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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Italian

       
     

    How to Cook dishes from Italy


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    Italy has a well-established and deserved reputation for producing high-quality food and tasty cuisine. Best known for pizza and pasta, Italian food also includes many excellent meat and seafood dishes, as well as excellent cheeses, and fabulous desserts.

    It has often been noted that Italy is a country of great regional variations - and that is certainly true, indeed the country was only unified in 1861 - and this fact is reflected in the diversity of Italy's regional cuisine. It should also be noted that Italy has been invaded many times over the centuries, as well as trading with many other countries, and this too is reflected in the national cuisine.

    Pasta

    Some of the regional variations that you may encounter in Italian food include:
    • Northern Italy's native products include balsamic vinegar, bolognese sauce (ragu), lasagna, mortadella (a heat-cured pork sausage, served as a cold cut) parmigiano (parmesan cheese) polenta (a dish made from boiled cornmeal), prosciutto (dry cured ham) and tortellini (stuffed pasta). Rice is grown in both Lombardy and Piedmont (although different types in these two regions), which is used to make risotto.

    • Tuscan cuisine often features meat, white beans and unsalted bread.

    • Mozzarella and pizza, not to mention sfogliatelle (Italian filled pastries) originate from Naples.

      Authentic Neapolitan pizza served in Naples

    • Roman cuisine often uses pecorino (cheese made from sheep's milk) and offal. Rome is also known for its ultra-thin pizzas.

    • Calabria (the region corresponding to the "toe" of Italy) is known for its spicy variety of salami.

    • Sardinia is well-known for its lamb and pecorino (cheese made from sheep's milk).

    • Sicilian cuisine is noted for its Arab influences in its cooking (with the use of lemon and pistachio), as well as for its seafood (including tuna and swordfish). Sicily is also the home of gelato (ice cream) and granita (a delicious semi-frozen dessert made using sugar, water and flavorings).
    Some popular Italian recipes and dishes include:
    • Braciola - Thin slices of beef pan-fried with a little olive oil. It is often eaten as an appetizer with green salad or potatoes.

    • Bruschetta - Grilled bread rubbed with garlic, olive oil, pepper and salt. Additional toppings such as tomato, red pepper, vegetables beans, cheese or cured meat are also sometimes added.

      Bruschetta

    • Gnocchi - Dumplings or noodles made from potato, wheat flour, or semolina.

    • Minestrone - A thick soup made from stock with vegetables such as beans, carrots, celery, onions, and tomatoes. Pasta or rice may sometimes be added, and the dish is not necessarily vegetarian: meat or meat stock is often used when making it.

    • Panna cotta - A dessert made by simmering milk, cream, and sugar, then mixing with gelatin. It is then allowed to cool and set. Panna cotta is often eaten with berries, chocolate sauce, or fruit coulis.

    • Pasta - There are many different types of pasta including farfalle and rotelle (complicated decorative shapes), fettuccine and linguine (both ribbon-shipped), lasagna (large sheets), manicotti, ravioli and tortellini (hollow shapes which are stuffed with fillings), penne (short tubes), and spaghetti and vermicelli (string like). Each type of pasta is most suitable for a particular type of sauce (Alfredo sauce, Tomato sauce, etc.), and thus a very wide range of different dishes can be prepared using each of these forms of pasta.

      Fettuccine alfredo with shrimp

    • Pizza - As already discussed, there are many different variations, including:
      • Lazio - A thick-base pizza, particularly associated with Rome, although available in other parts of the country too. There are quite a few different toppings that may be used, and this type of pizza is often made in long rectangular pans ("pizza al taglio" or "pizza rustica").
      • Neapolitan (Italian: pizza napoletana) - A pizza with a thin base made from Italian white flour. Marina, margherita, and margherita extra are the three official versions of the recipe.
      • Ripieno and calzone - A half-moon shaped pizza filled mozzarella, ricotta and salami. It may be baked or fried.
      • Sicilian (Italian: Sfincione) - A pizza with ingredients incorporated in the dough rather than used as toppings. Pecorino cheese is used instead of mozzarella, and these pizzas also usually include anchovies.

