The unpretentious Venice haunt, offers this wonderful cookbook with 72 recipes for irresistible dishes, such as Chicken with Caramelized Apples and Calvados, and 50 other quirky portraits of the restaurant's patrons.
The title of A16 Food + Wine presents the winning formula of the eponymous San Francisco restaurant A16: well prepared food plus well chosen wine equals sublime dining. With their first cookbook collaboration, Chef Nate Appleman and wine director Shelley Lindgren present the rustic pleasures of their beloved southern Italy in terms of libation and sustenance respectively. In her section on wine, Lindgren presents wine by region, offering concise explanations of the region’s classics - as well as any recently rediscovered or replanted favorites - along with an addendum on food pairings. In the book’s second half, Chef Appleman takes over, providing the complement to heady Italian wines with the rustic, hearty cuisine of Campania. In an easy to follow course by course layout, the chef pays tribute to the simplicity and potency of southern Italian cooking in what can only be called an exquisitely crafted homage to his adopted culinary homeland.
In the growing Mario Batali restaurant empire, Babbo remains the jewel in the crown and one of the hottest reservations in town. Here, the Babbo experience is re-created. In addition to the abundant recipes, there are seasonal menus and sidebars that illuminate the small details setting Babbo apart, from the way they prime the wine glasses to the fresh, local ingredients that are the basis of the restaurant's unforgettable dishes.
This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.
Paul Bertolli, the force behind Oliveto, one of California's most influential and respected restaurants, explores some of his best-loved foods through literary essays, stunning images, and more than 100 recipes. 2004 IACP Award Winner for Jane Grigson Award for Research and Presentation
Named a Best New Chef in America by Food & Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique take on his native cuisine, that of the until-now-overlooked Le Marche region of Italy. Fabio Trabocchi's soul is in the Italian province of Le Marche. Equidistant from Rome and Florence, Le Marche is on the Adriatic coast, bordered to the north by Emilia-Romagna, to the west by Tuscany and Umbria, and to the south by Lazio and Abruzzo. This geography accounts for the rich variety of Le Marche's food traditions. The first chefs of Le Marche assimilated recipes, ingredients, and techniques from visiting mariners from Greece and North Africa. In his debut cookbook, Trabocchi showcases his signature style of cooking—called "soulful and passionate—not pretentious" by Food & Wine—combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced throughout his extensive travels and techniques honed at restaurants around the world.
Wine Spectator calls da Fiore the best restaurant in Venice. Patricia Wells includes it on her list of the world's top five restaurants. Gourmet writes that the Martins serve the finest Adriatic seafood of any Italian restaurant. The New York Times calls chef Mara Martin and her husband Maurizio "the city's most respected restaurateurs." Now home cooks and armchair travelers can visit Venice's best restaurant through the pages of The da Fiore Cookbook.
Rick Tramonto, one of America’s most renowned and award-winning chefs has written a cookbook showcasing the best of Italian cuisine, the food he grew up eating and has explored in depth on his extensive travels throughout the country. Fantastico! is the ideal source for a stunning array of antipasti, assaggios, salumis, and cheeses, the perfect accompaniments to a variety of wines and surprising additions to everyday and formal meals. Tramonto’s terrific recipes, accompanied by wine recommendations and his tips on buying the best ingredients, provide readers with the inspiration and the know-how they need to make a big impression by thinking small. The selection includes such festive recipes as Tramonto’s Razor Clams Casino and Roasted Medjool Dates with Gorgonzola, Bacon, and Toasted Walnuts; innovative ideas for grilled breads with robust toppings (bruschetta) and little toasts with refined toppings (crostini); an extraordinary variety of panini, along with wonderful Venetian-style,open-faced mini-sandwiches (cicchetti); With more than 100 simple recipes and beautiful full-color photographs, Fantastico! will inspire anyone who loves the casual charm of Italian cooking.
With the new ice cream machines available and Sheldon-John's detailed instructions and 60 recipes, gelato lovers will finally be able to satisfy their craving for Italy's most beloved dessert without even leaving home. Lower in fat than American-style ice cream and easier to make, homemade gelato is the perfect antidote for those who find themselves longing for the taste of summer in Italy.
2003 IACP Award Winner! Single Subject Category; This cookbook provides 337 recipes covering the wide range of Italian cooking. All of the recipes have been tested again and again to ensure that they are foolproof. In addition to recipes, this in-depth volume also provides answers to the questions that home cooks face every day. Italian Classics also contains more than 200 illustrations that show you how to shape pizza, roast peppers, hack up chicken for chicken stock, prepare artichokes, and assemble tiramisu. No-nonsense equipment ratings are also included--find out which cheese graters work best and what to look for when shopping for a chef's knife.
Both the recipes and the photographs in this book make you feel as if you’re traveling through Italy. The recipes are the result of Jamie Oliver’s journey all over Italy, and they are by Italian home cooks, for home cooks. Traditional and authentic, the food in this book will make you want to cook, and then take a trip to Italy to thank the contributors for their Sicilian Lobster Broth and Pear Sorbet.
Jasper’s Kitchen Cookbook not only showcases the best of the eponymous much-loved Kansas City restaurant, it invites readers into the rich traditions and history of the Mirabile family both inside and outside the kitchen. Stories of recipe origins that date back over a century as well as tips on how to update old techniques and source rare ingredients make this a valuable resource for the chef interested in authentic Italian cuisine. With five courses’ worth of recipes and even a glimpse of how the Mirabiles cook at home, Jasper Jr. tells the full food story of a family legacy begun by his grandfather and continued by his father and most recently himself at a restaurant synonymous with the Italian American success story.
