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Italy One Pot Italian Cooking Massimo Capra A good-natured fixture of the Toronto restaurant scene , Massimo Capra presides over Mistura, celebrated for fine risotto. Here he brings us hearty one dish cooking inspired by his childhood in Cremona. Beginning with soups and culminating with chocolate risotto and zabaglione, this is a collection of recipes that will keep you warm all winter. Colour and b & w photos. Softcover, 192 pp. $29.95. Fantastico! Little Italian Plates and Antipasti from Rick Tramonto's Kitchen Rick Tramonto In Fantastico! chef Rick Tramonto highlights Italy's casual cooking and antipasti in recipes that are great for entertaining but also suitable for weeknight suppers or lunch. Crostini and bruschetta are paid their due, but there are also tempting braised vegetables and meats, grilled sausages and a chapter featuring Italian cheeses that will up the ante at your next holiday gathering. Colour photographs. Softcover, 274 pp. $44.00. Dolce Italiano: Desserts from the Babbo Kitchen Gina De Palma Gina De Palma, pastry chef at Babbo in New York city, brings both classic Italian desserts and favourites from the restaurant to cooks interested in life beyond tiramisu. She gives some background on what constitutes Italian sweets, baking tips, and also anecdotes and history about special desserts and festivals. Colour photographs. Frankie Dettori's Italian Family Cookbook Frankie Dettori & Marco Pierre White The diminutive Dettori made his name in England as a jockey. Frequently in Tatler’s society pages, he is a partner with Marco Pierre White in a group of Italian family restaurants. These simply classic recipes are all about high flavour and minimal preparation. Spaghetti Bolognese, garlic bread with rosemary, several variations of pizza,bollito misto with salsa verde, and crostata di fruitta make for truly memorable family. Colour photos. Hardcover, 224 pp. $54.95. Ciao Italia: Slow and Easy Mary Ann Esposito Fans of Mary Ann Esposito's PBS show Ciao Italia will find plenty to cook in this book, which focusses on slow-cooked one dish meals. Recipes such as Skillet Lasgne with Artichokes and Cheese and Sicilian-Style Chicken Pie are just what's needed on a cold winter's night. Clear layout and straightforward preparation make this book one to turn to when you're low on energy and ideas. Hardcover, 142 pp. $32.50. Vivo e:  The Fish Markets of Sicily Andrea Zanfi, photographs by Gio Martorana There is text to peruse in this book including a glossary of the fish sold in Sicilian market stalls. However, it is really the stunning photographs that really tell the story of Sicily’s fish markets and the culture built up around them over the centuries. From the majolica fish that grace the cover to the almost transparent nunnata and the seemingly pre-historic spininess of sea urchins, this is a book breath-taking beauty. Hardcover, 267 pp, $105.95. Oxford Companion to Italian Food Gillian Riley This is the first book in what is to be a regional series that will encompass Chinese, Southeast Asia, British Isles, French cuisines. When the bibliography runs to almost seven pages you know there has been serious research to compile the almost 1,000 entries. A must for all those who love Italian food culture, or just curious about a country steeped in culinary history. Hardcover, 637pp, $39.95. Angela Hartnett’s Cucina Angela Hartnett Angela Hartnett’s first book is a testament to the simplicity instilled by her culinary mentors. Her grandmother and mother tutored her in the rustic pleasures of the Italian family kitchen. With her mentor Gordon Ramsay, she added refinement to simplicity. Recipes range from biga (a fermented bread starter) to roast pigeon with sausage and date stuffing. Colour photos. Import, hardcover, 272 pp. $65.00. Back to top