    • Polenta - A kind of porridge made from boiled cornmeal. It is a staple food in Northern Italy.

    • Risotto - A traditional Italian dish prepared from rice. The rice is first cooked in butter or olive oil, then white wine is added, and after this evaporates, hot stock is slowly added, stirring continuously. Diced butter or cheese is then mixed in, achieving a rich creamy texture. The basic recipe can be varied by using different kinds of wine or cheese, and by adding vegetables, meat, fish or seafood (cheese is usually omitted from the recipe if fish or seafood is used).

    • Tiramisu - A dessert made from lady fingers (small sponge cakes known in Italian as "savoiardi") dipped in expresso, and sometimes brandy or sugar. Mascarpone cream, a custard made from egg yolks (zabaglione), Marsala wine, and sugar are then added, and cocoa powder sprinkled on top.


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    Italian Cooking DVDs

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    Real Food Real Kitchens - Italian Meatballs and Sausage

    Directed by Craig Chapman

    OEG Media LLC
    Amazon Video (Food and Wine)

    Real Food Real Kitchens - Italian Meatballs and Sausage
     

    How to Make Pickled Chillies

    Playboy Studios
    Amazon Video (Food and Wine - Baking)

    How to Make Pickled Chillies
     

    Italian Night

    Directed by James Capria

    Janson Media
    Released: 2015-08-13
    Amazon Video (Food and Wine - Cooking Instruction)
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    Italian Cookbooks

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    Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party: A Cookbook

    By Lidia Matticchio Bastianich

    Knopf
    Released: 2017-10-17
    Hardcover (416 pages)

    Lidia s Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party: A Cookbook
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    Product Description:
    The beloved TV chef offers the only cookbook you'll need to give any gathering--from a dinner for two to a wedding--a delectable, welcoming Italian flavor.

    No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"

    Fabio's 30-Minute Italian: Over 100 Fabulous, Quick and Easy Recipes

    By Fabio Viviani

    Viviani Fabio
    Released: 2017-05-02
    Hardcover (288 pages)

    Fabio s 30-Minute Italian: Over 100 Fabulous, Quick and Easy Recipes
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    • Fabio s 30 Minute Italian Over 100 Fabulous Quick and Easy Recipes
    Product Description:

    “In this amazing book, Fabio shows you how to make delicious Italian dishes easily and quickly! It’s the next best thing to having him in your kitchen.” ―Antonia Lofaso, Chef and Restaurateur of Scopa Italian Roots, The Local Peasant, Sycamore Tavern and Black Market Liquor Bar

    Dinner doesn’t have to be daunting. In half an hour or less you can cook up an Italian meal at home like a professional chef. In this case, just like Top Chef star Fabio Viviani. Infused with his warmth and humor, this book brings Fabio into your kitchen.

    If Fresh Fettuccini with Manila Clams and Spicy Sausages and Chicken Pizzaiola with Mozzarella and Pepperoni seem like recipes that are out of reach, think again. Fabio shows home chefs how to cook “Grandma Style” (that is, like an intuitive Italian), and even those on a tight schedule will soon be whipping up great dinners. The over 100 no-fail recipes include Mascarpone and Ricotta-Stuffed Peaches, 15-Minute Seafood Cioppino, and Salted Caramel Chocolate Cake. Fabio’s 30 Minute Italian provides lots of time saving tips, from freezing batches of herbs and dressing to making your own pasta dough in three minutes tops.

    Along the way, Fabio shares stories from his early life in Florence where he apprenticed at age five to his wheel-chair-bound and wooden-spoon-wielding great-grandmother to his American life cooking dinner for his wife and infant son in Chicago. Gorgeously illustrated throughout, and filled with his through-­the-roof energy and charisma, Fabio’s 30 Minute Italian is guaranteed to make you enjoy your time in the kitchen―and the results!

    Cooking at Home With Bridget & Julia: The TV Hosts of America's Test Kitchen Share Their Favorite Recipes for Feeding Family and Friends

    By Bridget Lancaster

    America's Test Kitchen
    Released: 2017-10-31
    Hardcover (320 pages)

    Cooking at Home With Bridget & Julia: The TV Hosts of America s Test Kitchen Share Their Favorite Recipes for Feeding Family and Friends
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    Product Description:
    Tucked inside are recipes "so easy that it feels like cheating," dishes that "will leave your guests speechless", and a peek into Bridget and Julia's lives!