2004 James Beard Award Nominee for Photography; Pino Luongo, prolific and irrepressible restaurateur (Le Madri, Coco Pazzo, Tuscan Square, and Centolire) and author of A Tuscan in the Kitchen and Simply Tuscan, has written a highly personal, completely innovative take on the food of his native region.
Perfectly pristine ingredients, combined sensibly and cooked properly, are the unmistakable hallmarks of the best Italian food. Chef Mario Batali, known to fans far and wide as "Molto Mario" from his appearances on television's Food Network and as chef of New York's much-loved Pó restaurant, has elevated these simple principles to fine art, creating innovative new fare that pays tribute to traditional Italian home cooking in a distinctly modern way. Now, for the first time, more than 200 of his irresistible recipes for fresh pastas, sprightly salads, grilled dishes, savory ragus, and many others are gathered in Simple Italian Food, a celebration of the flavors and spirit of Italy.
2003 IACP Award Winner - General Category; From Michael Chiarello, author of The Tra Vigne Cookbook, comes a collection of recipes on his favorite subject-and the favorite subject of home cooks everywhere-preparing meals for family and friends. These treasured recipes marry the rich traditions of his Italian culinary heritage with the casual style and fresh flavors of the Wine Country. Each outhwatering 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.
Chef Mark Peel of the renowned Campanile Restaurant brings his Monday Night Family Dinners – and the overall spirit of Campanile cooking - into the home kitchen. Selecting from the most popular of his family dinner menus, Chef Peel has assembled a collection of over 200 recipes ranging in flavor and style that faithfully distill the essence of the restaurant’s beloved cuisine. Ravioli, breading, and pesto techniques are photographed step by step, guiding any first-time efforts through uncharted culinary waters. Chef Peel pays such attention to detail in deceivingly conventional recipes like veal piccata and steak bordelaise that they actually elevate home cooking to the level of restaurant sophistication. Even classics like macaroni and cheese take on layers of complexity and flavor that are typically found in a restaurant, not the home kitchen. What Chef Peel offers is not a dumbing-down of restaurant recipes, however, but an effective translation, bringing the rustic sophistication of Campanile cuisine to the home kitchen, quite possibly one near you.
Sardinia is exquisitely depicted in this cookbook, through the recipes and lush photographs of its cuisine, people, and landscape. The anecdotes about the island’s history and foods, and the author’s family culinary history add depth to an already varied selection of recipes. Reading chef Farris’s book, you are welcomed into his kitchen and inspired to cook.
Mark Strausman's restaurant Campagna is hailed as one of the best Italian restaurants in New York. The menu offers simple but delicious country-style Italian cooking in a warm and inviting atmosphere. Although the author was trained in the kitchens of Europe, he's also a family man, so he knows how home cooks really cook-and this is a cookbook written just for home cooks. There are chapters on quick-cooking and one-pot recipes for day-to-day cooking, and slow-cooking recipes for the weekends.
"The purpose of this book is not to document the latest fashion in food, or to dazzle people with food based on a school of archictecture, but to illustrate that everyone, with a little concentration and passion, can prepare flavorful and deeply satisfying food." Recipes include Roasted Chanterelle Salad, Duck Confit and Cannellini Bean Ravioli with Port Wine Sauce; Chess Pie to Chocolate Chip Cookies.
Filled with more than 125 recipes, 200 glorious, full-page photographs, and wonderful narrative vignettes, this rich, seasonal celebration of the Italian countryside is as much a travelogue as it is a cookbook. The authors collect the culinary wisdom of cooks from all parts of Italy, offering in the process a delightful glimpse of the country's culture and ambience.
Prolific food writer, cookbook author, and radio talk show host Arthur Schwartz brings his profound love of Southern Italian cuisine to center stage with this new cookbook. The result is a simultaneous ode and guide to the ingenuity, tradition, and soul of the region’s world-famous cooking, with a comprehensive recipe guide that covers everything from antipasti and insalate to pesce, carne, verdure, and dolci. Recipes are matched with their region of origin, providing cultural context to further enrich dishes like Aeolian Salad or Calabrian Pasta with Shrimp, Fennel Seed, and Arugula. What distinguishes Schwartz’s book is its intimate, personal approach, rendering the whole experience familiar, an authentic homage- rather than culinary exploitation - of rich, enduring, and delicious Southern Italian traditions.
This cookbook makes the wonderful cuisine of the Emilia-Romagna region accessible to American cooks with more than 200 recipes, accompanied by wine and menu suggestions, that feature all the area's specialties. 24 pages of color photos.
Two heads really are better than one in this lively cookbook by two Italian chefs. So here are nearly 150 delicious recipes representing the best of Italian and Italian-American cooking from not one master but two, with text that teaches, dialogue that's lively, and photography that's gorgeous. Soups, risottos, pastas, and entertaining dialogues between the chefs make this a fun and instructive book. Whether it’s Fettuccine with Butter and Cheese, Tuscan Seafood Sauté, or Warm Chocolate Pudding Cakes, you get simple home cooking done to perfection.
A much-needed guide to the pleasures and particulars of Italian wine, with original recipes by bestselling chefs and authors Mario Batali and Lidia Bastianch, here is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country's wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes.