Building an appetite
one book at a time
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.
Read it here
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.
Read it here
Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens.
Read it here
Coarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread and oil.
Read it here
Simple, fresh, and full of flavor, this is Greek food at its best. The Greek table is a place of sharing. It reflects the yearly cycle of the garden, the loving preparation of fresh produce, and, most importantly, the offering of friendship and hospitality.
Read it here
Melia Marden grew up in New York and Greece, where she enjoyed great seasonal food and a family that loved to entertain. As executive chef at New York City’s hotspot, The Smile, she develops an ever-changing seasonal menu.
Read it here
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.
Read it here
Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into one of the most underappreciated cuisines in Europe in this rollicking celebration of the Greek table.
Read it here
The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece’s greatest culinary authority, Diane Kochilas.
Read it here
The stamping-ground of Captain Corelli and Lawrence Durrell, the Ionians have always held a particular, almost mystical, fascination for visitors, and, for many of the thousands who travel to the region each year, it is the special nature of Ionian cooking that forms an essential and unforgettable part of their experience.
Read it here
Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.
Read it here
Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam’s food inspiration comes from his Mediterranean background and his unapologetic love of ingredients.
Read it here
Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto–in moderation–to create lush Mediterranean-inspired recipes.
Read it here
Food, culture, celebration, and memory are inexorably tied together inside Tessa Kiros’s Food from Many Greek Kitchens. As the follow-up to her best-selling Venezia and Falling Cloudberries, Food from Many Greek Kitchens explores Kiros’s Greek-Cypriot heritage and takes readers on a colorful journey into the Greek kitchens of her friends and family as she catalogs the traditional foods for fasting, festivals, and feast days.
Read it here