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Cucina Del Sole Nancy Harmon Jenkins Take a tour of Italy's southern regions, the Mezzogiorno of Sicily, Calabria, Basilicata, Puglia, and Campania. Blessed with a gorgeous Mediterranean climate (hence Cucina del Sole) the food of the south is full of fresh produce and abundant seafood enhanced by local citrus and olives. Along with the lovely recipes are anecdotes about the history and people of the region. Unfortunately, there are no photographs. Hardcover, 454 pp. $37.95. The Best Italian Classics Editors of Cook’s Illustrated The dedicated (some would say overly so) team at Cook’s Illustrated magazine strike again, this time applying their thorough testing to Italian classics like fettucine alfredo, eggplant parmesan, and chicken cacciatore. If your attempts to whip up Italian favourites at home aren't what you imagined you can count on Cook’s Illustrated to walk you through every step, and explain why their version works so well. Colour plates. Softcover, 482 pp. $24.95. Italian Baking Secrets Father Giuseppe Orsini So much more than a cookbook, Father Orsini weaves a tale about the emergence of grain cultivation, the origins of bread, and the role of baking in Italy before one even comes to the wonderfully authentic recipes. Along with a variety of Italian breads there is a selection of biscotti and other sweets as well as cakes (torte) and tarts (crostate). This really is a lovely book for any baker. Hardcover, 272 pp. $31.95. Cooking Light Italian Cooking Light magazine One of new series from Cooking Light magazine, this is a great option for those who love classic Italian food but are watching their diet. Of course, each recipe includes the nutritional breakdown per serving. Other titles include soup and dessert. Hardcover, 144 pp. $23.95. Lidia's Italy Lidia Matticchio Bastianich and Tanya Bastianich Manuali In concert with PBS, much-loved Italian food expert Lidia Bastianich and her art historian daughter guide us on an art-laced culinary tour of Italy. Lidia's Italy begins in the northeast with her home region of Istria, now part of Croatia, where sauerkraut with pork is one of the hearty signature dishes. In contrast, across the country in the northwest, Piemonte is truffle mad. Organization is everything in this book. Not only is there the usual alphabetical index in the back, in the front of the book recipes are listed by course. In addition recipes are listed at the beginning of each region. Colour photos. Hardcover, 364 pp, $44.00. Gennaro's Italian Year Gennaro Contaldo The man who taught Jamie Oliver much of what he knows about Italian cooking, Gennaro Contaldo mines his Italian heritage for the most exuberant seasonal flavours the country has to offer - baked tomato sauce from the height of the August tomato harvest to Christmas capon with chestnut, herb and pancetta stuffing. Charming essays explaining special seasonal events - Easter, Christmas, saint’s days - help to put create a context for the simply prepared food. Colour photos. Hardcover, 256 pp. $39.95. Modern Italian Food Stefano de Pieri Born in Treviso, Stefano De Pieri has spent more than three decades in Australia where he has been both a professor of Architecture and a restaurateur.  This book highlights his skill in marrying the dishes and techniques of his childhood with seasonal Australian ingredients. Colour photos. Paper, 258 pp, $37.95. Daily Italian Tobie Puttock Like his sidekick Jamie Oliver, Tobie Puttock perfected the art of simply satisfying Italian cooking at the knees of Ruth Rogers and Rose Gray in the kitchens of the River Café. After a stint at Jamie's Fifteen  in London, he has returned to Australia to open Fifteen Melbourne. Presented in a brightly funky package, the recipes include cabbage with garlic and anchovies, crumbed swordfish with rosemary and chilli, and ricotta fritters. Colour photos and drawings. Hardcover, 199 pp, $39.00. The Festive Food of Italy Maddelena Bonino Italy, the centre of the Catholic world, has a calendar that revolves around religious holidays, from the familiar Christmas and Easter to the lesser known All Souls' Day and Ferragosto (which marks when the Virgin Mary ascended to heaven). Together with an abundance of regional festivities that celebrate local crops these festive times of the year are marked with special dishes and traditional foods. This little book makes a great introduction to to this side of Italian cuisine. Similar titles are available for France, Spain, China, Thailand, and India & Pakistan. Colour photos. Hardcover, 93 pp. $12.95. Under the Olive Tree Manuela Darling-Gansser Now based in Sydney, the author was born in Lugano, Switzerland, near the Italian border, with summers spent in Sardinia. Focusing on Italian summer food and the memories surround them, these relaxed recipes are heavy on fish and fresh fruits and vegetables. Try the pink grapefruit and campari sorbet for instant refreshment. Colour photos of food and landscapes, b&w family photos. Softcover, 232 pp, $37.95. Pizza, Calzone Focaccia Maxine Clark Going way beyond pizza, this book is full of Italian flatbreads and filled