{"title":"Cooking","description":"","products":[{"product_id":"liguria-the-cookbook","title":"Liguria: The Cookbook","description":"\u003cp\u003eItalian cuisine never goes out of style. Yet while many are familiar with various regional cuisines of Italy, one of its most gastronomically rich regions has been largely overlooked: Liguria, home of focaccia, pesto, and the Cinque Terre.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAward-winning author and food writer Laurel Evans has been immersed in the cuisine of Liguria for 15 years, ever since her Italian boyfriend (now husband, and the photographer for this book) brought her to his family's hillside villa in Moneglia on the Mediterranean coast. There, Evans immersed herself in kitchens, restaurants, and markets, building relationships with the chefs, shopkeepers, producers, and nonne who drive the local cuisine. This book showcases all that she discovered: a cuisine that is beautiful but humble, plant-based and waste-conscious at its core, with a particular spirit and history that she unravels for readers new to the region.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFrom the ultimate pesto, to the definitive focaccia recipe coaxed out of local bakers, to recipes for lesser-known Ligurian specialties like Cappon Magro, Liguria: The Cookbook offers readers a personal journey into the heart of the cuisine of this timeless yet ever-evolving region.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eLaurel Evans\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eFormat: Hardcover\u003c\/li\u003e\n\u003cli\u003ePages: 224\u003c\/li\u003e\n\u003cli\u003eDimensions: 10 in H | 8 in W | 1 in T\u003c\/li\u003e\n\u003cli\u003eOn sale date: September 10, 2024\u003c\/li\u003e\n\u003cli\u003ePublisher: \u003cmeta charset=\"utf-8\"\u003eRizzoli International Publications\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Rizzoli International Publications","offers":[{"title":"Default Title","offer_id":43259999486166,"sku":"9780789345608","price":17.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/products\/Liguria-TheCookbook.jpg?v=1658166376"},{"product_id":"tasting-rome-fresh-flavors-and-forgotten-recipes-from-an-ancient-city","title":"Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City","description":"\u003cp class=\"p1\"\u003eA love letter from two Americans to their adopted city, Tasting Rome is a showcase of  modern dishes influenced by tradition, as well as the rich culture of their surroundings. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEven 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eStudded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: \u003cmeta charset=\"utf-8\"\u003eKatie Parla, Kristina Gill\u003c\/li\u003e\n\u003cli\u003eFormat: Hardcover\u003c\/li\u003e\n\u003cli\u003ePages: 256\u003c\/li\u003e\n\u003cli\u003eDimensions: 10.3 in H | 7.3 in W | 1.1 in T\u003c\/li\u003e\n\u003cli\u003eOn sale date: March 29, 2016\u003c\/li\u003e\n\u003cli\u003ePublisher: Clarkson Potter\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":43260010004694,"sku":"9780804187183","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/products\/Tasting_Rome-_Fresh_Flavors_and_Forgotten_Recipes_from_an_Ancient_City.jpg?v=1658166696"},{"product_id":"toscana-in-cucina-the-flavours-of-tuscany","title":"Toscana in Cucina: The Flavours of Tuscany","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eThe entire gastronomical civilization of Tuscany enclosed in 80 recipes. This is not simply a cookbook, but an authentic glimpse into the culinary art and culture of this region--a voyage through images created especially for this volume by specialized photographers. There are traditional dishes, but also many recipes with creative touches, along with suggestions for food and local wine pairings.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eNon un semplice ricettario, ma un autentico spaccato sulla civiltà gastronomica e la cultura della Toscana, un viaggio per immagini attraverso fotografie realizzate ad hoc da fotografi specializzati. Il volume racchiude 80 ricette tradizionali, ma anche preparazioni arricchite da tocchi di creatività e preziosi suggerimenti sugli abbinamenti con i vini locali.\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAuthor: William Dello Russo\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePages: 288\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDimensions: 9.4 in H | 7.1 in W | 1 in T\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eOn sale date:\u003cspan data-mce-fragment=\"1\"\u003e November\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 01, 2013\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePublisher: Sime Books\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sime Books","offers":[{"title":"Default Title","offer_id":43306895409366,"sku":"9788895218458","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/products\/ToscanainCucina-TheFlavoursofTuscany.jpg?v=1659127871"},{"product_id":"lombardia-in-cucina-the-flavours-of-lombardy","title":"Lombardia in Cucina: The Flavours of Lombardy","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eMilan-style risotto, pizzoccheri Valtellinesi, and pumpkin tortelli to start; casoeula, Milan-style cutlets, frogs stewed in tomato to follow, and to send, a slice of sbrisolona cake or panettone. Lombardy surprises with the richness of its culinary traditions and natural ingredients, which modernity has barely affected. \"Milano in Cucina\" captures this kaleidoscope of flavours, with contributions from some of the most celebrated chefs on the culinary scene, who pay homage to their territory, and whose skill is able to present a modern vision in keeping with the region's progressive spirit.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eRisotto alla milanese, pizzoccheri valtellinesi e tortelli di zucca come primi; casoeula, costoletta alla milanese e rane in guazzetto per secondo, e per finire una fetta di torta sbrisolona o di panettone.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLa Lombardia stupisce per la ricchezza delle sue tradizioni culinarie e delle sue materie prime, che la modernità ha solo in parte cancellato.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eIl libro restituisce questo caleidoscopio di sapori, passando dalla pianura alla montagna, dalla campagna ai laghi,e avvalendosi di alcuni tra gli chef più celebrati del panorama gastronomico locale, che alla memoria del territorio hanno saputo associare una visione moderna e in linea con lo spirito progressista della regione.\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAuthor: William Dello Russo\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePages: 288\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDimensions: 9.4 in H | 7.1 in W | 1 in T\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eOn sale date: September 15, 2015\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePublisher: Sime Books\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sime Books","offers":[{"title":"Default Title","offer_id":43306899734742,"sku":"9788895218908","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/products\/LombardiainCucina-TheFlavoursofLombardy.jpg?v=1659128004"},{"product_id":"roma-in-cucina-the-flavours-of-rome","title":"Roma in Cucina: The Flavours of Rome","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eCarciofi alla giudia, mozzarella in carrozza, supplied as appetizers. Then one of the many kinds of pasta, with cheese and pepper: amatriciana, grìcia, carrettiera; then the endless ways of preparing meat and offal: tongue, tail, sweetbread, tripe. And for dessert: a delicious crostata. Roman cuisine is a veritable feast of the senses and flavours, often overwhelming and never banal; its history is rooted in the centuries under the empire and the papacy, and it makes use of the finest raw materials of the Lazio region. Fact sheets presenting the local products and wines accompany the 70 traditional recipes, prepared by some of the most renowned chefs in the capital.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eCarciofi alla giudia, mozzarella in carrozza e supplì come antipasti.