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|The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more
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List price: $29.99
Author: Tony Gemignani
Brand: Ten Speed Press
A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani.
Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens.
With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
Featured Recipes from The Pizza Bible
Download the recipe for Cast Iron Skillet Pizza
Download the recipe for Mastunicola
|Pizza Camp: Recipes from Pizzeria Beddia
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Author: Joe Beddia
Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”
Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.
With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:
--Bintje Potato with Cream and Rosemary
--Collard Greens with Bacon and Cream
--Roasted Corn with Heirloom Cherry Tomato and Basil
--Breakfast Pizza with Cream, Spinach, Bacon, and Eggs
Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.
- Pizza Camp Recipes from Pizzeria Beddia
- Bianco: Pizza, Pasta, and Other Food I Like
- The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
- The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more
- American Pie: My Search for the Perfect Pizza
- Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall
- Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
- Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends
- Roberta's Cookbook
- Six Seasons: A New Way with Vegetables
- Hello, My Name Is Ice Cream: The Art and Science of the Scoop
|The Sullivan Street Bakery Cookbook
Lowest new price: $31.50
List price: $35.00
Author: Jim Lahey
New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries.
Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome.
Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.” 150 color illustrations
|The Silver Spoon New Edition
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Lowest used price: $16.68
List price: $49.95
Author: The Silver Spoon Kitchen
"The quintessential cookbook." – USA Today
The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years, is now available in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full‐color photographs. A comprehensive and lively book, its uniquely stylish and user‐friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone.
Il Cucchiaio d’Argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations.
Divided into eleven color‐coded chapters by course, The Silver Spoon is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani."
|Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics
Lowest new price: $11.50
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List price: $21.00
Author: Chloe Coscarelli
Brand: Atria Books
Popular vegan chef and winner of the Food Network’s Cupcake Wars Chloe Coscarelli digs into her Italian roots to create more than 150 recipes inspired by the most popular cuisine in the world.
If you think a healthy vegan diet means giving up pasta in creamy sauce, cheesy pizza, and luscious tiramisu, think again! Following her hit cookbooks Chloe’s Kitchen and Chloe’s Vegan Desserts, Chef Chloe goes to her family’s homeland to veganize its time-honored delicacies—and add some distinctively delicious twists.
Sumptuous mains like Butternut Ravioli with Brown Sugar and Crispy Sage and Red Wine Seitan on Ciabatta let you show off your kitchen skills, and her inventive pizza creations include Crumbled “Sausage” and “Mozzarella” Pizza as well as Butternut Squash, Caramelized Onion, and Apple Pizza. And vegans can once again enjoy comfort favorites with Chloe’s Potato Gnocchi, Lasagna Bolognese, and Eggplant Parmesan. Known for her surprising twists on favorite desserts, Chloe’s got your classics covered with Chocolate-Dipped Almond Biscotti and Italian Wedding Cake, and she turns up the dial with new delights like Mint Chip Gelato Sandwiches, Banana Coffee Cupcakes, and Pomegranate Mint Italian Soda—sure to win over omnivores, vegetarians, and vegans alike. Chloe also includes directions for making her recipes allergy- and gluten-free so that you can feast on all your favorite foods, no matter your diet.
With fresh vegan takes on classic Italian cuisine illustrated by gorgeous full-color photographs throughout, and her bright and lively personality on every page, Chloe takes you on a delectable trip to Italy—one you’ll want to go on again and again! Buon appetito!
- Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way
- Chloe's Vegan Desserts: More than 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes--and More!
- Chloe Flavor: Saucy, Crispy, Spicy, Vegan
- ¡Salud! Vegan Mexican Cookbook: 150 Mouthwatering Recipes from Tamales to Churros
- Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week
- The Homemade Vegan Pantry: The Art of Making Your Own Staples
- But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner
- Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between
- The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out
- Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook
|Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas
Lowest new price: $17.23
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List price: $26.00
Author: Brad Thomas Parsons
Featuring more than 100 recipes, Amaro is the first book to demystify the ever-expanding, bittersweet world, and is a must-have for any home cocktail enthusiast or industry professional.
The European tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country’s best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available—from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro.
Starting with a rip-roaring tour of bars, cafés, and distilleries in Italy, amaro’s spiritual home, Brad Thomas Parsons—author of the James Beard and IACP Award–winner Bitters—will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you’ll be living (and drinking) la dolce vita.
|Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees
Lowest new price: $14.00
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Author: Lidia Matticchio Bastianich
Brand: Knopf Publishing Group
One of the most beloved chefs and authors in America presents her most accessible and affordable cookbook to date, a gathering of more than 100 Italian recipes that have become Lidia's go-to meals for her very own family—the best, the most comforting, and the most delicious dishes in her repertoire.
In Lidia’s Favorite Recipes, you’ll find a fresh take on more than 100 of Lidia’s signature and irresistibly reliable dishes, including:
· Fried Mozzarella Skewers—Spiedini alla Romana
· Escarole and White Bean Soup—Zuppa di Scarola e Cannellini
· Ziti with Broccoli Rabe and Sausage—Ziti con Broccoli Rabe e Salsicce
· Baked Stuffed Shells—Conchiglie Ripiene al Forno
· Eggplant Parmigiana—Melanzane alla Parmigiana
· Savory Seafood Stew—Zuppa di Pesce
· Chicken Cacciatore—Pollo alla Cacciatore
· Veal Ossobuco with Barley Risotto—Ossobuco di Vitello con Risotto d’Orzo
· Cannoli Napoleon—Cannolo a Strati
· Limoncello Tiramisù—Tiramisù al Limoncello
From the classic sauces to the delicious desserts, these recipes have been revised and updated to be more concise and clear, but just as soul-satisfying as ever. With new information about the affordability, seasonality, and nutritional value of the ingredients, this book shows there is no question why these dishes are the easiest and most enjoyable to bring to the family table for your most memorable moments. Beautifully illustrated throughout with full-color photographs, Lidia’s Favorite Recipes will give both new cooks and longtime fans something extraordinary to celebrate.