    Learn how Bridget has a sweet tooth by the way she writes about the Ultimate Cinnamon Buns she makes for her sons, and the Dutch Baby recipe that recalls her grandfather, who developed a love for this Bavarian classic when stationed in Germany after the war. Julia reveals her entertaining secrets and shortcuts with recipes like Stuffed Mushrooms with Boursin and Prosciutto, Grilled Shrimp Skewers with Leon-Garlic Sauce (a game changer for her), and Lemon-Herb Cod Fillets with Crispy Garlic Potatoes (a recipe that is "so easy that it feels like cheating, like I'm not really cooking").

    Essentials of Classic Italian Cooking

    By Marcella Hazan

    Marcella Hazan
    Released: 1992-10-27
    Hardcover (704 pages)

    Essentials of Classic Italian Cooking
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    • one volume Marcella Hazan's classic Italian cooking
    Product Description:
    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 professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

    The Sullivan Street Bakery Cookbook

    By Jim Lahey

    W. W. Norton & Company
    Released: 2017-11-07
    Hardcover (240 pages)

    The Sullivan Street Bakery Cookbook
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    New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries.

    Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome.

    Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”

    150 color illustrations

    The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home

    By Ken Forkish

    Ken Forkish
    Released: 2016-04-19
    Hardcover (256 pages)

    The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
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    • The Elements of Pizza Unlocking the Secrets to World Class Pies at Home
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    In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award-winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook. 

    The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home.

    His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.

    Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook

    By Lidia Matticchio Bastianich

    Alfred a Knopf Inc
    Released: 2015-10-27
    Hardcover (480 pages)

    Lidia s Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook
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    • Alfred a Knopf Inc
    Product Description:

    From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes.

    Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers

    By Rossella Rago

    Rago Rossella
    Hardcover (248 pages)

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers
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    • Cooking with Nonna Celebrate Food Family with Over 100 Classic Recipes from Italian Grandmothers
    Product Description:

    Learn to cook classic Italian recipes like a native with the long-awaited debut cookbook from Rossella Rago, creator of the popular web TV series Cooking with Nonna!

    For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica.

    In her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world. Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers.

    With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorite recipes including: 

    • Sicilian Rice Balls
    • Fried Calamari
    • Stuffed Artichokes
    • Orecchiette with Broccoli Rabe
    • Veal Stew in a Polenta Bowl
    • Struffoli
    • Ricotta Cookies
    • Homemade Pasta
    • Handcrafted Spaghetti with Meatballs
    • Four-Cheer Lasagna

    If you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!

    Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto

    By Marc Vetri

    imusti
    Released: 2015-03-17
    Hardcover (272 pages)

    Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
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    • Mastering Pasta The Art and Practice of Handmade Pasta Gnocchi and Risotto
    Product Description:
    Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.

    Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. 

    Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

    Super Tuscan: Heritage Recipes and Simple Pleasures from Our Kitchen to Your Table

    By Gabriele Corcos

    Touchstone
    Released: 2017-10-03
    Hardcover (288 pages)

    Super Tuscan: Heritage Recipes and Simple Pleasures from Our Kitchen to Your Table
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    Product Description:
    From the celebrity/chef husband-wife team and authors of the bestselling Extra Virgin comes a brand-new cookbook with over 100 delicious recipes that incorporate Tuscan flair with classic American dishes.

    With five seasons of their Cooking Channel show, Extra Virgin, still repeating regularly and their neighborhood Brooklyn Italian café-slash-supper-club, The Tuscan Gun, thriving in its second year, Debi Mazar and Gabriele Corcos have invited us again into their kitchen to share delicious recipes for the whole family to enjoy.

    Good Italian cooking is family cooking. From potato gnocchi with a buttery red sauce just like how Gabriele’s grandmother used to make it, to the Tuscan fried chicken marinated in classic Italian flavors to put a whole new spin on a traditional American recipe, Super Tuscan showcases the best of both cultures, and introduces unique recipes that can only come from a multicultural kitchen.

