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It's Disgusting and We Ate It!: True Food Facts from Around the World and Throughout History (Into Reading, Trade Book #8)
by James Solheim Eric BraceNIMAC-sourced textbook.
It's Not A Diet: The Number One Sunday Times bestseller
by Davinia Taylor'A personal, fun and positive book encouraging dietary diversity and NOT calorie counting' Professor Tim Spector, author of The Diet Myth and Spoon-Fed'Empowering' Hello! magazineWhy stress causes weight gainHow fasting makes you less hungryWhy sunflower oil is unhealthyHow cold showers can cut your carb cravings'If I could give you one bit of advice right now, it would be to take all the energy you're putting into fad diets and put it into becoming the most genuinely healthy version of you. If you've got a plan, you're already halfway there. And now you've got this book, you've got one.'Davinia Taylor was overweight, depressed and unmotivated. She couldn't walk around the block, let alone go for a run or do an exercise class, and she struggled to keep up with her four young sons. In desperation she turned to biohacking to sort her head out - the unexpected bonus was that she lost nearly three stone and has kept it off for years through a series of health tricks from cold showers, to MCT oil, to ancestral eating. She spent tens of thousands of pounds on specialists and Harley Street doctors, trying the most cutting-edge therapies available, only to discover that the true secrets of feeling amazing are very easy and affordable. Start with eating for your mental health, and weight loss is an effortless side effect.Divided into four sections: Mood, Food, Movement and Rest, the book takes a holistic approach to weight loss, reminding you that true health is not just about what you eat. It's Not a Diet concludes with a two-week reset programme to put Davinia's advice into action easily and achievably.Non-Fiction Paperback No.1 bestseller, The Sunday Times, 6th June 2021
It's Not A Diet: The Number One Sunday Times bestseller
by Davinia Taylor'A personal, fun and positive book encouraging dietary diversity and NOT calorie counting' Professor Tim Spector, author of The Diet Myth and Spoon-Fed'Empowering' Hello! magazineWhy stress causes weight gainHow fasting makes you less hungryWhy sunflower oil is unhealthyHow cold showers can cut your carb cravings'If I could give you one bit of advice right now, it would be to take all the energy you're putting into fad diets and put it into becoming the most genuinely healthy version of you. If you've got a plan, you're already halfway there. And now you've got this book, you've got one.'Davinia Taylor was overweight, depressed and unmotivated. She couldn't walk around the block, let alone go for a run or do an exercise class, and she struggled to keep up with her four young sons. In desperation she turned to biohacking to sort her head out - the unexpected bonus was that she lost nearly three stone and has kept it off for years through a series of health tricks from cold showers, to MCT oil, to ancestral eating. She spent tens of thousands of pounds on specialists and Harley Street doctors, trying the most cutting-edge therapies available, only to discover that the true secrets of feeling amazing are very easy and affordable. Start with eating for your mental health, and weight loss is an effortless side effect.Divided into four sections: Mood, Food, Movement and Rest, the book takes a holistic approach to weight loss, reminding you that true health is not just about what you eat. It's Not a Diet concludes with a two-week reset programme to put Davinia's advice into action easily and achievably.Non-Fiction Paperback No.1 bestseller, The Sunday Times, 6th June 2021
It's Not A Diet: The instant Sunday Times bestseller
by Davinia Taylor'A personal, fun and positive book encouraging dietary diversity and NOT calorie counting' Professor Tim Spector, author of The Diet Myth and Spoon-Fed'Empowering' Hello! magazineWhy stress causes weight gainHow fasting makes you less hungryWhy sunflower oil is unhealthyHow cold showers can cut your carb cravings'If I could give you one bit of advice right now, it would be to take all the energy you're putting into fad diets and put it into becoming the most genuinely healthy version of you. If you've got a plan, you're already halfway there. And now you've got this book, you've got one.'Davinia Taylor was overweight, depressed and unmotivated. She couldn't walk around the block, let alone go for a run or do an exercise class, and she struggled to keep up with her four young sons. In desperation she turned to biohacking to sort her head out - the unexpected bonus was that she lost nearly three stone and has kept it off for years through a series of health tricks from cold showers, to MCT oil, to ancestral eating. She spent tens of thousands of pounds on specialists and Harley Street doctors, trying the most cutting-edge therapies available, only to discover that the true secrets of feeling amazing are very easy and affordable. Start with eating for your mental health, and weight loss is an effortless side effect.Divided into four sections: Mood, Food, Movement and Rest, the book takes a holistic approach to weight loss, reminding you that true health is not just about what you eat. It's Not a Diet concludes with a two-week reset programme to put Davinia's advice into action easily and achievably.
