Italian Cookbooks

Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy

by Donna Klein

In the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan. Mouth-watering dishes burst with fresh fruits, vegetables, whole grains, nuts, and healthy fats like olive oil – all within an animal-free diet, ideal for lactose-intolerant eaters and vegetarians, too. Delicious Italian food was made for bountiful and flavor-filled variations, not weak substitutions – which is why none of these recipes calls for tofu, soy milk, or other ingredients that mimic meat, dairy, and eggs. Now readers can treat themselves to something scrumptious – even if they can’t make it to Italy this year.

The Harry’s Bar Cookbook: Recipes and Reminiscences from the World-Famous Venice Bar and Restaurant

by Harry Cipriani

There is only one Harry’s Bar. Located on Venice’s Calle Vallaresso, near the Piazza San Marco, this legendary restaurant has been, for five decades, the meeting place for artists, writers, royalty, maestros, divas, celebrities, the very rich, and lots of ordinary – but very wise – Americans and Europeans. Everyone from the Windsors and the Onassises and the Burtons to Cole Porter; Ernest Hemingway, and Joan Crawford has come here for great food, fine drinks, and the incomparable ambiance. Now, to the delight of his legions of customers, Arrigo Cipriani shares his favorite stories about Harry’s Bar and its secrets–and reveals for the first time his treasured recipes for the restaurant’s most popular dishes. Harry’s Bar above all, is a bar. Its distinctive mixed drinks were created by its founder, Arrigo’s father, Giuseppe Cipriani, and they remain the social center of the establishment. Therefore, you’ll find careful instructions for making the world-famous Bellini (the frosty, frothy combination of rose-colored peach elixir and Prosecco, the Italian champagne) and the secret of making the Montgomery, named by Hemingway himself, which is nothing less than the driest, most delicious martini in the world. Harry’s Bar is also famous for its sandwiches–mouth-watering, overstuffed, unique concoctions: pale yellow egg sandwiches spiked with anchovies; chunks of freshly poached chicken or shrimp bound with creamy, newly made mayonnaise. The Harry’s Bar club sandwich is a legend in itself, knife-and fork food that’s simply superb. But the bar’s famous risottos and the dozens of pasta dishes – including ravioli, cannelloni, and tagliolini –are the house specialties. Potato gnocchi and simple country food such as polenta, squid, baccalà, and beans are transformed into elegant dishes by skillful chefs. Cipriani also invented the sublime dish known as carpaccio and the glorious risotto alla primavera, brilliant ideas that have been imitated all over the world. The original recipes appear here for the first time. The secret of Harry’s Bar is not only its great drinks and magnificent food, but also its extraordinary atmosphere, in which high spirits pour forth happily. Arrigo Cipriani captures this spirit and tradition, and delivers it all in his own inimitable style. The Harry’s Bar Cookbook is much more than a cookbook: it’s an enduring experience to be savored and enjoyed.

The Medieval Kitchen: Recipes from France and Italy

by Odile Redon, Françoise Sabban & Silvano Serventi

The Medieval Kitchen is a delightful work in which historians Odile Redon, Françoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages. Medieval gastronomy turns out to have been superb—a wonderful mélange of flavor, aroma, and color. Expertly reconstructed from 14th- and 15th-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery.

Bologna Mia: Memories from the Kitchen of Italy

by Loretta Paganini

Loretta Paganini had the good fortune to be raised in Bologna, the kitchen of Italy, by two generations of Italian chefs. In Bologna Mia, she has gathered together over 90 of her family’s treasured recipes, each one evoking vivid memories of the kitchens she spent time in during her childhood. Each of these recipes comes with a story. Paganini shares with us her paternal grandmother’s famed pasta recipes (Paganini believes it was her magical tortelloni that helped her to charm her husband), the wisdom of her maternal grandmother’s delicate hands, and the recipes for her mother’s Cordon Bleu award-winning specialty pastries, tortes and appetizers…. The Bolognese are known for having a knack for taking simple ingredients and combining them to create uniquely flavorful dishes. In Bologna Mia, Paganini captures the exciting flavor of the Bolognese culture, the incredible flavor of its dishes, as well as the passion her family feels for food.

Risotto: Delicious recipes for Italy’s classic rice dish

by Maxine Clark

Creamy, satisfying and delicious, risotto is one of the world’s favorite rice dishes. This Italian comfort food is so versatile; it works well made with vegetables, fish, shellfish, meat, poultry and game. Different regions of Italy have their own classic rice dishes, from the soupy Rice and Peas of the Veneto to the Hunter’s-style Rabbit Risotto of Umbria and Tuscany, but what they all have in common is the careful cooking of the rice to perfection. For a simple but comforting dinner, there are plenty of dishes packed full of warming cheese and butter, such as Saffron Risotto, Wild Mushroom Risotto or Artichoke and Pecorino Risotto. Lighter fish and shellfish dishes include the dramatic Black Risotto, flavored with squid ink, Seafood Risotto or Crab and Chile Risotto. There are also many tempting meaty options, from hearty family meals to dinner party dishes. Children and adults alike will enjoy Ham and Leek Risotto, while you can impress guests with Pheasant and Red Wine Risotto. There are also a few ideas for using up leftover risotto (or for when you simply want to ring the changes), such as Arancini or Rice Croquettes with Tomato Sauce, as well as some surprising sweet delights such as Cherry and Almond Risotto Puddings or Risotto Ice Cream. With useful recipes for various stocks, easy-to-follow instructions for making a basic risotto and a guide to the different kinds of rice available, this is a complete guide to risotto for all lovers of the classic Italian dish.