goodies, along with detailed recipes on classic pesto, pizza sauce (pizzaiola), and useful hints on successful baking. Our list of things to try includes pear, pecorino, and Taleggio pizza with honey and sage, chickpea & rosemary flatbread (farinata), eggplant and tuna double crust pizza (scacciata), and chestnut & Vin Santo focaccia. Mouthwatering colour photos. Hardcover, 144 pp. $25.95. Taste of the Marche A stunning book from the five provinces that make up the Marche region of Italy on the Adriatic. Gives new meaning to surf and turf, the earthiness from the hill region and the seafood from the ocean areas. Featured restaurants have contributed an eclectic array of recipes that will whet the appetite of the eater, as well as inspire the chef. Hardcover, 200 pp, $99.00. Italy for the Gourmet Traveller Fred Plotkin This indispensable guide for the food traveller to Italy has been updated and of course expanded since its debut ten years ago. Plotkin is comprehensive,  going where the locals eat and shop. Softcover, 724 pp. $34.95.   The Delia Collection Italian Delia Smith A collection of the best Italian recipes from 34 years of iconic brit food writer Delia Smith. Excellent, easy to follow recipes you can trust. Other titles in the series include vegetarian, chicken, and soup.136 pp. $22.95.   The Glorious Soups and Stews of Italy Domenica Marchetti Glorious it is, or at least the names of each dish are in Italian. Divided by seasons this slim book is full of wonderful, authentic Italian recipes for soups, stews, and other one pot meals. Accompanied by hunger-inducing photos. Softcover, 168 pp. $24.95. Back to top

Cooking Light Italian Cooking Light Magazine One of new series from Cooking Light Magazine, this is a great option for those who love classic Italian food but are watching their diet. Of course, each recipe includes the nutritional breakdown per serving. Other titles include soup and dessert.144 pp. $23.95. Made in Italy: Food and Stories Giorgio Locatelli Italians are so passionate about their food and Locatelli is not one to let the side down. A tome of a book that covers all manner of Italian cuisine in an unhurried, down to earth & convivial tone. Influenced by the slow food movement Locatelli combines his talents at his eponymous restaurant Locanda Locatelli in London with an understanding of what home cooks are prepared to undertake. Hardcover, 615 pp. $59.95. Biba's Italy Biba Caggiano Biba's favorite recipes from Italy's finest cities, each page brimming with her voice as she recounts what she loves most about these romantic places, the sights, sounds and flavours. 320 pp. $39.95. The Italian Baker Carol Field Classic tastes of the Italian countryside reverberate in this book of pizza, breads, focacce, cakes, pastries and Italian cookies. Hardcover, 443 pp. $52.95.   Shut up and Eat! Tony Lip and Steven Prigge Danny Aiello, Talia Shire, Lorraine Bracco, Edie Falco, James Gandolfino, Burt Young and other stars share their memories of the Italian-American food experience along with the iconic dishes of their culinary heritage. Black & white photos. Vegan Italiano Donna Klein Italian sensibility gives meat/egg/dairy-free cooking a real flavour boost. With the most basic of designs - two recipes per page and no photos, this book is all about the recipes. Eggplant cacciatore, Tuscan-style baked bread and tomato soup with basil or wild mushroom pizza with caramelized onions are just a sample of dishes anyone - vegan or not - would want to try. Apples for Jam Tessa Kiros Like Nigella Lawson, Nigel Slater and a handful of others, Tess Kiros (Twelve,$34.95 and Falling Cloudberries, $45.00) is more than a recipe writer. Aided by Lisa Greenberg’s art direction, Kiros conjures up the atmosphere which lifts her homey foods –fish pie, tomato lasagne, hamburger patties—from the humble to the exceptional. We have one criticism—the silvery print is hard to read. Colour photos. Hardcover, 417pp, $45.00. The Silver Spoon The trick for the team translating this classic Italian book(originally published in 1950, now in its eighth edition) for English-speaking cooks was to balance the English tendency to over-explain with the opposite impulse amongst Italians. While shifting this balance and substituting ingredients where certain products were unavailable outside of Italy, the team which included Tom Norrington-Davies has managed to maintain The Silver Spoon’s distinctly Italian character. Along with its 2000 recipes, this edition also features menus