{"title":"Italy","description":"","products":[{"product_id":"pre-order-signed-copy-of-american-sfoglino-a-master-class-in-handmade-pasta-evan-funke-katie-parla","title":"American Sfoglino: A Master Class in Handmade Pasta (Evan Funke, Katie Parla)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eThis debut cookbook from Evan Funke, esteemed chef of L.A.'s Felix Trattoria, is a comprehensive guide to the best pasta in the world. Sharing classic techniques from his Emilia-Romagna training, Funke provides accessible instructions for making his award-winning \u003cem\u003esfoglia\u003c\/em\u003e (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, home cooks can recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs, \u003cem\u003eAmerican Sfoglino\u003c\/em\u003e takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like \u003cem\u003ePassata di Pomodoro\u003c\/em\u003e (Tomato Sauce) and \u003cem\u003eBrodo di Carne\u003c\/em\u003e (Meat Broth) to luscious \u003cem\u003eTagliatelle in Bianco con Prosciutto\u003c\/em\u003e (Tagliatelle with Bacon and Butter) and \u003cem\u003eLasagna Verde alla Bolognese\u003c\/em\u003e (Green Bolognese Lasagna). Stories from Italy and the kitchen at Felix Trattoria add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes.\u003c\/p\u003e\n\u003cp\u003e2019\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":30010608123968,"sku":"01AME1342","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/American-Sfoglino.jpg?v=1567496782"},{"product_id":"bestia-italian-recipes-created-in-the-heart-of-l-a-a-cookbook-ori-menashe-genevieve-gergis-lesley-suter","title":"Bestia: Italian Recipes Created in the Heart of L.A. (Ori Menashe, Genevieve Gergis, Lesley Suter)","description":"\u003cmeta charset=\"utf-8\"\u003eThis debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.\u003cbr\u003e\u003cbr\u003eIACP AWARD FINALIST\u003cbr\u003e\u003cbr\u003eSince opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors, \u003ci\u003eBestia\u003c\/i\u003e delivers a distinctively innovative approach to Italian-inspired cooking.","brand":"Tenspeed","offers":[{"title":"Default Title","offer_id":31728127148079,"sku":"01BES941","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/bestia.jpg?v=1584481539"},{"product_id":"bianco-pizza-pasta-and-other-food-i-like-chris-bianco","title":"Bianco: Pizza, Pasta, and Other Food I Like (Chris Bianco)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe highly anticipated cookbook from the chef behind “the best pizza in America”\u003c\/p\u003e\n\u003cp\u003eWhen Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes.\u003c\/p\u003e\n\u003cp\u003eNow the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. The book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen.\u003c\/p\u003e\n\u003cp\u003eBianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker.\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":31736429477935,"sku":"01BIA012","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/bianco.jpg?v=1584799340"},{"product_id":"flour-water-salt-yeast-the-fundamentals-of-artisan-bread-and-pizza-a-cookbook-ken-forkish","title":"Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Ken Forkish)","description":"\u003cmeta charset=\"utf-8\"\u003eFrom Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.\u003cbr\u003e\u003cbr\u003eThere are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.\u003cbr\u003e\u003cbr\u003eWhether you’re a total beginner or a serious baker, \u003ci\u003eFlour Water Salt Yeas\u003c\/i\u003et has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process,\u003ci\u003e Flour Water Salt Yeast\u003c\/i\u003e is an indispensable resource for bakers who want to make their daily bread exceptional bread.","brand":"random house","offers":[{"title":"Default Title","offer_id":31739344125999,"sku":"01FLO144","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Flour-Water-Salt-Yeast.jpg?v=1584940867"},{"product_id":"pasta-grannies-the-official-cookbook-the-secrets-of-italys-best-home-cooks-vicky-bennison","title":"Pasta Grannies: The Official Cookbook: The Secrets of Italy's Best Home Cooks (Vicky Bennison)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\"When you have good ingredients, you don't have to worry about cooking. They do the work for you.\" – Lucia, 85\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eInspired by the hugely popular YouTube channel of the same name, \u003c\/span\u003e\u003cem\u003ePasta Grannies\u003c\/em\u003e\u003cspan\u003e is a wonderful collection of time-perfected Italian recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFeaturing over 80 easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eMore than just a compendium of dishes, \u003c\/span\u003e\u003cem\u003ePasta Grannies\u003c\/em\u003e\u003cspan\u003e tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2019\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":31743478366255,"sku":"01PAS1455","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Pasta-Grannies.jpg?v=1585084881"},{"product_id":"cooking-by-hand-a-cookbook-paul-bertolli","title":"Cooking by Hand: A Cookbook  (Paul Bertolli)","description":"One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California’s renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy behind the food that Molly O’Neill of the New York Times described as “deceptively simple, [with] favors clean, deep, and layered more profusely than a mille-feuille.”\u003cbr\u003e\u003cbr\u003eFrom “Twelve Ways of Looking at Tomatoes” to Italian salumi in “The Whole Hog,” Bertolli explores his favorite foods with the vividness of a natural writer and the instincts of a superlative chef. Scattered throughout are more than 140 recipes remarkable for their clarity, simplicity, and seductive appeal, from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection that’s destined to become required reading for any food lover.\u003cbr\u003e\u003cbr\u003eRich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mother’s ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, Cooking by Hand will ignite a passion within you to become more creatively involved in the food you cook.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":31747864657967,"sku":"01COO1258","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/CookingByHand.jpg?v=1585277314"},{"product_id":"mastering-pasta-the-art-and-practice-of-handmade-pasta-gnocchi-and-risotto-mark-vetri-david-joachim","title":"Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto (Mark Vetri, David Joachim)","description":"Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.\u003cbr\u003e\u003cbr\u003e Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. \u003cbr\u003e\u003cbr\u003e Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.","brand":"Tenspeed","offers":[{"title":"Default Title","offer_id":31776898220079,"sku":"01MAS163","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/MasteringPasta.jpg?v=1586217401"},{"product_id":"eating-rome-living-the-good-life-in-the-eternal-city-elizabeth-minchilli","title":"Eating Rome: Living the Good Life in the Eternal City (Elizabeth Minchilli)","description":"\u003cp\u003eElizabeth Minchilli has been eating her way through Rome since she was 12 years old. \u003cem\u003eEating Rome\u003c\/em\u003e, based on her popular blog Elizabeth Minchilli in Rome, is her homage to the city that feeds her, literally and figuratively. Her story is a personal, quirky and deliciously entertaining look at some of the city's monuments to food culture. Join her as she takes you on a stroll through her favorite open air markets; stop by the best gelato shops; order plates full of carbonara and finish the day with a brilliant red Negroni. Coffee, pizza, artichokes and grappa are starting points for mouth-watering stories about this ancient city. Illustrated with Minchilli's beautiful full-color photos and enriched with her favorite recipes for Roman classics like vignarola, carciofi alla romana and carbonara, \u003cem\u003eEating Rome\u003c\/em\u003e is the book that you want if you are planning your first trip to Rome or if you have been to Rome a dozen times. And even if you just want to spend a few hours armchair traveling, Elizabeth Minchilli is the person you want by your side.\u003c\/p\u003e\n\u003cp\u003ePublished 2015\u003c\/p\u003e","brand":"St. Martin's Griffin","offers":[{"title":"Default Title","offer_id":31784139653167,"sku":"01EAT784","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/EatingRome.jpg?v=1586393108"},{"product_id":"pizza-camp-recipes-from-pizzeria-beddia-joe-beddia","title":"Pizza Camp: Recipes from Pizzeria Beddia (Joe Beddia)","description":"\u003cp\u003eJoe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.\u003cbr\u003e  \u003cbr\u003e With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:\u003cbr\u003e  \u003cbr\u003e --Bintje Potato with Cream and Rosemary\u003cbr\u003e --Collard Greens with Bacon and Cream\u003cbr\u003e --Roasted Corn with Heirloom Cherry Tomato and Basil\u003cbr\u003e --Breakfast Pizza with Cream, Spinach, Bacon, and Eggs\u003cbr\u003e  \u003cbr\u003e Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.\u003c\/p\u003e\n\u003cp\u003e2017\u003c\/p\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":31994315571247,"sku":"01PIZ410","price":32.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/PizzaCamp.jpg?v=1588974122"},{"product_id":"flour-water-pasta-thomas-mcnaughton-paolo-lucchesi","title":"Flour + Water: Pasta (Thomas McNaughton, Paolo Lucchesi)","description":"\u003cp\u003e\u003cspan\u003eChef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2014\u003c\/span\u003e\u003c\/p\u003e","brand":"Ten Speed","offers":[{"title":"Default Title","offer_id":32539554054191,"sku":"011FLO029","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Flour_Water.jpg?v=1597610244"},{"product_id":"polpo-r-norman","title":"POLPO: A Venetian Cookbook (Of Sorts) (Russell Norman)","description":"\u003cdiv data-mce-fragment=\"1\"\u003eA luscious cookbook of little known Venetian specialties\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTucked away in London's edgy Soho district, Polpo is one of the most irrepressibly buzzing restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative, and exuberantly delicious. The 120 recipes in this book range from salads and snacks to small main courses, drinks, and desserts, including asparagus with Parmesan and anchovy butter; warm duck salad with beets and walnuts; crispy baby pizzas with zucchini, mint and chilli; scallops with lemon and peppermint; soft-shell crab in Parmesan batter with fennel; fizzy bellinis and glasses of bright orange spritz; panacotta with poached rhubarb; and warm autumn fruits with amaretto cream.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe recipes are accompanied by luminescent photography within a dazzling design, including a distinctive stripped-away spine to reveal colorful Japanese stitching--a feature that also allows the book to lie open flat on a chef's workstation. Polpo captures the unfrequented corners, bustling bacari, and sublime waterways of Venice as they've never been seen before.