A collection of 250 vegetable recipes from the kitchens of Italy features such delectable dishes as brushetta with roasted tomatoes and raw mushrooms, artichoke and black olive pesto, and radicchio with cream

A treasury of accessible grilled Italian food recipes shares complementary information on different heat-source options, grilling techniques, and equipment recommendations, in a volume that features such options as Guinea Hen Breasts with Rosemary and Pesto, Baby Octopus with Gigante Beans, and Rosticciana Ribs. 150,000 first printing.

Shares Italian-style recipes for soups, salads, pasta, rice, cheese, egg dishes, tarts, vegetables, seafood, meat, poultry, and fruit desserts which are designed to be served at room temperature. Reprint. 10,000 first printing.

Documents the James Beard Award-winning chef's experiences of cooking in a home kitchen without professional tools or a support staff, in a volume of one hundred recipes that blends sophisticated ingredients with easy-to-follow instructions for such dishes as lamb meatballs stuffed with goat cheese, roast pork with Italian plums and grappa, and honey-flavored pine nut cake. 60,000 first printing.

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 collection of accessible Italian recipes, many culled from the author's popular Molto Mario cooking show, instructs home chefs on how to simplify and understand everything from purchasing ingredients to mastering elaborate preparation procedures, in a volume featuring historical and cultural information as well as tips for special occasions. 150,000 first printing.

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.

A guide to creating northern Italian dishes features recipes for two hundred specialties of the Emilia-Romagna region, including classic pasta dishes such as Tagliatelle with Carmelized Onions and second courses such as Crisped Chicken. 50,000 first printing. $75,000 ad/promo.

With a unique voice, Laura Santtini combines the practical, magical, and delicious in a visually stunning guide to everyday Italian cooking. Santtini's approach to harvesting the power of umami (the savory component in cooking) will have “flavor bombs” going off in the kitchen. “Flavor bombs” are simple variations on classic recipes that produce unforgettable taste sensations: a sage leaf and slice of Parma ham give soul to bland veal scallopine, and the twist in melanzane alla parmigiana is generous layers of grated Parmesan and 100% cacao powder. Simple, original, and unexpected, this daring collection shows how to master the classics-and move beyond them to create something original.

Vegetles from an Italian Garden features 400 delicious recipes showcasing over 40 different kinds of vegetles newly collected by the editors behind the classic Italian cooking bible, The Silver Spoon. Authentic and easy-to-use, the book will reveal how Italians use vegetles year-round to prepare simple yet crowd-pleasing dishes. The book is organized by season in four color-coded sections (Spring, Summer, Fall and Winter) to help you conveniently browse for recipes by time of year. Each season is subdivided into chapters for different vegetles highlighting best-known varieties, appearance, storage and preparation and everything you need to know to maximize flavor and nutritional content. It even includes information on how to plant and harvest each vegetle in your own home garden. Then come the recipes! Each season includes approximately 100 recipes organized further by main vegetle ingredient. For example for Spring, the book reveals how to utilize the best of the season?s bounty with main ingredients including Spinach, Swiss Chard, Wild Greens, Artichokes, Asparagus, Fava Beans, Peas, Radishes, Avocados, Onions and Belgian Endive. Offering something for everyone, two-thirds of the recipes are vegetarian, and the remaining third feature beef, chicken, pork or fish as co-stars and are coded with unique symbols to make pleasing any dietary preference easy. As stated in the book?s introduction by the Editors, ?Italian cuisine is by no means vegetarian, but vegetles play an important and integral role to every meal.?