Food & Cooking of Venice & the North-East of Italy

65 classic dishes from Veneto, Trentino-Alto Adige and Friuli-Venezia Giulia

by Valentina Harris

Valentina Harris is a noted authority on Italian food and food culture. In 1984 she published her first cookbook, Perfect Pasta, which won an award for literature and gastronomy in Germany. Many other books followed, as well as a six-part BBC television series, Italian Regional Cookery, in 1990. The book of the series, Italian Regional Cookery, became a top-ten bestseller. Since then, Valentina has written many books, including The Cooking of Tuscany, and Southern Italian Cooking.

Cucina Piemontese: Cooking from Italy’s Piedmont

by Maria Grazia Asselle & Brian Yarvin

Cucina Piemontese includes recipes for more than 95 Piedmontese dishes, many of them from the author’s family in Piedmont. These classic recipes, accompanied by historical and cultural information, as well as a chapter on regional wines, provide an opportunity to explore this fascinating and increasingly renowned cuisine from an insider’s perspective. The simple recipes made with readily available ingredients bring la cucina piemontese to your home. Located in the northwest corner of Italy, the Piedmont region is surrounded by the Alps on three sides (the name means “at the foot of the mountains”). Piedmontese cooking is marked by a reverence for beef, butter, cream, and truffles, as well as humbler ingredients, such as pasta, polenta, and root vegetables. These foods are showcased in this collection of traditional recipes. Beginning with antipasti of Cipolline in Agro Dolce (Sweet-and-sour Onions) or Acciughe al Verde (Anchovies in Green Sauce), journey through the region with Tajarin con Sugo Burro e Salvia (Egg Pasta with Butter and Sage Sauce) and Brasato al Vino Rosso (Beef Cooked in Red Wine). Conclude with one of Piedmont’s famous desserts, such as Budino delle Langhe (Panna Cotta) or Zuppa Inglese (Ladyfinger Cake). B/W and color photography underscores the beauty and flavor of this cuisine.

Eating Rome: Living the Good Life in the Eternal City

by Elizabeth Minchilli

Elizabeth Minchilli has been eating her way through Rome since she was 12 years old. Eating Rome, based on her popular blog Elizabeth Minchilli in Rome, is her homage to the city that feeds her, literally and figuratively. Her story is a personal, quirky and deliciously entertaining look at some of the city’s monuments to food culture. Join her as she takes you on a stroll through her favorite open air markets; stop by the best gelato shops; order plates full of carbonara and finish the day with a brilliant red Negroni. Coffee, pizza, artichokes and grappa are starting points for mouth-watering stories about this ancient city. Illustrated with Minchilli’s beautiful full-color photos and enriched with her favorite recipes for Roman classics like vignarola, carciofi alla romana and carbonara, Eating Rome is the book that you want if you are planning your first trip to Rome or if you have been to Rome a dozen times. And even if you just want to spend a few hours armchair traveling, Elizabeth Minchilli is the person you want by your side.

Jamie’s Italy

by Jamie Oliver

Italy and its wonderful flavors have always had a major influence on Jamie Oliver’s food and cooking. In Jamie’s Italy, he travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure that Italy’s influence reaches us all. With 120 brand-new recipes for everything from risotto to roasts and spaghetti to stews, structured as traditional trattoria menus, Jamie takes you all over Italy to cook with and learn from the real masters of Italian cuisine: the locals. Far from the standard “lemons and olives” version of Italian cooking, Jamie’s Italy is a cookbook by the people for the people. From Sicily to Tuscany, it’s about the local fishermen, family bakers, and, of course, the “Mamas,” sharing their recipes and the tips that have gone into their cooking for generations.

The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy

by Ann Volkwein

Arthur Avenue winds its way through the heart of the Bronx. Known to many as the “real Little Italy,” the storied neighborhood has been home to a vibrant community of Italian-Americans for over 100 years. Today, this area continues to thrive as visitors and residents stop to buy a fresh crusty loaf of bread; to enjoy a meal at Mario’s Restaurant; to dawdle for a while at Randazzo’s raw bar on a warm summer afternoon; or to hear Mike’s Deli owner Michele Greco belt out an aria from Rigoletto and spellbind his customers with tales of the Avenue’s past. Now, for the first time, the residents of Arthur Avenue invite you to experience the magic of their kitchens and share the flavors of their family tables. Passed down through generations, their delicious recipes are time-tested, tried, and true — and ready for any kitchen.