1. "Gourmet Cook Book Club selection" -- Dust jacket.
   
2. Originally published: London : Murdoch Books, 2004.
   
3. Includes index.
   

""The success of a recipe does not depend on a religious devotion to instructions; it springs from the heart and requires enthusiasm and a genuine love of food."" Anna Venturi has both in abundance. Here she shares her treasured tips that make Italian cooking so special. From adding a pinch of salt when chopping basil to bring out the color of a pesto sauce to enhancing a cheese sauce with a little grated nutmeg, Anna demystifies techniques and passes on a storehouse of culinary knowledge accumulated from friends and family all over Italy. Filled with more than 100 delicious, easy-to-follow recipes and a wealth of essential information, this book is both a passionate and enlightening guide to Italian cuisine.

" As beautiful as it is simple , FOOD & WINE's Quick from Scratch Italian Cookbook captures true Italian flavor. Short shopping lists and easy-prep, easy-clean techniques make these recipes perfect for both hectic weekday and leisurely weekend cooking. I particularly love the pasta recipes for their one-pan simplicity." Mario Batali Chef, TV Star, Author and Entrepreneur

In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors the kind of elemental, good family cooking that is particularly appreciated today. This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.

Replete with authentic Siclian recipes culled directly from the out of the way island stoves and cafe kitchens that cook them,Sweet Honey, Bitter Lemonspresents a travelogue for seasoned travelers, and lovers of all things Italian.At the age of twenty-six Matthew Fort first visited the island of Sicily. He and his brother arrived in 1973 expecting sun, sea and good food, but they were totally unprepared for the lifelong effect of this most extraordinary place.Thirty years later and a bit wiser—but no less hungry—Matthew finally returns. Travelling around the island on his scooter, Monica, he samples exquisite antipasti in rundown villages and delicate pastries in towns tumbling down vertical hillsides, and goes fishing for anchovies underneath a sky scattered with stars.Once again this enigmatic island casts its spell as Matthew rediscovers its beauty, the intensity of its flavors, and finds himself digging into the darkness of Sicily’s past as well as some mysteries of his own.

The ease of one-dish meals meets the brio of Italian cuisine in a match made in food lover's heaven. Chef Massimo Capra brings the joyful appetite of his native Italy to this tempting collection of simple and delicious recipes from his celebrated restaurant Mistura, located in Toronto.

Embark on this cooking course and learn to cook authentic Italian recipes that are easy to follow with aerial-shot photos for every step.This cookbook includes recipes, organized into themed chapters, on how to make pasta and all the most popular pasta dishes, including, a complete chapter on pesto and tomato sauces, making risotto, the antipasti, pizza, soups and minestrone, and typical dishes such as osso-bucco as well as renowned Italian desserts tiramisu, panacotta, semi freddo, panetonne) etc.

Originally published : New York : Gotham Books, 2008.