It's Not Just Cookies: Stories and Recipes from the Tiff’s Treats Kitchen
by Leon Chen Tiffany ChenBoy meets girl. Boy falls in love with girl. And, on one fateful December day, girl stands up boy and then bakes him a batch of apology cookies. The rest is history.Building Tiff&’s Treats has been a love story unlike any other for these husband-and-wife entrepreneurs who began a two-person operation from their college apartment and grew it into a business that employs thousands and is worth hundreds of millions of dollars.Their highly anticipated debut book, It&’s Not Just Cookies: Stories & Recipes From The Tiff&’s Treats Kitchen, invites readers to experience just how Tiffany standing Leon up on a date led to the pair creating an on-demand, baked-to-order, WARM cookie delivery brand--the first of its kind.What started as a simple apology with a warm batch of chocolate chip cookies ultimately became a way of connecting people through warm moments. "We&’ve realized that we get a front-row seat to human nature at its best, with cookies as the conduit," Tiffany and Leon say. "And we&’re excited to share some of these stories."They&’re also excited to share RECIPES!For the first time ever, It&’s Not Just Cookies is releasing fan-favorite cookie recipes, complete with full-page, full-color photos, so readers can bake Tiff&’s Treats at home!In the book, you&’ll also read about the:Highs and lows of 20 years of entrepreneurship--while being married to your business partnerGuiding principles Tiffany and Leon have used to overcome adversityLessons they&’ve learned along the way--mostly the hard wayInspiration that will help you find your own sweet success.Early on, Tiff&’s Treats co-founders Tiffany and Leon Chen remember being asked the critical question: "What are you going to do, bake cookies for the rest of your life?"Yes, the answer is absolutely "yes." And so much more.So, grab a cookie or three, follow Tiffany and Leon&’s amazing journey, and create some warm moments of your own!
It's Not What You're Eating, It's What's Eating You: A Teenager's Guide to Preventing Eating Disorders—and Loving Yourself
by Shari Brady CadcLife as an adolescent is scary and confusing. In a weight-obsessed world that dictates what a “perfect body” should look like, teens who are insecure about their bodies see food as the enemy and reason they can’t fit in with the popular crowd. Plus, in a volatile season of quick romances and breakups, strained or broken family ties, and academic expectations, food and emotional eating can be a teen’s only coping mechanism to soothe a broken heart or deal with poor grades. Part accessible self-help guide and part constructive hands-on workbook, It’s Not What You’re Eating, It’s What’s Eating You teaches young people who struggle with low self-esteem and body insecurity to stop focusing on food as an answer to life’s problems and to start getting to know themselves and what they value and want in life. Covering addictions and disorders like anorexia, bulimia, obesity, and binge eating disorder, this book also shows teens how to stop negative thought patterns, maintain meaningful and healthy relationships, indulge in self-care, love their own bodies, be happy, and take charge of their lives. With personal anecdotes, practical tips, and hands-on writing exercises, author Shari Brady redefines our dysfunctional relationship with food. Instead of allowing food to dictate our emotions, let it nurture and nourish our bodies and souls, as it is meant to!
It's Not You, It's Brie
by Kirstin JacksonThere’s more to American cheese than tangerine orange or white bricks. In It’s Not You, It’s Brie, cheese expert Kirstin Jackson tells the whole cheese story. Through fifty American cheese profiles, she takes us “backstage” into underground caves, into funky scents and traditions that link today’s cheese makers to American history. You’ll meet the people who dedicate their lives to artisan cheese—from those who run generations-old family farms to others who ditched their day job to start a dairy. Jackson groups the cheeses into sixteen styles ranging from American Originals to Mixed Milk, explaining how each one’s unique flavors, appearance, and production practices have come to define its style. Featured cheeses include Queso Oaxaqueño, a Mexican-style cheese hand-stretched in California; Scholten Weybridge, a double-crème made in Vermont from the milk of a rare Dutch Belted cow; and River’s Edge Mayor of Nye Beach, a funky washed-rind goat’s milk that knocks its French rivals out of the water. Beer, wine, and food pairing suggestions round out each profile, along with recipes that use every cheese style in refreshing new ways, from Gouda Almond Toffee to Landaff and Celery Root Beer Soup. .