    Along with over 100 tasty recipes, Debi and Gabriele share entertaining anecdotes, useful tips, and day-to-day life in their household with over 125 stunning photographs. Super Tuscan will inspire you to make cooking a daily experience in your family life and live la dolce vita wherever you are.
    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    Essentials of Classic Italian Cooking

    By Marcella Hazan

    Marcella Hazan
    Released: 1992-10-27
    Hardcover (704 pages)

    Essentials of Classic Italian Cooking
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    • one volume Marcella Hazan's classic Italian cooking
    Product Description:
    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 professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

    Autentico: Cooking Italian, the Authentic Way

    By Rolando Beramendi

    St. Martin's Griffin
    Released: 2017-10-24
    Hardcover (384 pages)

    Autentico: Cooking Italian, the Authentic Way
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    Product Description:

    Autentico is an introduction to the true flavors of Italy. From the bright notes of fresh olive oil to the hearty warmth of slow-cooked ragú, Rolando Beramendi, importer and connoisseur of the finest ingredients from Italy, has crafted a perfect guide to authentic Italian food.

    Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive. That’s authentic!

    In Autentico, Rolando details how to make classic dishes from Spaghetti Cacio e Pepe to Risotto in Bianco and Gran Bollito Misto as they are meant to be – not the versions that somehow became muddled as they made their way across the globe. Among the 120 recipes, you’ll find Baked Zucchini Blossoms filled with sheep's milk ricotta; Roast Pork Belly with Wild Fennel; Savoy Cabbage Rolls made with farro and melted fontina; Orecchiette with Sausage and Broccoli Rabe; Risotto with Radicchio; and a Lamb Stew with ancient Spice Route flavors that have roots from the times of Marco Polo and could have been served to the de’ Medici during the Renaissance. And of course, there are dolci (desserts): Summer Fruit Caponata, Meringata with Bitter Chocolate Sauce, and a simple, moist, and succulent Extra Virgin Olive Oil Cake. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy’s history, brought to life in the modern kitchen.

    Eataly: Contemporary Italian Cooking

    By Eataly

    Eataly
    Hardcover (512 pages)

    Eataly: Contemporary Italian Cooking
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    • Eataly Contemporary Italian Cooking
    Product Description:

    The best modern Italian recipes from the largest and most prestigious Italian marketplace in the world

    This beautiful cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking. Excellent, fail-safe recipes and new ideas are presented in a sophisticated package, making this a must-have book for everyone wanting to learn about how Italians cook today.

    Gone are heavy pasta dishes and over-rich sauces - Eataly takes a modern approach to Italian cooking and eating. With recipes that are fresh and delicious, clear instructions, helpful tips, and a visual produce guide, this book will allow you to eat like Italians do today.

    Italian Cookbook: 100 Italian Recipes to Make at Home

    By Jack Johns

    CreateSpace Independent Publishing Platform
    Paperback (62 pages)

    Italian Cookbook: 100 Italian Recipes to Make at Home
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    Product Description:

    Italia is the country of the different tastes and colorful ancient history!

    It is easy to fall in love with the delightful food and traditions of Italy. This country is famous not only for the food but also by legendary places that are worth to visit for everyone! The Italian dishes have fabulous taste and unforgettable smell! All the meals are original and unrepeatable! If we talk about Italian desserts, it is very difficult to forget the fluffy and melted taste of tiramisu or pannacotta. It looks like these desserts are very easy to cook and everyone can do it. This book will open to you the huge world of Italian cuisine – extraordinary and sometimes spicy. Some of the recipes need special preparations and some can be cooked by the beginners. This book will help you to cook the most omnibus meal in easy and clear to understand way. Here are no any complicated directions and unknown ingredients. Under the cover you will find 100 Top Italian Recipes for: • Breakfast • Poultry • Meat • Seafood • Snacks • Sides • Desserts Never be scared to try something new even if you cannot cook something for the first time – try again and adjust the recipe for your own taste!

    Get your copy now!

    Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook

    By Lidia Matticchio Bastianich

    Alfred a Knopf Inc
    Released: 2015-10-27
    Hardcover (480 pages)

    Lidia s Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook
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    • Alfred a Knopf Inc
    Product Description:

    From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes.

    Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.

    Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily

    By Jessica Theroux

    Welcome Books
    Released: 2010-09-28
    Hardcover (250 pages)

    Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily
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    Product Description:
    WINNER 2011 IACP Judges Choice Cookbook Award (International Association of Culinary Professionals)
    WINNER 2011 IPPY Gold Award (Independent Publisher Book Awards)
    Best Italian Cookbook of 2010 - Publisher's Weekly

    American chef Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers, learning their secrets and listening to their stories. The result is a charming and authentic collection of recipes, techniques, anecdotes, and photographs that celebrate the rustic and sustainable culinary traditions of Italy’s most experienced home cooks.

    Cooking with Italian Grandmothers
    features the histories and menus of fifteen grandmothers, each of whom welcomed Ms. Theroux into their kitchens and pantries and shared both their favorite dishes and personal wisdoms. From the dramatic winter shores if Ustica to the blooming hills of Tuscany in spring, readers will journey through Italy’s most divers regions and seasons, to discover the country’s most delectable dishes, from the traditional to the unexpected, and meet the storied women who make them.

    Part travel diary, part photo essay, part cookbook, Cooking with Italian Grandmothers features over 100 time-honored recipes, from the perfect panna cotta to the classic meat lasagna.

    Includes:

    Recipes and wisdom from 12 Italian grandmothers
    100 classic Italian recipes
    A number of regional and seasonal menus, complete from appetizer to dessert.
    Over 150 full color photographs.

    La Cucina: The Regional Cooking of Italy

    By The Italian Academy of Cuisine

    Rizzoli
    Released: 2009-10-20
    Hardcover (928 pages)

    La Cucina: The Regional Cooking of Italy
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    • Rizzoli
    Product Description:
    Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.

    The Italian Slow Cooker

    By Michele Scicolone

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2010-01-07
    Paperback (240 pages)

    The Italian Slow Cooker
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    • Presents a variety of slow-cooker recipes for Italian food which detail how to combine fresh ingredients and simple techniques to produce dishes for soups
    • meats
    • and simple desserts
    Product Description:
    Presents a variety of slow-cooker recipes for Italian food which detail how to combine fresh ingredients and simple techniques to produce dishes for soups, sauces, meats, vegetables, and simple desserts.
    Title: The Italian Slow Cooker
    Author: Scicolone, Michele/ Richardson, Alan (PHT)
    Publisher: Houghton Mifflin Harcourt
    Publication Date: 2010/01/07
    Number of Pages: 232
    Binding Type: PAPERBACK
    Library of Congress: 2009013744

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers

    By Rossella Rago

    Rago Rossella
    Hardcover (248 pages)

    Cooking with Nonna: Celebrate Food & Family With Over 100 Classic Recipes from Italian Grandmothers
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    • Cooking with Nonna Celebrate Food Family with Over 100 Classic Recipes from Italian Grandmothers
    Product Description:

    Learn to cook classic Italian recipes like a native with the long-awaited debut cookbook from Rossella Rago, creator of the popular web TV series Cooking with Nonna!

    For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica.

    In her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world. Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers.

    With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorite recipes including: 

    • Sicilian Rice Balls
    • Fried Calamari
    • Stuffed Artichokes
    • Orecchiette with Broccoli Rabe
    • Veal Stew in a Polenta Bowl
    • Struffoli
    • Ricotta Cookies
    • Homemade Pasta
    • Handcrafted Spaghetti with Meatballs
    • Four-Cheer Lasagna

    If you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!

    Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party: A Cookbook

    By Lidia Matticchio Bastianich

    Knopf
    Released: 2017-10-17
    Hardcover (416 pages)

    Lidia s Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party: A Cookbook
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    Product Description:
    The beloved TV chef offers the only cookbook you'll need to give any gathering--from a dinner for two to a wedding--a delectable, welcoming Italian flavor.

    No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"

    The Pizza Therapy Pizza Book

     
     


     
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