Author: Claudia Roden
Publisher: Random House
Release Date: 2014-03-20
Like Elizabeth David, Claudia Roden can write about anything. Whether it's Middle Eastern, Spanish or Italian food, she is the cook to turn to. She is world renowned for her classic books like Arabesque and the Book of Jewish Food. These draw on her Egyptian Jewish roots so it's no wonder Middle Eastern chefs like Ottolenghi are among her biggest fans. But it is interesting to see that Russell Norman of Polpo cites Food of Italy as his favourite cookbook. Polpo is very cool, very modern, very Italian and yet still Claudia Roden's classic is his go-to cookbook. Food of Italy was first published 25 years ago next year. But the recipes are so fresh yet timeless they are hard to date. For this edition she has updated over 30% of the recipes to fit modern tastes with new inclusions like farro salad and burrata. The book is structured by region. So you get the glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups, and so on. With over 300 short recipes it is an incredible repertoire, and it is completely approachable for home cooks. This fully illustrated edition includes recipe photos as well as local Italy scenes. This is the first time it has had photos since it was originally published.
Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses—we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country’s regions and beyond in the first book in Reaktion’s new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country’s cuisine became what it is today. Fabio Parasecoli discovers that for centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Parasecoli elucidates how the last half century has seen new packaging, conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country’s population thought about food. He also reveals that much of Italy’s culinary reputation hinged on the world’s discovery of it as a healthy eating model, which has led to the prevalence of high-end Italian restaurants in major cities around the globe. Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating survey of this country’s cuisine that sheds new light on why we should always leave the gun and take the cannoli.
Author: Sophie Braimbridge
Publisher: Allen & Unwin
Release Date: 2005
Genre: Cookery, Italian
An introduction to one of the world's great cuisines that looks both at the country and its traditions as well as the recipes, from well-known to exotic regional specialties. Color photographs throughout
Author: Elizabeth David
Release Date: 1999
Elizabeth 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.
Author: Carol Helstosky
Publisher: Berg Publishers
Release Date: 2004
Pasta, 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 be came the subject of political debate and eventually, the target of government intervention. As successive regimes liberal, fascist, democratic struggled with the question of how to improve peoples eating habits, their actions purposefully and inad vertently affected what and how much Italians ate, shaping not only the foundations of Italian cuisine, but also the nature of Italian identity. Garlic and Oil is a popular national food history that offers a new perspective on the history of consume rism and food studies by examining how political change affects food consumption habits.
Author: Anna Del Conte
Publisher: Pavilion Books
Release Date: 2018-02-15
“With this book you will not only be able to cook authentic Italian food, you will also be able to go on an exciting journey of discovery throughout the whole of Northern Italy” – Delia Smith The original edition of ‘Classic Food of Northern Italy’ in 1996 won both The Guild of Food Writers Book Award and the Orio Vergani prize of the Accademia Italiana della Cucina. In this updated edition, Anna Del Conte revisits classic dishes to show the best of northern Italian cuisine – both rustic and sophisticated. In this collection of over 150 recipes Anna has chosen the very best ideas sourced from acclaimed restaurants, elegant home kitchens, rural inns and country farmsteads. Many of the traditional dishes may not be familiar, such as flatbread made with chickpea flour, Ligurian Ciuppin or macaroni pie in a sweet pastry case, but she also presents definitive versions of popular dishes such as Pesto, Ragu and Ossobuco. Her recipes are thoroughly researched and tested; she provides the home cook with a trusted and essential companion. This timeless cookbook is the quintessential bible for very kitchen.
Giorgio Locatelli started helping out in the family restaurant at age five. He was raised in Corgeno in northern Italy, close to the Swiss border and Milan. Almost everything his family ate and drank was produced locally. He was told by the head chef at his first real Italian restaurant job that he would never make it as a chef. His grandmother, who shared her great love of food with him, said Giorgio would have to go back and show him. And so he did. After getting suspended from cooking school because of kissing a girl on the school's steps, he went on to become a greatly admired chef. Made in Italy is a 624-page, vibrantly illustrated book full of Locatelli's recipes, insight and historical detail about Italian food. He combines food narrative with hands-on expertise of a top chef. He peppers the book with evocative stories and funny and often outspoken observations on the state of food today. This is the contemporary Italian food bible, from the acknowledged master of modern Italian cooking.
Imagine visiting Florence to study Italian and being swept off your feet by a charming chef who takes you speeding through the moonlit hills in his Fiat to visit the village of his childhood, and into the kitchens of his Tuscan restaurants where he teaches you to cook. So begins 'Amore and Amaretti', Victoria Cosford's story of her long love affair with Italy, seasoned with the mouth-watering recipes she has mastered along the way. Twenty years later Victoria is once again leaving her unfulfilled life in Australia to cook for the volatile Gianfranco, an addiction fraught with challenges that has proved difficult to shake. The time has come for her to discover where happiness lies.
Each year Italy's beautiful countryside is spattered with numerous food festivals that showcase various delectable foods such as garlic, pasta, lentils, fruits, nuts, chocolates and more. Now Italian Food Festivals highlights 50 of Italy's most diverse food fairs, bringing a taste of authentic Italy into your home with 100 recipes that use the featured festival foods. Part cookbook and part travelogue, Italian Food Festivals is filled with spectacular photographs and centuries-old recipes that bring the Italian countryside, its people and their cuisine to life for readers. Rather than visiting famous restaurants and local bistros, award-winning authors James O. Fraioli and Leonardo Curti take both professional chefs and home cooks on a culinary odyssey of a different sort, transporting both food lovers and travel aficionados to the stall-lined village streets of these local festivals, filling their imaginations with the tempting aromas, the warmth of the Italian sun, the spectacular settings and easy camaraderie of the friendliest hosts in the world. Take home this carefully culled collection of the best of each festival's mouth-watering recipes with Italian Food Festivals. James O. Fraioli is a published, award-winning author, and an internationally recognized travel writer. He is the author of numerous books on a wide range of subjects. His celebrated cookbook: Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World's Finest Chefs has appeared in The New York Times, been presented at the White House, and featured on the Food Network's The Essence of Emeril. He is also a contributing writer and professional photographer for 18 magazines. Prior to his fulltime writing career, Fraioli spent eight years in the motion-picture and television industry for FOX, Walt Disney and Warner Bros. Chef Leonardo Curti is the executive chef and co- proprietor at the acclaimed Trattoria Grappolo bistro in Santa Ynez, California. Born in Calabria, Italy, Leonardo learned his culinary skills in Tuscany before relocating to Los Angeles, where he worked as a chef at Cicada Restaurant and founded Pane Caldo in Beverly Hills. Leonardo's gastronomic journey then led him to Aspen, where he joined the legendary Farfalla Restaurant. In 1997, Leonardo opened Trattoria Grappolo in Santa Ynez and hasn't looked back. Today, the casual bistro continues to serve authentic, traditional Italian fare for lunch and dinner. Aside from the restaurant, Leonardo runs a full catering company and teaches private cooking classes. He has also launched a new line of pasta sauces.