Food - Italian
Wine Diva cookbooks

Books - Food - Italian

Books 21 to 40 of 117 - Italian

Amaretto, Apple Cake and Artichokes  by Anna Del Conte
A collection of the best of the author's delicious recipes along with tips, anecdotes and reminiscences about her life in Italy and London. Packed with information from the best way to make a tomato sauce and a tiramisu to more unusual dishes such as nettle risotto and chestnut mousse, each chapter is devoted to a different ingredient

Hardback,  500 pp,  $39.95. Buy now

The Zilli Cookbook  by Aldo Zilli
Real, contemporary Italian food, 'minimally mucked about', from celebrated TV chef, Aldo Zilli

Paperback,  208 pp,  $34.95. Buy now

A Man & His Meatballs: The Hilarious But True Story of a Self-Taught Chef and Restaurateur  by John Lafemina
John LaFemina is one of New York's most talked-about chefs, earning rave reviews from fans and critics. In this memoir/cookbook, he describes how he used his Brooklyn street smarts to deal with a colourful, and often shady, cast of characters while opening his restaurant. He tells of his staff, the press, and unexpected disasters and finally, the glory of a popular restaurant. And he shares recipes from his restaurant and his Italian family heritage, including: Meatballs with Ricotta Filling Red Pepper and Fresh Basil Soup with Crispy Shallots Mushroom Risotto Open Ravioli with Roasted Butternut Squash White Chocolate Bread Pudding. A book to charm readers eager for great storytelling and delicious recipes.

,  225 pp,  $39.95. Buy now

Shut Up and Eat!: Mangia with Family Recipes and Stories from Your Favorite Italian-American Stars  by Tony Lip and Steven Prigge
Italian-American actors share their secret recipes and stories of growing up in families where a meal is an experience. From Danny Aiello's lentil soup to Lorraine Bracco's stuffed artichokes to Talia Shire's Thanksgiving gnocchi, every recipe is a delight. Photos throughout

Paperback,  301 pp,  $29.95. Buy now

Glorious Soups & Stews of Italy  by Domenica Marchetti and William Meppem
Italian cooks are masters of the art of preparing simmering soups and stews that showcase seasonal ingredients at their very best. Domenica Marchetti reveals their secrets with 'The Glorious Soups and Stews of Italy', a collection of more than 60 exceptional, authentic recipes that celebrate each season in the Italian tradition. On a rainy day in autumn, nothing takes the chill off like a bowl of Crema di Ceci con Maltagliati, a hearty, rustic soup of pur�ed chickpeas and pasta drizzled with fresh olive oil. In winter, La Genovese di Signora Venditti, a rich ragu of slowcooked beef and sweet onions, will surely lift the spirits.

Paperback,   $27.95. Buy now

Leaves from Our Tuscan Kitchen  by Janet Ross
First published in 1899, this title aims to bring the delights of Italian home cooking. Featuring recipes for risottos, pasta, and soups, it contains vegetable recipes that run in alphabetical order and each is given a brief descriptive paragraph

Hardback,  176 pp,  $24.99. Buy now

Verdura  by Viana La Place
Features 300 recipes that represent the Italian approach to vegetable preparation. This work presents recipes for antipastos, salads, soups, sandwiches, pasta, risottos, pizzas, and more. Desserts are also included. This work features a vegetable and herb guide and an ingredient glossary

Hardback,  400 pp,  $55.95. Buy now

La Dolce Vegan!  by Sarah Kramer

Paperback,  240 pp,  $39.95. Buy now

Antipasto   by Joyce Goldstein and Paolo Nobile
Antipasto is back in style. These little dishes of savoury appetisers or first courses entice the palate. In Antipasti, Joyce Goldstein shares the history of antipasti and a host of delicious recipes. What could be better than sun-dried tomato-topped crostini, little panzerotti (pastries stuffed with Gruy�re and ham) or prosciutto-wrapped shrimp? For easier preparation, there is Shop and Serve antipasto - high quality bought foods such as roasted peppers, olives, soft creamy cheeses and crusty artisan breads that anyone can throw together for an elegant appetiser. Whether it's bite-sized pieces of Parmigiano-Reggiano drizzled with balsamic vinegar or a first course of roasted duck breast salad, Antipasti welcomes everyone to the table.

Paperback,  168 pp,  $27.95. Buy now

Scotto Sunday Suppers And Other Fabulous Feasts 
Family is at the heart of this unique cookbook, and the Scottos are known for their incredible hospitality both in their home and in their restaurant. Their warm, friendly advice on making guests comfortable will prepare you to recreate this environment in your own home

Hardback,  240 pp,  $55.95. Buy now

Jamie's Italy  by Jamie Oliver
On the menu is an array of magical ingredients and Mediterranean flavours all combined in Jamie's inimitable way. From parma ham to parmesan, from pannetone to panzanella, Jamie's new book will transport you to Italy or at least bring Italy home to you.