\u003c\/p\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":32786882199599,"sku":"01POL274","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/polpo.jpg?v=1663359940"},{"product_id":"bread-is-gold-m-bottura","title":"Bread Is Gold (Massimo Bottura)","description":"\u003cdiv data-mce-fragment=\"1\" class=\"expandContent\" id=\"desc_summary0714875368-content\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003eBread is Gold\u003c\/em\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran \u0026amp; Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"expandContent\" id=\"desc_contributorbio0714875368-content\"\u003e\n\u003ctable data-mce-fragment=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"gallery\" id=\"authorImages0714875368\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"contribBio\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRecipes and three-course meals created by: Daniel Humm, Mauro Colagreco, René Redzepi, Yoshihiro Narisawa, Enrico \u0026amp; Roberto Cerea, Yannick Alléno, Gastón Acurio, Andrea Berton, Davide Oldani, Sara Papa \u0026amp; Alberto Calamandrei, Antonio, Alberto \u0026amp; Giovanni Santini, Ugo Alciati, Mitsuharu Tsumura, Alain Ducasse, Viviana Varese, Luca Fantin, Daniel Patterson, Mark Moriarty, Joan Roca, Antonia Klugmann \u0026amp; Fabrizio Mantovani, Matías Perdomo, Enrique Olvera \u0026amp; Carlos García \u0026amp; Rudolfo Guzmán, Cristina Bowerman, Alessandro Negrini \u0026amp; Fabio Pisani, Giuseppe Palmieri, Andreas Caminada, Ferran \u0026amp; Albert Adrià, Petter Nilsson, Carlo Cracco, Juan Mari Arzak, Michel Troisgros, Andoni Luis Aduriz, Jessica Murphy, Manuel \u0026amp; Christian Costardi, Alex Atala, Matt Orlando, Niko Romito, George Brown, Virgilio Martínez, Jeremy Charles, John Winter Russell, Mario Batali, Ana Ros, Moreno Cedroni, Mauro Uliassi, Gennard Esposito, Carles Mampel, Antonio Bachour, Oriol Balaguer, Pino Cuttaia and Alice Delcourt\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":32786931744815,"sku":"01BRE517","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/BreadisGold.jpg?v=1633287549"},{"product_id":"preorder-cook-the-mountain-norbert-niederkofler","title":"Cook the Mountain (Norbert Niederkofler)","description":"\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003eExplore the hyperlocal approach of acclaimed chef Norbert Niederkofler, from his home in South Tyrol in the Italian Alps to the world and back.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNorbert Niederkofler has dedicated his life and work to South Tyrol's culture and cuisine. He translates the beauty and vivid character of the mountains into his dishes at St. Hubertus, the only Michelin 3-starred restaurant with completely regional cuisine. Niederkofler's philosophy, summarized as \"Cook the Mountain,\" is to choose local and seasonal ingredients only after talking to the producers and growers in person and to honor the ingredients by keeping food waste to a minimum. In the first volume of this 2-book set, brilliant photographs reveal both unspoiled landscapes and the agricultural and architectural changes humans have made in the past millennia. Striking portraits of locals capture the people and producers Niederkofler works with. Breathtaking food photography conveys the stunning ingredients and creations that Niederkofler develops. The second volume includes 80 of Niederkofler's recipes, divided into the four seasons to reflect his ethos of sustainability. Taken together, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCook the Mountain\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e showcases the unique terroir and cuisine of South Tyrol through the eyes of Niederkofler, who has embraced his home and given it a new culinary identity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e 2020\u003c\/p\u003e","brand":"Prestel","offers":[{"title":"Default Title","offer_id":32797777297455,"sku":"01COO1843","price":130.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/CooktheMountain.jpg?v=1605228826"},{"product_id":"the-elements-of-pizza-unlocking-the-secrets-to-world-class-pies-at-home-ken-forkish","title":"The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (Ken Forkish)","description":"\u003cp\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Elements of Pizza\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003ebreaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHis clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2016 Hardcover\u003c\/p\u003e","brand":"Ten Speed","offers":[{"title":"Default Title","offer_id":32859676573743,"sku":"01ELE1860","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/ElementsofPIzza.jpg?v=1607883842"},{"product_id":"robertas-cookbook-carlo-mirarchi-brandon-hoy-chris-parachini-katherine-wheelock","title":"Roberta's Cookbook (Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock)","description":"\u003cspan data-mce-fragment=\"1\"\u003eWhen Roberta’s opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta’s—chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini—share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.\u003c\/span\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":39274299916335,"sku":"01ROB146","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Robertas.jpg?v=1615683861"},{"product_id":"the-new-cucina-italiana-what-to-eat-what-to-cook-and-who-to-know-in-italian-cuisine-today-laura-lazzaroni","title":"The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine Today (Laura Lazzaroni)","description":"\u003cb data-mce-fragment=\"1\"\u003eRecipes from the kitchens and restaurants of Italy's new culinary masters, who combine an innate sixth sense for quintessentially Italian flavor with a contemporary approach, defining an exciting new gastronomy.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEverybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis generation of chefs has come a long way from their nonna's kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the \"greatest hits\" of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth.\u003c\/span\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":39303387578415,"sku":"01NEW1988","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/NewCucinaItalian.jpg?v=1617317952"},{"product_id":"preorder-modernist-pizza-nathan-myhrvold-francisco-migoya-modernist-cuisine-team","title":"Modernist Pizza (Nathan Myhrvold, Francisco Migoya, Modernist Cuisine Team)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eModernist Pizza\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e is the definitive guide to the world’s most popular food. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eCreated by the team that published the critically acclaimed \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eModernist Cuisine: The Art and Science of Cooking \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eand \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eModernist Bread\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e, this groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza.\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAuthors\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques, which are the outcome of hundreds of tests and experiments. Spanning 1,708 pages, including three volumes plus a recipe manual,\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e Modernist Pizza\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e is much more than a cookbook: it’s an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEach gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. Housed in a red stainless-steel case, \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eModernist Pizza\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e contains over 1,000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed with both professional and home pizzaioli in mind. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eModernist Pizza\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e will provide you with the tools to evolve your craft, invent, and make sublime creations. There’s never been a better time to make pizza.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e2021\u003c\/span\u003e\u003c\/p\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":39362227929135,"sku":"01MOD2014","price":425.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Modernist-Pizza.jpg?v=1621273409"},{"product_id":"copy-of-preorder-at-the-chinese-table-a-memoir-with-recipes-carolyn-phillips-2","title":"Signed Bookplate: Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (Missy Robbins, Talia Baiocchi)","description":"\u003cp\u003e\u003cb\u003eA stylish, transporting pasta master class from New York City's premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eFood trends come and go, but pasta holds strong year after year. Despite its humble ingredients--made of merely flour and water or flour and eggs--the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and handcut shapes, each with its own unique provenance and enrobed in a favored sauce. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eNew York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America's favorite pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian-American, regional Italian (all regions), and Robbins' own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhether making pasta sheets for lasagna or stamping out pasta \"coins\" for Corzetti with Goat Cheese and Asparagus--or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic--Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2021\u003c\/span\u003e\u003c\/p\u003e","brand":"Ten Speed","offers":[{"title":"Default Title","offer_id":39386590576687,"sku":"01PAS2022","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Pasta.jpg?v=1622838326"},{"product_id":"preorder-robertas-still-cookin-carlo-mirarchi-brandon-hoy","title":"Roberta's: Still Cookin' (Carlo Mirarchi, Brandon Hoy)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb data-mce-fragment=\"1\"\u003eCarlo Mirarchi and Brandon Hoy, the creative minds behind Roberta’s, are at it again with a follow-up to their best-selling cookbook. Roberta’s: Still Cookin’ takes a deep dive into the kaleidoscopic world of food and spirits that the cult restaurant is known for.\u003cbr\u003e \u003cbr\u003e\u003c\/b\u003e\u003c\/strong\u003eOriginally nestled in the heart of Bushwick, the ever-hip restaurant Roberta’s has been serving up good vibes and tasty bites to a cohort of loyal customers from around the globe. Once widely known for its perfectly charred pizzas, the restaurant now sees loyal regulars and international foodies alike flock in search of elevated, unfussy pastas, salads, meats, desserts, and mind-bending cocktails. Since its inception in 2008, the Roberta’s universe has grown to include a restaurant in Culver City, Los Angeles, as well as in Grand Central Station and the East Village in New York, along with endless pop-ups around the U.S., including fixtures at Frieze Art Fair in L.A. and New York.\u003cbr\u003e \u003cbr\u003eThis book offers a one way-ticket to the Roberta’s universe, packed with never-before-published recipes from the ever-evolving menu, alongside signature graphics, photographs, drawings, and stories from the restaurant responsible for single-handedly making pizza cool again. Hoy and Mirarchi explore the eight pillars of the Roberta’s menu: pantry, charcuterie, vegetables, grill, pizzas, pastas, drinks, and desserts. All-new recipes include signature pizzas like the Famous Original, the Bee Sting, and Team Zissou, as well as classics like Green Lettuces, Cacio e Pepe, and Clam Tagliatelle.