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Italy Breaking Bread in L'Aquila Maria Filice First time cookbook author, Toronto raised Maria Filice, found her passion for food and travel through her late husband, and has since put together this collection of traditional recipes and personal stories about their time together in Italy. Arranged by day of the week, each chapter offers a full Italian feast from antipasti to dolci, but recipes stand well on their own, or mixed and matched into your own dinner menu. Colour photos. Hardcover, 142 pp. $29.95. Recipes from an Italian Summer Silver Spoon Kitchen Another spinoff from The Silver Spoon, this book, lavishly illustrated with colour photos of food and landscapes, captures the simplicity and intense flavours of the traditional dishes of an Italian summer. From rice salads to stuffed tomatoes, and fruit fritters with champagne, these recipes demand the freshest ingredients at the peak of their season. Hardcover, 431 pp. $45.00. Hudson Valley Mediterranean Laura Pensiero Produce stars in this collection of recipes celebrating Hudson Valley foods, especially those used at Gigi Trattoria, and Gigi Market and Catering. The result is a perfect marriage between New York State fruits and vegetables and traditional Italian recipes. Hardcover, 317 pp. $39.00. Ristorante Fellini Tony Percuoco Neapolitan traditions meet the Pacific Ocean in Australia Coast restaurant, Ristorante Fellini. While this is a showcase for fish and seafood recipes, there are also equally appealing rice and pasta, meat and game dishes. Superb photography. Hardcover, 175 pp. $48.50. Valvona & Crolla: A Year at an Italian Table Mary Contini Edinburgh deli Valvona & Crolla has long been a foodie standard for excellent Italian imported goods, as well as foods sourced from all over Scotland. Their first cookbook is as one would expect: wonderful Italian recipes prepared using great ingredients, and cooked seasonally. Recipes range from full meals like salt cod with chickpeas and potatoes, or rose veal with aubergine and mozerella, to simply prepared sides such as chillies preserved in oil or sauteed spinach with lemon and garlic.Colour photos, but not accompanying every recipe. Hardcover, 320 pp. $50.95. Why Italian's Love to Talk About Food Elena Kostioukovitch A.A. Gill once described the Italians as the most conservative eaters in the world; anything from outside the traditions of their own region, or even village, is considered foreign, and cooks there tend to favour Italian food over anything else the world has to offer. In this tome on Italian food Elena Kostioukovitch examines each region of Italy in minute detail to discover what makes their food and traditions different. In a culture where to speak is to speak of food, and locals are fiercely proud of regional specialities, this makes for a great foodie read. Colour photos, illustrations, maps, and menus. Hardcover, 449 pp. $44.00. Stir Barbara Lynch Barbara Lynch grew up in a project in South Boston where the food she ate came from a package or a can, until discovering a passion for cooking brought her out of trouble and to being a James Beard award winning chef and restaurant owner. In this, her first cookbook, Lynch draws from an Italian tradition to create dishes such as pan fried cod with chorizo and clam ragout, braised chicken thighs with rosemary and garlic,crisped duck confit with kumquat marmalade, and yogurt panna cotta. Some colour photos. Hardcover, 335 pp. $41.95. The Silver Spoon Pasta For any fans of Italian cooking or Silver Spoon devotees, The Silver Spoon Pasta book should be a matter of some excitement. Expanded from the pasta section in the original Silver Spoon cookbook and with over 360 recipes this is for serious pasta fans; recipes are divided into long and short dried pasta, and cut and filled fresh pasta. There are too many recipes here to give an full representation, but they include saffron spaghetti with yoghurt, elbow macaroni with pumpkin and radicchio, and chanterelle and thyme ravioli. Some colour photos.Hardcover, 336 pp. $45.00. Pasta Sfoglia Ron & Colleen Suhanosky A pasta book from the couple behind the Sfoglia restaurants (which are to be found in Nantucket as well as New York City), this book will teach you how to make fresh pasta, and then create wonderful dinners with it. Recipes such as linguine alla genovese with veal ragu and salsa verde and gnocchi with braised oxtail, ginger and cocoa set the tone for this book, with dishes which are both simple and sophisticated. Don't worry though, there's still a good old fashioned Nonna's ragu for some serious comfort eating. Full colour photos throughout. Hardcover, 204 pp. $35.95. Seafood alla Siciliana Toni Lydecker The author of Serves One ($21.95)holds forth on a complete different subject. This time she serves up Sicilian seafood recipes, tales of Sicily’s fishing industry and how it has influenced seafood preparation in the new world. Although swordfish is to be avoided in the ecologically correct world, one of the most appealing recipes is a swordfish and zucchini pie. Colour photos. Hardcover, 267 pp, $45.95. The River Café Classic Italian Cookbook Rose Gray & Ruth Rogers Since they opened the River Café more than 20 years ago, Ruth Rogers and Rose Gray have not only changed the face of Italian cooking in Britain and North America, they have shepherded a whole new generation of cooking stars including Arthur Potts Dawson, Sam and Sam Clark, Ben O’Donoghue, and most famously, Jamie Oliver. Here they share not only recipes from friends, restaurants, and wineries in Italy but the memories that make these dishes so special. As with their other books, rusticity rules with the freshest ingredients a key to success. Colour photos of finished dishes, local scenes, produce, and the authors themselves. Hardcover, 413 pp. $65.00. Quick from Scratch Italian Cookbook Food & Wine Magazine From Food & Wine magazine comes a book which promises good, quick, Italian cooking from scratch. There are soup and antipasti recipes for something light, and lots of pastas, risottos, meat and fish dishes which don't require too many ingredients and aren't too time intensive, from