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The New Mediterranean Diet Cookbookby Nancy Harmon Jenkins; Marion Nestle
Random House Publishing Group 2012; US$ 18.99Cooking Light named The New Mediterranean Diet Cookbook one of the top three healthy cookbooks of the last twenty-five years, calling it “a grand tour through the region.” Now Nancy Harmon Jenkins’s revolutionary approach to healthy eating is available for the first time as an eBook. Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and... more...
Aldo's Italian Food For Friendsby Aldo Zilli
Metro Publishing 2002; US$ 7.95Drawing on the traditions of his native Italian cookery, Aldo Zilli has created a light and stylish cuisine which is as achievable in the home as in the kitchens of his renowned Soho restaurants. more...
The Mafia Cookbookby Joseph Iannuzzi
Simon & Schuster 2002; US$ 12.99In The Mafia Cookbook, Joe Dogs took the quintessential Mob formula -- murder, betrayal, food -- and turned it into a bestseller, not surprisingly, since Joe Dogs's mixture of authentic Italian recipes and colorful Mafia anecdotes is as much fun to read as it is to cook from. Now The Mafia Cookbook is reprinted with Cooking on the Lam -- adding thirty-seven original new recipes and a thrilling account of Dogs's recent years since he testified against the Mob in five major trials, all told in his authentic, inimitable tough-guy style. The new recipes are simple, quick, and completely foolproof, including such classic dishes as Shrimp Scampi, Tomato Sauce (the Mob mainstay), Chicken Cordon Bleu, Veal Piccata, Marinated Asparagus Wrapped... more...
The Art of Cookingby Maestro Martino Of Como
University of California Press 2005; US$ 12.95The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era. more...
Garlic and Oilby Carol F. Helstosky
Berg Publishers 2004; US$ 115.95Pasta, cappuccino, olive oil Italian food culture is a prominent feature of Western society in our cafes, restaurants and homes. But what is the history of Italian cuisine? And where do we get our notions about Italian food? Garlic and Oil is the fi rst comprehensive history of food habits in modern Italy. Chronicling the period from the mid-nineteenth century to the present day, the author argues that politics dramatically affected the nature of Italian cuisine and food habits. Contrary to popu lar belief, the Italian diet was inadequate and unchanging for many decades. Drawing on the writings of scientific professionals, domestic economists, government officials, and consumers, the author shows how the miserable diet of so many Italians... more...
Sicilian Summerby Brian Johnston
Allen & Unwin 2005; US$ 22.68Family honour, religion, tragedy, sex, mayhem and most of all food - this memoir of a Sicilian summer is full of eccentric personalities, family clashes and revelations that are at once amusing and sad - and never short of surprises. more...
Delizia!by John Dickie
Simon & Schuster 2008; US$ 17.99Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite... more...
Passion on the Vineby Sergio Esposito
Broadway Books 2008; US$ 11.99As a young child in Naples, Italy, Sergio Esposito sat at his kitchen table observing the daily ritual of his large, loud family bonding over fresh local dishes and simple country wines. While devouring the rich bufala mozzarella, still sopping with milk and salt, and the platters of fresh prosciutto, sliced so thin he could see through it, he absorbed the profound relationship of food, wine, and family in Italian culture. Growing up in Albany, New York, after emigrating there with his family, he always sat next to his uncle Aldo and sipped from his wineglass during their customary hours-long extended family feasts. Thus, from a very early age, Esposito came to associate wine with the warmth of family, the tastes of his mother’s cooking—and,... more...
Don't Fill Up on the Antipastoby Tony Danza; Marc Danza; Jennifer Carrillo
Simon & Schuster 2008; US$ 14.99In the Danza family, the men did most of the cooking -- great Italian-American food that has remained the favorite cuisine in American households for more than a century. Now, actor, television personality, and exuberant cook Tony Danza and his son, Marc (and grandson, Nicholas!), invite you into the kitchen with their huge, at times hilarious, Italian-American clan for 50 top-secret family recipes ( the sauce and the lasagna) and never-before-shared stories and photographs. You'll meet Tony's mom and dad, and Tony's mom's family, the Camisas. You'll meet Marc's family and of course his son, Nicholas. You'll meet the uncles, the aunts, and the cousins, all important people in Tony's and Marc's upbringing. You'll read stories about... more...
Osteriaby Mary Goodbody; Rick Tramonto
Broadway Books 2008; US$ 17.99Award-winning chef Rick Tramonto shows home cooks how to recreate the simple, flavorful Italian dishes he serves at his wildly popular Osteria di Tramonto. Osteria means “tavern” in Italian. It is always a casual place, usually family-owned, where simple country cooking is served to accompany the local wine. In 2006, acclaimed chef Rick Tramonto opened Osteria di Tramonto on Chicago’s north shore. In this spectacular restaurant, he serves the kind of earthy, hearty fare so beloved by Italians—and Americans. Now, Rick has written a cookbook showcasing the food from his osteria, with recipes ideally suited for the home cook. Osterias tend to be open all day, so Rick’s book features recipes for breakfast, lunch,... more...