\u003c\/p\u003e\n\u003cp\u003ePoi una delle mille paste: cacio e pepe, amatriciana, gricia, carrettiera; quindi gli infiniti modi di preparare la carne e le interiora: lingua, coda, animelle, trippa. E per finire una deliziosa crostata come dessert. La cucina romana è un vero tripudio di sensi e di sapori, spesso decisi e mai banali, la cui storia affonda le radici nei secoli, tra impero e papato, e che si avvale delle più pregiate materie prime del territorio laziale. Schede dei prodotti tipici e dei vini accompagnano le oltre 70 ricette tradizionali, preparate da alcuni tra gli chef più rinomati della capitale.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: Carla Magrelli\u003c\/li\u003e\n\u003cli\u003ePhotographs: Barbara Santoro\u003c\/li\u003e\n\u003cli\u003eFormat: Hardcover\u003c\/li\u003e\n\u003cli\u003ePages: 288\u003c\/li\u003e\n\u003cli\u003eDimensions: 9.4 in H | 7.1 in W | 1 in T\u003c\/li\u003e\n\u003cli\u003eOn sale date: September 15, 2015\u003c\/li\u003e\n\u003cli\u003ePublisher: Sime Books\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\u003c\/ul\u003e","brand":"Sime Books","offers":[{"title":"Default Title","offer_id":43306901864662,"sku":"9788895218915","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/products\/RomainCucina-TheFlavoursofRome.jpg?v=1659206603"},{"product_id":"food-of-the-italian-islands","title":"Food of the Italian Islands","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThis book is currently available for pre-order, and will be ready for shipping and instore pickup after Mar 7, 2023.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eSicily and Sardinia are the most famous Italian islands, but in this adventurous tour author Katie Parla takes us also to the Pontines off the coast of Lazio, the Tremiti near the Gargano Peninsula in Puglia, and the Venetian lagoon, among other places.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eBeautifully and evocatively photographed, the book introduces readers to regional Italian dishes which frequently take advantage of seafood, often have a rustic simplicity, and capture the Italian interaction with other cultures, including North Africa, Greece, France, and the Balkans.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eAuthor Katie Parla, an American living in Rome, the author or co-author of several earlier cookbooks, and a trusted travel guide, seeks to share the sense of discovery that comes from stepping off a boat and walking down the streets of a village separated from mainstream culture. She has an eye for cooks and vendors who love their local food, whether it's a sandwich from the streets of Palermo stuffed with lungs and spleen, or a caramelized onion-filled puff pastry from Catania.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eFrom Cagliari in Sardinia she offers a dish of pickled fish with walnuts, and from Linosa, situated between Tunisia and Malta, she presents almond-crusted baked swordfish. The caper leaf salad comes from Pantelleria, and the flourless torta caprese will work for anyone who loves chocolate and avoids gluten. \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: Katie Parla\u003c\/li\u003e\n\u003cli\u003eFormat: Hardcover\u003c\/li\u003e\n\u003cli\u003ePages: 256\u003c\/li\u003e\n\u003cli\u003eDimensions: 10.26 in H | 7.3 in W | 1.4 in T\u003c\/li\u003e\n\u003cli\u003eOn sale date: March 7, 2023\u003c\/li\u003e\n\u003cli\u003ePublisher: Parla Publishing\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Parla Publishing","offers":[{"title":"Default Title","offer_id":43936646136022,"sku":"9798986997605","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/products\/FoodoftheItalianIslands.jpg?v=1673460040"},{"product_id":"italy-by-ingredient","title":"Italy by Ingredient","description":"\u003cp class=\"p1\"\u003eA fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni.\u003cbr\u003e\u003cbr\u003eFrom glossy drops of balsamic vinegar to flakes of parmigiano reggiano and spoonfuls of fresh ricotta to creamy grains of risotto—the ingredients of Italian cuisine are beloved staples known the world over, available in specialty stores and served in restaurants across the globe. As a native Roman raised in the Umbrian countryside, Viola Buitoni grew up with these artisanal foods, learning about how they developed from centuries-old wisdom, tight-knit communities, and sustainable production. Now a US-based cooking instructor, Buitoni’s passion is sharing the beloved flavors of her homeland with home cooks.\u003cbr\u003e\u003cbr\u003eIn this debut cookbook, she presents the history and geography of Italy’s most iconic ingredients, showing modern home chefs how to incorporate robust flavors and techniques into their kitchens. With recipes organized according to a single ingredient, each chapter bursts with taste: learn how to make a traditional ragù sauce with conserved tomatoes; layer a plate of prosciutto and buffalo mozzarella; or bake a polenta custard tart. Practical guidelines for seasonal eating, easy substitutes for hard-to-find items, and valuable shopping tips complement the approachable recipes.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eAbout The Author\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eViola Buitoni is an Italian-born, California-based food expert, cooking instructor, and food writer. In 2020, the President of the Italian Republic honored her with the title Cavaliere dell’Ordine della Stella d’Italia for her work furthering the culture and business of Italian food. Molly DeCoudreaux is a San Francisco–based food photographer whose work has been featured in the books Sharp, Feed Your People, and Serious New Cook (Rizzoli, 2022).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: Viola Buitoni\u003c\/li\u003e\n\u003cli\u003eFormat: Hardcover\u003c\/li\u003e\n\u003cli\u003ePages: 264\u003c\/li\u003e\n\u003cli\u003eDimensions: 8 in H | 10 in W | 1.0 in T\u003c\/li\u003e\n\u003cli\u003eOn sale date: September 5, 2023\u003c\/li\u003e\n\u003cli\u003ePublisher: Rizzoli International Publications\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Rizzoli International Publications","offers":[{"title":"Default Title","offer_id":44056674140374,"sku":"9780847873647","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/products\/ItalybyIngredient.jpg?v=1677972519"},{"product_id":"the-italian-bakery","title":"The Italian Bakery","description":"\u003cp class=\"p1\"\u003eBake like an Italian with this latest Silver Spoon treasure - a culinary inspiration and go-to kitchen companion.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource. 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The recipes contained in this book are just a taste of traditional Ligurian cuisine, a selection of the most famous recipes among the hundreds still hiding in the folds of the Ligurian valleys and behind the pastel-colored facades of its fishing villages.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eThis book is an act of love for the flavors, terroir, and history of Liguria—a culinary journey through a region where everything is used, and where past and present, simplicity and creativity all have influence in the kitchen. Enrica Monzani shares the tastes and aromas of home, the land that Ligurian sailors longed for while on their long voyages at sea.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: Enrica Monzani\u003c\/li\u003e\n\u003cli\u003eFormat: Hardback\u003c\/li\u003e\n\u003cli\u003ePages: 272\u003c\/li\u003e\n\u003cli\u003eDimensions: 9.3 in H | 7.7 in W\u003c\/li\u003e\n\u003cli\u003eOn sale date: September 5, 2023\u003c\/li\u003e\n\u003cli\u003ePublisher: Sime Books\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sime Books","offers":[{"title":"Default Title","offer_id":44461798228182,"sku":"9788831403207","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/LiguriainCucina-TheFlavoursofLiguria.jpg?v=1694211421"},{"product_id":"italian-wine","title":"Italian Wine","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eFrom award-winning sommelier Shelley Lindgren, who has long been recognized (and now knighted!) for her promotion of lesser-known Italian wines, and acclaimed cookbook author Kate Leahy comes a user-friendly and beautiful guide to Italian wines two decades in the making. The dynamic storytelling duo takes you through a beautifully photographed and delightfully comprehensive journey to understand what Italian wine looks like today: the makers shaping the industry, the innovative ways farmers are adapting to climate change, and the history that paved the path for this current movement.