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Williams-Sonoma
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This encyclopedic volume is a season-by-season guide to cooking vegetables Italian style. Arranged by season (spring, summer, fall... and winter), each section in the book includes information about planting, growing and harvesting a wide variety of vegetables?or selecting them from the farmers? market?and then using them in home-cooked dishes. Four hundred recipes, organized by ingredient within its optimal growing season, offer delicious ways to cook more than 40 different types of vegetables in simple, crowd-pleasing dishes that maximize flavor. Hardcover, 432 pages. read more

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From San Franciscos acclaimed restaurants SPQR and A16 comes a cookbook and wine guide celebrating the regional traditions and exc...iting innovations of modern Italian cooking. Executive chef Matthew Accarrino and wine director Shelley Lindgren explore eight regions of Northern and Central Italy, offering classic recipes and fresh twists on local specialties like Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise, and Fontina and Mushroom Tortelli with Black Truffle Fonduta. Lindgren, one of the foremost authorities on Italian wine, shares her deep and unparalleled knowledge of Italian wine and winemakers through producer profiles, wine recommendations and personal observations, making this a necessary addition to any wine-lover?s library. Hardcover; 304 pages. read more

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Direct from Italy s best chefs and finest cooks, here are authentic recipes that have been treasured and passed down for generatio...ns. Home cooks will want the whole series, so they can create mouthwatering Italian favorites right in their own kitchens. Here are recipes for every course and occasion, to mix and match for delectable dining: sample the fresh basil and tomato pestos in Main Courses; try your hand at panzanella or sweet oranges tossed with fennel in recipes from Salads. Pasta features dishes with every shape and size of al dente deliciousness, and Breads is a whole North End Italian bakery case in a single volume. Discover mouthwatering Italian vegetarian dishes in Fresh Italian, or, at the other end of the spectrum, dig into Desserts for cookies, tortes, and to-die-for rich Italian sweets. Each recipe is developed and tested in the test kitchens of the Academia Barilla s own cooking Institute, and each easy-to-prepare dish is bursting with the rich, satisfying flavors of Italy. ISBN-13: 9781627100533 Publisher: Taunton Press, Incorporated Publication date: 8/27/2013 Pages: 96 Sales rank: 324,160 Product dimensions: 4.70 (w) x 6.00 (h) x 0.80 (d) read more

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ISBN-13: 9781627100540 Publisher: Taunton Press, Incorporated Publication date: 8/27/2013 Pages: 96 Sales rank: 707,013 Product di...mensions: 4.80 (w) x 5.90 (h) x 0.80 (d) read more

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When Fabio Viviani was growing up in a housing project in Florence, Italy, the center of his world was the kitchen, where his moth...er, grandmother, and especially his great-grandmother instilled in him a love for cooking and good food. Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region s finest recipes, from Piedmont s Braised Ossobuco to Emilia Romagna s Perfect Meat Sauce. A gorgeously illustrated cookbook, Fabio s Italian Kitchen is a celebration of food and family that brings all the joy, fun, and flair that Fabio Viviani embodies to your kitchen. Fabio Viviani was born in Florence, Italy, and became a sous chef at Il Pallaio, a trattoria in Firenze, at the age of sixteen. He now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura County, California, and Osteria Firenze, a Los Angeles Italian eatery. He has appeared on Top Chef (season five), Top Chef All Stars, and Life After Top Chef. From growing up in a Florentine housing project to charming millions on Top Chef, Italian chef Fabio Viviani blends his amazing personal story with his favorite recipes from his home country. Fabio shares the best of Italian home cooking while telling the story of his own, hardscrabble Italian childhood (and subsequent success upon arrival in US) and especially the women in his life mother and great grandmother who taught him to cook and inspired him. The book will feature photos and over 150 recipes with stories, including Viviani staples (Italian Apple Cake, 7 Flavors Meat), restaurant favorites (Gnocchi, the Perfect Tiramisu), and recipes from his travels and apprenticeships across different regions of Italy (Braised Ossobuco from Piedmont, the Perfect Meat Sauce from Emilia Romagna). ISBN-13: 9781401312770 Publisher: Hyperion Publication date: 4/23/2013 Pages: 304 Sales rank: 35,543 Product dimensions: 7.10 (w) x 9.00 (h) x 0.90 (d) read more