from some of the most-renowned Italian chefs from the past 50 years. Mario Batalia, Lidia Bastianich, Ruth Rogers and Rose Gray, and Aldo Zilli are among the group of farflung chefs. Colour photos. Hardcover, 1263 pp, $59.95. Scott Conant's New Italian Cooking Scott Conant As chef/owner of New York's Impero and Alto, Scott Conant brings a fresh twist to contemporary Italian cooking with dishes such as spicy whole roasted chicken with orange and rosemary and grilled zucchini with mint and pignoli. Colour photos. Hardcover, 296 pp, $50.00. Jamie's Italy Jamie Oliver One of the great delights of this business has been watching the maturation of Jamie Oliver. Despite the great and early fame which came to him in his 'Naked Chef' incarnation, he has retained a sense of whence he came. In this culinary tour of Italy he celebrates the food which played a major part in his early career with Rose Gray and Ruth Rogers at the River Café, with Gennaro Contaldo, with Antonio Carlucci. There are some less familiar versions of well-known dishes including some particularly seductive risottos, one with artichoke, another with cauliflower. Not just content to pass along recipes, Oliver also creates a sense of the place and of the personalities which have shaped them and perhaps himself. Wonderful photograph of landscapes, food, and people. Hardcover, 319 pp, $49.95. Italian Express Emily Richards Forget the low-carb and bring on the noodles, polenta and pizza in a collection of recipes celebrating the best of quick Italian cooking. You’ll remember Richards from the food show Canadian Living Cooks. Colour photos. Paper, 200 pp, $26.95. Molto Italiano Mario Batali Gathered from a decade’s worth of Mario Batali's television series, the pasta and vegetable recipes in this collection are especially outstanding. Grilled marinated chanterelles alone are worth the price of the book. Instructions are clear and simple. Colour photos. Hardcover, 522 pp, $44.95. River Café Two Easy Rose Gray and Ruth Rogers In their second collection of pared-to-its-essence Italian cooking, Gray and Rogers continue to show the style that made them den mothers to a whole new generation of British culinary stars (Oliver, Fearnley-Whittingstall, O'Donoghue et al). Rice with chestnuts, broccoli with red wine, and rhubarb with orange are typical of the simple yet vibrant recipes. Colour photos. Hardcover, 288 pp, $49.95. Opera & Wine Wine in Opera Valentino Monticello Combining the best of all worlds - art, wine, opera - London-based sommelier and consultant Valentino Monticello illustrated his book on the intersection of wine and opera with opera-scene collages created from wine labels. Hardcover, 263 pp, $150.00. The Perfect Egg and Other Secrets Aldo Buzzi A tiny perfect treasure, Buzzi’s essays, first collected in Italian in 1979, extolling the virtues of such simple pleasures of eggs and salsa verde,are illustrated by his architecture school classmate, American artist Saul Steinberg. Hardcover, 150 pp, $23.95. Cresci Iginio Massari, Achille Zoia In Programma ($155.00, hc), Iginio Massari explored the world of cakes. Here, the focus is on leavened doughs with a heavy emphasis on the rich doughs of brioche, croissants and panettone. Colour photos. Hardcover, 407 pp. $155.00. Back to top

Neither Meat nor Fish Sergio Mei and Rossano Boscolo Informed by Mediterranean cuisine, this collection of vegetarian recipes from the executive chef of the Four Seasons Milan is the most awe-inspiring since The Natural Cuisine of Georges Blanc (o/p). Beautifully styled photos. Hardcover, 243 pp, $115.00. Marcella Says Marcell Hazan Reading this book is a real delight, she is generous with advice and with the minutiae of her life. As usual the recipes relfect th regional Italian traditions - eight layer spinach lasagna, Bolognese - style rather than the more familiar Neapolitan version, post roast from the Brianza hills and desserts featuring fruit.  