Building an appetite
one book at a time
Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. Jenn Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook.
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Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough.
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Everyone who tries this pizza raves about it. It’s simple, fun, delicious, amazing and unforgettable—made the right way. The secret to the perfect pizza is in your grill!
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An illuminating look at olive oil with 100 recipes from the country’s leading authority on the subject.
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When it seemed like the only future for a kid from the neighborhood was to drive a truck or join the mob, it was this passion for food that inspired Martorano to reach for more and start his first “restaurant”—selling homemade sandwiches he prepared in his mother’s basement. These sandwiches, served up with a side of Steve’s personality, turned out to be the recipe for success and started Martorano in the restaurant business.
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With more than 500 recipes from every region in Italy, from the traditional to the modern, and more than 30 years dedicated to cooking Italian food, this bible is the culmination of Stefano Manfredi’s culinary journey.
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From the home kitchen of chef, restaurateur and media personality Fabio Viviani, more than 125 recipes for his favorite American dishes, infused with his own special Italian flair.
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An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco’s hottest Italian restaurant, flour + water.
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The ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City!
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First published in four separate volumes, these recipes are now together in a single, exquisite edition.
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Learn how to make the most delicious and memorable pizza of your life from Chicago’s own, Dimo’s Pizza.
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In Extra Virgin, food, family, and style come together 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.
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In a wild, undiscovered corner of Tuscany called Maremma, boars roam the hillsides, olive trees stand like sentries, and fennel perfumes the air. This landscape yields its own cuisine—rustic dishes that let their seasonal ingredients shine through.
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From dough to delicious, Kitchen Workshop—Pizza is sure to inspire both novice and expert home chefs in the timeless tradition of pizza making.
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A lively story of raising a child to enjoy real food in a processed world, and the importance of maintaining healthy food cultures.
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In his enormously popular CBC-TV show, In the Kitchen with Stefano Faita, Faita inspires fans with his passion for making dishes from scratch with fresh, simple ingredients.
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This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country’s regions, ingredients, dishes and techniques for a new generation.
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“I’ve watched and tasted as Michael White has matured into his current station 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
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