It's Not a Summer Diet: Feel amazing all year round
by Davinia TaylorBuild healthy habits this summer to feel amazing all year round with this short and simple ebook'If you're looking to make changes for the better then this is the book to read...I was optimistic when purchasing; however, after the first page, I was hooked' 5* reader review for It's Not a Diet'READ IT!!! Love this woman, she gives you the facts in a straight forward no-no sense way. I've learned so much from reading her books' 5* reader review for Hack Your HormonesBiohacker, entrepreneur and bestselling author Davinia Taylor, knows how it feels to survive the summer on a yo-yo diet of rosé, crisps and other frenemy, ultra-processed foods, then find herself sluggish, down and defeated by the autumn. In this short and snappy guide, she shows you exactly how she avoids that cycle, crushes those junk food cravings and makes the most of all the benefits summer has to offer. After all, if you can establish healthy habits when the sun is shining and vibes are high, it will make it so much easier to keep feeling your best in the colder months.Packed full of advice, recipes and a two week health reset, It's Not a Summer Diet will arm you with everything you need to set amazing habits, keeping you happy and healthy all year round.
It's Not a Summer Diet: Feel amazing all year round
by Davinia TaylorBuild healthy habits this summer to feel amazing all year round with this short and simple ebook'If you're looking to make changes for the better then this is the book to read...I was optimistic when purchasing; however, after the first page, I was hooked' 5* reader review for It's Not a Diet'READ IT!!! Love this woman, she gives you the facts in a straight forward no-no sense way. I've learned so much from reading her books' 5* reader review for Hack Your HormonesBiohacker, entrepreneur and bestselling author Davinia Taylor, knows how it feels to survive the summer on a yo-yo diet of rosé, crisps and other frenemy, ultra-processed foods, then find herself sluggish, down and defeated by the autumn. In this short and snappy guide, she shows you exactly how she avoids that cycle, crushes those junk food cravings and makes the most of all the benefits summer has to offer. After all, if you can establish healthy habits when the sun is shining and vibes are high, it will make it so much easier to keep feeling your best in the colder months.Packed full of advice, recipes and a two week health reset, It's Not a Summer Diet will arm you with everything you need to set amazing habits, keeping you happy and healthy all year round.
It's Probably Your Hormones: From appetite to sleep, periods to sex drive, balance your hormones to unlock better health
by Dr Mary RyanUnexplained weight gain? Loss of libido? New-onset acne? These are just some of the possible signs that something is not right with your hormones. Women often start paying attention to their hormones when they approach menopause, but good hormone health is important throughout our lives. In It's Probably Your Hormones, Dr Mary Ryan, a consultant endocrinologist, explains how, by tackling problems when they arise, we can take control and improve our well-being.The unfortunate truth is that many women struggle to have their health taken seriously and fail to get the support needed to manage debilitating symptoms. In this revelatory and timely book, Dr Mary Ryan shows us how we to recognise issues and balance our hormones with various treatment options, including HRT, diet, sleep and exercise, so that we can live happy, healthy and balanced lives at any age.
It's Probably Your Hormones: From appetite to sleep, periods to sex drive, balance your hormones to unlock better health
by Dr Mary RyanUnexplained weight gain? Loss of libido? New-onset acne? These are just some of the possible signs that something is not right with your hormones. Women often start paying attention to their hormones when they approach menopause, but good hormone health is important throughout our lives. In It's Probably Your Hormones, Dr Mary Ryan, a consultant endocrinologist, explains how, by tackling problems when they arise, we can take control and improve our well-being.The unfortunate truth is that many women struggle to have their health taken seriously and fail to get the support needed to manage debilitating symptoms. In this revelatory and timely book, Dr Mary Ryan shows us how we to recognise issues and balance our hormones with various treatment options, including HRT, diet, sleep and exercise, so that we can live happy, healthy and balanced lives at any age.
It's Raksha Bandhan!
by Anna NeherTomorrow is Raksha Bandhan, Brothers and Sisters Day, when kids in India show their love for their brothers and sisters!