\u003c\/p\u003e\n\u003cp\u003e2021\u003c\/p\u003e","brand":"Rizzoli,Penguin Random House","offers":[{"title":"Default Title","offer_id":40054811066415,"sku":"01ROB2138","price":19.98,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/robertasstillcookin.jpg?v=1631475405"},{"product_id":"preorder-italian-american-red-sauce-classics-and-new-essentials-angie-rito-scott-tacinelli-jamie-feldmar","title":"Italian American: Red Sauce Classics and New Essentials (Angie Rito, Scott Tacinelli, Jamie Feldmar)","description":"\u003cp\u003e\u003cstrong\u003e\u003cb data-mce-fragment=\"1\"\u003eReimagine Italian American cooking with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Don Angie in New York City.\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003cspan class=\"src-ti\"\u003eThe words “red sauce” alone conjure images of an Italian American table full of antipasti both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many, and imbued with a deep sense of family. In \u003ci\u003eItalian American\u003c\/i\u003e, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side by side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone.\u003cbr\u003e\u003cbr\u003eRich with family history and recipes that will inspire a new generation, \u003ci\u003eItalian American\u003c\/i\u003e provides an essential, spirited introduction to an unforgettable way of cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"src-ti\"\u003e2021\u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":40054866149423,"sku":"01ITA2139","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Italianamerican.jpg?v=1631479109"},{"product_id":"preorder-cooking-alla-giudia-a-celebration-of-the-jewish-food-of-italy-benedetta-jasmine-guetta","title":"Cooking alla Giudia: A Celebration of the Jewish Food of Italy (Benedetta Jasmine Guetta)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eJews have lived in Italy for thousands of years, yet their contributions to Italian cuisine have been largely untold. \u003c\/span\u003e\u003ci\u003eCooking alla Giudia\u003c\/i\u003e\u003cspan\u003e shares the recipes, but also the connections of the Jewish people to many beloved Italian dishes and other wonderful delicacies.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eCooking alla Giudia\u003c\/i\u003e\u003cspan\u003e is the ultimate tribute to the wonderfully rich, yet still largely unknown, culinary heritage of the Jews of Italy. From Roman deep-fried artichokes (carciofi alla giudia) to Venetian sarde in saor (sweet-and-sour sardines), Apulian orecchiette pasta, and Sicilian caponata, some of Italy’s best-known dishes are Jewish in origin. But little is known about the Jewish people in Italy and their culinary traditions. It was the Jews, for example, who taught Italians to eat the eggplant, and thus helped inspire the classic eggplant parmigiana and many other local specialties. With a collection of kosher recipes from all regions of Italy, including plenty of vegan, vegetarian, and gluten-free options, author Benedetta Jasmine Guetta is on a mission to tell the story of how the Jews changed Italian food, to preserve these recipes, and to share with home cooks the extraordinary dishes prepared in the Jewish communities of Italy. Highlighted throughout the book are menus with regional Italian specialties, along with short, useful guides to the Italian cities with Jewish history. The book will show how to integrate the recipes into your everyday meals and holiday traditions as well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1.4em;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1.4em;\"\u003e2022\u003c\/span\u003e\u003c\/p\u003e","brand":"Workman","offers":[{"title":"Default Title","offer_id":40442524631087,"sku":"01COO2241","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/cookingallagiudia.jpg?v=1642805492"},{"product_id":"preorder-cinnamon-and-salt-cicchetti-in-venice-small-bites-from-the-lagoon-city-emiko-davies","title":"Cinnamon and Salt: Cicchetti in Venice: Small Bites From the Lagoon City (Emiko Davies)","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eExplore Venice and its distinctive cicchetti via this collection of recipes, stories and photographs.\u003cbr\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eCinnamon and Salt\u003c\/i\u003e is a collection of recipes, stories and photographs that invites you to beautiful Venice through its beloved cicchetti.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eCicchetti (pronounced chi-ke-tee) are little morsels; think of them as appetisers, aperitivo or hors d’oeuvres – but cicchetti are undeniably, distinctly Venetian and a delicious nod to Venice’s casual way of life.\u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eCinnamon and Salt\u003c\/i\u003e, Italy-based food writer Emiko Davies delves into the rich, multicultural history of Venice and its unique cuisine, detailing more than sixty classic and modern recipes, from fried to sweet and from small plates to drinks.\u003c\/p\u003e\n\u003cp\u003eTry sweet and sour radicchio, the legendary fried meatballs, or creamy whipped cod on squares of polenta. Indulge in Venetian soft-shell crab before moving on to rose petal jam and sugar-coated fritters. You’ll even find recipes for a spritz, a Bellini and a thick hot chocolate, and be let in on the secrets to creating your own authentic cicchetti.\u003c\/p\u003e\n\u003cp\u003e2022\u003c\/p\u003e","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":40481978581039,"sku":"01CIN2288","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Cinnamonandsalt.jpg?v=1644014918"},{"product_id":"preorder-simple-pasta-pasta-made-easy-life-made-better-odette-williams","title":"Simple Pasta : Pasta Made Easy. Life Made Better (Odette Williams)","description":"\u003cp\u003e \u003cb\u003eA gorgeous collection of simple, tasty pasta recipes you’ll return to again and again, any night of the week, from the author of the beloved \u003ci\u003eSimple Cake\u003c\/i\u003e.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eSimple Pasta,\u003c\/i\u003e\u003cspan\u003e Odette Williams makes homemade pasta easy, fun, and delicious. With just three base doughs, there are endless possibilities for creating memorable, transporting meals with friends and family. Of course, if you prefer (or just need the convenience of) store-bought pasta, that’s always an option too. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDiscover new favorite and beloved classics, like:\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cli\u003eBeet and Carrot Agnolotti with Sage-Hazelnut Butter\u003c\/li\u003e\n\u003cli\u003eCreamy Wild Mushroom Gnocchi\u003c\/li\u003e\n\u003cli\u003eCacio e Pepe\u003c\/li\u003e\n\u003cli\u003eCarbonara\u003c\/li\u003e\n\u003cli\u003eBeef Short Rib Ragù and Pappardelle \u003c\/li\u003e\n\u003cli\u003eZucchini and Basil Casarecce\u003c\/li\u003e\n\u003cli\u003eWicked White Bolognese\u003c\/li\u003e\n\u003cli\u003eCrispy Italian Sausage and Broccolini Orecchiette\u003c\/li\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePeppered throughout the book are recipes for side dishes, drinks, mains, and desserts, helping anyone recreate the laid-back elegance of la dolce vita at home. Seasonal menus showcase produce at its prime, creating pasta dishes that are singular and memorable. In \u003c\/span\u003e\u003ci\u003eSimple Pasta,\u003c\/i\u003e\u003cspan\u003e Odette welcomes you to experience the everyday joy of pasta with the people you love.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2022\u003c\/span\u003e\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":41126011797551,"sku":"01SIM2260","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/SimplePasta.jpg?v=1659908879"},{"product_id":"essentials-of-classic-italian-cooking-30th-anniversary-edition-marcella-hazan","title":"Essentials of Classic Italian Cooking: 30th Anniversary Edition (Marcella Hazan)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (\u003cem data-mce-fragment=\"1\"\u003eChicago Tribune\u003c\/em\u003e). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMarcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn these pages, home cooks will discover:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e   • Minestrone alla Romagnola \u003cbr data-mce-fragment=\"1\"\u003e   • Tortelli Stuffed with Parsley and Ricotta \u003cbr data-mce-fragment=\"1\"\u003e   • Risotto with Clams \u003cbr data-mce-fragment=\"1\"\u003e   • Squid and Potatoes, Genoa Style \u003cbr data-mce-fragment=\"1\"\u003e   • Chicken Cacciatora \u003cbr data-mce-fragment=\"1\"\u003e   • Ossobuco in Bianco \u003cbr data-mce-fragment=\"1\"\u003e   • Meatballs and Tomatoes \u003cbr data-mce-fragment=\"1\"\u003e   • Artichoke Torta \u003cbr data-mce-fragment=\"1\"\u003e   • Crisp-Fried Zucchini blossoms \u003cbr data-mce-fragment=\"1\"\u003e   • Sunchoke and Spinach Salad \u003cbr data-mce-fragment=\"1\"\u003e   • Chestnuts Boiled in Red Wine, Romagna Style \u003cbr data-mce-fragment=\"1\"\u003e   • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts \u003cbr data-mce-fragment=\"1\"\u003e   • Zabaglione \u003cbr data-mce-fragment=\"1\"\u003e   • And much more\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eEssentials of Classic Italian Cooking \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003ebrings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41326156480559,"sku":"01ESS2324","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/essentialsofitaliancooking30th.jpg?v=1664221113"},{"product_id":"the-italian-cooking-course-techniques-masterclasses-ingredients-traditional-recipes-katie-caldesi-with-giancarlo-caldesi","title":"The Italian Cooking Course : Techniques. Masterclasses. Ingredients. Traditional Recipes (Katie Caldesi with Giancarlo Caldesi)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNo-fuss Italian cooking packed with flavor and texture, perfect for beginners and experts alike. \u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eKatie has travelled the rice fields of Italy’s northern provinces and the lemon groves of the south, the richly diverse urban and rural terrains and patchwork regions. She has collated recipes, techniques and ingredients to create this unique compendium of Italian food.  \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Italian Cookery Course\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction  on how to replicate them at home. The book is broken down into straightforward chapters including 'Meat', 'Fish', 'Dolci' and 'Cheese'. Each chapter contains 'masterclasses' on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen. All this is interwoven with fascinating narration about the culinary influences that have created this wonderful cuisine.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":43880887484720,"sku":"01ITA2395","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Italiancookingcourse.jpg?v=1668019873"},{"product_id":"preorder-signed-bookplates-of-food-of-the-italian-islands","title":"Signed Edition: Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond (Katie Parla)","description":"\u003cp\u003e\u003cem\u003eFood of the Italian Islands\u003c\/em\u003e is a transportive cookbook inviting readers through Sicily, Sardinia, and Italy’s lesser-known island destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. New York Times bestselling author and Italy authority Katie Parla will take you through the streets of Palermo where her great-grandfather was born, across the caper fields of volcanic Pantelleria, into the kitchens of Sardinia for lessons in ornate pasta making, and to the pristine waters of Ponza to dive for sea urchins. And no island adventure with Katie would be complete without a jaunt through the Venetian lagoon on her fishing boat Laura!