Building an appetite
one book at a time
Not so long ago, Italian food was regarded as a poor man’s gruel—little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession.
Read it here
This book collects the best recipes of the magazine’s past twenty-five years—from classic appetizer and vegetable side dishes to meat entrees and desserts.
Read it here
An array of delicious recipes ranges from super-economical fruity delights to a fabulous glow-in-the-dark concoction!
Read it here
Today’s researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and “extra-virgin Italian” has become the highest standard of quality.
But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world’s expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today’s lax protections against fake and even toxic food products in the United States.