It's a Pleasure: Sweet Treats without Gluten, Dairy, and Refined Sugar
by Virpi MikkonenDiscover how to make delicious, wholesome desserts without sacrificing flavor in this collection of simple, guilt-free recipes.A delightful cookbook of decadent sweets and homemade treats that taste great, look beautiful, and have good health in mind. This enticing collection features easy recipes, made from high-quality, nutritious ingredients, for fabulous desserts that are gluten-free, dairy-free, and refined-sugar-free. With this inspiring book, award-winning Finnish author Virpi Mikkonen shows how easy it is to make sweet treats a truly enjoyable—and guilt-free—pleasureIt’s a Pleasure is a gorgeous guide to making delicious and wholesome desserts at home without sacrificing flavor. Featuring candies, cakes, pies, and more, the appealing recipes—such as gingerbread chocolate, cookie ice cream with salty peanuts, and cardamom-vanilla donuts—offer great-tasting, guilt-free pleasure and are suited for entertaining, gift giving, or everyday snacking.Find inspiration for chocolate and candies, cakes and pies, ice creams and sorbets, jams, frostings and more! Recipes include: sea salt toffee bites; vanilla stars with chocolate hearts; frosty banana cake; blueberry cream cake; mango-melon sorbet cake; tiramisu ice cream cake; fig fudge; and licorice truffles.Praise for It’s a Pleasure“Mikkonen shares her secret concoctions for some incredibly delectable pastries, as well as confections like sea salt toffee candies and peanut toffee chocolates. But the standout recipes are those for Mikkonen’s rich but not too indulgent cakes. She creates decadent flavors with light, nutritious ingredients like coconut milk and almond flour, and the images in It’s a Pleasure are enough to make your mouth water.” —Vogue“Mikkonen shares the virtues of sweets rather than their sins. Encouraging us to let go of the guilt often held when we decide to indulge in a cake loaded with refined white sugar and wheat. Completely banishing these two ingredients, she encourages the use of natural flavors and nutritious raw ingredients like coconut cream, dates and almond flour. With nature’s sweets and her creativity, Mikkonen makes equally or even better sweet indulgences compared to their refined sugar and wheat counterparts.” —Honest Cooking“This aesthetically gorgeous compilation of sweets showcases how easy it is to make gluten, dairy and refined sugar-free recipes without sacrificing the flavor (or fun!) The book is a true dessert and foodie lover’s dream—a compendium of Instagram-worthy sweets, made from high-quality, nutritious ingredients.” —Chic Vegan
Italian American Forever: Classic Recipes for Everything You Want to Eat: A Cookbook
by Alex Guarnaschelli120 go-to Italian American favorites for all the red-sauced, pan-fried, crispy-cornered, baked-until-bubbly comforting classics you&’ll want to eat every night. Food Network star Alex Guarnaschelli may be a French-trained chef, an Iron Chef, and a short-order-chef to her daughter, Ava, but at her core, she&’s an Italian American home cook. Her mom&’s heritage was Sicilian and her dad&’s people were from Bari; she pledged allegiance to her father&’s marinara on weekdays and to her mom&’s on the weekend and grew up eating at many of the red-checked-tablecloth trattorias throughout New York City. She still stops in to chitchat with the shop owners in Little Italy, where she buys the milkiest fresh mozz, the most thinly sliced prosciutto, and the crunchiest biscotti. These are the recipes that are favorites for so many of us, whether your family is from Italy or not. From Fettuccine Alfredo, Whole Chicken alla Diavola, and Carmella Soprano&’s Lasagna (yes, that Carmella Soprano) to Stuffed Artichokes so big and bursting that they&’re a main course unto themselves, these 120 recipes and 115 stunning photos are a celebration of garlic and tomatoes, Parmesan, pesto, and all the meatballs, sausages, and tiramisu in between. There are both simple weeknight suppers and slowly simmered Sunday sauces, and they represent the food we make to celebrate, commiserate, and just to be—it&’s Italian, it&’s American, it&’s all of us.
Italian American Women, Food, and Identity: Stories at the Table
by Andrea L. Dottolo Carol DottoloThis book is about Italian American women, food, identity, and our stories at the table. This mother-daughter research team explores how Italian American working-class women from Syracuse, New York use food as a symbol and vehicle which carries multiple meanings. In these narratives, food represents home, loss, and longing. Food also stands in for race, class, gender, sexuality, immigration, region, place, and space. The authors highlight how food is about family and tradition, as well as choice and change. These women's narratives reveal that food is related to celebration, love, power, and shame. As this study centers on the intergenerational transmission of culture, the authors' relationship mirrors these questions as they contend with their similar and disparate experiences and relationships with Italian American identity and food. The authors use the "recipe" as a conversational bridge to elicit narratives about identity and the self. They also encourage readers to listen closely to the stories at their own tables to consider how recipes and food are a way for us to claim who we are, who we think we are, who we want to be, and who we are not.
