"This book by Diane Seed completely changed how I approach pasta. Before, I just assumed that the more ingredients stuffed into a sauce the better it had to be. Also, if you cooked those ingredients for a long, long time, it'd get better after each passing minute. But Diane Seed taught me restraint and economy. It's all about taking a few ingredients, mostly vegetables, and letting them shine. Cook them too long and they lose their essence. I'd always heard that there were hundreds of kinds of pasta, but this book taught me that there are just as many sauces. Favorite recipe: Spaghetti Alla Boscaiola, which you can find on Serious Eats here."—Nick Kindelsperger, Chicago Editor and Dinner Tonight columnist
"The books that guide you in your very first steps of learning to cook, that help you overcome fears and fall in love with the process, always earn a special place on the shelf. So it is with Cucina Rustica, the book that taught me that a recipe called Spaghetti with Oil and Garlic (the very first Dinner Tonight column I wrote) could be the most delicious thing in the world, and that most recipes would probably improve if you took out a few ingredients. This is a general lesson of Italian cooking that has informed the way I choose recipes. Yet while Cucina Rustica's recipes suggest simplicity, they are pitched perfectly between approachable and challenging. So I've never been bored cooking from it.
Marking The River Cafe's momentus 30th birthday, River Cafe 30 features 120 recipes from across three decades of bold and accomplished Italian cooking at the iconic London institution. From modern updates to some of the best loved recipes from the first River Cafe cookbook to 30 new recipes and plenty of stories and tips from Ruth Rogers throughout.
In Venice, the restaurateur behind Polpo, Russell Norman, explores the simplicity and wonder of Venetian home cooking across the seasons, from Grilled Spring Vegetable Pizza to a wintry Slow Roasted Veal Shin. Interspersed between 130 inspiring and accessible recipes for everything from pizza, pasta, risotto, meat dishes and plenty of seafood, as well desserts and authentic cocktails, you'll find notes on Russell's favourite markets, suppliers and places to visit, complete with stunning photography of this beautiful city. This book will give you serious wanderlust.
There are three prominent Italian cookbook authors in the United State today. Marcella Hazan, Giuliano Bugialli and Mario Batali have written books for people with limited familiarity with traditional Italian cooking. A few of these volumes are listed below. Picking up any of these books will give the reader a head start in creating sumptuous Italian food. Most of these cookbooks include basic recipes and methods. These simple techniques can teach even the most inexperienced cook valuable skills. With the aid of these invaluable cookbooks and some practice, basic ingredients can be turned into sublime dishes. Pick one up and try it today.
Dining is of course analogous to social time in Italy. It is a time when friends and family get together to tell stories and joke and enjoy one another’s company as well as enjoy great food. Whether you are interested in finding the best places to dine when in Italy, want to learn more about the history of Italian food, or hope to add some new Italian recipes to your repertoire, you are looking in the right place, right here at Made-In-Italy.com
"It's hard to choose a favorite Italian cookbook: as a child, I used to swear I could eat pasta every day and never get tired of it. And my go-to pasta bible, Giuliano Hazan's The Classic Pasta Cookbook, is sadly out of print. (Plus, Erin snagged Urban Italian! Bah!) But the other Italian cookbook I turn to over and over again is Jamie's Italy, which has gorgeous matte-finish pages and so many appealing, unfussy recipes. The pasta e ceci (chickpea soup) is a cold-weather staple for me: it's rich and savory, with lots of rosemary and a fresh, fragrant handful of basil. The dish is best with homemade chicken stock, but you can use canned chickpeas, so it's totally easy to make if you have stock in the freezer."—Maggie Hoffman, Drinks Editor
The ultimate Italian dish has to be this recipe of Lasagna. A secret to the best lasagna recipe lies in the perfectly made, home made bolognese sauce and this bacon and lamb lasagna boasts of a delicious one! Loaded with parmesan cheese and layered with a mix of vegetables, bacon strips and minced lamb, this lasagna recipe is nothing short of perfect.
The quickest way to discover and fall in love with Italy is at the table. Italian cuisine prides itself on simple delicious combinations of the finest, freshest ingredients available. For example, fresh ricotta with tartufo; mozzarella di bufala with basil, tomato and extra virgin olive oil; and San Daniele prosciutto with ripe melon are all extremely simple combinations which are much loved in Italy.