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A Brooklyn favorite with a national following, Franny s is known for its simple, seasonal Southern Italian dishes and exceptional ...pizza. Alice Waters says it best in her foreword: "This book captures the beating heart of what makes Franny s so beautiful: its simplicity, its ability to make the ordinary surprising, and above all its celebration of honest everyday cooking." Franny s is filled with recipes that are destined to become classics. Chef Andrew Feinberg plays with traditional Southern Italian cuisine and makes the dishes lighter and brighter. New favorites including Roasted Romano Beans with Calabrese Olives, Clam Pizza, and Linguine with Meyer Lemon sit side by side with perfect executions of timeless Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his techniques for the home cook, while offering cutting-edge food combinations, spinning the typical ingredients in unexpected directions. Teeming with irresistible full-color photographs, Franny s shows how simple preparations of quality ingredients can create food that is much more than the sum of its parts. ISBN-13: 9781579654641 Publisher: Artisan Publication date: 6/4/2013 Pages: 376 Sales rank: 57,657 Product dimensions: 8.30 (w) x 10.50 (h) x 1.30 (d) read more

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Almost twenty years ago, with the publication of The Classic Italian Cook Book, followed by More Classic Italian Cooking, Marcella... Hazan introduced Americans to a whole new world of Italian food. As Roy Andries de Groot wrote, ?Marcella s book is the most authentic guide to Italian food ever written in the U.S. Where other authors failed, Marcella has brilliantly succeeded in capturing (and conveying to the reader on every page) the feel, the aromatic scent, the subtle nuances of fresh country flavors and, above all, the easy uncomplication of Italian food prepared in the Italian style.? Now a new generation is ready to master the art of Italian cooking, and their bible will be Essentials of Classic Italian Cooking this new volume that combines the two books, updates and expanded throughout. Designed as a basic manual for cooks on every level from beginners to accomplished professionals it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. Here--in one volume--the authentic, delicious recipes and foolproof techniques that made Marcella Hazan s masterpieces, The Classic Italian Cookbook and More Classic Italian Cooking, the most acclaimed, consulted and enjoyed cookbooks in their field. Revised throughout--updated and expanded with a revision of all recipes to reduce the fat content, new entries, and 50 new recipes. read more

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ISBN-13: 9781627100465 Publisher: Taunton Press, Incorporated Publication date: 8/27/2013 Pages: 96 Sales rank: 1,044,112 Product ...dimensions: 4.70 (w) x 6.00 (h) x 0.80 (d) read more

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Traditional and contemporary Italian recipes for vegetarian and nearly vegetarian dishes from the author of The Italian Slow Cooke...r Over the ages, resourceful Italian cooks have devised countless ways to prepare vegetables all incredibly flavorful and simple. In this book, Italian cooking authority Michele Scicolone shares recipes that she gathered during years of traveling in Italy. Some, like Green Fettuccine with Spring Vegetable Ragu and Easter Swiss Chard and Cheese Pie, came from talented home cooks. Others, such as Stuffed Cremini Mushrooms, were passed down through her family. She encountered still others, including One-Pot ?Dragged? Penne, in restaurants and adapted dishes like Romeo s Stuffed Eggplant from the cookbooks she collects. Many recipes display the Italian talent for making much out of little: Acquacotta, ?Cooked Water,? makes a sumptuous soup from bread, tomatoes, and cheese. In keeping with Italian tradition, some dishes contain small amounts of pancetta, anchovies, or chicken broth, but they are optional. Simple desserts Rustic Fruit Focaccia, Plum Crostata finish the collection. read more

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In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips from the cu...tting board to the kitchen table. Channeling the instructive elements from her TV show of the same name, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, she draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it s Citrus Roasted Veal, or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it s time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing. Lidia s Commonsense Guide to Italian Cooking is a collection of 150 delectable recipes, told with commonsense cooking wisdom, that teaches us how create simple, seasonal Italian dishes with grace, confidence and love. read more

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The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally ...popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity. Cooking pasta the Italian way means: Keep your eye on the pot, not the clock. Respect tradition, but don t be a slave to it. Choose a compatible pasta shape for your sauce or soup, but remember they aren t matched by computer. (And that angel hair goes with broth, not sauce.) Use the best ingredients you can find and you can find plenty on the Internet. Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish. How much salt? Don t ask, taste! Serving and eating pasta the Italian way means: Use a spoon for soup, not for twirling spaghetti. Learn to twirl; never cut. Never add too much cheese, and often add none at all. Toss the cheese and pasta before adding the sauce. Warm the dishes.Serve pasta alone. The salad comes after. To be perfectly proper, use a plate, not a bowl. The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers. ISBN-13: 9780393082432 Publisher: Norton, W. W. and Company, Inc. Publication date: 10/14/2013 Pages: 400 Sales rank: 88,667 Product dimensions: 8.30 (w) x 10.10 (h) x 1.40 (d) read more