An Introduction to Lidia's Favorite Recipes by Lidia Bastianich
I have written seven cookbooks thus far, and I'm so happy to have earned a place in your cookbook library. I'm sure that, as you read and cooked your way through each book, you found recipes that became your favorites. Some might be reliable recipes that are easy to cook, and others are probably more difficult recipes that are worth the effort, but my hope is that all of them are dishes that your family loves and that became part of your own traditions. As readers tell me about their experiences around the table, it's become clear that if I collected those favorite recipes and compiled them all accessibly in one book, it might be just the Lidia cookbook you are looking for. And here it is, just for you: Lidia's Favorite Recipes.
These recipes include not only your favorites, but mine as well, like My Mother's Chicken and Potatoes. It is a recipe that has remained a family favorite for the last four generations and I'm sure it had its family roots well before that. It has been slightly altered through the generations, but the deliciousness of this comfort food remains. There are also recipes that represent the flavors and story of my childhood, such as Polenta, and Swiss Chard Potatoes.
There are recipes from some of my unforgettable trips, which will have you traveling through the regions of Italy—making Scaloppine Saltimbocca will transport you straight to Rome; Ziti with Broccoli Rabe and Sausages will take you to Puglia, in the heel of Italy; and Risotto con Porcini and Veal Ossobuco will make you feel like you're in Milan. Then there are recipes that speak of the Italian American story, which can be found in the fl avors of my Spaghetti and Meatballs, Chicken Parmigiana, Baked Clams, Zucchini Roll- Ups, and many more. And as I put this book together, I added some of my new favorites, which I know you will try and love.
Family is very important to me, and I love to cook for my family and friends, so I included the simple and flavorful Italian dishes that you will love to prepare for your family and friends, like Minestrone, Meatloaf with Ricotta, and Sausage and Peppers. These recipes all make family-size quantities, and can also be divided and stored in the freezer for unexpected company, last-minute family visits, or even "I have no time to cook" nights. What's important is that these are all easy and delicious, and the warm, familiar flavors will bring your family straight to the table. Today more than ever we want and need to gather around the table with our family and friends to escape our daily distractions, and what better way than with food that luscious, nutritious, and cooked with love.
For most of these recipes, the ingredients are affordable and easy to find. This is especially true if you cook by the seasons—and, after all, that is the best way to cook. Today all of us care about eating consciously, sustainably, and responsibly to keep our environment safe for future generations. Cooking and eating seasonal and local food, and not wasting a bit of it, is something all of us can do to make a difference while enjoying meals we love. A favorite dish is timeless, no matter your budget or season, and I think you'll find that these favorite dishes of mine will remain your favorites as well.
Continue cooking, and tutti a tavola a mangiare,
|Extra Virgin: Recipes & Love from Our Tuscan Kitchen
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Author: Gabriele Corcos
Brand: Random House
Debi Mazar and Gabriele Corcos, hosts of the Cooking Channels's hit show Extra Virgin, bring together food, family, and style in a celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, full of fresh flavor, and easy to prepare.
Devi Mazar and Gabriele Corcos are ambassadors of contemporary Tuscan cooking. In Extra Virgin, Gabriele is a traditional Italian with a big heart, and Debi is an outgoing, brash New York City girl. Their sassy and playful exchanges illuminate what’s important in everyday life: good food and a lot of love.
Ranging from traditional antipasti and soups to their spin on entrees, pizzas, and desserts, recipes include Pecorino and Honey Dip, a sweet and salty way to start a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, inspired by wild Tuscan apricot trees; and Sausage and Beans, which offers hints of fennel in a Tuscan red sauce. Here, too, are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and Coffee Granita just as Italians make it.
So flag these recipes, get sauce on them, let splashes of olive oil mark the pages—and invite Debi and Gabriele’s charisma and passion for cooking to spill into your kitchen.
- Extra Virgin Recipes Love from Our Tuscan Kitchen
|One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond
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Author: Valerie Bertinelli
More than 100 recipes for the Italian dishes of the much-beloved celeb's childhood, presented with tips and hints for enjoying them without overindulging.
As a member of a large, food-loving Italian family, Valerie Bertinelli has always equated food with good times and togetherness. But at one point her love of food threatened not only her health, but her livelihood as an actress, when personal demons drove her to overeat and make poor food choices that caused her weight to balloon by 50 pounds. Now happily svelte, remarried, and riding a new career high, Valerie has made peace with food, giving it a central―yet considered―place in her home and family celebrations.
One Dish at a Time offers an intimate look into the beloved actress's kitchen, where she prepares a collection of treasured recipes from her Italian heritage. Along the way, she shares her insights into the portion control and mindful indulgence she has come to practice on her journey to enjoying the pleasures of the table again.
Filled with gorgeous photos including the actress in her kitchen, nutrition information accompanying each recipe, and Valerie's tips for maintaining a healthy lifestyle, One Dish at a Time is designed to please baby boomer fans and home cooks alike.
See Recipes from One Dish at a Time
Herbed Mashed Cauliflower Click here for a larger image
Chicken Paillard with Salsa Verde Click here for a larger image
Cherry Clafouti Click here for a larger image
|Flour + Water: Pasta
Lowest new price: $22.53
Lowest used price: $17.99
List price: $35.00
Author: Thomas McNaughton
Brand: Ten Speed Press
An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water.
Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.
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