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eTravel vicariously through all twenty regions with Leahy and Lindgren and expand your palate beyond Chianti, Pinot Grigio, and Lambrusco. Immerse yourself in the untold stories of how ancient winemaking techniques, the shifts of power and the movement of families, and the terrain and climate have influenced modern Italian winemaking. The curiosity and passion Lindgren and Leahy have is infectious and inviting, and you’ll leave with a buzz and a richer understanding of the country’s wines.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eLet Italian Wine be your in-depth and fun guide into this endlessly fascinating, diverse world of wine.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: Shelley Lindgren, Kate Leahy\u003c\/li\u003e\n\u003cli\u003eFormat: Hardback\u003c\/li\u003e\n\u003cli\u003ePages: 304\u003c\/li\u003e\n\u003cli\u003eDimensions: 10.3 in H | 8.3 in W | 1.1 in T\u003c\/li\u003e\n\u003cli\u003eOn sale date: August 29, 2023\u003c\/li\u003e\n\u003cli\u003ePublisher: Ten Speed Press\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":44504856428758,"sku":"9781984857620","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/ItalianWine.jpg?v=1696373887"},{"product_id":"lidias-from-our-family-table-to-yours","title":"Lidia's From Our Family Table to Yours","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eNothing brings a family together like food. And no one knows food like Lidia Bastianich. In this inviting, deeply personal new cookbook, she shares the dishes she cooks for those she loves the most. This is the first book Lidia has written since the death of her mother, Nonna, who was beloved not just by Lidia’s family but by millions of cookbook and TV fans. With all the family stories and passed-down recipes, in many ways, this book can be seen as a tribute to Nonna.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eHere are the traditional recipes that graced Lidia's table as a young girl (Prosciutto and Onion Frittata, Rigatoni with Sausage and Cabbage, and Four-Cheese Baked Macaroni) alongside the new creations (Sweet Potato Chickpea Gnocchi with Gorgonzola, Cheesy Baked Chicken Wings) that she makes for her children and grandchildren today. Bringing together more than a hundred delicious, flavorful, and easy-to-make Italian recipes, From Our Family's Table to Yours is a celebration of the dishes Lidia’s family turns to over and over—and yours will, too.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003eLidia's From Our Family Table to Yours is the next best thing to a seat at Lidia's kitchen table, with more than a hundred recipes, including:\u003cbr\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e•\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"Apple-tab-span\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eLeek and Ricotta Tart\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e•\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"Apple-tab-span\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSpicy Crispy Roasted Cauliflower\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e•\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"Apple-tab-span\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eAvocado and Tomato Salad with Balsamic and Mozzarella\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e•\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"Apple-tab-span\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShrimp and Tomato Risotto\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e•\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"Apple-tab-span\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFuzi with Chicken Ragu\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eAuthor: \u003c\/span\u003eLidia Matticchio Bastianich, Tanya Bastianich Manuali\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFormat: Hardback\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ePages: 240\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDimensions: \u003c\/span\u003e8.4 in H | 8.4 in W | 0.9 in T\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eOn sale date: \u003c\/span\u003eSeptember 26, 2023\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ePublisher: \u003c\/span\u003eKnopf\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Knopf","offers":[{"title":"Default Title","offer_id":44649374744790,"sku":"9780525657422","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/Lidia_sFromOurFamilyTabletoYours.jpg?v=1700000346"},{"product_id":"puglia-in-cucina-the-flavours-of-apulia","title":"Puglia in Cucina: The Flavours of Apulia","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eThe gastronomic culture of Puglia captured in 80 recipes. But Puglia in Cucina is not just another cookbook: it offers an authentic insight into Puglia’s culinary art and culture, side by side with a photographic journey through the region.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eAlongside traditional fare are recipes with a touch of creativity, as well as invaluable advice on pairing with local wines. The book includes an entire section on wines from historic wineries, as well as a few new arrivals, and another section is devoted to the herbs of Puglia.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe cuisine of Puglia comes from both the land and sea. Its ingredients reflect the nature of the region, coming together in dishes that are ’simple’ in the noblest sense of the world. The quality of these ingredients stems from farming and fishing traditions that are thousands of years old. And since so many of the dishes have the most humble origins, they are generally easy to prepare.\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAuthor: William Dello Russo\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePages: 288\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDimensions: 9.4 in H | 7.1 in W | 1 in T\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eOn sale date: October 01, 2016\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePublisher: Sime Books\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sime Books","offers":[{"title":"Default Title","offer_id":44761448448214,"sku":"9788895218199","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/PugliainCucina-TheFlavoursofApulia.png?v=1701896328"},{"product_id":"witchcraft-cocktails","title":"WitchCraft Cocktails","description":"\u003cp class=\"p1\"\u003eA stunning collection of 70 witchcraft-inspired drink recipes with inspiration for creating your very own spirited cocktails to benefit your practice.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFor centuries, witches have been using spirits of all forms during rituals and celebrations. Now, today’s modern witch can learn how to make the perfect powerful witchcraft cocktail.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAll you need is a delicious and easy recipe, a bottle of your favorite booze, and a desire to get witchy. In WitchCraft Cocktails, you will find 70 recipes for alcohol-based beverages that are sure to help you in your craft. Designed for healing, spells, offerings, and just plain fun, there’s nothing these boozy drinks can’t do! Need a love potion to help woo your lover? Maybe a tincture to heal a cold? Or perhaps you’re looking for the perfect witch-themed signature cocktail to serve at your next gathering. Regardless of what you’re looking for, this book has you covered and includes tips on how to use your witch’s brew to further your practice—and have fun!