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In her newest baking book, everyone s favorite Italian baker, Maria Bruscino Sanchez of Connecticut s Sweet Maria s Bakery, takes ...the mini-sweet-treat trend on an eye-opening Italian vacation as she highlights classic Italian treats in small sizes for scrumptious small bites while offering readers a trove of new recipes that are hers alone cappuccino hazelnut or Bellini cupcakes, tiny Torta Caprese and bite-sized almond cakes, individual pear crostatas, mini Italian cream horns, and a one-serving version of Zia Ann s delicious Chocolate Ricotta Pies. Sanchez fills tiny parfait glasses and baking dishes with Arborio Rice Pudding Parfaits, Tiramisu Bread Pudding, and Buttermilk Panna Cotta with Crushed Amaretti and Berries. Small, Sweet, and Italian includes more than seventy?five recipes with easy-to-follow instructions that will turn any kitchen into a Sweet Maria Kitchen. So, think ?small, sweet, and Italian? when you re looking for small, scrumptious desserts with an Italian twist! ISBN-13: 9781250026675 Publisher: St. Martin s Press Publication date: 9/17/2013 Pages: 208 Sales rank: 204,430 Product dimensions: 7.50 (w) x 9.10 (h) x 0.50 (d) read more

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Cooking has never been easier than with this beautifully illustrated book. This guide to delicious Italian cooking features 60 inv...entive no-fuss recipes broken down into easy instructions. A vibrant photograph accompanies each step of the process, making it wonderfully simple to follow along with each step. Featuring favorite Italian dishes such as antipasti, pastas, risottos, and desserts, this book will help you cook classic Italian meals for years to come. read more

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Weight-conscious food lovers no longer need to deprive themselves of the ever-popular cuisine of Italy. Award-winning celebrity ch...ef and #1 New York Times bestselling author Rocco DiSpirito s latest Now Eat This! book is the solution . In his signature style, DiSpirito has recreated 100 classic Italian recipes to be healthy and low in calories and fat-yet still full of flavor. After travelling to Italy and perfecting the dishes side-by-side with the chefs who make them best-the Italian mamas-he offers sinful pastas, sauces, and desserts you never thought you could eat while keeping healthy, including: Spaghetti with My Mama s Meatballs, Mozzarella en Carozza, Chicken Parmigiana, Hand-Torn Pasta alla Bolognese, Sausage and Peppers, Classic Cannoli, Chocolate and Hazelnut Espresso Budino, and much more! NOW EAT THIS! ITALIAN proves that Italian food doesn t have to be calorie-packed to be delicious. All under 350 calories, these full-flavor, low-fat recipes are sure to indulge your appetite without packing on the pounds. read more

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Lidia Bastianich one of the most beloved chefs and authors in America presents her most accessible and affordable cookbook to date..., a gathering of the recipes that have become her go-to meals for her very own family. But these are not only Lidia s personal favorites; this book is a love letter to her fans. Here, she is giving us the recipes for dishes that you have raved and written about over and over 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. read more

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Sarah Fragoso is taking Paleo around the world. First stop: Italy! Part travelogue, part lifestyle guide, this is not just another... Italian cookbook. In Everyday Paleo Around the World: Italian Cuisine, Sarah has perfected the art of Italian cooking for the Paleo or gluten-free family all 100 amazingly delicious, truly authentic recipes are grain-, dairy-, and legume-free. The recipes are drawn from Sarah s travels throughout Italy, where she spent time learning from and cooking with top chefs, home cooks, and local farmers. Because of the variety of her experiences, she has much more to share than just recipes. Everyday Paleo Around the World: Italian Cuisine provides an intimate look into the lives of the Italian people and their unique food-centered culture. Immerse yourself in the simple pleasure of eating what s in season and often growing right outside the doorstep, grazing in the fields, or swimming in the sea nearby. Discover the value of slowing down and savoring the whole process, from the initial gath-ering of the ingredients to enjoying the people around the table as much as the food on your plate. This sensibility is what makes Everyday Paleo Around the World not just a cookbook, but a perspective-shifting gem, sure to inspire great dinners and dinner conversation! As an added bonus, Sarah shares tips for anyone planning a trip to Italy: learn the best ways to navigate the country and stay Paleo and gluten-free during your travels. Grab your passport, pack your suitcase, and join the Fragoso family on a mouth-watering Paleo adventure in Italy! ISBN-13: 9781936608300 Publisher: Victory Belt Publishing Publication date: 7/23/2013 Edition description: Original Pages: 272 Sales rank: 61,158 Product dimensions: 8.40 (w) x 10.80 (h) x 0.80 (d) read more

