"It has always been true for me that to know a place, I must first know how it eats and drinks. Everything unravels at the table." -Marlena de Blasi Marlena de Blasi's lifelong affair with cooking began at age

'Italian cookery involves the minimum of fuss and the maximum of flavour' - Antonio Carluccio's definition of his native cuisine has been lovingly applied to this fabulous collection of regional dishes.

A gastronomic tour embracing various regions of the country. Each chapter weaves together information on the region's traditions, its typical products and its characteristic regions. This book celebrates the gastronomic life

A recipe book, with an emphasis on the rich array of vegetables and olive oils available in the area, which contains over 100 recipes inspired by the flavours of Southern Italy.

The a??land where lemons blooma?? was already a fasci-nating travel destination long before Goethe identified it as such. The grand culture and varied landscapes of Italy have attracted and inspired artists and writers of every epoch.

Italian is everyone's favourite food - full of fresh flavours, easy to make and delicious. "Easy Italian" is an inspiring collection of dishes from all over Italy, written by Maxine Clark, best known for her relaxed approach

Each recipe is photographed as it is made, and is accompanied by pictures of techniques, equipment and ingredients, while stunning photographs shot on location in each country evoke their distinctive colour, cultures and

Shows us how to prepare 150 Venetian recipes ranging from Antipasti, sauces, soups and fish, to meats, pasta and puddings. The author demonstrates how Venetian food is a fusion of ingredients brought together over centuries a

Italian cuisine is back and we love it. Modern Italian restaurants are everywhere and Italian food is featured wherever you look - in magazines, books, and on television. Revel in the delights Revised and updated, this cookbook captur

Cucina povera ? there?s no adequate translation, though ?humble food? has something of it ? is about the real food of Italy. The cooking techniques are simple, the ingredients seasonal and at their best. Cucina pove

Italian Local picks up where Daily Italian left off, offering another 100 or so of his favourite Italian recipes, food he has adapted from the classics of Italian cuisine to fit with the availability of local produce and to suit the

From the kitchens of Italy?s foremost cookery house [Food Editore] comes La Cucina D?oro ('The Golden Kitchen'), the perfect modern complement to established cooking tomes such as The Silver Spoon and Elizabeth David?s Italian Food, but with a

First published in 1899, this title aims to bring the delights of Italian home cooking. Featuring recipes for risottos, pasta, and soups, it contains vegetable recipes that run in alphabetical order and each is given a brief

In this exquisitely designed and photographed volume, Britain's favourite Italian chef brings forth the work of a lifetime: combining old Locatelli family stories and recipes with the contemporary must-have dishes from his celebrated

One-Pot Italian features more than 100 recipes for appetizers, main dishes, sauces, condiments and more even desserts. And cleanup is a snap!

This title is the first cookbook from this author - the man who Jamie Oliver calls his 'London Dad'. The author's passion for fresh, seasonal ingredients and his love of simple food is shared here with the energy for which

"Pizza Modo Mio" ('pizza my style') is a comprehensive book of authentic pizza recipes from World Pizza Champion, John Lanzafame. John covers a variety of bases, sauces and delectable toppings from the traditional th

Explores the art of preparing home made salumi - the generic term that encompasses the range of Italian made cured meats - and offers more thant 40 recipes for antipasti, primi, and secondi.

Based on the author's successful sojourn in Tuscany, this work contains chapters that start with a lesson, reflecting the different stages of their cookery course, guiding you through the basic techniques of pasta-making, choosing the

This is a cookbook created by generations of Sicilians. Natalia Ravida inherited a love of food and olive oil from the legacy of her Sicilian ancestors. The family farm at La Gurra has been in the Ravida family since the 1770

'The Silver Spoon' has over 2000 traditional and modern recipes. Its simple style and traditional authenticity should appeal to both the gourmet and the occasional cook. It has a new layout and specially commi

A love story, a war adventure, a family saga, a travel memoir and a guide to undiscovered Italy. In 1975, Mauro's son Lucio arrived for work at the restaurant, fell in love with a beautiful girl sitting in the bar, and ran aw

Stephanie Alexander and Maggie Beer went to Italy to run three cooking schools. They immersed themselves in Tuscan culinary traditions. Central to the cuisine are olive oil, bread, tomatoes, wine and grilling over the fire.