Building an appetite
one book at a time
“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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Sardinian cooking fosters an unmistakably original culinary experience that emphasizes generous portions and group dining. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion.
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The Brooklyn destination the New York Times called “one of the most extraordinary restaurants in the country”—which began as a pizza place and quickly redefined the urban food landscape—releases its highly anticipated debut cookbook.
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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.
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Noodlemania! serves up 50 great recipes to play with in the kitchen, from crazy-cute Super Stuffed Slugs and Ladybug Salad to savory Totally Tortellini Kabobs and Big Fat Cheesy Shells.
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Mixing inspiring recipes and stories from her family’s incredible history, this evocative and unforgettable book from Valentina Harris spans the culinary regions of Italy, France, Belgium, England, Russia, China, Turkey and the US.
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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.”
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With three New York Times bestsellers and continued stardom on The Real Housewives of New Jersey, Teresa has more tasty recipes to share. On the Grill has everything you need to cook and dine al fresco!
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Drawing from the best of Italy’s cuisine, Nuovo Mondo is a fusion of new- and classic-style Italian cooking. It is the story of an older Italian man—a fixture in the food scene for many years—and his young apprentice, coming together to explore the Italian food scene, both past and present.
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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.
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No one does beautiful cookbooks like Tessa Kiros, and her track record speaks for itself. In Recipes for an Italian Life, much-loved author Tessa Kiros celebrates the heritage of the country she has chosen to call home.
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Italian Grill is the ultimate handbook on Italian grilling and a must-have cookbook for home grillers from Mario Batali, superstar chef and bestselling author of Molto Batali, Molto Gusto, and Molto Italiano.
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Jam-packed with inventive, foolproof recipes that celebrate the seasons with authentic Italian flavor, Pasta is a must for home cooks who just can’t get enough of this timeless and traditional food.
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A cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco’s SPQR restaurant.
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In a city full of famous restaurants, both past and present, Le Cirque is a name that stands out from the rest. After forty years the food has continued to innovate and inspire.
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Tucked away in London’s edgy Soho district, Polpo is one of the most irrepressibly buzzing restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice.
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Case Vecchie is the most notable cooking school in Sicily, a place where life is lived and food prepared the same way it has been for centuries. And this delectable cookbook from owner Fabrizia Lanza is the definitive source of authentic seasonal Sicilian foods.
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The Godfather of Italian food, Antonio Carluccio is an internationally acclaimed cook whose worldwide book sales number in the millions and whose television series have screened in over 20 countries.
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Discover the tastes of New Jersey childhood alongside the refined flavors that come from decades in the culinary world.
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The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.
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