cooking, italian

Chef Mario Batali draws from the traditions of the village of Borgo Capanne in Northern Italy and Greenwich Village in New York to provide over two hundred recipes for pastas, salads, ragus, and other Italian specialties.

Television chef Giada De Laurentiis shares family photographs, anecdotes, and recipes for appetizers, soups and sandwiches, pasta and grains, meat, poultry, fish, vegetables and salads, desserts, and brunch.

Discover the versatility of pizza, from the traditional recipes of Naples and old Italy to modern variations.

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

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.

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