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Julia Halina Hadas\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 224\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 8 in H | 6 in W | 0.8 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: September 8, 2020\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Adams Media\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Adams Media","offers":[{"title":"Default Title","offer_id":46210594013398,"sku":"9781507213933","price":10.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/WitchCraftCocktails.jpg?v=1727822351"},{"product_id":"the-best-american-food-and-travel-writing-2024","title":"The Best American Food and Travel Writing 2024","description":"\u003cp class=\"p1\"\u003eA collection of the year’s top food and travel writing, selected by the trailblazing New York Times bestselling author and Emmy-nominated host of Taste the Nation and Top Chef Padma Lakshmi.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e“Food and travel are natural companions,” writes guest editor Padma Lakshmi. From this pairing comes “the possibility of seeing anew, of examining how we make and assign meaning.” The essays in this year’s Best American Food and Travel Writing circle the world—from Dakar in Senegal, to Michoacán in south-central Mexico, to the Camino de Santiago in Spain—and deepen our understanding of our place in it. An ode to the American grilled cheese spurs the desire to find beauty in the smallest daily activities. An obsessive odyssey for the perfect Chinese food blossoms into a heart-wrenching search for a lost childhood. Bold and insightful, joyful and moving, this collection celebrates the experiences that connect us all.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Best American Food and Travel Writing 2024 includes C PAM ZHANG • LIGAYA MISHAN • KIESE LAYMON • MARIAN BULL • MAYUKH SEN • BEN TAUB • AND OTHERS\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: AA VV\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFormat: Paperback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePages: 249\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDimensions: 8.3 in H | 5.5 in W | 0.9 in T\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eOn sale date: October 22, 2024\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePublisher: Mariner Books\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Mariner Books","offers":[{"title":"Default Title","offer_id":46405252088022,"sku":"9780063370647","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/TheBestAmericanFoodandTravelWriting2024.jpg?v=1734991448"},{"product_id":"the-best-american-food-and-travel-writing-2025","title":"The Best American Food and Travel Writing 2025","description":"\u003cp class=\"p1\"\u003e“These stories remind us that food is not just fuel, nor is travel just movement,” writes Bryant Terry in his introduction. “They are acts of remembrance, resistance, and connection.” The Best American Food and Travel Writing 2025 embodies this wisdom, offering an incredible range of stories that refine and revitalize our relationship to taste, place, and the narratives that we build around them. From tracing the history and endurance of heirloom Laotian rice to investigating how foraging is transforming a city’s restaurant culture, to meditating on the significance of Indigenous communities reclaiming their ancestral lands, these works reveal how food and travel are never simply about what’s on the plate or where we go—they are about history, identity, and the power of storytelling itself.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTHE BEST AMERICAN FOOD AND TRAVEL WRITING 2025 INCLUDES: MELISSA BRODER • LIGAYA MISHAN • JEFF GORDINIER • REEM KASSIS • KAYLA STEWART • LEE ANDERSON • AND OTHERS\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: aa vv\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eEdited by: Bryant Terry, Jaya Saxena\u003c\/li\u003e\n\u003cli\u003eFormat: Paperback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePages: 272\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDimensions: 8.3 in H | 5.5 in W | 1 in T\u003c\/li\u003e\n\u003cli\u003eOn sale date: October 21, 2025\u003c\/li\u003e\n\u003cli\u003ePublisher: Mariner Books\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Mariner Books","offers":[{"title":"Default Title","offer_id":47446421766358,"sku":"9780063464681","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/TheBestAmericanFoodandTravelWriting2025.jpg?v=1763162698"},{"product_id":"rome","title":"Rome","description":"\u003cp class=\"p1\"\u003eFrom Italy’s leading culinary voice and New York Times bestselling author Katie Parla, Rome offers a sweeping portrait of the city’s food culture, past and present. Drawing on two decades of research, eating, and storytelling in the Italian capital, Parla shows how the Roman table has evolved from the Iron Age to today and why it remains one of the world’s most compelling.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eRome launches with a thorough history through a culinary lens, beginning with its murky Iron Age origins, tracing the impact of conquests through the Roman Republic to the expansion of trade routes during the Empire and a scrappy period through the Middle Ages to ready Rome for its revival into the Renaissance era. Parla covers the political, societal, and economic shifts of the 18th and 19th centuries, from Napoleon to Mussolini and the post-war boom that introduced the “dolce vita” lifestyle, illustrating how people ate through the eras to bring readers into the mindset of present-day Rome.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe book contains over 110 recipes, drawn from experts (home cooks, restaurant pros, and food artisans alike) and is organized with a thematic approach: fried snacks and starters; pasta and soup; fish, meat and offal; vegetables, salads and sides; pizza and breads; and desserts. While the city’s beloved supplì, cacio e pepe, and maritozzi traditions are well represented, Parla finds opportunities to showcase a wider swath of Rome’s dining culture with recipes such as a hearty fettuccine al sugo di coda oxtail pasta and a warming minestra di broccoli e arzilla, or romanesco and broccoli soup. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMore than a mere cookbook, Rome contains in-depth features that range from reflections on the fetishization of the cucina povera to the rise of the city’s urban dairy trade. An appendix highlights the forces shaping Rome’s drinking culture, spanning the categories of water, wine, craft beer and cocktails, followed by Parla’s essential recommendations to eating, drinking, and shopping in Rome today. Accompanied by playful illustrations and custom maps by designer Ian Dingman, the stories and ingredients of the Eternal City are brought to life in Rome with expressive photography by Ed Anderson.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Katie Parla\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 352\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 10.25 in H | 8.13 in W | 1.25 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: November 13, 2025\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Parla Publishing\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Parla Publishing","offers":[{"title":"Default Title","offer_id":47498144055510,"sku":"9798986997650","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/Rome-ACulinaryHistory_Cookbook_andFieldGuidetotheFlavorsthatBuiltaCity.webp?v=1763408014"},{"product_id":"chimi-nuam","title":"Chími Nu'am","description":"\u003cp class=\"p1\"\u003eMore than seventy delectable recipes that bring California’s Indigenous cuisines into kitchens today.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. Meaning “Let’s eat!” in the Karuk language, Chími Nu’am shares the author’s delicious and inventive takes on Native food styles from across California. Over seventy seasonal recipes centered on a rich array of Indigenous ingredients follow the year from Fall (elk chili beans, acorn crepes) to Winter (wild boar pozole, huckleberry hand pies) to Spring (wildflower spring rolls, peppernut mole chicken) to Summer (blackberry braised smoked salmon, acorn milk freezer pops). Special sections offer guidance on acorn preparation, traditional uses of proteins, and mindful ingredient sourcing.