Hardback,  336 pp,  $59.95. Buy now

Mangiare Italiano  by Maria Pia
Maria Pia de Razza is passionate about the food of Italy, particularly Puglia and the region of Emilia-Romagna and Tuscany. To eat at her celebrated trattoria in Wellington, New Zealand, is to partake of the wonders of authentic Italian food, made from the very best fresh and imported ingredients Pia can obtain. A fillet of John Dory, pan-fried and served with spinach and Florence fennel; goat, braised Roman-style with plenty of olive oil and imbued with the flavours of artichoke and new potatoes; pannacotta served with a caramelized topping.

Paperback,  192 pp,  $39.95. Buy now

Cooking with My Sisters; One Hundred Years of Family Recipes, from Bari to Big Stone Gap  by Adriana Trigiani and Mary Yolanda Trigiani

Paperback,  167 pp,  $27.95. Buy now

Cucina Ebraica  by Joyce Goldstein
Cucina Ebraica tells the story of the Italian Jews through a collection of some of their most beloved recipes. Their history - and their cuisine - is a fascinating m�lange of Middle Eastern, Spanish, and Sephardic influences, which chef Joyce Goldstein lovingly traces through ingredients and culinary techniques. A fascinating glimpse into culinary history - did you know the pumpkin in Pumpkin-Filled Ravioli was brought to Italy from the New World via the Spanish Jews expelled during the Inquisition? Cucina Ebraica is also a compilation of superbly satisfying dishes that respect the kosher laws. Evocative, painterly photographs and lovely folkloric motifs join to make this a book to treasure.

Paperback,  208 pp,  $27.95. Buy now

Wine Lover Cooks Italian: Pairing Great Recipes with the Perfect Glass of Wine  by Brian St Pierre
Glass in one hand, fork in the other, Brian St. Pierre explores the regional wines and cuisines of Italy and brings to the table fabulous recipes and inspired wine pairings. Whether it's a hearty barolo from Piedmont in the northwest that complements a pan-roasted veal tenderloin, a refreshing pinot grigio from the shores of the Adriatic paired with succulent risotto di frutti di mare, each wine suggestion is designed to enhance the flavour of the recipe. The sweeter side of the wine spectrum is also represented with such treats as zuppa inglese with strawberries served alongside a glass of sparkling prosecco - a finish with a flourish. Includes a glossary of wine terms and gorgeous photographs of both the wine and the food.

Paperback,  224 pp,  $42.95. Buy now

Walking and Eating in Tuscany and Umbria  by James Lasdun
Offers a wide variety of half-day and full-day walks, incorporating the scenery and culture of the Italian regions of Tuscany and Umbria, and includes information about local food and wine, overnight itineraries, easy-to-follow maps, the best restaurants and accommodations, transportation, and more. Original.

Paperback,  384 pp,  $27.95. Buy now

Classic Italian Jewish Cooking  by Edda Servi Machlin
A collection of more than three hundred recipes, including several holiday recommendations, describes numerous traditions that have lent flavor to italian jewish cuisine, in a volume that cites the importance of using fresh ingredients for a variety of soup, pasta, meat, bread, and dessert options. 20,000 first printing.

Hardback,  368 pp,  $41.95. Buy now

Rocco's Italian American  by Rocco Dispirito
A selection of family recipes from the acclaimed New York chef shares the secrets of traditional favorites along with personal reminiscences and tips on the techniques and ingredients of the Italian-American kitchen

Hardback,  272 pp,  $34.95. Buy now

Cucina Siciliana  by Clarissa Hyman
Sicilian food is an exciting combination of Mediterranean staples and flavours from the Middle East. In this stunning book, food and travel journalist Clarissa Hyman journeys through the sun-drenched southern Italian island, revelling in the culinary pleasures of private and professional kitchens, to reveal the real face and real food of Sicily. "Cucina Siciliana" features easy, stylish and yet authentic dishes. Information on essential ingredients plus recipes for the frequently-used storecupboard sauces will enhance all manner of foods from pasta and rice to fish and poultry. It is an inspiring book that will please travellers as well as foodies. An introductory chapter gives insights into the island's special food culture.

Paperback,  160 pp,  $27.95. Buy now

Foods of the World: Florence  by Weldon
Florentines are passionate about where their food comes from and how they prepare it. Each product, from bread, olive oil, and wine - the foundation of Tuscan cuisine - to cured meats, fresh cheeses and ever-popular gelato, is carefully selected from a trusted purveyor. After hundreds of years, Florentine cuisine still follows a straightforward principle: that foods are best when their essential flavours are allowed to shine. This simple philosophy pervades the kitchens of both Florence's residents and its restaurants, and is emulated far beyond the city's borders. Florence boasts a seleciton of locally grown ingredients and artisan food products second to none.

Hardback,  192 pp,  $34.95. Buy now