Food - Italian
Wine Diva cookbooks

Books - Food - Italian

Books 61 to 80 of 117 - Italian

The Food of North Italy  by Luigi Veronelli
This collection of over 60 recipes from all over northwest Italy reveals the culinary treasures of Piedmont, Lombardy and Valle d'Aosta. With colour photography and fascinating insights into the region, "The Food of North Italy" is designed for lovers of Italian food.

Hardback,  120 pp,  $26.95. Buy now

The; Wise Guy Cookbook: My Favorite Recipes from My Life as a Goodfella to Cooking on the Run  by Henry Hill and Priscilla Davis
From America's favorite wiseguy--Henry Hill, whose life was portrayed in "GoodFellas"--comes a collection of recipes accompanied by spicy stories of his life in the Mob

Paperback,  352 pp,  $26.95. Buy now

Michael Chiarello's Casual Cooking   by Michael Chiarello
From Michael Chiarello, author of The Tra Vigne Cookbook, comes a collection of recipes on his favourite subject - preparing meals for family and friends. These treasured recipes marry the rich traditions of his Italian culinary heritage with the casual style and fresh flavours of the Wine Country. Each dish - such as Tuscan Shrimp with White Beans, Chicken with Rosemary and Lemon Salt and Italian Fruit Salad with Sta Bene Honey Zabaglione - is sophisticated, yet simple to prepare. Images by award-winning photographer Deborah Jones show dishes that look too good to be this easy! The companion volume to a 26-part series on US television.

Hardback,  216 pp,  $55.95. Buy now

Food & Wine Lover's Companion to Tuscany  by Carla Capalbo
The Food and Wine Lover's Companion to Tuscany, originally published in 1996, was one of the first guidebooks to focus exclusively on the traditional foods and local wines of this region - the most traveled-to area of Italy. This essential guide covers the little-known shops, markets, festivals, and wineries that capture the spirit of Tuscany. Author Carla Capalbo, who makes her home in the region, passes on her extensive knowledge of Tuscan foods and wine, exploring each town, village, and quaint back road. No one considering a trip to Tuscany should leave home without this book.

Paperback,  416 pp,  $27.95. Buy now

The Foods of Sicily and Sardinia 
In paperback for the first time, this gloriously illustrated culinary tour through the islands of Southern Italy is a real delight. The extraordinarily talented Giuliano Bugialli delights us with recipes, anecdotes and history of the food of this storied region. With direct lineage from ancient times, the food of Sicily and Sardinia, and their small neighbors Elba, Giglio, Capri, and Ischia is a study of history itself. Beautifully photographed on location, delicious regional dishes are framed with a rich visual background of ancient ruins, old cities, and rugged landscapes. Special picture stories highlight the culture of the islands: the Vucciria, Palermo's raucous food market, tuna fishermen plying the Sicilian coast, baking of Carta da

Paperback,  288 pp,  $55.00. Buy now

Patsy's Cookbook  by Salvatore Scognamillo
Introduces more than one hundred recipes for such dishes as eggplant parmigiana, pasta fagiole, and fettucine alfredo, spiced up with personal notes, reminiscences, and cooking hints.

Hardback,  223 pp,  $38.95. Buy now

Italian Ate: Art & Italian Cooking  by National Gallery of Australia

,  63 pp,  $9.95. Buy now

The World from Italy  by George Negus
On one of their forays into the bustling daily market of Florence, they bought a T-shirt which bore the words Football is life ...all the rest is mere detail! So began Negus's journey into the heart and soul of Italian daily life - the holy trinity of football, food and politics. This memoir uncovers a side of Italy that you won't find in guidebooks and offers some thought-provoking insights on how the world works today, how it could work and how, despite their mad rush to nowhere in particular, the Italians still manage to go their own wonderful way.

Paperback,  278 pp,  $24.95. Buy now

Carluccio's Complete Italian Food  by Antonio Carluccio
Antonio Carluccio is one of Italian foods greatest ambassadors, believing that Italy produces the finest produce and the richest cuisine in the world. This work distils a lifetime's knowledge and experience into one definitive book.

Paperback,  320 pp,  $34.95. Buy now

Mario Batali Simple Italian Food  by Mario Batali
Presents 250 recipes that offer an innovative culinary blend of classic northern Italian cookery.

Hardback,  287 pp,  $48.95. Buy now

Mario Batali Holiday Food  by Mario Batali
The popular chef and host of the Food Network series, Molto Mario, commemorates the Christmas holidays with traditional fare from southern Italy, including detailed recipes for authentic homestyle dishes and informative sidebars.

