An updated edition of a classic Italian cookbook features more than two hundred recipes, including thirty created specifically for this edition, with easy-to-follow line drawings of cooking techniques and notes on ingredients, equipment, and cooking traditions

The Italians have a secret. Over the centuries, they have pioneered more than 300 shapes of pasta, each with a history, a story to tell, and an affinity for particular foods. These shapes have evolved alongside the flavors of local ingredients, and the perfect combination can turn an ordinary dish into something sublime. The Geometry of Pasta pairs more than one hundred authentic recipes from critically acclaimed chef Jacob Kenedy with award-winning designer Caz Hildebrand's stunning black-and-white designs to reveal the science, history, and philosophy behind spectacular pasta dishes from all over Italy. Packaged in a crisply designed black-and-white hardcover (complete with a dust jacket that unfolds into a poster of pasta shapes and patterns), The Geometry of Pasta is a one-of-a-kind cookbook unlike anything you've ever seen!

The proprietor of New York City's Felidia restaurant and her daughter present an accessibly priced collection of favorite recipes, including Baked Clams Oreganata, Spaghetti With Quick Garlic Tomato Sauce and Chocolate Bread Parfait. By the authors of Lidia's Italy in America. 150,000 first printing.

Carne is the fifth in the series of cookbooks documenting the renowned farm-to-table meals served by the Rome Sustainable Food Project, founded by Alice Waters, at the American Academy in Rome. Following volumes on biscotti, vegetables, pastas, and soups, this cookbook focuses on Executive Chef Christopher Behr’s favorite subject, meat: beef, lamb, pork, rabbit, and poultry. Chef Behr also offers more than a dozen recipes for side dishes, or contorni, that he serves alongside meat entrées: salads (including Radicchio Salad with Green Apple Balsamic Vinaigrette with Walnuts and Grilled Cucumber Salad with Yogurt), bean dishes, Sweet and Sour Squash, Pickled Green Tomatoes with Garlic, Hot Pepper and Mint (a dish that sold out within hours when he offered it at BKLYN Larder), and his legendary roasted potatoes that are crisp and golden on the outside with the creamy consistency of mashed potatoes on the inside. The Italian food of the Jersey shore is near and dear to Chef Behr’s heart, and when he’s homesick he cooks those iconic dishes, from meat loaf to short ribs, although his versions reflect his experiences in California, New York, and Rome—they’re lighter than the classic version but nonetheless deliver all their robust satisfaction.

The best-selling author of Giada's Family Dinners and Everyday Italian journeys into the heart of fine Italian cookery with a collection of tempting pasta recipes that range from classic favorites to innovative new dishes and are accompanied by easy-to-follow instructions for making fresh pasta, a simple selection of side dishes, and lush full-color photography. 600,000 first printing.

Blends the history of chef Valentina Harris's family with recipes for eighty-five dishes that have personal meaning for her, in a work that highlights Italian cooking while also drawing inspiration from international cuisines.

A culinary tour of the author's farmhouse in Provence offers 175 recipes, including olive oil brioche, grape harvest cake, and duck with lime and honey

All roads lead to Rome, and all roads in the Eternal City itself lead to a delicious meal. Here, Katie and Giancarlo unearth the city’s hidden gems—recipes that have been handed down through the generations, as well as new, exciting dishes inspired by Romans from all walks of life. The duo present their interpretations of classic dishes, like Katie’s spicy cheese and pepper pasta, alongside family favorites like sea bass with parma ham and sage. Collaborating with Rome’s best chefs, they also share modern recipes—like fiery hot chili sorbet—that reflect the heat and color of this bustling city. This is an impressive, fresh look at Rome’s cuisine that will be sure to inspire. A beautiful keepsake, Rome offers a sumptuous visual journey to the heart of Italy, from the Pantheon and Colosseum to Renaissance palazzos, Baroque fountains, and neighborhood trattorias.

Describes the background of risotto, the basic rice dish of northern Italy, and shares recipes for cheese, vegetable, fish, seafood, meat, and fruit risotti

A culinary tour of the celebrated Italian-American Bronx community shares a range of authentic recipes by local residents and famous restaurants and offers a history of the area's colorful characters and traditions, in a volume complemented by lavish black-and-white photographs.