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NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious c...ulinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes nearly 250 that cover both the traditional and contemporary dishes of the region. In the ?Classico? portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The ?Moderno? chapters feature recipes that have put White s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine?Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon?Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno ?A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.? Publishers Weekly (starred review) ?Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.? Vogue ?Hugely ambitious . . . White is one of a number of rising chefs here who aren t Italian but have felt the freedom to refresh the concept of Italian food.? Associated Press ?The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world s most popular cuisine.? Gotham ?I ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics and are perhaps even destined to be deemed classics in their own right some day.? Thomas Keller, from the Foreword ?Michael White has, in very short order, grabbed the Italian food crown for New York City.? Anthony Bourdain read more

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This collection of classic and contemporary Italian recipes is a must-have for anyone who loves Italian food. From appetizers, sou...ps and pasta to main dishes and desserts, this book is filled with recipes for tasty, simple-to-prepare foods for weeknight meals and dishes special enough for entertaining. Includes a chapter of easy pizza and panini recipes. » Includes more than 190 recipes plus an introduction complete with a glossary of Italian food terms. » Includes 105 enticing color photos of the finished dishes. Plus stunning inset photography of the Italian countryside. » Cookbook lies flat when open. read more

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In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And... here, in her long-awaited first book, she does the same helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is. Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you re in the mood for whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù plus 100 other recipes that turn everyday ingredients into speedy but special dinners. What s more, Everyday Italian is organized according to what type of food you want tonight whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables whatever you re in the mood for, you ll be able to find a simple, delicious recipe for it here. That s the beauty of Italian home cooking, and that s what Giada De Laurentiis offers here the essential recipes to make a great Italian dinner. Tonight. read more

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Smooth or ribbed, long or short, pasta is a ?machine? designed to ?capture? the sauce, to hold it, to transport it in the proper q...uantity to the mouth, to define the flavor of the recipe. The ribbings increase the surface area, to extend the staying power of the sour or sweet notes of the various seasonings; the loops catch small fragments of flavor; the spirals withhold and amplify the density of sauces. Pasta was created as a carrier of sauces, and there are no limits to it in this marvelous vocation. And Italian gastronomic tradition, so widely varied in its regional and territorial products, offers an extraordinary wealth of combinations, worthy of being proposed a new for an international audience, to respond to the hasty and quotidian repetitiveness resulting in unchanging cuisine. Thus was born the idea for a new book on pasta, the fruit of Academia Barilla s gastronomic experience and of Barilla s centuries-old technological competencies, to promote 360° knowledge about pasta, giving value to the extraordinary variety of the formats produced today in Italy at least 300 combining them in simple and varied preparations, each one tested and experimented with by the chefs at Academia Barilla, along with text and suggestions for excellence in the final result. The volume, large in format and with a carefully-designed editorial program, is structured using the individual formats as the basis. It presents their technical and physical characteristics; reports origins of their names and brief historical annotations, rich with significance; suggests ideal combinations with sauces and seasonings; and proposes traditional recipes from Italian gastronomy, splendidly illustrated using images produced during the preparation. A different and original point of view for discovering how much originality and taste is hidden behind a plate of pasta read more

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The bestselling author of Italian Grill and Molto Italiano delivers a gorgeous collection of mouthwatering recipes to bring some I...talian favorites home. Chef Mario Batali s zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a perennially popular New York City destination. Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone s favorites, from pizza, pasta, and antipasti to gelati and sorbetti. Mario has written the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. Here too are recipes for classic pizza, Otto s special pizzas, and even kids pizzas. Looking for something a little lighter? Try the antipasti. Based on seasonal vegetables, with a few recipes showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are many of Mario s favorite simple pasta dishes, and to finish it all off, fantastic recipes for gelati, sorbetti, and copette. Filled with Mario s infectious personality and love of robust flavors, and illustrated with luscious full-color photos, Molto Gusto makes it easy to spend a night on the town without leaving home. read more