\u003c\/p\u003e\n\u003cp\u003eBut \u003cem\u003eFood of the Italian Islands\u003c\/em\u003e isn’t just an island journey with your favorite Jersey girl. There are also over 85 recipes, both original and reimagined, that showcase the allure of the islands, including \u003cem\u003epane frattau\u003c\/em\u003e featuring Sardinia’s beloved flatbread; \u003cem\u003ebigoli in salsa\u003c\/em\u003e, a party pasta popular in Venice; \u003cem\u003econiglio all’ischitana,\u003c\/em\u003e braised rabbIt in the style of Ischia; \u003cem\u003etorta caprese\u003c\/em\u003e, Capri’s flourless chocolate-almond cake; and an array of pesto sauces from Pantelleria, Trapani, Linsoa, and Carloforte that will have you asking, “\u003cem\u003epesto genovese\u003c\/em\u003e who?”\u003c\/p\u003e\n\u003cp\u003e2023\u003c\/p\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44068974657840,"sku":"01FOO2406","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/food-of-the-italian-islands_cover.jpg?v=1669704106"},{"product_id":"preorder-acquacotta-recipes-and-stories-from-tuscanys-secret-silver-coast-2nd-edition-emiko-davies","title":"Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast (2nd Edition) (Emiko Davies)","description":"\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eUncover the recipes and stories from a largely unheralded region of Tuscany, the Silver Coast.\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDiscover the cuisine of a secret part of southernmost Tuscany, known as La Costa D’Argento—has the silver coast, in the second edition of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAcquacotta\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this cookbook, Tuscan-based, Australian-born writer and photographer Emiko Davies has compiled and adapted her Italian family’s best-loved recipes from Capalbio, Monte Argentario, Giglio Island and inland to the hot springs of Saturnia and the ancient Pitigliano.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt is a celebration of the region that's named for the shimmery salt-and-pepper sand along this part of the Tyrrhenian Sea, its rolling hills, long beaches, overgrown fig trees, rambling vineyards—and rich culinary history. The latest iteration of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eAcquacotta\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efeatures a beautiful new cover and a vegetarian and gluten-free index that highlights a different side to Italian cuisine.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn words and pictures, Emiko guides readers through the use of local ingredients, as well as sharing the history of rustic, storied dishes including scampi and potato soup, hand-rolled strozzapreti noodles, spinach and ricotta tortelli, chestnut gnocchi and the classic fig and chocolate bread, pagnotella. Plus, of course, the book’s namesake acquacotta, a quintessential Maremman peasant dish that captures the spirit of this special place.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2023\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":44507286143280,"sku":"01ACQ2407","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/acquacotta2.jpg?v=1676320560"},{"product_id":"preorder-portico-cooking-and-feasting-in-romes-jewish-kitchen-leah-koenig","title":"Portico: Cooking and Feasting in Rome's Jewish Kitchen (Leah Koenig)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eA captivating tour through Rome’s centuries-old Jewish community with more than 100 simple, deeply flavorful, vegetable-forward recipes. “Naming the book\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePortico\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis my way of saying, ‘Welcome. I’m glad you are here.’”\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandContent\"\u003e\n\u003cp\u003eA leading authority on Jewish food, Leah Koenig celebrates\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ela cucina Ebraica Romana\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewithin the pages of her new cookbook.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePortico: Cooking and Feasting in Rome’s Jewish Kitchen\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efeatures over 100 deeply flavorful recipes and beautiful photographs of Rome’s Jewish community, the oldest in Europe. The city’s Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community, and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d’Ottavia (the main road in Rome’s Ghetto neighborhood)—and beyond.\u003c\/p\u003e\n\u003cp\u003eLeah Koenig’s recipes showcase the cuisine’s elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil–fried foods, and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies), and, of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A standout chapter on fritters—showcasing the unique gift Roman Jews have for delicate frying—includes sweet honey-soaked matzo fritters, fried salt cod, and savory potato pastries (burik) introduced by the thousands of Libyan Jews who immigrated to Rome in the 1960s and ’70s. Every recipe is masterfully tailored to the home cook, while maintaining the flavor and integrity of tradition. Suggested menus for holiday planning round out the usability and flexibility of these dishes.\u003c\/p\u003e\n\u003cp\u003eA cookbook for anyone who wants to dive more deeply into Jewish foodways, or gain new insight into Rome,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePortico\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efeatures the makers and creators who are keeping Roman Jewish food alive today, transporting us to the bustling streets of the Eternal City while also making us feel—as we cook and eat—very much at home.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e2023\u003c\/div\u003e","brand":"WW Norton","offers":[{"title":"Default Title","offer_id":44773916672304,"sku":"01POR2323","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Portico.jpg?v=1680565320"},{"product_id":"preorder-signed-bookplate-lets-eat-101-recipes-to-fill-your-heart-home-dan-pelosi","title":"Signed Edition: Let's Eat: 101 Recipes to Fill Your Heart \u0026 Home (Dan Pelosi)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGrossyPelosi is your best friend in the kitchen—actually, he’s family.\u003c\/p\u003e\n\u003cdiv id=\"desc_summary1454946393-content\" class=\"expandContent\"\u003e\n\u003cp\u003eIn his debut cookbook, larger-than-life personality Dan Pelosi offers up a warm hug of home cooking, sharing both comfort and connection with 101 of his nearest and dearest Italian American recipes. Some have been passed down through his family, and others have been cooked up from scratch—but all are made with love and accompanied by fun, meaningful stories to warm your heart while filling your belly. Read how Bimpy (the 100-year-old grandpa the internet loves to love!) smuggled homemade subs into Yankee Stadium, then craft your ultimate\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eBig Italian Sandwich\u003c\/b\u003e. Relive the memory of Dan learning how to make his friend’s mom’s stuffed chicken cutlets in their Jersey Shore house (and getting himself adopted into their family), then level up with\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eProsciutto \u0026amp; Mozzarella–Stuffed Chicken Parm\u003c\/b\u003e. Learn how Dan’s mom would spring him out of school before the final bell (just to preheat the oven), then make your own\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eEarly Dismissal Pot Roast\u003c\/b\u003e. And rewind to the beginning of Dan’s relationship with his boyfriend, Gus, then recreate the\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eZabaglione\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e(and the romantic Cheesecake Factory ambiance) that inspired their first “I love you.”\u003c\/p\u003e\n\u003cp\u003eIn addition to the staple chapters like Eggs, Appetizers, Pasta, Meat \u0026amp; Fish, and Sweets, you’ll also find deep dives on Dough and Marinara, presented with hero recipes you can spin into all kinds of deliciousness. (Don’t worry—his viral Vodka Sawce is here!) Also sprinkled throughout are Grossy’s Guides to cooking, cleaning, organizing, and everything you need to become intuitive in your kitchen.\u003c\/p\u003e\n\u003cp\u003eApproachable and tasty, Dan’s recipes are meant to be shared with the ones you love. Set the table, grab a chair, roll up your sleeves . . . now\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eLET’S EAT!\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e2023\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Now Serving","offers":[{"title":"Default Title","offer_id":44875299979568,"sku":"01LET2331","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/letseat.jpg?v=1680814935"},{"product_id":"preorder-lidias-from-our-family-table-to-yours-more-than-100-recipes-made-with-love-for-all-occasions-a-cookbook-lidia-matticchio-bastianich-tanya-bastianich-manuali","title":"Lidia's From Our Family Table to Yours: More Than 100 Recipes Made with Love for All Occasions (Lidia Matticchio Bastianich, Tanya Bastianich Manuali)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eA personal collection of more than a hundred favorite family recipes, from the best-selling, award-winning \"doyenne of Italian cooking\" (\u003ci data-mce-fragment=\"1\"\u003eThe New York Times\u003c\/i\u003e)\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNothing brings a family together like food. And no one knows food like Lidia Bastianich. In this inviting, deeply personal new cookbook, she shares the dishes she cooks for those she loves the most. This is the first book Lidia has written since the death of her mother, Nonna, who was beloved not just by Lidia’s family but by millions of cookbook and TV fans. With all the family stories and passed-down recipes, in many ways, this book can be seen as a tribute to Nonna.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHere are the traditional recipes that graced Lidia's table as a young girl (Prosciutto and Onion Frittata, Rigatoni with Sausage and Cabbage) alongside the new creations (Sweet Potato Chickpea Gnocchi with Gorgonzola, Cheesy Baked Chicken Wings) that she makes for her children and grandchildren today. Bringing together more than a hundred delicious, flavorful, and easy-to-make Italian recipes,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFrom Our Family's Table to Yours\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003eis a celebration of the dishes Lidia’s family turns to over and over—and yours will, too. From Crespelle with Herb Pesto to Penne with Sausage, Mushrooms and Ricotta Vegetable Polpette to Mimosa Cake, this book is the next-best thing to a seat at Lidia’s kitchen table.