Hardcover, 390 pp, $42.50. Art of Cooking: The First Modern Cookery Book Luigi Ballerini, editor The 15th century manuscripts of Maestro Martino of Como, on which this book was based, were the first culinary works to give exact ingredients, measurements and equipment. More than just a glimpse into the Renaissance kitchen, Martino illuminates the Byzantine machinations of secular and religious politics of the time. The editor adapted 50 recipes for the modern kitchen. Hardcover, 208 pp, $39.95. Fagioli Judith Barrett The co-author of Risotto Risotto ($25.99) turns from rice to beans with 124 authentic Italian recipes complete with suggestions for North American equivalents to Italian bean varieties and mail order sources. Illustrated. Hardcover, 288 pp, $33.95. Italian Easy: Recipes from the London River Café Rose Gray and Ruth Rogers Potatoes with lemon and spaghetti with peas and scallions are typical of the ever- simpler dishes Gray and Rogers do so well. There is another opportunity to try the infamous chocolate nemesis. Colour photos. Hardcover, 298 pp, $50.00. Rome, at Home Suzanne Dunaway With three decades of living in Rome, author Dunaway has absorbed its philosophy of treating the freshest of ingredients to the quickest preparation. Sauteed porcini, grilled pork chops and fried artichokes are a few of the simply sublime dishes. Illustrated. Hardcover, 292 pp, $44.95. Italy Sea To Sky Ursula Ferrigno An inspired collection of traditional dishes from Italy's coasts, mountains, rivers, forests, plains and islands. The Mozzarella In Pasta Frolla on page 124 is sublime. Hardcover, 192 pp. $39.95. The Babbo Cookbook Mario Batali This new title showcases Batali's passion for Italian flavours and his enticing use of fresh, seasonal produce. Don't miss the Classic Tortellini in Brodo (page 126). Hardcover. $60.00. La Mia Cucina Toscana Pino Luongo This celebrated New York Chef has written a highly personal and wonderfully innovative take on the food of his native region, highlighted with striking colour photos. Hardcover, 270 pp., $60.00. Welcome to My Kitchen Tom Valenti and Andrew Freedman Valenti, of Ouest in NYC. draws on the familiar southern Italian flavours of his grandmother's kitchen in this robust book. Includes techniques for the home chef. Good choices: Goat Cheese Ravioli with Tomato, Bacon and Basil, and Crabs with Corn and Green Onion Risotto and Bacon Dice. 326 pages. $44.95. Biba's Taste of Italy Biba Caggiano Although the writing may not be so brilliant as the essays in Lyn Rosetti Kaspar's The Splendid Table, also on the cuisine of Emilia-Romagna, Biba Caggiano's latest book is infinitely more intimate, sharing as it does her memories of the cooking of her grandmother, mother, and aunts. Although some of the recipes are well-known, such as eggplant parmigiano, there are also unusual seafood, chestnut, and Swiss chard dishes. Illustrated. $52.95. Recipe: Eggplant Alla Parmigiana. Toscana Mia Umberto Menghi The famed Vancouver restaurauteur goes back to his Tuscan roots where he now runs a cooking school, Vella Delia, along with producing wine and olive oil.$50.00 cloth. Valentina's 4 Seasons Cookbook Valentina Harris Duck breasts with red onions and balsamic vinegar and strawberries with mascarpone are among Harris's collection of authentic Italian seasonal cooking. Colour photos. 160 pages. $36.95 cloth. Cooking from an Italian Garden Paola Scaravelli & Jon Cohen Authentic Italian vegetarian recipes. Drawing on readily available ingredients and adapted for North American kitchens, these recipes will inspire vegetarian and nonvegetarian epicures alike. Includes sample menus to incorporate these delicious dishes into delightful meals. $23.50. Essentials of Classic Italian Cooking Marcella Hazan If you are only going to buy one Italian cookbook, this is the one to have. Marcella's simple and straightforward recipes will appeal to both beginners and aficionados, and there's lots to work with. Line drawings and clear discussion lead you through the whys and hows. $37.50. Rustic Italian Cooking Kathleen Sloan Simple, unpretentious, hearty and delicious -- real Italian cooking from the countryside. These recipes are simple, accessible and easy to prepare in about 30 minutes using ingredients from the local supermarket. Colour illustrations. $19.95. Risotto! Risotto! Valentina Harris British cooking school teacher and BBC personality Harris is, like Marcella Hazan, one of those cookbook authors who will make you a better cook not just a better Italian cook. From wild boar to ice cream risotto, Harris explores the whole range of possibilities. Hard cover, colour photos. $41.95. The Splendid Table: Recipes from Emilia-Romagna, The Heartland of Northern Italian Food Lynne Rossetto Kasper Winner of both the Julia Child & James Beard awards, The Splendid Table brings the authentic flavours of Emilia-Romagna into your kitchen. Informative, spirited and passionate discussion on the foods of Italy. $47.50. Back to top

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Last modified November 24, 2007 .