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCalvosa Olson has spent many years connecting her family’s foodways with a growing community, and these recipes, techniques, and insights invite everyone to Calvosa Olson’s table. Designed as an accessible entry for people beginning their journey toward a decolonized diet, Chími Nu’am welcomes readers in with Calvosa Olson’s politically attuned and irresistibly funny writing. With more than 100 photographs, this cookbook is a culinary gift that will add warmth and mouthwatering aromas to any kitchen.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Sara Calvosa Olson\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 288\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 10 in H | 7.5 in W | 1.2 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: August 1, 2023\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Heyday\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Heyday","offers":[{"title":"Default Title","offer_id":47509326495958,"sku":"9781597146159","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/ChimiNu_am.jpg?v=1763673654"},{"product_id":"20-amici-40-ricette-20-friends-40-recipes","title":"20 Amici – 40 Ricette (20 Friends — 40 Recipes)","description":"\u003cp class=\"p1\"\u003eExperience what it’s like to not only eat in Tuscany, but also how it feels to live there. With traditional Tuscan recipes, heartwarming stories, and insider’s tips from local chefs and family cooks in 20 Amici – 40 Ricette you’ll learn—and taste—why that translates to 20 Friends, 40 Great Recipes.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFeel like you’re wandering the streets of Gaiole, a Tuscan village named “One of Europe’s Most Idyllic Places to Live” by Forbes, as you meet local chefs who share their stories and recipes, from a creamy Risotto Semplice (basic risotto) to a tantalizing Branzino al Forno (whole roasted Mediterranean sea bass). Bring a taste of authentic Italian cooking to your kitchen and a touch of Tuscany to your home with the tales from locals who will feel like friends.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e20 Amici – 40 Ricette (20 Friends — 40 Recipes) is an Italian cookbook that offers the complete Italian experience:\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e• Taste \u0026amp; See Chianti, Tuscany—More than 80 stunning photographs of street markets, homemade dishes, and more take you on a journey that looks as real as it tastes.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e• A Local Perspective—Written by a longtime resident of the charming village of Gaiole, this Italian cookbook includes tips and tricks that come from a lifetime of experience.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e• Beautiful Display—The eye-catching glossy hardcover looks great on any shelf, and is made to hold up after countless nights of amazing Italian cooking.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTake your family and friends on a culinary journey to Tuscany with 20 Amici – 40 Ricette.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: John Bersani\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePhotograpy: Nico Schinco\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 256\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 10 in H | 8 in W | 1.1 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: April 8, 2025\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: The Collective Book Studio\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Collective Book Studio","offers":[{"title":"Default Title","offer_id":47563077386454,"sku":"9781685556686","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/20Amici_40Ricette_20Friends_40Recipes.jpg?v=1765063008"},{"product_id":"the-talisman-of-happiness","title":"The Talisman of Happiness","description":"\u003cp class=\"p1\"\u003eThe most iconic and beloved Italian cookbook ever published—a treasury of over 1,600 definitive regional recipes that inspired the worldwide bestseller The Silver Spoon—translated for the first time in full for the American kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn 1929, two years before The Joy of Cooking was published in America, and two decades before The Silver Spoon in Italy, Ada Boni wrote The Talisman of Happiness—the original must-have culinary bible for Italians. Generations of cooks have turned to \"Il Talismano\" as the definitive source for classic dishes that bring comfort, nostalgia, and deep pleasure—including the iconic Marcella Hazan, who used the book to teach herself how to cook. Cataloging all the flavors and traditions that define Italian cuisine, it quickly became a quintessential wedding gift: a talisman of luck for newlyweds beginning a new life. “There can be no true happiness,” Boni wrote, “if such an essential part of our daily lives as eating is neglected.”\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTalisman became a national treasure, growing in length every time a new edition was published. In this landmark first English edition of the complete work, featuring nearly 1,700 recipes, American cooks can finally appreciate Talisman in full. Carefully translated to preserve the spirit and warmth of the original, this new edition makes the richness of Italy’s regional cooking accessible to all—and includes American measurements, delightful illustrations, and forewords by Lidia Bastianich and Katie Parla.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBoni wrote Talisman for anyone longing for a taste of the traditional, and included notes offering kitchen insights with the occasional bit of stern guidance. Whether you are a seasoned cook or are just beginning your culinary journey, Talisman offers the gift of good luck alongside timeless recipes that embrace the true spirit of Italian cuisine: cooking to feed the body and nourish the soul.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Ada Boni\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Paperback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 912\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 10.2 in H | 7.4 in W | 3 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: October 28, 2025\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Voracious\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":47710571364566,"sku":"9780316577991","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/TheTalismanofHappiness.jpg?v=1767837713"},{"product_id":"the-regional-italian-cookbook","title":"The Regional Italian Cookbook","description":"\u003cp class=\"p1\"\u003eItaly’s most trusted home cooking resource presents a richly illustrated exploration of the country’s unique regional cuisines.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eItaly is formed of 20 regions, each with its own distinctive history, culture, landscape, and recipes. Organized geographically, The Regional Italian Cookbook: Recipes from The Silver Spoon celebrates the astonishing diversity of Italy’s cuisine, showcasing the culinary identity of each region through its most famous ingredients, dishes, and food traditions. Known throughout the world as the authoritative voice on Italian home cooking, The Silver Spoon Kitchen takes readers on a mouth-watering journey, pairing 160 classic recipes with evocative writing and vivid photography. Each region’s chapter begins with a dedicated introduction explaining its local ingredients and dishes, followed by authentic recipes for antipasti, primi, main courses, sides, and desserts.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTravel from Northern Italy, where hearty, rich choices such as Fonduta valdostana and Risotto alla Milanese reveal the geographic influence of the Alps and the Po River Valley, to the south, where the fertile soil and warm climate create a paradise for growing vegetables, citrus fruits, and olives. Discover how Central Italy, often seen as the heart of traditional Italian cuisine, embraces simple, high-quality ingredients – whether in Tuscany’s rustic Ribollita, or Lazio’s robust, pasta-centric cuisine – and how Sicily, with its melting pot of cultural influences, developed its distinctive dishes.