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\" data-mce-fragment=\"1\"\u003e2023\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":45291958698288,"sku":"01LID2371","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/lidia_s.jpg?v=1694475579"},{"product_id":"contemporary-milanese-cooking-cesare-battisti-gabriele-zanatta","title":"Contemporary Milanese Cooking (Cesare Battisti, Gabriele Zanatta)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe best of Milanese cooking by one of the most renowned Milanese chef• Splendid illustrations, full of lively detailsA delightful culinary voyage to discover the wonderful world of Milanese cooking, presented here through a contemporary lens, yet simultaneously highlighting traditional influences as well.The book is divided into 13 chapters, each dedicated to a particular ingredient or specific dish: brief introductions rich in curious and historical details are followed by tips on recognizing the quality and seasonality of products.The authors share priceless advice with readers. They will lead you to a reconsideration of winter vegetables, through scrumptious dishes like cabbage rolls, cauliflower cream and baked onions. You will also be introduced to the numerous culinary possibilities of cooking with offal, with traditional dishes such as Milanese tripe. Enjoy the lovely flavors of braised meat cooked in wine and broth, the refined experience of goose cassoeula, and the timeless appeal of Milanese classics like ossobuco.For those who wish to delve into tradition while keeping a finger on the pulse of the present, Contemporary Milanese Cooking will surely not disappoint.\u003c\/span\u003e","brand":"NBN\/ACC","offers":[{"title":"Default Title","offer_id":45486509916464,"sku":"01CON2392","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/contemporarymilanesecooking.jpg?v=1688156631"},{"product_id":"preorder-slow-food-fast-cars-casa-maria-luigia-stories-and-recipes-massimo-bottura-lara-gilmore-jessica-rosval","title":"Slow Food, Fast Cars: Casa Maria Luigia - Stories and Recipes (Massimo Bottura, Lara Gilmore, Jessica Rosval)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe story and recipes of Casa Maria Luigia, Massimo Bottura and Lara Gilmore’s idyllic guest house, set in the heart of the Italian countryside\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen Lara and Massimo opened their guest house Casa Maria Luigia, they wanted to entertain their guests and give them the opportunity to experience the wonderful, earthy food of the Emilia-Romagna region of Italy. They achieved this and so much more. Casa Maria Luigia offers exquisite food, as well as amazing art, intriguing design objects, beautiful interiors, and an impressive collection of cars and motorcycles. Through illuminating texts, simple recipes, and evocative images, this book captures the extraordinary experience of staying at Casa Maria Luigia. The book features 85 recipes for dishes and drinks served at Casa Maria Luigia to make at home, including jams and preserves, cakes and pastries, frittatas and focaccias, salads, and drinks, as well as a selection of fish, meat, and vegetable dishes. At Casa Maria Luigia the past collides with the contemporary, and the recipes include seasonal variations as well as information about the dishes’ origins and any regional ingredients. This is the first and only book on Casa Maria Luigia, telling the fascinating stories behind every element, from the art on the walls to cars, design, the garden, and landscape, as well, of course, as the incredible food.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2023\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":45882730840368,"sku":"01SLO2458","price":59.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/slowfoodfastcars.jpg?v=1690756766"},{"product_id":"recipes-from-venice-katie-caldesi","title":"Recipes from Venice (Katie Caldesi, Giancarlo Caldesi)","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA stunning cookbook of mouth-watering recipes celebrating the city of Venice \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRecipes from Venice\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a culinary exploration of this well-loved Italian city.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHusband and wife team Giancarlo and Katie Caldesi have dodged the tourists, drawing inspiration from less obvious areas of Italy's magical city, to unearth the most delicious and authentic recipes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTry some hot polpette (salty pork rissoles) or sarde in saor (marinated sardines) with a glass of wine with friends. The traditional Venetian pasta, bigoli, served with a delicious fresh fish salsa is a signature dish that you’ll cook time and time again. And the sweet fritelle, fried dumplings filled with custard, are bound to become an instant hit.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSet against the backdrop of breathtaking photographs of the city and Katie’s anecdotes of their travels, Recipes from Venice is a beautiful cookbook and keepsake that will transport you to Italy with every page turned.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e   ·Italy remains one of the most popular destinations for tourists, attracting millions every year\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e   ·Keeping the same content as Venice, we are revisiting the design to give it a new lease of life, creating a strong series style\u003c\/span\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":46266902184240,"sku":"01REC2476","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/recipesfromvenice.jpg?v=1692149431"},{"product_id":"italy-by-ingredient-artisanal-foods-modern-recipes-viola-buitoni","title":"Signed: Italy by Ingredient: Artisanal Foods, Modern Recipes (Viola Buitoni)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom glossy drops of balsamic vinegar to flakes of \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eparmigiano reggiano\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003es\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003epoonfuls of fresh ricotta to creamy grains of risotto—the ingredients of Italian cuisine are beloved staples known the world over, available in specialty stores and served in restaurants across the globe. As a native Roman raised in the Umbrian countryside, Viola Buitoni grew up with these artisanal foods, learning about how they developed from centuries-old wisdom, tight-knit communities, and sustainable production. Now a US-based cooking instructor, Buitoni’s passion is sharing the beloved flavors of her homeland with home cooks.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this debut cookbook, she presents the history and geography of Italy’s most iconic ingredients, showing modern home chefs how to incorporate robust flavors and techniques into their kitchens. With recipes organized according to a single ingredient, each chapter bursts with taste: learn how to make a traditional ragù sauce with conserved tomatoes; layer a plate of prosciutto and buffalo mozzarella; or bake a polenta custard tart. Practical guidelines for seasonal eating, easy substitutes for hard-to-find items, and valuable shopping tips complement the approachable recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2023\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":46617437438256,"sku":"01ITA2526","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/italybyingredient.jpg?v=1694297991"},{"product_id":"preorder-anythings-pastable-81-inventive-pasta-recipes-for-saucy-people-dan-pashman","title":"Anything's Pastable : 81 Inventive Pasta Recipes for Saucy People (Dan Pashman)","description":"\u003cp\u003e\u003cstrong\u003eThe innovative James Beard Award–winning podcaster who changed the way you think about pasta shapes with his invention of the viral sensation cascatelli now does the same for pasta sauces in this fun and charmingly obsessive cookbook, which includes a foreword from bestselling author J. Kenji López-Alt.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Sporkful podcast host Dan Pashman launched cascatelli, a new pasta shape he invented that he designed to hold tons of sauce, stay on the fork, and be incredibly satisfying to bite into, it went viral and was named one of \u003cem\u003eTIME\u003c\/em\u003e Magazine’s Best Inventions of the Year. VICE called him \"a modern pasta legend.\"\u003c\/p\u003e\n\u003cp\u003eBut as Dan was flooded with pictures of what people were making with his pasta, he was disappointed to see how limited the dishes were: tomato sauce, meat sauce, mac and cheese, over and over. A few party animals made pesto.\u003c\/p\u003e\n\u003cp\u003eSo Dan set out to revolutionize people’s conceptions of pasta sauces, just as he did with pasta shapes. He traveled across Italy and worked with an all-star team of recipe developers in the US to create a new kind of pasta sauce cookbook for people bored with the old standbys. That’s why there’s no 3-hour marinara recipe or fresh pasta made from scratch in this book. No photos of nonnas caked in flour or the hills of Tuscany. Instead it’s time to show the world—\u003cem\u003eAnything’s Pastable\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eHere you’ll enjoy dishes inspired by a range of ingredients and cuisines:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKimchi Carbonara\u003c\/li\u003e\n\u003cli\u003eCacio e Pepe e Chili Crisp\u003c\/li\u003e\n\u003cli\u003eKeema Bolognese\u003c\/li\u003e\n\u003cli\u003eMapo Tofu Cascatelli\u003c\/li\u003e\n\u003cli\u003eShakshuka and Shells\u003c\/li\u003e\n\u003cli\u003eSmoked Cheddar and Chicken Manicotti “Enchiladas”\u003c\/li\u003e\n\u003cli\u003eLinguine with Miso Clam Sauce\u003c\/li\u003e\n\u003cli\u003eShrimp and Andouille Mac and Cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLesser-known Italian pasta dishes with a twist:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSpaghetti all’Assassina (spicy pasta pan fried until charred and crispy crunchy)\u003c\/li\u003e\n\u003cli\u003eCiceri e Tria (chewy fresh pasta with crispy fried pasta in a light chickpea broth)\u003c\/li\u003e\n\u003cli\u003eCavatelli with Roasted Artichokes and Preserved Lemon\u003c\/li\u003e\n\u003cli\u003eCreste di Gallo with Fava Beans and Dandelion Greens\u003c\/li\u003e\n\u003cli\u003ePasta Frittata\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFun and delicious concoctions that may—or may not—be how they do it in Italy:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSpinach Artichoke Dip Lasagna Pinwheels\u003c\/li\u003e\n\u003cli\u003ePasta Pizza (the “crust” is fettucine fused together)\u003c\/li\u003e\n\u003cli\u003eRoman Cafeteria Hot Dog Pasta Salad with Canned Veggies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith an incredible array of recipes, Dan showcases the limitless \u003cem\u003epastabilities\u003c\/em\u003e when you really know how to use your noodle. \u003c\/p\u003e\n\u003cp\u003e2024\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":47625213542704,"sku":"01ANY2632","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/anythingspastable.jpg?v=1707518266"},{"product_id":"preorder-at-my-italian-table-family-recipes-from-my-cucina-to-yours-laura-vitale-with-rachel-holtzman","title":"At My Italian Table: Family Recipes from My Cucina to Yours (Laura Vitale with Rachel Holtzman)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBring the joy of Italian living to your kitchen with 100 family-friendly Italian recipes from the social media star and beloved author of \u003ci\u003eLaura in the Kitchen.\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eIn Laura Vitale’s first cookbook she shared recipes from her popular YouTube cooking channel. Now, in \u003ci\u003eAt My Italian Table\u003c\/i\u003e, she turns her focus to Italy, where she was born and lived until she was a young woman, and where her Nonna’s cooking made a lasting imprint. When she was homesick as a teenager Laura found that chatting with Nonna on the phone and then recreating her signature dishes, like Creamy Polenta with Frizzled Mushrooms or Fagiola a Zuppa over Bread, helped her find comfort in her new home. Today she makes dishes like Spaghetti Aglio e Olio di Nonna, Cacio e Pepe Arancini, and Roasted Chicken and Potatoes with Herby Lemon Salsa for her daughter and husband as well as for her fans.