Hardback,  144 pp,  $39.95. Buy now

Soffritto: Tradition and Innovation in Tuscan Cooking  by Benedetta Vatali
Take an inside look at Tuscany by stepping into the kitchen of Benedetta Vitali. This text offers an intimate look at both Old World and contemporary Tuscany - see the images of daily life, smell the delicate aromas, hear the banter of the locals, and taste.

Hardback,  224 pp,  $65.00. Buy now

As the Romans Do  by Alan Epstein
This vibrant insider's view of the most mature city on earth is the perfect companion for anyone who loves anything Italian. In 1995, after a twenty-year love affair with Italy, Alan Epstein fulfilled his dream to live in Rome. In As the Romans Do, he celebrates the spirit of this stylish, dramatic, ancient city that formed the hub of a far-flung empire and introduced the Mediterranean culture to the rest of the world. He shows today's Roman men and women in all their appealing contradictions: their gregarious caffe culture; inborn artistic flair; passionate appreciation of good food; instinctive mistrust of technology; showy sex appeal; ingrained charm and expressiveness; unusual attitudes toward marriage and religion; and much more.

Paperback,   $18.95. Buy now

Venice and Food  by Sally Spector
This book examines Venice and food from an historical, social, cultural and artistic point of view: what Venetians eat, the history of these foods, what makes these foods particularly 'Venetian' and, in some cases, how they are eaten. It will fascinate not only those interested in food and its preparation, but those who love the Venice of past and present. In addition, it is intended as a 'guide' for people who wish to sample local specialties while visiting Venice: which foods to look for, as well as how to recognize them. Recipes for traditional Venetian dishes are included. The book is divided into chapters of cicheti (typical Venetian snacks), rice, pasta, polenta and main courses, vegetables and sweets. Spices, so important in this cit

Hardback,  200 pp,  $48.95. Buy now

Betty Crocker's Italian Cooking  by Betty Crocker
Completely revised and updated, this book has recipes by Italian native Antonio Cecconi, who provides 200 authentic Italian recipes. There is also a history of the regional cuisines plus complete glossaries of the cheeses, pastas, vinegars, herbs, and olives.

Hardback,  336 pp,  $32.95. Buy now

The Harry's Bar Cookbook  by Arrigo Cipriani
This cookery book is by the owner of the original Harry's Bar in Venice, Arrigo Cipriani. Welles, Hemingway, Bogart, Bacall, Coward, Toscanini, the Windsors and the Burtons were all regulars. The 200 dishes are clearly explained, and easy to prepare and cook.

Hardback,  303 pp,  $57.95. Buy now

Every Night Italian  by Giuliano Hazan
Full of recipes designed for those who want to cook good, authentic Italian meals during the week, after work, when there's not much time to spend in the kitchen.

Hardback,  256 pp,  $44.95. Buy now

Sicilian Food  by Mary Taylor Simeti
Beginning with the oldest and most elemental components of the Sicilian diet, this book offers a collection of Sicilian recipes, as well as evocations of the dishes' origins: from the culinary innovations of Arab and Norman invaders to the ritual luxuries

Paperback,  272 pp,  $41.95. Buy now

Season by Season at Tra Vigne  by M. Chiarello
People the world over go to California's wine country for a taste of the good life. They find it in abundance at Napa Valley's celebrated Tra Vigne restaurant, where an enchanting vineyard setting and chef Michael Chiarello's robust Italian dishes make for an unforgettable dining experience. Now, Chiarello takes readers behind the scenes at the restaurant, sharing recipes and reminiscences of Italian family cooking. Learn the secrets for Tra Vigne classics such as herb gnocchi with braised lamb shanks and wild mushrooms, crunchy fritto misto with tomato vinegar, rich and crumbly Italian holiday cookies, and a decadent chocolate tiramis�. Lush photographs and a strikingly contemporary design.

Hardback,  216 pp,  $55.95. Buy now

The Food of Italy: Region by Region  by Claudia Roden
The Food of Italy was written after Claudia Roden spent a year in Italy researching the subject. Regional recipes, country cooking, the bravura of grand dishes; pasta, seafood, rice dishes and authentic Italian desserts; Claudia Roden's encyclopedic knowledge of her subject infuses a rich and stunning book.

Paperback,  437 pp,  $35.00. Buy now