the hearty sausages, potatoes and artichoke hearts in tomato broth, to the more sophisticated tuna steaks with lemon caper sauce. A full colour picture for every recipe. Hardcover, 192 pp. $29.95. Pizza & Wine: Authentic Italian Recipes and Wine Pairings Leonadro Curti Coming from a cookbook writing team made up of a chef and a food journalist this book is full of recipes for simple, traditional pizzas; the emphasis is on a thin crust and a few well chosen, good quality toppings for maximum effect. There are chapters on focaccias and side dishes as well as vegetarian, meat based, seafood pizzas, and calzones. Each pizza comes with a wine pairing and there is a dessert chapter tucked away at the end for good measure. Lots of colour photographs throughout. Softcover, 176 pp. $24.95. Thirty Minute Pasta Guiliano Hazan Given his foodie lineage (he is the son of famed Italian cookbook writer Marcella Hazan) it's no surprise that Giuliano Hazan is such an accomplished cookbook author himself. Thirty Minute Pasta is a great book for those who don't want to spend a huge amount of time in the kitchen, but still want to produce something delicious at the end of the day. There are simple pasta dishes such as tagliatelle with peas as well as favourites like spaghetti carbonara and more sophisticated fare such as penne with fresh tuna and a saffron cream sauce. Lots of colour photos and a good glossary of pastas. Hardcover, 176 pp. $33.95. Preserving the Italian Way Pietro Demaio Australian-born to Calabrian-born parents, Pietro Demaio presents recipes for traditional Italian preserving interwoven with the story of Australia’s Italian immigrants. Preserved vegetables and mushrooms, fish, and wines and liqueurs figure heavily in the book. Demaio also offers instructions for making salami and other cured meats. Although bread does not really fall into the preserving category, there are bread recipes and directions for building a wood-fired brick oven. Some photographs in colour and black and white. Softcover, 236 pp. $39.95. Venezia Tessa Kiros Who could not love her previous books Apples for Jam, Falling Cloudberries and Postcards from Portugal, Twelve these are the most beautifully designed books (the designer lives not far from our store!). Kiros captures the essence of where she writes. This latest offering is even more sumptuous in design, photographs, and of courses recipes. A treat for those who love Venice but also those who love food and dreams! Hardcover, 288 pp. $55.95. UK Import. David Rocco's Dolce Vita David Rocco This is the classic story of a young lad being drawn to his grandmothers, the nonne on summer trips to Italy. A debt of gratitude to them as they have inspired a love of simple Italian food in Rocco. Lavish photography make you want to hop on the next plane! Hardcover, 368 pp. $39.95. Urban Italian Andrew Carmellini and Gwen Hyman With a resume of cooking at Lespinasse, and Cafe Boulud then a year of living, eating and cooking in Italy, Carmellini came back to New York and opened the acclaimed A Voce restaurant. While the usual recipes are here there are countless exquisite variations on ingredients and dishes. His self deprecating and amusing stories of his kitchen life are quite revealing. Hardcover, 311 pp. $38.50. Amarcord: Marcella Remembers Marcella Hazan An icon to many cooks and chefs, Marcella transformed our Italian cooking skills. This memoir takes us back to her youth and all her influences known and unknown. Hardcover, 307 pp. $30.00.   Giada's Kitchen: New Italian Favorites Giada DeLaurentiis In Giada De Laurentiis's collection of 100 new recipes, she focuses on fresh ingredients, simple preparation, and bright flavor. Anyone who wants to indulge in the pleasures of italian food without feeling weighed down will find inspiration for delicious, hearty yet healthy weekday meals. Hardcover, 240 pp. $37.00. Italian Grill Mario Batali As those old Dominion store commercials said, ”It’s mainly because of the meat.” While the antipasti and vegetable side dishes here do appear delicious, it is the huge hunks of well-seasoned meat that are irresistible. Whether it is spit-roasted prime rib, pork shoulder, veal chops, or leg of lamb, it looks like something you would want to try. Other than the seasoning, the recipes have few ingredients, and require little preparation. Colour photos with most of the recipes. Hardcover, 246 pp. $31.95. 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. Hardcover, 301 pp, $42.00. 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. $55.00. 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, $36.00. 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. $59.95. 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, $41.95. 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, $89.95. 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. $29.95.   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

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. $33.95. 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. $43.95.   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. Softcover, $20.00. 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. Softcover, $23.50. 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, $49.95. 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, $37.95. 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, $37.95. 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. 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.   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, $165.00. 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, Call for availability. 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, $32.95. 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, $32.95. 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, Call for availability. 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. $57.00. 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., call for availability. 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. Hardcover, $50.00. 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. Back to top

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Last modified May 16, 2010 .