\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eAt My Italian Table\u003c\/i\u003e, Laura shares weekday go-tos and comforting, transportive Sunday suppers, plus loads of tips on how to cook like an Italian grandma. As a working mom, she of course speaks to efficiency and ease as well. Chapters include:\u003cbr\u003e\u003cbr\u003e• \u003cstrong\u003eBefore Dinner Snacking \u003c\/strong\u003e(Because We Don’t Believe in Formal Canapes Around Here): Stuffed Zucchini Blossoms and Whipped Ricotta with Honey and Herbs\u003cbr\u003e• \u003cstrong\u003eQuick and Easy Mains\u003c\/strong\u003e for when Time and Patience are Short but Dinner is a Priority: Pork Chops and Fried Peppers and Rigatoni with Sausage and Mushrooms\u003cbr\u003e• \u003cstrong\u003eAn Italian Sunday \u003c\/strong\u003e(or Days Where You Want to Shimmy into Nonna Mode): Ham and Fontina Lasagna and Risotto Alla Pescatore\u003cbr\u003e• \u003cstrong\u003eSeriously Good Vegetable Sides and Salads \u003c\/strong\u003e(That I Often Eat as Dinner with Some Crusty Bread): Roasted Cauliflower with Green Olives and Creamy Polenta with Frizzled Mushrooms\u003cbr\u003e•\u003cstrong\u003e Sweet Ending\u003c\/strong\u003e (Because as Nonna would Say, “No Self-respecting Italian Would Dare Ending a Meal Without Something Sweet”): Sorbetto al Limone and Olive Oil Apple Snack Cake\u003cbr\u003e\u003cbr\u003eLaura’s deep love of Italian cuisine shines strong through this collection of delightfully homey and highly appealing recipes.\u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":47650502279472,"sku":"01ITA2642","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/atmyitaliantable.jpg?v=1707874410"},{"product_id":"preorder-pizza-night-deliciously-doable-recipes-for-pizza-and-salad-alexandra-stafford","title":"Pizza Night: Deliciously Doable Recipes for Pizza and Salad (Alexandra Stafford)","description":"\u003cp class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003eMake pizza night a fun weekly tradition with these 52 seasonal pizzas paired with salads for a complete meal—from the award-winning author of \u003ci data-mce-fragment=\"1\"\u003eBread Toast Crumbs\u003c\/i\u003e and creator of the popular blog Alexandra's Kitchen.\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMaking consistently great pizza from scratch isn't complicated. Whether cooking pizza in your kitchen oven, a tabletop pizza oven, or an outdoor wood-burning oven, it all starts with the dough.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePizza Night\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Alexandra Stafford presents four simple doughs--thin-crust, Neapolitanish, pan, and gluten-free (plus sourdough variations)--and easy techniques for perfecting your crust. From there you can make a variety of pizzas, including \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eDetroit-Style Pizza for a Crowd\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eClassic Margherita Pizza\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eWinter White Pizza with Garlic and Herbs\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e. You can make it the same day or ahead; make it extra cheesy and decadent or go the healthy road—pizza-making easily adapts to busy schedules and tastes and requires little in special equipment.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach pizza is paired with a salad made with seasonal ingredients, from a springtime \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eSalami and Red Onion Pizza with Calabrian Chiles and Hot Honey \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eserved with an \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eArugula Salad with Prosciutto and Parmesan\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, to a fall \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eBroccoli Rabe and Smoked Mozzarella Pizza \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eaccompanied by a \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFarm Share Harvest Slaw \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eto a summery \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eRoasted Hatch Chili Pizza with Corn and Oaxaca \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003ewith a \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eMelon, Cucumber and Mint Salad\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e. And then make your pizza night complete with one of a few simple desserts (\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eLoaf Pan Tiramisu\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eOne-Bowl Lemon Ricotta Pound Cake\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e). \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePizza Night\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e serves up a year’s worth of delicious, inspired, and satisfying pizzas and salads.\u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":47663812968752,"sku":"01PIZ2659","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/pizzanight.jpg?v=1708046398"},{"product_id":"preorder-at-nonnas-table-one-italian-familys-recipes-shared-with-love-paola-bacchia","title":"At Nonna's Table: One Italian Family's Recipes, Shared with Love (Paola Bacchia)","description":"\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRecipes and stories from Nonna’s table.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eReading \u003c\/span\u003e\u003ci\u003eAt Nonna’s Table\u003c\/i\u003e\u003cspan\u003e brought a big smile to my face. Every recipe is enticing and doable; while the stories are so warm it’s a book you’ll read whenever you are missing the hugs of your own family. – Vicky Bennison\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA book written with love; full of nostalgia, comforting recipes for feeding loved ones and stories recounting a way of life that would otherwise be all too quickly forgotten. – Emiko Davies \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep into the warm and welcoming kitchen of Nonna Livia with Paola Bacchia’s cookbook, \u003c\/span\u003e\u003ci\u003eAt Nonna’s Table\u003c\/i\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eInspired by her Mamma Livia’s cherished recipes, Paola presents 60 delicious dishes that celebrate the best of Italian home cooking. From soups and appetizers through to main courses, sides, desserts, and pickles and preserves, this book is a treasure trove of traditional and contemporary Italian dishes made with love and care. Complete with beautiful photography to accompany each delicious recipe, this book showcases the fresh ingredients, bold flavors, and simple techniques that make Italian food so beloved. From the hearty Peperonata con melanzane e pomodori (Eggplant and Tomato Stew) to the crowd-pleasing Pollo Ripieno (Celebration Chicken) and the indulgent Torta arancia e cocco con albicocche (Orange Cake with Apricots), alongside heartfelt stories from Paola’s childhood and her mum’s life, this book will delight lovers of food and family.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhether you’re a seasoned cook or just beginning, \u003c\/span\u003e\u003ci\u003eAt Nonna’s Table\u003c\/i\u003e\u003cspan\u003e is the perfect guide to recreating the warmth and joy of an Italian family kitchen in your own home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2024\u003c\/span\u003e\u003c\/p\u003e","brand":"Rizzoli","offers":[{"title":"Default Title","offer_id":47771192688944,"sku":"01ATN2701","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/nonnastable.jpg?v=1709584643"},{"product_id":"preorder-wild-figs-and-fennel-a-year-in-an-italian-kitchen-letitia-clark","title":"Wild Figs and Fennel: A Year in an Italian Kitchen (Letitia Clark)","description":"\u003cdiv class=\"expandContent\" id=\"desc_summary1784886181-content\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eA culinary journey through the course of an Italian year with simple recipes and evocative stories for every craving and occasion.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIndulge in a year of Italian culinary bliss.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eWild Figs \u0026amp; Fennel\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis not just a collection of seasonal recipes; it's a passport to the Mediterranean, a charming journey into the ease and pleasure that defines Italian life. Chef and food writer Letitia Clark brings together simple Italian flavours and lighter, modern interpretations with an aim to put the best of each seasons ingredients at centre stage.\u003c\/p\u003e\n\u003cp\u003eFrom refreshing summer salads to steaming bowls of wintery pasta, you’ll find classics such as\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eSausage Lasagne with Ricotta\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ePecorino and Fennel and Orange Blossom and Honey Amaretti\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ealongside more creative combinations of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eLemon Ricotta Souffle Pancakes\u003c\/b\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ePumpkin Gnocchi Fried in Sage Butter\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eRicotta, Lemon and Herb-Stuffed Courgette Flowers\u003c\/b\u003e. The occasional addition of meat and fish enhances rather than dominates, making these dishes fit seamlessly into a modern way of eating.\u003c\/p\u003e\n\u003cp\u003eWhether you’re looking for a supper for one or cooking for a hungry crowd, Letitia's vibrant and accessible recipes will guide you through the year, drawing inspiration from Italy’s beautiful seasonal produce along the way.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\"\u003e2024\u003c\/div\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":47790159724848,"sku":"01WIL2713","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/wildfigsandfennel.jpg?v=1709588264"},{"product_id":"preorder-italian-coastal-recipes-and-stories-from-where-the-land-meets-the-sea-amber-guinness","title":"Italian Coastal: Recipes and Stories From Where the Land Meets the Sea (Amber Guinness)","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAn enchanting and delectable journey to the shimmering waters of Tyrrhenian Sea, via plates of pasta, baked fish, and glasses of peach-laced white wine—from the author of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eA House Party in Tuscany\u003c\/em\u003e.\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWelcome to the Tyrrhenian Sea, home to la dolce vita, sun-drenched islands, and seaside towns where even the simplest trattoria has an effortless glamour. Following on from the success of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eA House Party in Tuscany\u003c\/em\u003e, food writer Amber Guinness travels from the Tuscan coast down through Lazio and Campania via Naples and the Amalfi Coast and on to northern Sicily in her new book\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eItalian Coastal\u003c\/em\u003e. Along the way, Amber delves into the local history, stories, and flavors that have come home to her kitchen and shaped her food philosophy.