Top Chef

Cookbook presents more than 100 recipes and tips from Bravo's hit show Top Chef plus original interviews and behind-the-scene stor...ies. The exclusive interviews track the show's evolution from the early days of Season I to the Season 3 Aspen finale. read more

Williams-Sonoma

Making your babys or toddlers food neednt be time consuming or complicated ? and it allows you to control the quality of ingredien...ts, taste and freshness. Written by Lisa Barnes, this cookbook takes all the guesswork out of cooking for young children. Each age-specific chapter features fresh and wholesome ingredients that are perfectly tailored to a growing childs needs, from 6 months onwards. This essential volume begins with cereal grains and simple vegetable and fruit purees, then moves on to chunkier foods, and finally to real meals. Tempting photos and sound advice enhance the 80 recipes. Softcover, 143 pages. read more

Williams-Sonoma

A book youll turn to again and again, this encyclopedic volume celebrates the pleasures of cooking in all its forms. Among its mor...e than 370 recipes are time-tested classics, fresh new favorites gleaned from restaurant menus, popular ethnic dishes customized for the home cook and dozens of breakfast and dessert choices. Youll also find inspiration for every occasion, from a fast weeknight supper to an elegant dinner. A reference section answers essential cooking questions, includes dozens of basic recipes, and provides measurement equivalents, ingredient substitutes, cooking charts and a glossary. Hardcover, 464 pages. A Williams-Sonoma exclusive. read more

Williams-Sonoma

For babies and toddlers, eating is a playful exploration of food and all its delicious possibilities. In our comprehensive guide, ...you?ll find 89 fresh, wholesome recipes to nourish your favorite little diner. Age-specific chapters are customized for key dining stages, beginning with nutritious cereal grains and fruit and vegetable purees, then moving on to heartier foods and toddler-pleasing meals. Filled with enticing photos, the book also offers a wealth of tips for making food fun and helping your growing child develop healthy and adventurous eating habits. Hardcover, 175 pages. read more

Williams-Sonoma

Step up your lunchbox game with this creative cookbook. Its packed with smart strategies for on-the-go lunches that are healthy, g...reat-tasting ? and super-fun to eat. Youll find recipes and tips for portable foods kids love ? from playful sandwiches, salads and hot lunch favorites to sensational snacks. Authors and moms Kate McMillan and Sarah Putnam Clegg also provide kid-approved menus, presentation ideas and lots more. Recipe highlights include: Zesty Chicken Salad Pita Pockets, Fruitwiches, Fiesta Veggie Wraps, Make-Your-Own Taco Salad, Teriyaki Rice Bowl and Homemade Granola Bars. Hardcover. The digital version of The Lunch Box contains all of the spectacular content of the original, available on your iPhone, iPad, or iPod Touch. Download from the iTunes store. read more

Williams-Sonoma

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four eponymous London restaurants and a weekly... newspaper column that?s read all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight eaters looking for a sparkling new take on vegetables. Ottolenghi?s approach is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Hardcover, 288 pages. read more

Williams-Sonoma

Explore the genius of legendary chef Ferran Adrià?and the culinary creativity that made elBulli one of the most famous restaurants... of all time. Essential for lovers of modern gastronomy, this collectible set offers a last chance to discover the secrets of the worlds most innovative kitchen, now closed forever. Signed by the author and beautifully presented in an elegant Perspex slipcase, the set includes seven volumes, one for each season that the Michelin three-star restaurant was open. Each volume begins with gorgeous photographs of every dish served at elBulli during a particular year, then follows with detailed recipes explaining how to make every component. Youll also find notes on hard-to-find ingredients, new techniques, finishing and presentation. The 700 recipes are divided by course, following the unique structure of the elBulli menu: cocktails, snacks, tapas, pre desserts, desserts and morphings. The final volume, Evolutionary Analysis, focuses on elBullis creative evolution, covering new culinary products, techniques and technologies on a year-to-year basis. Seven-volume set, signed by the author. Hardcover, 2720 pages total. read more

Williams-Sonoma

A comprehensive guide to the art and science of cooking, Modernist Cuisine at Home is destined to become a classic kitchen referen...ce. Authors Nathan Myhrvold and Maxime Bilet have collected in this 456-page volume all the essential information any home cook needs (and what you don?t need) to equip a modern kitchen, to master essential cooking techniques and to make stunning recipes. The lavishly illustrated book applies scientific innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes and variations are included, most with step-by-step photos that make it easy to bring food of the highest quality to your own dinner table. The book includes a 230-page Kitchen Manual that reproduces the book?s recipes and reference tables in a spiral-bound, waterproof companion. Hardcover, 456 pages. read more

