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Books About Italian Cooking
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- Alberini, Massimo (Edited by):
- Le Migliori Ricette Della Scuola Del Gritti, Edizioni Acanthus, 1987
- Artusi, Pellegrino:
- La Scienza in Cucina e l'Arte di Mangiar Bene, Casa Editrice Marzocco, 1947
- Batali, Mario:
- Simple Italian Recipes From My Two Villages, Clarkson Potter, $30, the author, known for his TV ;shows on the Food Network "Molto Mario" and "Mediterranean Mario," gives recipes he serves in his trattoria at Borgo Capanne between Tuscany and Emilia Romagna, and two restaurants "Po'" and "Babbo" in New York's Greenwich Villge.
- Biondi, Lisa:
- La Grande Cucina, Editoriale "Il Mosaico" Srl (Novara) - A home cooking school with 800 recipes and menus for all occasions, lavishly illustrated in color
- Bishop, Jack:
- The Complete Italian Vegetarian Cookbook, Houghton Mifflin, 1997
Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles, 216 pages, Harper Collins, $ 26.00
- Boni, Ada:
- Il Talismano della Felicità, Colombo, 1992
(In English) The Talisman Italian Cookbook : Italy's bestselling cookbook adapted for American kitchens. Crown, 1950, 320 pages. For over 50 years this has been a standard in any family kitchen in Italy. A dear friend gave a copy to my Italian-American daughter years ago and it's the only cookbook she uses because "It's instinctive, and leaves you room for improvisation."
- Bugialli, Giancarlo:
- Foods of Sicily and Sardegna, Rizzoli International Publications
- Caggiano, Biba:
- ITALY AL DENTE: Pasta, Risotto, Gnocchi, Polenta, Soup. Illustrated in color, 386 pages, Morrow. (Hamilton, $ 17.50)
- Callery, Emma:
- The Complete Vegetarian Pasta Cookbook: Over 150 Delicious and Nutritious Reciples for the Discerning Vegetarian Cook, features Pasta Bean Soup, Braised Red Cabbage and Pasta Bake, Mushroom Stroganoff with Pasta, color hotos, 144 pages, Chartwell, $ 14.95.
- Carnacina, Luigi:
- Luigi Carnacina's Great Italian Cooking, Edited by Michael Sonino, Abradale Press, 1965
Il Carnacina, Garzanti, 1961, Edited by Luigi Veronelli
- Cipriani, Arrigo:
- Il Mio Harry's Bar (The Harry's Bar Cookbook), Sperling & Kupfer, 1991
- Collesano, Sante:
- I Sapori Mediterraneo (Mediterranean Flavors),
- De Battisti, Mariella (Edited by):
- Il Libro di Casa Cerruti, Arnaldo Mondadori Editore, 1983
- De Medici, Lorenza:
- Lorenza's Pasta, Clarkson Potter/Publishers, 1998
- Desaulniers, Marcel:
- Death by Chocolate: The Last Word on a Consuming Passion. I know, I know, it's not Italian, but I could not resist including this title. Illustrated in color, 144 pages, Rizzoli. (Hamilton, $ 11.95)
- Downey, David, and Alison Harris:
- Enchanted Liguria: A Celebration of the Culture: Lifestyle and Food of the Italian Riviera. 75 color illustrations, 208 pages, 8" x 10" Rizzoli, $40.
- Field, Carol:
- In Nonna's Kitchen: Recipes and Traditions From Italy's Grandmothers, 451 pages, Harper Collins, 1997. (Hamilton, $21)
- Fini, Giorgio:
- Parmigiano-Reggiano - Great Italian Recipes, Ed. Consorzio Del Formaggio Parmigiano-Reggiano
- Fréjaville, Mario:
- Il Libro D'Oro della Cucina Familiare Italiana, U. Borsia Editore, 1977
- Geiskopf-Hadler, S., & M. Toomay:
- The Best 125 Meatless Italian Dishes, 335 pages, Prima, (Hamilton, $5.95)
- Garzoni, Giovanna (1600-1670):
- Florentines - A Tuscan Feast, with introduction and ancient recipes by Lorenza de' Medici, 108 pages, illustrated with paintings by Giovanna Garzoni, essays and recipes from the era, published by Pavillion Books Limited, 28 Upper Ground, London, SE1 9PD, 1992, 1994, a beautiful book with the still-life paintings of the author
- Gleijeses, Vittorio:
- A Napoli si Mangia Cosi` - Neopolitan Cooking
- Grey, R. and Rogers, R.:
- Rogers Gray Italian Country Cook Book, healthful authentic recipes for coutrysoups pastas, polentas, and risottos, main courses, great desserts, photos, many in color, 318 pages. Random House. Published at $40.00
- Hazan, Giuliano:
- The Classic Pasta Cookbook, Dorling Kindersley (In Italy De Agostini), 1993. This is the book that Giulano gave us when I attended his cooking classes at the Hotel Cipriani in Venice some years ago. I loved the layout and look of the book (which Giuliano told me was typical of the publisher Dorling Kindersley) and just looking at the pages made me want to head straight to the kitchen and start pulling stuff out of the fridge.
Every Night Italian : 120 Simple, Delicious Recipes You Can Make in 45 Minutes or Less, Scribner, 2000. 256 pages, 50 drawings of essential techniques, 16 color photographs of finished dishes. Giuliano writes for young cooks like himself who want to enjoy the freshness of typical Italian foods but not spend hours in the kitchen. He lists what's necessary for your pantry, important techniques like slicing an onion and preparing an artichoke, and suggests menus for events like simple family meals or party buffets.
- Hazan, Marcella:
- The Classic Italian Cook Book, Alfred A. Knopf, 1976
More Classic Italian Cooking, Alfred A. Knopf, 1978
Marcella's Italian Kitchen, Alfred A. Knopf
Marcella Cucina, Harper Collins, 1997 - yet more triumphs from Marcella's kitchen
Marcella Says... : Italian Cooking Wisdom from the Legendary Teacher's Master Classes, with 120 of Her Irresistible New Recipes by Marcella Hazan, Victor Hazan; 400 pages,
HarperCollins (October 1, 2004)
Essentials of Classic Italian Cooking, 704 pages, Knopf; October 1992. An update of Marcella's first two books with 35 new recipes and much emphasis on technique.
- Kilteen, Johanne, and George Germon
- Cucina Simpatica (Friendly Cooking)
- Loria, Maruzza and Serge Quadruppani:
- Alla Tavola di Yasmina (At Jasmine's Table), Oscar Mondadori editions, 2005. Seven tales similar to those of Sheherezade, along with fifty recipes based on the fable set in the Palermo (Sicily) of 1075, occupied by the Moors and home to 300 mosques. In order to save her brother Omar from a death sentence for treason the Arab princess offers seven nights of feasts and romantic tales to the new Norman conqueror of the island, Ruggero d'Altavilla. Subtitled "Seven Stories and Fifty Recipes from Sicily with the Perfume of Arabia," it is as much a literary feast as a cookbook.
- Lucchesi, Emiliana:
- Memorie di Palato (Memories of the Palate), Pezzini Editore
- Meggs, Henry:
- The Cooking of Parma, Great Northern Italian Food Recipes, Rizzoli Interntional Publications
- Pappas, Lou Seibert:
- Pesto: Fresh Herb Sauces and Spreads, Chronide Books
- Plotkin, Fred:
- Recipes From Paradise, Life and Food on the Italian Riviera, Little, Brown, 1997 - features recipes from Liguria in Italy by a man who knows his food
- Pacelli, Amalita:
- Gli Italiani a Tavola - Accademia Italiana Della Cucina, Edizioni Logart Press, 1988
- Penta De Peppo, Marinella:
- L'Arte della Cucina Secondo la Tradizione Napoletana, Mondadori Editore
- Pyes, Carol:
- Picnics of Tuscany: Italian Country Style Picnics to Enjoy at Home and Abroad. Gastronomic tour through the hill towns of Tuscany, rustic menus. Illustrated in color, 64 pages. (Hamilton, $ 3.95)
- Rinaldi & Vinci:
- Buon Apetito Santita' - dal Giubileo in Giubileo (Good Appetite Your Holiness, from Jubilee to Jubilee), (Golosia & Co
- Rizzi, Silvio & Leng, Tan Lee:
- The Pasta Bible - The Definitive Handbook with Over 1,000 Recipes. Recipes by Eckart Witzigmann, Penguin Studio, $29.95
- Seed, Diane:
- Italian Cooking with Olive Oil - over 100 regional recipes. 152 pages. Published by Morrow. (Hamilton, $ 5.95)
- Sorrentino, Leila Mancusi,
- La Cucina Casareccia (Home Cooking), with eight reproductions of color lithographs, includes book case, Grimaldi & C. Editor, Naples, 50,000 lire
- Time-Life Books:
- Wednesday is Spaghetti and Macaroni and Fettuccine and Pasta Salads and More, 120 recipes, 128 pages, Illustrated. (Hamilton, $ 3.95)
- Tornabene, Wanda and Giovanna,
- La Cucina Siciliana di Gangivecchio, 224 recipes served in their restaurant in a 13th century Sicilian abby, illustrated, with Michael Evans, 1996, Knopf
- (Unknown),
- Foods of Sicily & Sardinia and the Smaller Islands, 125 color illustrations, 288 pages, 9" x 12", $50, Rizzoli
- Willinger, Faith:
- Red, White, and Greens (Italian vegetables, the Italian approach, fresh and seasonal only, prepared home-style) (Harper Collins, 1996, $25)
Eating in Italy, a guide to regional Italian food, where to get it, 11 regions and their products, the north including Tuscany, Umbria, stopping short of Lazio. The next book will deal with southern Italy. (William Morrow, 1998)
- Wright, Clifford A.:
- Cucina Paradiso: The Heavenly Food of Sicily 1997, more than 175 recipes reflecting the rich Arab heritage of Sicilian cuisine using saffron, capers, pine nuts and fresh anchovy. 274 pages, Simon & Shuster, published at $25
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