Food mixed with art for Picasso - he created ceramic plates with fish on them; he drew with wine on cafe table paper; he captured portraits of himself and the people around him in cafe settings; and he and his friends designed special menus and wall art for their favorite gathering places. Picasso, Bon Vivant tells the fascinating stories behind the artist's favorite meals, from the game he cooked as a youth in the Catalan hills, to the specialties of Els Quatre Gats in Barcelona, to the dinners made by his wife Jacqueline in the South of France. Over 50 recipes present the foods that inspired Picasso, while 140 photographs and drawings present his art, and evoke the spirit of his boisterous gatherings and valued friendships with artistic and intellectual luminaries of the twentieth century, including Gertrude Stein, Georges Braque, and Guillaume Apollinaire.

Presents contemporary twists on classic Italian dishes, focusing on fresh ingredients and including lemon hazelnut tiramisu and arugula salad with grilled fruit and panettone croutons.

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.

The author shares anecdotes about each of the 125 recipes collected, which represent an extensive menu of vegetables, grains, fish, meat, poultry, game, fruits, and desserts drawn from the classic cuisine of Italy

Stefano Cavallini is one of the most talented and original young Italian chefs cooking in London today. At his Michelin-starred restaurant, Stefano Cavallini at the Halkin, he creates modern Italian dishes with focus and precision. His approach is bold and concentrated—flavors are exquisitely intense, yet the overall effect is light and perfectly balanced. In Cucina Essenziale, Cavallini presents his signature dishes, including a selection of step-by-step "masterclass" recipes that demonstrate key techniques. Among the recipes, which range from antipasti to dolci, are a Salad of Fois Gras with Baby Spinach and Balsamic Vinegar; Eggplant and Taleggio Ravioli with Butter and Pine Nuts; Leg of Lamb with Artichoke Sauce and Roast Potatoes; and a Lemon Mousse with Thyme Syrup. Elegantly designed and filled with color photos, Cucina Essenziale offers a fresh look at authentic Italian cooking.

Revised, updated, and illustrated with new photography, this is the seminal work on Italian cooking—its regions, ingredients, and techniques This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes, and techniques for a new generation in her comprehensive explanation of its culinary terms. The 200 recipes include the great dishes from every major region of Italy. Variations on the classics—pasta, polenta, gnocchi, risotto, and pizzas—sit alongside Anna's recipes for versions of Italian favorites, such as peperonata, lamb fricasee, and ossobucco. Specially commissioned photographs of the dishes and illustrations of the ingredients and techniques make this a truly unique and invaluable book. Includes dual measures.

The Food Network celebrity chef and author of the best-selling Everyday Italian demonstrates how to prepare fresh, quick weeknight meals, sharing inventive recipes for such options as Spicy Mint Beef and Thai Turkey Lettuce Wraps. 400,000 first printing.

Taking different elements of Italian cooking and exploring their origin and provenance, the author intends to explode myths and expound facts surrounding some of the key ingredients in Italian cooking. He also includes 100 delicious recipes.

Presents 250 recipes that offer an innovative culinary blend of classic northern Italian cookery with an American touch

Explore one of Italy’s best‐kept culinary secrets and hottest new travel destinations with the latest addition to Phaidon’s series on regional cuisines compiled fromThe Silver Spoon. Puglia offers more than 50 all‐new, authentic and easy‐to‐follow recipes fromThe Silver Spoon kitchen that showcase the full culinary range of one of Italy’s most distinctive regions. From simple antipasti (Fried Mussels) and classic pasta dishes (Orchiette with Turnip Tops), to delicious desserts (Chocolate with Figs), home cooks will be immersed in the food culture of one of most fascinating areas of Italy. Gorgeous specially commissioned photography of landscapes and regional products compliment the recipes and texts, which explore the province’s unique culture, key ingredients, producers and food markets. Puglia transports home cooks from their kitchens to the olive groves and Mediterranean beaches of Italy’s longest coastline and will have them cooking like an Italian in no time flat.