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFeaturing time-tested recipes for both iconic dishes and little-known gems, The Regional Italian Cookbook invites readers to bring a taste of Italy into their own homes.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: The Silver Spoon Kitchen\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eTranslator: Enrique Cillero\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 344\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 10.9 in H | 8.4 in W | 1.5 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: April 10, 2025\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Phaidon Press\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Phaidon Press","offers":[{"title":"Default Title","offer_id":47930910245078,"sku":"9780714849218","price":59.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/TheRegionalItalianCookbook.jpg?v=1773269972"},{"product_id":"a-feather-and-a-fork","title":"A Feather and a Fork","description":"\u003cp class=\"p1\"\u003eFrom an acclaimed Indigenous chef comes an extraordinary cookbook that weaves powerful storytelling with 125 intertribal recipes to heal our bodies and restore our foodways—featuring a foreword by bestselling novelist and fellow Oaklandian Tommy Orange.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eChef Crystal Wahpepah has used her growing platform to tell the little-known history of Oakland's tight-knit Native American communities, which were relocated from reservations across the country to the San Francisco Bay area in the 1950s. Crystal's powerful message to reconnect to our foodways and transform generational trauma into strength as well as her healing dishes have been seen on Food Network’s Chopped and Beating Bobby Flay.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe rise of corporate agriculture around the world relies on singular and often genetically modified monocultures plus lots of chemicals and soil additives to produce massive crop yields. And while this approach may economically make sense on paper to feed multitudes at the lowest price point possible, it has harmed our physical health, emotional well-being, and the very creation that supports life. This truth applies not just to Indigenous people, who have been harmed by the federal commodified foods program, but to all of us who have come to rely on cheap and easy processed foods to feed our families. We no longer get the nutrients we need from our food and spend lots of money on supplementing our diets. We develop chronic diseases that can be avoided and even cured through eating habits.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEat with the seasons, cure your disconnection with the land, and cook colorful, delicious food rooted in the oldest traditions including:\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eThree Sisters Veggie Bowls\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eSweet Blue Cornbread with Huckleberry Compote\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eIndigenous Popcorn Balls with Edible Flowers\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eStrawberry-Sumac Salad with Maple-Sage Vinaigrette\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eBison Roast with Chokeberry Rub\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eSmoked Salmon Dip with Red Chilies and Chips\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eAcorn Muffins, and much more\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eA Feather and a Fork includes 125 recipes developed in collaboration with ethnobotanist and food sovereignty advocate Linda Black Elk to explore the environmental, spiritual, physical, and social benefits of each dish as well as raise awareness of and support for indigenous food producers who are preserving heirloom foods and traditions.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Crystal Wahpepah\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 304\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 10.3 in H | 8.3 in W | 1.2 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: March 17, 2026\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Rodale Books\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Rodale Books","offers":[{"title":"Default Title","offer_id":47962742915286,"sku":"9780593736036","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/AFeatherandaFork.jpg?v=1774040686"},{"product_id":"sicilian-cocktails-contemporary-island-mixology","title":"Sicilian Cocktails: Contemporary Island Mixology","description":"\u003cp class=\"p1\"\u003eWelcome to a sensory journey through the art of mixology in wonderful Sicily. \"Sicilian Cocktails\" is a fascinating snapshot of the state of the art of mixology in this land rich in history, culture and intense flavors.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSicily, famous for its extraordinary cuisine, now has a manual dedicated to exploring and celebrating its unique cocktails. From Palermo to Catania, from Trapani to Syracuse, this book is an invitation to discover the drinks that reflect the vibrant soul of the island.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOur manual offers not only detailed recipes , but also a deep dive into the culture and stories behind each cocktail . From renowned classics to innovative creations, each page tells a story of tradition and creativity.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\"Sicilian Cocktails\" is more than a simple recipe manual; it is an invitation to explore the gustatory heritage of one of the most fascinating regions of Italy. Share with us the taste of Sicily that manifests itself in every sip and let yourself be inspired to create extraordinary emotions in a glass.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eRaise your glasses and let's toast to an unforgettable journey through the contemporary mixology of Sicily!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Alessandra Dammone\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Paperback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 368\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 6.9 in H | 5 in W | 1.2 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: October 1, 2024\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Sime Books\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sime Books","offers":[{"title":"Default Title","offer_id":48008012726486,"sku":"9788831403337","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/SicilianCocktails-ContemporaryIslandMixology.jpg?v=1774734518"},{"product_id":"cake-picnic","title":"Cake Picnic","description":"\u003cp class=\"p1\"\u003eFrom the founder of Cake Picnic—a series of joyful, diverse, and deliciously indulgent gatherings where every attendee brings a whole cake—this cookbook of 50 baking recipes includes a guide to hosting your own confectionery events and encourages bakers to lean into play, connection, community—and lots of cake!\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIt all started with a dream: A few friends lounging in the park on a sunny day, eating cake. Elisa Sunga posted the invitation to that first-ever cake picnic and, to her surprise and delight, nearly 200 people showed up. And so, Cake Picnic, a joy-filled gathering where each attendee brings a whole cake to share with friends old and new, was born. Its immense, immediate popularity inspired Elisa to take her picnic series on the road, traveling from LA to New York and beyond. When she realized she couldn’t bring Cake Picnic to everyone, everywhere in the world, she did the next best thing: She wrote this book.\u003cbr\u003e \u003cbr\u003ePart how-to guide, part recipe collection, Cake Picnic provides everything you need to host your own delightfully decadent cake picnic. Here is practical advice for planning, hosting, and attending: how to choose a theme, prepare your guests, set up the event, encourage connection, transport whole cakes, and more. But the icing on the—you guessed it—cake is the 50 recipes within. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOrganized by theme, from an Autumn Harvest Cake Picnic to an Afternoon Tea Cake Picnic, a Beach Cake Picnic to a Salty-Sweet Cake Picnic, these imaginative recipes will inspire your creativity and tempt your sweet tooth:\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eSour Cherry \u0026amp; Pistachio Buttermilk Cake\u003cbr\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eTorched Rosemary Caramel Cake\u003cbr\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eChocolate \u0026amp; Earl Grey Whipped Cream Cake\u003cbr\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eGuava Cream Cheese Bundt Cake\u003cbr\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eRoasted Apple \u0026amp; Sesame Upside-Down Cake\u003cbr\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003ePretzel S’mores Cake\u003cbr\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eAnd many more!\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLet this book be your invitation to spread joy through baking and plan your own festive celebration. And never apologize for trying ten slices in one sitting—happiness often comes frosted, sprinkled, and cut into generous servings.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Elisa Sunga\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 272\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 7.2 in H | 10 in W | 1.1 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: May 19, 2026\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Chronicle Books\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":48342181839062,"sku":"9781797238258","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/CakePicnic.jpg?v=1781027112"},{"product_id":"cucina-di-amalfi","title":"Cucina di Amalfi","description":"\u003cp class=\"p1\"\u003eDiscover a region in Southern Italy which offers the most tantalizing food, through 75 authentic recipes, cooked with care and attention and using the best ingredients.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eItalian food reflects culture. In Italy, cooking is the product of geography, history, and religion. “Italian cooking” is really a patchwork of local and regional cuisines, all fiercely claiming to be the best in the country. Ursula Ferrigno’s own family comes from the south of Italy, and just south of Naples is the Amalfi Coast. It is widely considered to be one of Italy’s most magical locations: breath-taking (literally) winding cliff-top roads, pastel-colored houses tumbling down towards the sea, flower-framed terraces, and trees heavy with the world’s most coveted lemons at every turn. Discover the delicious food the region has to offer. Vegetable dishes take center stage and both meat and fish are eaten and often combined in exciting ways. In this seductive book you’ll find 75 recipes to enjoy, from simple antipasti and ministre (soups) to pane (bread) and pizza, risotto, pollame and carne (fish and meat), and the all-important contorni (vegetable), alongside essays on the food culture and traditions of the area and beautiful scenic imagery.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Ursula Ferrigno\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 192\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 7.9 in H | 10 in W\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: March 14, 2023\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Ryland Peters \u0026amp; Small\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ryland Peters \u0026 Small","offers":[{"title":"Default Title","offer_id":48369343496406,"sku":"9781788795081","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/CucinadiAmalfi.jpg?v=1781652425"},{"product_id":"cucina-del-veneto","title":"Cucina del Veneto","description":"\u003cp class=\"p1\"\u003eDiscover the captivating Veneto region in Northern Italy offering the most delicious food with over 75 authentic recipes, cooked with care and attention using the best ingredients.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBe transported to a table in Venice through evocative recipes such as Radicchio Rose di Treviso, Spicy Polenta Lasagne, Risotto ai Frutti di Mare, and traditional Venetian Tiramisu.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFascinating essays are also included to provide background to the history of the region, plus a deep dive into the famous produce, including a study of the wines produced there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Veneto is a northern Italian region, lying between the base of the Alps and the Adriatic to the south. It has rich soil, a good climate, and as a result, produces rice, wonderful vegetables, wild and domestic animals, and much dairy produce. The Veneto also forms part of the \"polenta, bean and rice belt\" of Italy, and risotti, pulses and a beautiful white polenta are more prevalent than pasta. There are many pasticcerie, and shops selling gelati or ice cream. Don’t forget about the wonderful Venetian Prosecco (the grapes are grown in Treviso), and grappa, which comes from Vicenza. There is so much to discover and enjoy!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Ursula Ferrigno\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 192\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 10 in H | 7.9 in W | 1.4 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: July 9, 2024\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Ryland Peters \u0026amp; Small\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ryland Peters \u0026 Small","offers":[{"title":"Default Title","offer_id":48369349984470,"sku":"9781788796071","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/CucinadelVeneto.jpg?v=1781652854"},{"product_id":"cucina-dellemilia-romagna","title":"Cucina dell'Emilia-Romagna","description":"\u003cp class=\"p1\"\u003eDiscover a captivating region in Italy which offers the most delicious food, through 75 authentic recipes, cooked with care and attention using the best ingredients.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEmilia-Romagna, one of the largest Italian regions, lies between the Adriatic Sea to the east, the River Po to the north and the Apennine chain of mountains to the south. Between the Po and the mountains, with its flood-plain-enhanced soil, is what is known as the \"food valley,\" where a unique microclimate means that an abundance of foods can be produced.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThese include soft wheat for the famous pasta types of the region; acorns and chestnuts to feed the pigs which produce the countless salumi (prosciutto di Parma, culatello, mortadella etc); grape vines which are used not just in the many wines of the area, but in the world-renowned balsamic vinegar of Modena; and cows which produce the milk for the region’s cheeses, particularly parmigiano reggiano, Parmesan.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThere are countless individual local food products which have IGP and DOP (protected) status, more than anywhere else in Italy. Even among Italians, who are very loyally regional in their culinary tastes, the food and cooking of Emilia-Romagna are considered to be the best in Italy.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Ursula Ferrigno\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 192\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDimensions: \u003c\/span\u003e10 in H | 7.9 in W | 1.4 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: May 12, 2026\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Ryland Peters \u0026amp; Small\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ryland Peters \u0026 Small","offers":[{"title":"Default Title","offer_id":48369350508758,"sku":"9781788797535","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/Cucinadell_Emilia-Romagna.jpg?v=1781652991"},{"product_id":"cucina-siciliana","title":"Cucina Siciliana","description":"\u003cp class=\"p1\"\u003eDiscover the unique fusion of flavors that Sicilian food has to offer and bring some Mediterranean sunshine into your own kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSicily is a beguiling place and its prominent position has led to repeated conquests over the centuries, which has left an extraordinary cultural legacy and a reputation as the melting pot of the Mediterranean. The island’s unique food is bright, earthy, and suffused with the intensity of the Sicilian sun. Juicy tomatoes, the island’s own fragrant olive oil, wild fennel, and citrus fruits are all staple ingredients. Here you’ll discover authentic recipes for the best food Sicily has to offer including antipasti, vibrant salads, light soups, and pasta. Delicious meat and fish recipes feature Sarde a Beccaficco (stuffed sardines), and Abbacchio alla Cacciatovia (pan-fried Spring lamb with herb and anchovy sauce). Sicilians notoriously have a sweet tooth and are among the best dessert-makers in Italy. Indulge in Pistachio Gelato, Cannoli (pastry tubes filled with sweetened ricotta) and possibly Sicily’s most famous export, Cassata.