Patsy’s Restaurant, so famous for its classic Neapolitan Italian food that Frank Sinatra used to fly his favorite dishes from its kitchen to his gigs, has had three chefs since it was founded in 1944: Patsy, his son Joe, and his grandson Sal Scognamillo. The three passed down family recipes, invented great new twists on beloved classics, …
“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying platters out the door. We’ll have as …
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had …
Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into …
The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home
TO TRY ONE SPOONFUL OF CIAO BELLA’S GELATO OR SORBETTO IS TO BE INSTANTLY TRANSPORTED. When you think of the most delicious and fresh gelato and sorbetto in America, you are craving Ciao Bella. The premier gelato and sorbetto maker in the country may be known for using the world’s finest ingredients—Sicilian lemons, Valrhona chocolate, Louisiana pralines—but you …
This book is perhaps the jewel in Prospect’s crown. Within a few months of its first appearance in 1986 it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that, the book is a large and grandiose life history, a passionate narrative of extremes of experience.’ Jeremy Round called Patience Gray the high priestess of …
“The trick to cooking is that there is no trick.” ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali’s MOLTO ITALIANO is rich in local lore, with Batali’s humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, …
The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health
The eating style proven to reduce the risk of heart attack and stroke.Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits …
Carmine’s Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home
Anyone who has visited Carmine’s flagship Times Square restaurant knows that Carmine’s food is the best of classic Italian cuisine―each dish prepared simply to bring out the most vibrant flavor and make anyone who tastes it smile and reach for seconds.Carmine’s Family-Style Cookbook reveals the simple secret of Carmine’s longtime success―hearty, rich Italian food, just right for sharing, …
Scott Conant’s five Scarpetta restaurants all garner rave reviews, but many know Conant best from his regular appearances on Food Network shows like Chopped (as a frequent judge) and on Bravo’s Top Chef. He and his restaurants have been cited on such lists as Esquire’s “Best New Restaurants in America.” The subject of this cookbook, Scarpetta, received a …