Italian American: Red Sauce Classics and New Essentials: A Cookbook
by Angie Rito Scott TacinelliReimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME • &“Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.&”—Michael SymonThe words &“red sauce&” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven&’t even gotten to dessert. It&’s old-school cooking beloved by many and imbued with a deep sense of family.In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City&’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone.Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.
Italian Artisanal Gelato According to Donata Panciera: Manual for gelato makers, confectioners, cooks and enthusiasts
by Donata PancieraThis volume is the indispensable and trusty friend of gelato makers that helps them to create and make gelato of excellence. The technique explained is a schematic and simple manner takes into account both the products and the places where gelato makers may be working. The 130 recipes are a panorama of top quality artisanal gelato.
Italian Baking Secrets
by Giuseppe OrsiniItalian Baking Secrets is Father Orsini's sixth cookbook, and once again the reader gets not only wonderful recipes from the great tasting cuisine of Italy, but the "retired" priest's entertaining comments. Father Orsini knows how to make good food great, and his directions come with the bonus of his wide knowledge. The book begins with what to most of us is an amazing story: how the use of grain developed as long ago as---or possibly even prior to---the Neolithic period. Orsini tells us about the grains that were raised---and eaten---more than eight thousand years ago. Through charming and fascinating anecdotes, he lets us see the way bread has evolved, from flat loaves baked on hot stones to the myriad breads that have evolved in Italy alone---making our mouths water to hear about them.But don't let the author's charming storytelling keep you from his recipes; if you do, you will miss some delicious and easy-to-make dishes you might otherwise never taste---and once tasted, you will want to make them again and again.
Italian Cookbook: Famous Italian Recipes That Satisfy: Baking, Pizza, Pasta, Lasagna, Chicken Parmesan, Meatballs, Desserts, Cannoli, Tiramisu, Gelato and More
by Mario MazzoWant to make: Pizza, Lasagna, Chicken Parmesan, Tiramisu, Rainbow Cookies, plus other food and desserts? They're all in here. You've clicked on right book. There's even some pizza stories, trivia, and tips with secrets for making the best food ever! DID YOU KNOW? Most Italian cookbooks don't have this complete list of famous recipes. That's depressing isn't it? And that's why I wrote this book! Don't believe me? I'll prove it. Look inside at the table of contents of this book + compare it to other similar books. All recipes in this book are Italian-American Classics. So don't be fooled by other wannabe Italian cookbooks out there claiming to be Italian. The proof is in the quality of the food and easy to follow directions.
Italian Cooking 101: Master Italian Cooking with 101 Great Recipes (101 Recipes)
by Kate DeVivoExplore the rich tradition of Italian cooking with this complete guide featuring tips, techniques, and 101 recipes for pastas, risottos, seafood, and more.Italian Cooking 101 features delicious, diverse, and accessible recipes, all of which have been thoroughly kitchen tested. It is both a cookbook and a comprehensive reference guide covering everything you need to know about homestyle Italian cuisine, from the various culinary regions to grocery and pantry tips. Its practical layout makes it easy to use, with measures calculated in both traditional and metric quantities.Full of mouthwatering photographs, Italian Cooking 101 starts off with a detailed introduction that covers kitchen basics and offers plenty of helpful tips. The 101 featured recipes cover everything from appetizers to desserts with plenty of meat, poultry, and fish dishes, as well as soups, stews, pizzas and more—all with straightforward instructions. The 101 series is perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons.