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What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less ...than a new, modern Moroccan cuisine inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully ?authentic? documentation of Moroccan home cooking. Yes, the great classics are all here?the basteeya, the couscous, the preserved lemons and much more. But Mourad adapts them in stunningly creative ways that take Moroccan tradition to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart and palate. Hardcover. 400 pages. read more

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This book?s nearly 100 recipes explore authentic Asian fare as well as modern twists for the versatile ingredient in all its guise...s: soft, silken tofu, firm block tofu, cheese-like fermented tofu, noodle-like tofu skin and many more. Author Andrea Nguyen, an expert on Asian cuisine, demystifies and interprets the prized ingredient, sharing compelling personal stories and wisdom from some of the world?s renowned tofu artisans along the way. For intrepid cooks and the DIY-minded, she offers a tutorial on how to make homemade bean curd with a master recipe for soymilk along with nine different types of tofu you can make in your own kitchen. Time-pressed cooks will also find recipes to suit their busy lifestyle using purchased tofu. Guides to buying and cooking tofu, 50 full-color photographs and recipes for snacks and starters; soups and hot pots; main dishes; salads and sides; vegetarian dishes; Asian dumplings, noodles and rice dishes; and traditional sweets make this a perfect guide to a fascinating ingredient. Hardcover, 240 pages read more

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In the award-winning Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life th...e people, countryside and delicious food of Ireland. Fast emerging as one of the world?s hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food. Hardcover, 384 pages. read more

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The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greek culinary authori...ty Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas? renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta. More than 150 color photographs and vivid sidebars bring to life Greece?s historic food culture. Seventeen chapters organized by ingredients, such as lamb, herbs, artichokes and cheese, touch down all over the country?s dramatic geography of mountains, coastal lands and fertile alluvial plains. This ingredient-driven book at once meets a growing interest in Greek cooking and serves as a homecoming for those of Greek descent. Hardcover, 384 pages. read more

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We are pleased to present the debut cookbook of award-winning chefs and brothers Bryan and Michael Voltaggio, stars of the Emmy-wi...nning sixth season Top Chef. In this unique collection of ideas, insights and recipes, the Voltaggios explore 20 ?families? of ingredients and show you how to bring out their best flavors in your own kitchen. Each of the twenty chapters introduces a different theme, from citrus to crustacean and mammal to mint, and each brother selects two related ingredients to inspire his creativity. The result of their culinary adventure is 80 recipes (40 from each brother) for preparing everything from escargots to perfectly cooked lake and ocean fishes ? and a fascinating journey through the minds of these two uniquely talented chefs. The brothers focus on sustainable farming and seasonal produce, presenting simple ingredients in extraordinary ways. More than two-hundred images show finished dishes and the Voltaggios in the kitchen, developing the recipes and sharing their tips and techniques for the modern American cooking they serve in their restaurants and share with their families. Hardcover, 335 pages. The enhanced digital version of Volt Ink Cookbook contains all of the spectacular content of the original, available on your iPhone, iPad, or iPod Touch. Download from the iTunes store. read more

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$15.99 $19.95
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With more than 40 savory and sweet recipes, this cookbook makes it easy to create single-serving pies that the whole family will e...njoy for snacks, dinners and desserts. Former pastry chef Abigail Johnson Dodge, a respected expert and frequent television-show guest, shows you how simple it is to assemble and bake pies using an electric mini pie maker. The luscious photography will inspire experienced cooks and non-bakers alike to create meal-worthy mini pies like spinach and feta, ham-and-egg quiche and even chili. The charming desserts range from fruity fillings like apple-cinnamon, tangy cranberry-pear, plum-ginger, and strawberry-rhubarb to decadent flavors like s?mores, chocolate and caramel-banana. Of course, the classic are here, too, with recipes for seasonal favorites including pumpkin and pecan. Best of all, these delicious petite pies bake in just ten minutes without even turning on the oven. Hardcover, 96 pages. A Williams-Sonoma exclusive. read more

