italian cooking

Angela Hartnett offers 140 family recipes, including Italian soups, starts, pastas, grains, seafood, meat, vegetables, salads, desserts, and snacks.

Discusses food's place in Italian culture and describes Italy's cooking techniques, typical and special occasion meals, and diet-related health, providing several recipes.

The author provides an account of his experiences training to be a chef in the kitchen of Mario Batali's three-star New York restaurant, Babbo, where he worked himself up from kitchen slave to cook, while at the same time developing relationships with Batali and other kitchen colleagues, and tells of his further adventures as a butcher's apprentice in Italy.

Contain a collection of 125 simple recipes for everyday Italian cooking, including antipasta, sauces, pastas, entrees, and desserts. Includes photographs.

Dozens of recipes covering the regional variations of Italian cooking adapted for American kitchens.

Introduces the different culinary regions of Italy through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.

Contains recipes for Italian dishes adapted for young cooks from "The Silver Spoon," including lunches and snacks, pasta and pizza, main courses, desserts, and baked goods, and provides tips on cooking safety, equipment, and techniques.

More than 100 recipes for antipasto, soups, vegetables, meat, fish, pasta, dessert, and other specialties.

Contains a range of recipes (easy to difficult) from Italy, an overview of Italian food, information about authentic ingredients, and safety tips.