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Ursula Ferrigno\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 160\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDimensions: \u003c\/span\u003e7.9 in H | 10 in W | 1.4 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: July 9, 2019\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Ryland Peters \u0026amp; Small\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ryland Peters \u0026 Small","offers":[{"title":"Default Title","offer_id":48369350869206,"sku":"9781788791175","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/CucinaSiciliana.jpg?v=1781653117"},{"product_id":"italopunk","title":"Italopunk","description":"\u003cp class=\"p1\"\u003eItalopunk is not just a cookbook but a culinary manifesto that challenges the conventional boundaries of Italian cuisine through 145 recipes from Italy’s Neo-Trattorias.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFrom Sicily to Milan, a new generation of chefs from Italy's Neo-Trattorias is disrupting Italian cuisine with bold and modern twists. Italopunk celebrates these unexpected flavors and irreverent takes on beloved classics—Panzanella brightened with mango, tiramisu with a hint of sesame, cacio e pepe sprinkled with mint... Through recipes, interviews, and restaurant recs, this lively romp through Italy is sure to inspire and revolutionize the way you experience Italian food.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Vanja van der Leeden\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 400\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 10.6 in H | 7.7 in W | 1.6 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: July 29, 2025\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Tra Publishing\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tra Publishing","offers":[{"title":"Default Title","offer_id":48369351524566,"sku":"9781962098175","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/Italopunk.jpg?v=1781653226"},{"product_id":"vegana-italiana","title":"Vegana Italiana","description":"\u003cp class=\"p1\"\u003eDiscover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEver wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana, offers more than 100 vegan Italian recipes inspired by her family’s meals and fan-favorites from her Los Angeles-based restaurant Pura Vita.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way. She also shares her personal stories and memories from growing up in New York and moving to California as well as the culinary inspiration she received from her family.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Tara Punzone, with Gene Stone\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 240\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 10.3 in H | 8.3 in W | 0.9 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: October 7, 2025\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Rodale Books\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Rodale Books","offers":[{"title":"Default Title","offer_id":48394877436118,"sku":"9780593736173","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/VeganaItaliana.jpg?v=1782432349"},{"product_id":"lidias-the-art-of-pasta","title":"Lidia's The Art of Pasta","description":"\u003cp class=\"p1\"\u003eThe ultimate pasta cookbook; 100+ authentic Italian recipes, from the bestselling author, television icon, and \"doyenne of Italian cooking” (The New York Times).\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNo one knows pasta like Lidia Bastianich. Through her bestselling cookbooks and award-winning television programs, she has introduced generations of home cooks to the wonders of Italy’s greatest export. Now, for the first time, she has compiled her decades of expertise into one authoritative volume: the definitive book on pasta.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAn utterly indispensable resource for every kitchen, Lidia’s The Art of Pasta is a one-stop guide to pasta in every form: from fresh to dried, from Old World classics like gnocchi and cacio e pepe to Italian American favorites like manicotti and lasagna Napoletana.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThrough more than a hundred simple, perfect recipes, Lidia showcases pastas of all kinds—stuffed, baked, and sauced; in soups and pasta salads; plus, of course, directions for making fresh pasta doughs and sauces at home. The one-stop guide to all things pasta, the book is filled with simple, authentic, flavor-forward Italian dishes that the whole family will love. Tutti a tavola a mangiare!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Lidia Matticchio Bastianich, Tanya Bastianich Manuali\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 288\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 10.3 in H | 8.3 in W | 1 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: October 14, 2025\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Knopf\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Knopf","offers":[{"title":"Default Title","offer_id":48394886807766,"sku":"9780593537008","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/Lidia_sTheArtofPasta.jpg?v=1782432546"},{"product_id":"marcellas-italian-kitchen","title":"Marcella's Italian Kitchen","description":"\u003cp class=\"p1\"\u003eAn updated edition of the classic cookbook from the James Beard Foundation Lifetime Achievement Award-winner and\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e“author who changed the way Americans cook Italian food” (The New York Times). With a new foreword by best-selling author Molly Baz.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn this, her most personal book, Marcella Hazan welcomes home cooks into her kitchen to discover the intricacies of good Italian cooking—and her rules for getting it right. Across almost 250 timeless recipes, both beloved classics and less well-known regional delicacies, Hazan traverses the country from top to tip, imparting the secrets to replicating the true flavors of Italy at home.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eRecipes showcase the diversity of Italian cuisine and include:\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e•Risotto with Fresh Tomatoes and Basil\u003cbr\u003e•Fettuccine with Lemon\u003cbr\u003e•Venetian Almond Cake\u003cbr\u003e•Roast Pork Loin with Juniper and Rosemary\u003cbr\u003e•Cappuccino Gelato\u003cbr\u003e•And more!\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePacked with a lifetime’s wisdom, delivered in Hazan’s inimitable way, Marcella’s Italian Kitchen is a glorious celebration of “simple food that has only one objective: to taste good.”\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eAuthor: Marcella Hazan\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFormat: Hardback\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePages: 432\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eDimensions: 9.3 in H | 7.3 in W | 1.3 in T\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eOn sale date: October 29, 2024\u003c\/li\u003e\n\u003cli class=\"p1\"\u003ePublisher: Knopf\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Knopf","offers":[{"title":"Default Title","offer_id":48394890641622,"sku":"9780593802090","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/6649\/7238\/files\/Marcella_sItalianKitchen.jpg?v=1782432727"}],"url":"https:\/\/telegraphhillbooks.com\/collections\/cooking\/ursula-ferrigno.oembed","provider":"Telegraph Hill Books","version":"1.0","type":"link"}