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAmber's quest for maximum flavor with minimal effort shines through in sixty delicious and achievable recipes that will bring an authentic mouthful of coastal Italy to your table: crostini with ricotta and 'nduja; zucchini and mint lasagne; tomato linguine with capers; seabass with pistachio and almonds; Neapolitan vinegary fried zucchini; potato and caper salad from Salina; raspberry tiramisu; and the ultimate Amalfi lemon cream cake.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eInspired by the markets and food of summer holidays by the beach,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eItalian Coastal\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a fusion of recipe book, travelogue, and memoir—with sumptuous food and travel photography throughout—that will transport readers to the sunny Mediterranean.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2024\u003c\/p\u003e","brand":"WW Norton","offers":[{"title":"Default Title","offer_id":47904686178608,"sku":"01ITA2748","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/Italiancoastal.jpg?v=1711479274"},{"product_id":"preorder-verdura-vegetables-100-italian-recipes-theo-randall","title":"Verdura: Vegetables, 100 Italian Recipes (Theo Randall)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e100 vegetarian recipes celebrating award-winning chef Theo Randall's favorite Italian vegetables\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eCook and eat the Italian way, with 100 fresh, wholesome and delicious vegetarian recipes.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWorld-renowned chef Theo Randall shares his 10 favorite vegetables and reveals the best ways to cook with them through 100 fabulous recipes covering Aubergines, Zucchini, Asparagus, Artichokes, Mushrooms, Broccoli, Tomatoes, Beans, Squash and Potatoes. From simple pasta dishes to more extravagant dinners for when you have people over, you’ll delight in Theo’s take on the very best of Italian home cooking.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePacked with flavor and stunning photography, this is an essential cookbook and a modern take on the best of Italian ingredients and vegetarian home cooking.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2024\u003c\/p\u003e","brand":"Quadrille","offers":[{"title":"Default Title","offer_id":48076475695408,"sku":"01VER2786","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/verdura.jpg?v=1712700449"},{"product_id":"the-pasta-workshops-christian-holstad-sissi-daniela-oliveri","title":"The Pasta Workshops (Christian Holstad, Sissi Daniela Oliveri)","description":"\u003cp\u003e\u003cspan\u003eThe Pasta Workshops is the brainchild of Christian Holstad and Sissi Daniela Oliveri. Starting from the similarity between modeling clay and kneading fresh pasta, they initiated a workshop at the Academy of Fine Arts in Bologna (where Sissi teaches the Performing Techniques for the Visual Arts course) with the intention of giving students an experience that would encourage them to explore new approaches and modes of expression that do not conform to traditional techniques. Thus, instead of clay and ceramics, pasta, a raw sculptural material with which to develop new edible art forms, was used. The workshop, extended over three academic years (2020-2022), was also part of the riparAzioni - Re-elaborate to art project, designed by the Academy of Fine Arts of Bologna for the PON METRO program, coordinated by the City of Bologna and funded by the European Union.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eItalian\/English\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Idea Books","offers":[{"title":"Default Title","offer_id":48774835503408,"sku":"01PAS2860","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/pastaworkshops.jpg?v=1719528510"},{"product_id":"ricettario-della-mamma-classic-italian-recipes-from-loredana-cecchinato-osteria-mamma","title":"Ricettario Della Mamma: Classic Italian Recipes from Loredana Cecchinato (Osteria Mamma)","description":"\u003cp\u003e\u003cspan\u003eSimple recipes that everyone can prepare in their kitchen.\u003c\/span\u003e\u003c\/p\u003e","brand":"Self Published","offers":[{"title":"Default Title","offer_id":49307603960112,"sku":"01RIC2972","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/osteriamamma.jpg?v=1733268860"},{"product_id":"mother-sauce-italian-american-family-recipes-and-the-story-of-the-women-who-created-them-lucinda-scala-quinn","title":"Mother Sauce : Italian American Family Recipes and the Story of the Women Who Created Them (Lucinda Scala Quinn)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eFrom home cook and author Lucinda Scala Quinn, a cookbook containing 100 iconic and beloved Italian-American recipes from the last century. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn America today, everyone loves nonna's cooking—think spaghetti, lasagna, and pizza. Italian families arrived in the U.S at the beginning of the twentieth century, and mammas brought with them the skills and ingredient know-how to fashion a whole new cuisine in spite of living in poverty and ostracization from their new country. Their fathers, husbands, and sons then monetized these dishes outside the home in the form of Red sauce joints. Rarely are these women actually credited as the true founders of the Italian-American cuisine. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn her latest book, Lucinda Scala Quinn cooks classic Italian-American recipes, and along the way shares their origin and gives credit to the incredible women who developed our cherished Italian dishes. Home cooks and food lovers alike will delight in this masterful collection of America’s favorite comfort foods, from Baked Ziti and Sausage and Pepper Hoagies to Chicken Marsala and Cannolis. With gorgeous recipe shots, archival photos, ingredient sidebars, and cultural essays, \u003c\/span\u003e\u003ci\u003eMother Sauce\u003c\/i\u003e\u003cspan\u003e brings nonna’s cooking to kitchens everywhere.    \u003c\/span\u003e\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":49587259441456,"sku":"01MOT3052","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/mothersauce.jpg?v=1741305994"},{"product_id":"we-the-pizza-slangin-pies-and-savin-lives-muhammad-abdul-hadi-with-michael-carter","title":"Signed Edition: We the Pizza : Slangin' Pies and Savin' Lives (Muhammad Abdul-Hadi with Michael Carter)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003ePoignant stories and 65 knock-out recipes for award-winning pizza, wings, and more from Down North, the mission-driven Philadelphia pizzeria owned and operated exclusively by formerly incarcerated people.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCreated and launched by Philly born-and-bred entrepreneur Muhammad Abdul-Hadi, the mission of Down North Pizza is to reduce recidivism rates in North Philly and serve up most insanely delicious food while doing it.\u003c\/span\u003e\u003cbr\u003e\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\u003ci\u003eWe the Pizza\u003c\/i\u003e\u003cspan\u003e is a testament to survival, second chances, and spectacular pizzas, wings, and more. Recipes for tender, crispy edged, square-cut, sauce-on-top pies are Down North’s signature dish; a whole chapter is devoted to vegetarian and vegan pizzas like No Betta Love made with four cheeses and the arrabbiata-inspired Norf Sauce, while the Meat and Seafood pizza chapter features their most popular Roc the Mic pepperoni pie as well as the smoky berbere-brisket Tales of a Hustler and Say Yes, topped with jerk turkey sausage, roasted butternut squash, kale, ricotta and lemon-honey drizzle.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe pizzas along with classic and creative wings fries, lemonades, and shakes are paired with cinematic photography of the pizzas in their natural setting and out in the wilds of Philadelphia, with lots of journalistic-style photography of the Down North crew making dough and slinging pies. At the same time, readers will find empowering stories recounted by Down North’s formerly incarcerated staff, and pizzas from renown chef-supporters like Marc Vetri and Marcus Samuelsson, creating a cookbook that celebrates ingeniously delicious pizza, as well as the power people have to rise above their circumstances--if simply given the chance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":49753183191344,"sku":"01WEP3109","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/wethepizza.jpg?v=1745344216"},{"product_id":"preorder-parm-to-table-italian-american-and-american-italian-recipes-from-ponza-to-the-bronx-christian-petroni-with","title":"Parm to Table: Italian American and American Italian Recipes from Ponza to the Bronx (Christian Petroni)","description":"\u003cp\u003e\u003cstrong\u003eForeword by Martha Stewart\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe most fun Italian-American cookbook you’ll ever splatter red sauce on, with over 70 recipes from chef, restauranteur, Food Network star, and Bronx-born Italian-American Christian Petroni.\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChristian Petroni grew up in kitchens. Born in the Bronx, where his uncle owned an Italian restaurant, he was surrounded by Italian-American NYC culture. But he also spent his summers in Ponza, a small Italian island off the coast of Naples, surrounded by old-world culinary Italian traditions. He’s been working in kitchens since he was thirteen and has made a name for himself working in some of the best restaurants in the NYC area, including his own, Fortina.\u003c\/p\u003e\n\u003cp\u003eAll his knowledge, experience, and homegrown Italian heritage are wrapped up in his debut cookbook, \u003cem\u003eParm to Table.\u003c\/em\u003e The combination here is simply delicious: no pretension, no hang-ups, just good food made to taste like your nonna made it.\u003c\/p\u003e\n\u003cp\u003eThe book is broken up into chapters based on what you’re looking for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eItalian-American Classics, like 8-Hour Marinara Sauce and Neapolitan Eggplant Parmigiana\u003c\/li\u003e\n\u003cli\u003eFamily-Style Meals, like Lasagna “Calabrese Influence,” Fried Meatballs, and Fresh Mozzarella Sticks\u003c\/li\u003e\n\u003cli\u003eWeeknight Go-To’s, like My Babe’s Sausage \u0026amp; Peppers and Potato Frittata\u003c\/li\u003e\n\u003cli\u003ePonza inspired dishes, like Spaghetti Vongole and Zia Gisella’s Braised Calamari Pasta\u003c\/li\u003e\n\u003cli\u003ePlus Soups and Braises, Heros (sandwiches), Condimenti \u0026amp; Basic Sauces, and Dolci (Sweets), and a foreword by Martha Stewart\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith lush food photography and lifestyle imagery throughout, the book is as visually stunning as the food is delicious. \u003cem\u003eParm to Table\u003c\/em\u003e is the go-to cookbook for anyone who loves comforting, home-cooked food, from Italy to the Bronx.