Zoku

With Zoku Quick Pops, the possibilities for creating sensational frozen ice-pops at home are endless. This collection will spark y...our creativity with more than 40 tastebud-tickling recipes designed expressly for our fast-freezing Zoku Quick Pop Maker. The whole family will love exploring fresh fruit flavors from blackberry to watermelon and luscious ice cream pops such as cookie dough, cinnamon crunch and chai ? ready in minutes! Youll also discover flavors inspired by the bake shop including key lime pie and cheesecake, and some unexpected twists like peanut butter and jelly, malted milk balls and smores. Includes key tips and techniques for making and decorating Zoku Quick Pops. Softcover, 95 pages. read more

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$10.99 $25.00
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In a unique collaboration with Williams-Sonoma, this debut cookbook by chef Chris Cosentino offers a rare glimpse into one of toda...y?s most exciting culinary minds. Beginnings presents more than 60 recipes for Italian-style first courses, organized by season. Cosentinos creative ingredient combinations exemplify the adventurous style of cooking he has perfected at his San Francisco restaurant, Incanto, and many recipes make use of his love of Italian salumi from his artisan salumeria, Boccalone. Perfect for casual entertaining as well as special occasions, Cosentinos appetizers will inspire you throughout the year, from spring-fresh Grappa-Cured Arctic Char and Charred Young Fava Beans with Mint and Aioli, to summertimes Pappa al Pomodoro and Grilled Peaches, Gorgonzola and Dandelion Greens, to autumns Dungeness Crab Fregola and Pork and Porcini Polpitini, to winters Roasted Chestnuts, Pears and Bitter Honey. Sprinkled throughout are hand-rendered sketches and personal stories, bringing to life this extraordinary collection from a modern culinary pioneer. Hardcover, 192 pages. read more

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The most delicious pizzas are the ones you make at home, and Australian chef, restaurateur and television personality Pete Evans s...how you how to make unforgettable pies, whether you bake with a backyard brick forno or a countertop toaster oven. In this book he shares recipes for classic and creative pizzas, from Italian meatball to butternut squash and gorgonzola?even chocolate-banana-hazelnut pizza for dessert. A pizza lover since childhood, he provides his tips, techniques and taste combinations for everyday meals and unique entertaining. Illustrated with dozens of beautiful photographs, the book includes sections on basics, ingredients and equipment. Hardcover, 111 pages. read more

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Equal parts entertainment and culinary know-how, This is a Cookbook ? written by two young and cheeky brothers who happen to both ...be up-and-coming chefs ? will appeal to recent college grads and twenty-somethings looking to up their kitchen competence and confidence. The book includes more than 75 great recipes, with homey favorites like grilled meatball sandwiches, savory waffles and chocolate?peanut butter pie, along with restaurant classics like pulled pork and butter-poached cod. The Sussman brothers? tales and irrepressible humor are woven throughout the book with full-color photography and crisp illustrations. Paperback; 160 pages. read more

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In The Art of the Cookie Shelly Kaldunski, Northern-California?based food stylist and culinary teacher, presents over 40 delectabl...e recipes and inspiring decorating ideas. With a focus on transforming a simple cookie into a masterpiece, each recipe promises both exceptional flavor and visual appeal. Packed with gorgeous colorful photographs, this book has all the encouragement, easy-to-follow instructions and know-how you?ll need to create artful cookies that look as if they were purchased from a pastry shop. Hardcover, 126 pages. read more

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Chef Thomas Keller is passionate about bistro cooking?so much so that, to satisfy a craving for the older, casual cooking made fam...ous in France, he opened Bouchon restaurant right next door to his famed French Laundry. This book features 150 of the classic recipes served in the restaurant: perfect quiche, deeply flavored onion soup, simple but irresistible roasted chicken, classic steak frites, traditional-style tarte tatin, and more. A natural teacher, Keller reveals how proper technique, respect for raw ingredients and patience to make the recipes the right way, without shortcuts, elevate the meals you prepare. He shares his deep knowledge with the reader: why you should caramelize onions for five hours before turning them into soup; how to taste for balance in your dishes; how to recognize the right hazelnut brown color for a brown butter sauce; how far to caramelize sugar for different uses. Cooking through this beautifully photographed book, which captures both finished dishes and scenes from the restaurant, is almost like being at Bouchon in person. Hardcover, 360 pages. read more

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For the home or professional bread-maker, this is the definitive volume. It comes from a man whom many consider to be the best bre...ad baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. A hundred photographs from years of testing, teaching and recipe development provide step-by-step inspiration, while additional recipes provide ideas for using up every delicious morsel. Hardcover. 304 pages. read more