Italian Cooking with Nonna: 80+ Plant-Based Recipes Inspired by Classic Italian Dishes
by Guiseppe FedericiItalian Cooking with Nonna is a comforting and delicious collection of authentic plant-based Italian recipes that will delight the tastebuds and bring your family together for generations to come.Food and family have always been intertwined and at the center of Giuseppe Federici's life. So, when he went vegan, he needed to find a way to cook the flavors of his family. There was only one person who could truly help: Giuseppe&’s Nonna, Mariana Sgarito. Together they learned how to make the authentic Italian and Sicilian dishes that Nonna grew up with, only using plants, just in time to share them with you! Italian Cooking with Nonna has a classic dish for any time the craving for delicious Italian cuisine arises. Giuseppe shares more than 80 of his and Nonna's greatest recipes including Classic Lasagna with homemade mince, Arancini della Nonna, the Perfect Tomato Sauce, Pasta Aglio Olio e Peperoncino, Focaccia, Tiramisu, Coffee Granita, Biscotti and so many more. This beautiful cookbook celebrates rustic Italian home cooking and the joy of plant-based eating, but also the power of family and how food transcends generations and brings us together. 80+ ITALIAN PLANT-BASED RECIPES: Often when trying to enjoy a plant-based diet, you must skip out on authenticity. Not in Italian Cooking with Nonna! Each recipe is authentically Italian and mindfully crafted to align with plant-based eating. PERFECT FOR FAMILIES: This special collection of recipes was created with the ideas of family and togetherness in mind. You will find large portion entrees ideal for family dinners, and an introduction to the loving Italian family of Guiseppe and Nonna. Each page is meant to keep your family close through cooking and enjoying delicious meals together. AUTHENTIC TIPS & TECHNIQUES: Find helpful tips, techniques, and prep instructions throughout the book that will help you achieve the beautifully photographed dishes you&’ll see inside.
Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History)
by Massimo Montanari Alberto CapattiItaly, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula.Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian:o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot.o Italians invented the practice of chilling drinks and may have invented ice cream.o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat.o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century.The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
Italian Family Cooking: Like Mamma Used to Make: A Cookbook
by Anne CasaleAnne Casale invites you into her kitchen to share the special secrets behind hundreds of home-style recipes that have been part of her family's heritage for years and years.A second-generation Italian American and the head of her own cooking school, she takes you by the hand and shows you how to make her father's succulent veal roast, her Nonna Louisa's very own homemade pasta, savory soups based on her mother's perfect broth, sumptuous desserts from her pastry-chef father-in-law, and scores of her own wonderful originals. Best of all, she explains the recipes so carefully and clearly that you are sure to start your own new tradition of deliciousItalian Family Cooking-- Clam-Stuffed Mushrooms-- Melt-in-Your-Mouth Fried Mozzarella-- Linguine with Tomato-Garlic Sauce-- Penne with Mushrooms and Prosciutto-- Delectable Five Layer Pasta Pie-- Pan-Fried Lamb Chops with Lemon Juice-- Chicken Legs Stuffed with Sausage and Scallions-- Fillets of Sole Florentine-- Mussels with Hot Tomato Sauce-- Zucchini with Roasted Peppers-- Fluffy Potato Pie-- Ricotta Mousse with Raspberry Sauce-- Espresso Cream Tart-- Sicilian Cassata with Chocolate Frosting ...and many more!For beginners and experts alike, here's a cookbook full of old-fashioned warmth, wisdom, and goodness -- updated for you and your kitchen.
Italian Family Dining: Recipes, Menus, and Memories of Meals with a Great American Food Family : A Cookbook
by Edward Giobbi Eugenia Giobbi BoneThe author of the beloved classic Italian Family Cooking teams up with his daughter for a book that is part recipe treasury, part family memoir--and totally irresistible!James Beard Award winner Ed Giobbi's passion for fresh, seasonal fare, lovingly prepared, was nourished in a family to whom food was a sacred pleasure. Craig Claiborne, the late New York Times food critic, said, "Some of the most memorable meals of my life have been taken in Ed's kitchen."Now, 30 years after Giobbi's first cookbook, Italian Family Cooking, became an instant classic, he and his daughter, Eugenia Bone, have produced a wonderful companion volume on the art of preparing fabulous seasonal meals. Taking as inspiration the Italian countryside in Liguria where the Giobbi family has its roots, Italian Family Dining will show the reader how to combine dishes to put together unforgettable spring, summer, fall, and winter repasts.Scrambled Eggs with Scallops and Morels, Mesclun Salad, and Strawberry Flan make a delicious quick spring meal, while Grilled Duck Breast, Warm Beet and Potato Salad, and Sliced Pears with Cheese combine spectacularly for a fast fall dinner. Throughout the book Eugenia Bone shares warm family reminiscences--and the recipes for Italian-style dining are simple but elegant, created by one of America's great home cooks, Ed Giobbi.
Italian Food
by Julia Child Elizabeth DavidElizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy.