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Top Ten Italian Cookbooks
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Italian Cookbooks

Italian Cookbooks  

The Wiseguy Cookbook

 

The Wiseguy Cookbook

Breakfast Rings with AniseHenry Hill was a born wiseguy, and his love of food got him through both the good and bad times. Even cooking on the run in the Federal Witness Protection Program-where prosciutto was impossible to find and gravy was something you put on mashed potatoes-he managed to keep good Italian food on the table. He still brings this flair for improvisation to his cooking. No recipe is set in stone. And substitutions are listed just in case.

Now, in his inimitable style, Hill tells some spicy stories of his life in the Mob and out, and shows readers how to whip up his favorite dishes, Sicilian-style-recipes to make even the toughest tough-guy beg for more...

Mom's Antipasto € Sunday Gravy (Meat Sauce) € Cheaters Chicken Stock € Striped Bass for Paulie € Fat Larry's Pizza Dough € Henry's Kickback Antipasti Hero € Sicilian Easter Bread with Colored Eggs € Clams Casino € Osso Bucco € Oven Penitentiary Sauce with Sausage € Michael's Favorite Ziti with Meat Sauce € and many others. Ordering Information

1000 Italian Recipes

 

1000 Italian Recipes

Breakfast Rings with AniseWith expert guidance on special techniques in addition to the recipes, you'll learn to make crispy pizza, delicate ravioli, and decadent tiramis├╣. Advice on buying ingredients and pairing Italian wines with food makes shopping simple. Now you can enjoy all your favorite Italian delights and explore new ones in your own home. In 1,000 Italian Recipes, you'll find:

  • ITALIAN FAVORITES (with plenty of variations): bruschette, panini, lasagne, pizze, calzoni, risotti, and biscotti
  • COMFORT FOODS: Pasta and Beans ("pasta fazool"); Escarole and Little Meatball Soup; Eggplant Parmigiana; Stuffed Artichokes
  • REGIONAL SPECIALTIES: Tuscan Fish Soup; Piedmontese Spiced Roast Duck; Linguine with Sicilian Pesto; Roman Stuffed Tomatoes
  • EASY ITALIAN: Pasta with Peas and Eggs; Skewered Tuna with Orange; Sliced Steak with Arugula; Lamb Chops with White Wine
  • VEGETARIAN DELIGHTS: Rigatoni with Eggplant Ragù; Asparagus Risotto; Fava Beans with Greens; Mushrooms with Garlic and Parsley
  • TEMPTING ANTIPASTI: Garlic Toasts; Roasted Peppers; Montasio Cheese Crisps; Tuna-Stuffed Peppers; Lemon Meatballs
  • CELEBRATION DISHES: Fig and Melon with Prosciutto; Green and White Cannelloni; Braised Quail; Stuffed Breast of Veal; Zucchini Flans
  • IRRESISTIBLE DESSERTS: Grilled Summer Fruit; Lemon Gelato; Ricotta Cheesecake; Chocolate Hazelnut Cake

Whether you are looking for the perfect resource for everyday and holiday cooking, or imagine exploring all the glories of Italian cuisine one recipe at a time, you'll never need to look beyond these pages for simple, varied, and mouthwatering inspiration. Ordering Information

Flavors of Tuscany

 

Flavors of Tuscany

Breakfast Rings with Anise"Flavors of Tuscany" is an authoritative and beautifully illustrated celebration of the culture of Tuscan food and cooking that incorporates a wonderful selection of authentic regional recipes. Starting with Antipasti (appetizers and nibbles), try Anchovies Marinated in Lemon, Olive Oil, and Chile or Fresh Broad Beans with Pecorino and Panzarotti. Minestre (soups) includes the classic Minestrone and Cacciucco (mixed fish stew).

Pasta e Pane (pasta and bread) offers tempting recipes for risotto, gnocchi, and sauces. Secondi (entrees) covers fish, meat, poultry, and game dishes. Enjoy Tuna Steaks Baked with Rosemary; Meatballs with Pecorino and Mushrooms; or Pollo alla Diavola - flattened chicken with chile and lemon. Contorni (vegetable sides) includes the delicate Ricotta Stuffed Zucchini Flowers.

To finish, Dolci e Postpasti (sweet things) treats you to Castagnaccio made from chestnut flour, pine nuts, and walnuts, or Cenci, ribbons of deep-fried pastry served at festive celebrations. Ordering Information

Sicilian Home Cooking

 

Sicilian Home Cooking

Breakfast Rings with AniseWanda and Giovanna Tornabene run a restaurant in Gangivecchio, their 600-year-old family home in Sicily. This is their second cookbook, and it focuses on home cooking, Sicilian style. Italians are well known for their generous hospitality, and the Tornabene women are great ambassadors. Through dozens of personal stories, some funny, some sad, they invite you into their home to sit at their kitchen table while they reminisce, gossip, educate, and feed you some of the most enjoyable comfort food and conversation you've ever experienced.

Wanda was born in Palermo but has lived in Sicily for more than 50 years. She learned to cook from her mother-in-law and passed those lessons down to her daughter. She admits that she was reluctant to share her secret family recipes, but has found great joy and pleasure in doing so. The conversation in the Tornabene home wanders from nutty old Aunt Elvira who collected bus-ticket stubs and used matches to Eggs Poached in Fresh Tomato Sauce. Granny Elena's Bean and Pasta Soup warms the soul, and the naughty escapades of Ciccio, one of Gangivecchio's dogs, will make you laugh. Aromatic Risotto with Gorgonzola and Fennel may be dinner the night you read about Felice, the little lamb who was allowed into bed after he was bathed, but Wanda's Veal Cutlets served with a flavorful sauce made with garlic, onions, tomatoes, and a dash of cayenne will still make your mouth water. Stories of parties with family and friends entice you to make Sicilian-style pizzas topped with four cheeses, zucchini, and thyme or potatoes, sausage, and rosemary, or maybe you'll treat the crowd to "Midnight Spaghetti" variations like Spaghetti with Garlic, Oil, and Hot Pepper or Ruote with Radicchio and Gorgonzola. Sicilian sweets like Ricotta Tart with Nuts and drinks like Strawberry Liqueur round out the menu and ensure that you'll be back to visit with the Tornabene women of Gangivecchio again and again. --Leora Y. Bloom Ordering Information

Ciao Italia in Umbria

 

Ciao Italia in Umbria

Breakfast Rings with AniseCookbooks about Tuscan cuisine abound, but the food of its easterly neighbor, Umbria, remains mostly unexplored. Mary Ann Esposito's Ciao Italia in Umbria meets this dearth handily. A "traveling cookbook," it showcases the region's healthy, rustic food while providing a first-person look at its restaurants, home cooks, and singular occupations, like truffle hunting. The core of the book--an offshoot of Esposito's PBS series Ciao Italia --is its 60 easy-to-do recipes, which feature the area's most notable and delicious products, including olive oil, black truffles, farro, and wine. If the relatively few formulas provided leave readers hungry for more, those offered, such as Carp with Rosemary and Fennel and Fava Beans with Olive Oil and Pecorino Cheese, couldn't be more inviting.

The recipes grow from Esposito's narratives. For example, her truffle hunt chapter yields the traditional Penne with Truffles and Cream as well as the more singular Veal with Black Truffle and Strawberry Sauce. Similarly, a section on local female chefs leads to two unusual gnocchi recipes--prune- and zucchini-filled--while one on Umbrian flatbreads offers formulas for oil-fried brustengo, spinach-filled torta sul testo, and a luscious prosciutto pie. Seafood is well represented, as are recipes for the pork delicacies of Norcia, including the delicious Sweet Pork Sausages with Grapes. Readers will also enjoy making sweets like Chocolate Spumone, exemplary strufoli (honey balls), and addictive mezzalune, almond crescent cookies. With an "address book" of outstanding Umbrian restaurants, the book provides a compelling culinary tour of a region too often neglected by cookbooks but, happily, celebrated here. --Arthur Boehm Ordering Information

Italian Classics Cookbook

 

Italian Classics Cookbook

Breakfast Rings with AniseWith its formula of exhaustively tested recipes paired with heavily illustrated techniques, the series makes it easy for even beginning cooks to produce successful dishes almost every time. For the casual home cook, Italian Classics might be the single best Italian cookbook to own. The book is, in classic Best Recipe fashion, a great big beautiful doorstop of a thing. Even so, it's not crammed with arcana.

For most Americans--who in survey after survey say that regional Italian is the cuisine they most enjoy cooking at home--the recipes here will be pretty familiar; the space is devoted not to obscure dishes but to exhaustive treatments of favorites. Pesto, for instance, gets about three pages. You end up with a delicious, perfectly prepared basil paste, and along the way you learn how to bruise herb leaves, you get a treatise on why a garlic press isn't such a bad thing (despite what the professionals say), and finally, you are led into the intriguing territory of nonbasil pestos such as Toasted Nut and Parsley, and Arugula and Ricotta.

All the classics are here, from red-checkered-tablecloth dishes like Spaghetti and Meatballs to regional dishes like Ribollita. Throughout, there's a nice balance between authenticity and accessibility. The book doesn't call for wildly obscure ingredients that other cookbook authors so often claim can be readily found at "specialty stores," and there's no snobbishly overwrought preparation--another boon for the home cook. --Claire Dederer Ordering Information

Secrets of Fat Free Italian

 

Secrets of Fat Free Italian

Breakfast Rings with AniseWoodruff is the author of several other "Secrets of Fat-Free" cookbooks, including Secrets of Fat-Free Cooking (Avery, 1995), most of which have been immensely popular. Here she offers quick and easy low-fat recipes for Balsamic Three-Bean Salad, Eggplant Rollatini, and others. She uses a variety of reduced-fat ingredients to lighten up these Italian dishes, and some revisions seem more successful than others (e.g., Fettuccine Alfredo made with nonfat parmesan, evaporated skim milk, and butter-flavor sprinkles).

And some recipes don't seem particularly Italian. But, overall, this is a nice collection for those who want their favorite Italian dishes but want them low-fat, too. Schlesinger's book is another in the series that includes 500 Fat-Free Recipes (Villard, 1995).

Despite the title, there are more like dozens of recipes here, all with three grams of fat or fewer per serving for rice and grain dishes as well as pastas. Many are easy, and most are fairly sophisticated. For libraries where the earlier titles have been popular.
Copyright 1997 Reed Business Information, Inc. Ordering Information

Cucina of Le Marche

 

Cucina of Le Marche

Breakfast Rings with AniseTrabocchi, chef at Maestro in Washington, D.C., is a native son of Le Marche, the Italian region that the New York Times recently deemed "the new Tuscany." Trabocchi grew up in the small town of Santo Stefano, and with assistance from Kaminsky ( Pig Perfect ) he achieves a lovely style that is rather low-key in comparison to the commanding tone many chefs affect in cookbooks. Trabocchi also does an excellent job of isolating the best, most characteristic recipes from Le Marche, as cucina marchigiana is often difficult to differentiate from that of Umbria or Emilia-Romagna. Yet what makes the food of Le Marche so special is its rustic quality, which is hard to imitate in American kitchens.

It's fun to read about dishes like Roasted Suckling Pig Ascolana-Style and Turbot in Smoky Hay, but preparing them may be out of reach ("You will need to get clean green hay from a local farm," instructs the latter recipe). Fried Stuffed Olives Ascolana-Style, one of the region's classics, calls for pitting, stuffing (with a mixture of chicken liver and pork butt) and deep-frying 60 individual olives.

There are less labor-intensive choices, such as Ancona's famous fish stew, and Trabocchi includes an excellent discussion of local wines. (Oct.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Ordering Information

Biscotti Recipes

 

Biscotti Recipes

Breakfast Rings with AniseThis book is a great resource for the serious biscotti baker. The recipes are unusual, yet the ingredients are readily available. Helpful hints demystify the secrets of biscotti (it really is very easy to make a batch or two!), and the recipes lend themselves easily to substitutions. Make sure you try the dried cranberry/walnut variation - it can become quite addictive!

Comprehensive list of biscotti from sweet to savory. Biscotti isn't just for dessert! The combinations are interesting and I especially like the textureful No-Guilt biscotti with no oil or butter that includes whole wheat flour and bran. Also, wonderful triple ginger and the delicious and not too sweet Tuscan spice and almond. Many of the savory ones are good served with soup.

From some reviewers I was told that you must follow the recipes exactly the way they are written. No impov allowed here. Ordering Information

Italian Diabetic Meals

 

Italian Diabetic Meals

Breakfast Rings with AniseEvery luscious Italian entree one can think of is here, madehealthy and diabetes friendly thanks to food master RobynWebb. Who can resist sinking a fork into veal marsala orsalmon with leeks and mushrooms? Some of the 150 dishes arelow in carbs, and all of them are easy to fix-;many can becooked in one pan!

It comes with complete nutritional analysisand meets all ADA guidelines. Meals include pastas, meats,vegetarian dishes, and light desserts, all with a taste of Tuscany.

Ordering Information


Regions in ItalyRegions of Italy
Abruzzo region ItalyAbruzzi
Basilicata region ItalyBasilicata
Calabria region ItalyCalabria
Campagnia  region ItalyCampagnia
Emilia Romagna region ItalyEmilia Romagna
Friuli Venezia Giulia region ItalyFriuli Venezia Giulia
Lazio region ItalyLazio
Liguria region ItalyLiguria
Lombardia region ItalyLombardia
Marche region ItalyMarche
Molise region ItalyMolise
Piemonte region ItalyPiemonte
Puglia region ItalyPuglia
Sardegna region ItalySardegna
Sicilia region ItalySicilia - Sicily
Toscana region ItalyToscana - Tuscany
Trentino Alte AldigeTrentino Alte Aldige
Umbria region ItalyUmbria
Val D'Aosta region ItalyVal D'Aosta
Veneto region ItalyVeneto
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