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Television food personality Giada Di Laurentiis promises to revamp dinner in this book, which tackles weeknight cooking in her sig...nature style. The recipes include soups, sandwiches, pizzas, pastas, meat and fish dishes, and even desserts that come together quickly ? most in half an hour or less. Full-color photographs throughout and tips and shortcuts bring the recipes to life. Look for Rustic Vegetable and Polenta Soup; Lemony White Bean, Tuna, and Arugula Salad; Spicy Linguini with Clams and Mussels; Grilled Sirloin Steaks with Pepper and Caper Salsa and more simple but tempting choices that are perfect for any day of the week. Hardcover, 240 pages. read more

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Do you VB6?that is, eat vegan before 6 pm? In this inspiring cookbook, youll find more than 60 easy recipes to enjoy Mark Bittmans... plant-based, real-food approach to eating. Drawing on a varied pantry of vegan staples, strategically punctuated with ?treat? foods that include meat and other animal products, Bittmans versatile recipes make following the VB6 plan satisfying, sustainable and fun. Youll find a full range of morning favorites, including hot cereals, dairy-free smoothies, toast toppers and brunch-worthy entrées. Lunches include soups, sandwiches, beans, grains and pastas to pack along wherever the day takes you. Dinners are flexitarian, focusing on vegetable-forward meals augmented by tasty animal products. And thanks to a chapter devoted to ?building blocks??make-ahead components to mix and match?you can be sure that a healthy, delicious meal is never more than a few minutes away. Autographed by Mark Bittman. Hardcover. read more

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Nestled in the Great Smoky Mountains of Tennessee, Blackberry Farm has helped spark Americas return to the simple goodness of farm...-to-table cooking. This collection brings you more than 100 recipes from Blackberry Farms acclaimed restaurant, where traditional rustic mountain cooking meets the talents of New Southern chefs. Inspired by a reverence for the land and its fresh ingredients, these southern recipes and menus take you through a year of seasons at the farm, from summer barbecues and garden dinners to the fall harvest and winter?s cozy company meals. Home cooks can re-create many of the farm?s delicious, down-home specialties such as Roasted Hen of the Woods with Corn Pudding, Peach-Glazed Baby Back Ribs, Bourbon Apple Fried Pies, Herbed Spoonbread and Green Tomato Skillet Cake. Also included are recipes from Blackberry Farm?s celebrated pantry, including marmalades, preserves, pickles and pimiento cheese. Woven among the recipes are beautiful photographs and stories that bring this magical place to life. Hardcover, 300 pages. read more

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$27.99 $34.95
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Chef Ben Ford is known for wowing crowds with handcrafted feasts of epic proportions: a whole pig roast, paella for eighty or burg...ers for the block. In his complete guide to outdoor grilling, smoking, and roasting, he divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiast. Just choose your theme and number of guests?hell show you how to throw a party for the whole neighborhood or host an intimate dinner for four. Feasts include: Whole Pig Roast, Burger and Bratwurst Block Party, Cedar-Plank Wild Sturgeon Bake, Box-Roasted Spring Lamb, Wood-Fired Paella, Hill Country Barbecue, Southland Barrel Clambake, Lake House Fish Fry and Sunday Roast. Every feast includes recipes for main courses, sides and desserts, all reflecting Fords passion for artisanal techniques, innovative flavors and fresh, seasonal ingredients. Hailed as a "culinary MacGyver," Ford also provides DIY primers for making simple, custom outdoor cookers. Hardcover, 288 pages. read more

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Within the gorgeous pages of Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new f...rontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tired cupcakes. Including sweet, savory, layered, and miniature pies and tarts, Bullock-Prado presents wildly successful recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signature creations ? and to laugh out loud along the way. Hardcover; 252 pages, 96 recipes. read more

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In this first cookbook from chef Thomas Keller, we learn the story of his iconic French Laundry restaurant in the Napa Valley thro...ugh recipes, essays, profiles and stunning photographs. The book includes 150 featured recipes based exactly on some of the French Laundry?s most popular dishes and have been thoroughly tested in home kitchens. Through dishes steeped in classic French technique, Keller advocates respect for ingredients and shunning convenience in favor of the satisfaction that comes from cooking every step of a meal with care. Keller also shares dozens of simple, yet innovative techniques as well as tips on how to re-create many of his signature dishes at home. Whether you are an accomplished home cook or just want to get a glimpse into one of the most revered restaurants in the country, this cookbook will be a treasured addition to your collection. Hardcover, 336 pages. read more

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