\u003c\/p\u003e\n\u003cp\u003e2025\u003c\/p\u003e\n\u003cp\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":49753738707248,"sku":"01PAR3111","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/parmtotable.jpg?v=1745357093"},{"product_id":"preorder-franco-pepe-pizza-chef-franco-pepe-elisia-menduni","title":"Franco Pepe: Pizza Chef (Franco Pepe, Elisia Menduni)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cb\u003eThe story, ideology, and recipes of master pizzaiolo Franco Pepe, founder of the world-famous Pizzeria Pepe in Grani\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFranco Pepe is no ordinary pizzaiolo – he’s a culinary genius who has revolutionized the world of pizza. Born into a family of bakers, Pepe mastered the craft of traditional pizza-making before dedicating himself to experimentation with ancient flour blends and fermentation methods. He founded his restaurant, Pepe in Grani, in Caiazzo, near Naples, and quickly gained worldwide acclaim, attracting hordes of food-savvy travelers with exceptional pizzas made with his unique signature dough and high-quality, locally sourced ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eFranco Pepe: Pizza Chef\u003c\/i\u003e reveals how Pepe elevated the humble pizza to new culinary heights. Packed with rich storytelling and vivid photographs, the cookbook uncovers the secrets behind Pepe’s artistry and presents 30 exclusive recipes designed for home cooks.\u003c\/p\u003e\n\u003cp\u003eBeginning with the simple, rustic Pizza a Libretto, the recipe collection ranges from La Ritrovata, a nostalgic homage to Pepe’s father’s pizza marinara, and Memento, a plant-based pizza featuring chickpea cream, to the sweet and savory Crisommola del Vesuvio, inspired by Franco’s desire to use rare local apricots, and Sensazione di Costiera, which brings together the citrus scents and seafood flavors of the Amalfi Coast. Together, the recipes reveal Pepe’s passion for high-quality, locally sourced ingredients and the delicate balance of flavors that make his pizzas so exceptional.\u003c\/p\u003e\n\u003cp\u003eThe book also features forewords by food writer Faith Willinger, chef and author Nancy Silverton, and food writer and pizza aficionado Daniel Young.\u003c\/p\u003e\n\u003cp\u003e2025 \u003c\/p\u003e\n\u003cp\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":49902565261616,"sku":"01FRA3146","price":49.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/pizzachef.jpg?v=1750287024"},{"product_id":"preorder-the-pasta-book-recipes-techniques-inspiration-marc-vetri-david-joachim","title":"Signed Bookplate: The Pasta Book: Recipes, Techniques, Inspiration (Marc Vetri, David Joachim)","description":"\u003cp\u003e\u003cb\u003eUnlock the secrets of making creative pasta dishes with more than 75 simple and spectacular recipes, featuring helpful QR codes to step-by-step video tutorials—from the James Beard Award–winning author of \u003ci\u003eMastering Pasta\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eThe Pasta Book\u003c\/i\u003e\u003cspan\u003e, acclaimed chef Marc Vetri presents a wide range of easy to impressive pasta dinners using both dried and fresh pastas. With a dish for every shape, sauce, mood, and timeline, Vetri demystifies the process of “marrying” pasta and sauce into one harmonious dish, creating your own flavor combinations, and pairing different pastas and sauces. Vetri shares both weeknight classics and popular pastas from his restaurants, adapting his methods so home cooks can experience these acclaimed dishes in their own kitchens, with chapters including:\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eVegetable Pasta\u003c\/b\u003e: Pici Pomodoro; Garganelli with Corn and Scallions; Spinach Gnocchi with Brown Butter and Shaved Ricotta Salata\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSeafood Pasta: \u003c\/b\u003ePaccheri with Clams and Charred Lemon Brodo; Troccoli with Shrimp and Ginger Chili Crisp; Scallop Raviolo with Champagne \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePoultry and Game Pasta: \u003c\/b\u003eTagliolini with Chicken Liver Ragu; Pumpernickel Papparadelle with Duck Ragu\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePork Pasta: \u003c\/b\u003eRigatoni with Fiorella Sausage Ragu; Spaghetti alla Chitarra with Basil, Poppy Seed, and Proscuitto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eBeef and Lamb Pasta\u003c\/b\u003e: Francobolli with Short Ribs and Celery Root; Orecchiette with Lamb Merguez and Fiore Sardo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eVetri guides you through the foundations of making fresh pasta with a chapter devoted to pasta doughs and shapes like pappardelle and orecchiette, including QR codes that link to easy-to-follow technique videos. With 90 stunning photographs, \u003c\/span\u003e\u003ci\u003eThe Pasta Book\u003c\/i\u003e\u003cspan\u003e includes ideas to level up or simplify every recipe, so you can choose the pasta adventure you crave\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2025 \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles \u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":49998073954608,"sku":"01PAS3176","price":37.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/PastaBook.jpg?v=1753382909"},{"product_id":"preorder-la-cucina-di-terroni-the-cookbook-cosimo-mammoliti-with-meredith-erickson","title":"La Cucina di Terroni: The Cookbook (Cosimo Mammoliti with Meredith Erickson)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eThe Toronto and Los Angeles restaurant institution Terroni opens the vaults, releasing over 100 of their classic and beloved southern Italian recipes to adoring clientele and newcomers alike.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTerroni is a Toronto institution. Established in 1992 in a downtown space with a Gaggia coffee machine, four barstools, and some panini to go, Terroni has grown, under the auspices of proprietor Cosimo Mammoliti, to ten exceptional and beloved restaurants in Toronto as well as three in Los Angeles. Each restaurant feels like an independently owned establishment but follows a simple rule: delicious Italian food with a strong southern Italian influence, made with quality ingredients and no substitutes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis beautifully designed, unique cookbook tells the story of Terroni through its food—in recipes, photography, and in narrative vignettes. Capturing the energy of the restaurants in words and pictures, it will engage, inform, and entertain readers and pique their interest to try the recipes for themselves.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eLa Cucina di Terroni\u003c\/i\u003e\u003cspan\u003e opens the vault and generously offers readers over 100 of the restaurants’ most beloved recipes. Loosely organized around “a day in the life,” chapters proceed from morning Colazione (such as cornetti—Italian croissants—frittata alla ’Nduja, Uova al Purgarotio, and bombolone—Italian doughnuts) through lunchtime pizzas, panini, and breads (famous panzerotti, pizza Santo Spirito, and Pane Pugliese). Then we move on to late afternoon Aperitivi, including some classic cocktail recipes and snacks, to Antipasti, Zuppe, Primi, Secondi, Contorni, and Dolci. Included as well are a Dispensa (pantry) chapter, featuring the core recipes that Terroni chefs use constantly (pasta and pizza doughs, sauces, sourdough, brioche, and much more). Every recipe was gorgeously photographed at various Terroni locales, giving the book a visual sense of the beauty and energy of the Terroni spaces.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eReaders are sure to pick up the book because it offers their favourite Terroni recipe (Spaghetti al Limone, Funghi Assoluti, Gnocchi all Simi, the famous Panettone, homemade salsiccia, and so much more), and keep reading because it offers so many extraordinary southern Italian delights. The cookbook will stand as both a lasting legacy of a beloved institution and a gift to loyal customers for their continued, dedicated patronage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2025\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles \u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":50010082902320,"sku":"01LAC3179","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/lacucinadeterroni.jpg?v=1753820552"},{"product_id":"preorder-rome-a-culinary-history-cookbook-and-field-guide-to-the-flavors-that-built-a-city-katie-parla","title":"Signed Edition: Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City (Katie Parla)","description":"\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFrom Italy’s leading culinary voice and \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author Katie Parla, \u003ci\u003eRome\u003c\/i\u003e offers a sweeping portrait of the city’s food culture, past and present. Drawing on two decades of research, eating, and storytelling in the Italian capital, Parla shows how the Roman table has evolved from the Iron Age to today and why it remains one of the world’s most compelling.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRome\u003c\/span\u003e\u003cspan\u003e launches with a thorough history through a culinary lens, beginning with its murky Iron Age origins, tracing the impact of conquests through the Roman Republic to the expansion of trade routes during the Empire and a scrappy period through the Middle Ages to ready Rome for its revival into the Renaissance era. Parla covers the political, societal, and economic shifts of the 18th and 19th centuries, from Napoleon to Mussolini and the post-war boom that introduced the “dolce vita” lifestyle, illustrating how people ate through the eras to bring readers into the mindset of present-day Rome.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe book contains over 110 recipes, drawn from experts (home cooks, restaurant pros, and food artisans alike) and is organized with a thematic approach: fried snacks and starters; pasta and soup; fish, meat and offal; vegetables, salads and sides; pizza and breads; and desserts. While the city’s beloved \u003c\/span\u003e\u003cspan\u003esupplì\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003ecacio e pepe,\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan\u003emaritozzi\u003c\/span\u003e\u003cspan\u003e traditions are well represented, Parla finds opportunities to showcase a wider swath of Rome’s dining culture with recipes such as a hearty \u003c\/span\u003e\u003cspan\u003efettuccine al sugo di coda \u003c\/span\u003e\u003cspan\u003eoxtail pasta and a warming \u003c\/span\u003e\u003cspan\u003eminestra di broccoli e arzilla, \u003c\/span\u003e\u003cspan\u003eor romanesco and broccoli soup. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMore than a mere cookbook, \u003c\/span\u003e\u003cspan\u003eRome \u003c\/span\u003e\u003cspan\u003econtains in-depth features that range from reflections on the fetishization of the \u003c\/span\u003e\u003cspan\u003ecucina povera\u003c\/span\u003e\u003cspan\u003e to the rise of the city’s urban dairy trade. An appendix highlights the forces shaping Rome’s drinking culture, spanning the categories of water, wine, craft beer and cocktails, followed by Parla’s essential recommendations to eating, drinking, and shopping in Rome today. Accompanied by playful illustrations and custom maps by designer Ian Dingman, the stories and ingredients of the Eternal City are brought to life in \u003c\/span\u003e\u003cspan\u003eRome\u003c\/span\u003e\u003cspan\u003e with expressive photography by Ed Anderson. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e","brand":"Parla Publishing","offers":[{"title":"Default Title","offer_id":50195329417520,"sku":"01ROM3241","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/rome.jpg?v=1759618787"}],"url":"https:\/\/nowservingla.com\/collections\/italy.oembed?page=2","provider":"Now Serving","version":"1.0","type":"link"}