradition
Hardback, 239 pp, $59.95. Buy
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