The Food Of Italy

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The ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City   In the heart of New York City’s Little Italy sits Di Palo’s, a family-owned food shop that has been the treasure of the neighborhood for more than a century. The four generations of Di Palos who have run this Italian specialty market have made it their mission to bring customers the finest old-world selections from Italy—handcrafted mozzarella, buttery prosciutto, estate olive oils, traditional artisanal pastas from throughout the country.

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Excellent condition hardcover Time Life book. Meant to accompany Spiral Cookbook in Time Life Series.

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Young Pia introduces readers to the experiences of real kids growing up in Italy, sharing engaging details about the country's history, geography, architecture, beaches, food and culture. Simultaneous. Gr K-2

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THE FOOD OF ITALY is the first in a series of richly photographed cookbooks that examines the food of different countries. Lush images and essays on Italy and its world-famous gastronomic culture make this much more than a cookbook. Pictorial essays presented in gatefold spreads highlight six food journeys and share the traditions behind Italy's best-known exports: cheese, pizza, cured meat, pasta, coffee, and wine.

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PLEASE NOTE: There is some clean writing (a gift note) on the first page of the book. Other than that the book is in great condition!

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In this thoroughly comprehensive, utterly captivating culinary guidebook, acclaimed food writer Waverley Root traverses Italy from Lombardy to Sicily, and across 3,000 years of invasions. An exhaustive catalog of the country’s gastronomic legacy, The Food of Italy explains the regional delicacies, the traditions, and the history that define the way Italians eat.

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Good GOOD-No highlighting or writing.

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Enjoy Italy;s most famous food in recipes that won;t affect your waistline. This is a stunning collection of more than 30 authentic dishes using healthy, seasonal produce. It features low-fat versions of classic recipes, including Lentil & Pasta Soup, Spaghetti with Clam Sauce, Lasagne, and Pasta with Pesto Sauce. It includes recipes for all occasions, from quick midweek lunches and suppers to more elaborate creations to serve at dinner parties.

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Follow me on a journey through Calabria and Southern Italy. Discover food, people and a land that will feed your very soul. Travel with me as we cross the realm of 'cucina povera'. We will cook together as we voyage from the past to the present day. We wi

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A Time Life Book - Foods of the World. Spiral binding, 104 pages.

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From actor Tucker comes this celebration of a good marriage and a careful study of the nature of home, written with an epicurean's delight in detail and a gourmand's appreciation for all things fine.

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This cookbook features recipes for dishes from all over the Mediterranean region - Italy, Greece, France, Spain, North Africa and the Middle East.

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Italy delights and stimulates with its magnificent cities and monuments, its stunningly beautiful landscapes, the glory of its art and architecture, the richness and variety of its food, the elegance of its design and fashion, and the vitality and charm of its people. Italian style and culture have been exported all over the world. The Italians are the most European-minded of nations, having emerged from a long history of regional fragmentation.

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350 cellars visited, 3,000 wines reviewed For the fourth consecutive year, Slow Food International offers an English-language edition of their guide to Italian wines whose qualities extend well beyond the palate. Slow Wine 2015 doesn't simply select and review Italy's finest bottles. With visits to 350 cellars, its 3000 wine reviews describe not only what's in the glass, but also what's behind it: namely the work, the aims, and the passion of producers; their bond with the lâ and their choice of cultivation and cellar techniques-favoring the ones who implement ecologically sustainable winegrowing and winemaking practices.

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Mediterranean: Food Of The Sun: Over 400 Vibrant Step-By-Step Recipes From The Shores Of Italy, Greece, France, Spain, North Africa And The Middle East With Over 140

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A hilarious account of one absolutely disastrous Italian vacation, a story full of illness and good food, cold houses and warm people, bad decisions, marital spats, and family love. True in every detail, it is the tale of a trip award-winning author Rolan

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Presents a guide to canning and preserving Italian foods, with instructions for the different methods that can be used and a selection of recipes that can be made with preserved vegetables, fruits, meats, jams, liquers, and condiments.

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Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes.

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In Al Dente, William Black travels the length and breadth of Italy to get to the roots of Italian food. His quest for the most delicious and authentic cooking and the very finest ingredients takes him to wonderfully familiar places and hidden delights. He drinks great coffee in Turin, and views the mattanza, the annual tuna catch, off the coast of Sardinia.

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A story of food and love, injury and healing, "Keeping the Feast" is the triumphant memoir of one couple overcoming depression through nourishment and restoration in Italy Paula Butturini and John Tagliabue met in Italy, fell in love, and four years later, married in Rome. But less than a month after the wedding, tragedy struck. They had transferred from their Italian paradise to Warsaw and while reporting on an uprising in Romania, John was shot and nearly killed by sniper fire.

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Jenny O'Connor can't believe her luck when she's hired to teach summer art classes in Italy. While the prospect of sightseeing and Italian food is hard to resist, Jenny's far more interested in her soon-to-be boss, Max Castanien. She has always blamed him for a family tragedy, and now she wants answers. But as the summer draws on, she starts to learn firsthand that there's a fine line between love and hate.

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We love that before cranking up the heat at the stove, Todorovska pauses to make sure we have a deep understanding of the ingredients that are the fundamentals of Puglian cuisine. She writes for the home cook, with no fancy tricks, no hard-to-find ingredients-Chicago TribuneThe cuisine of Puglia is famous for being among the best in Italy. Puglian food is deeply rooted in the traditions of this southern Italian region, its geography, and its history as the breadbasket of Italy and the largest producer of olive oil.

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Whether it's a bustling eatery in the heart of Florence or a tiny alcove tucked away on a side street in Venice, the trattoria is where Italians go for robust flavors, great friendship, and good times. Patricia Wells' Trattoria now feeds America's passion for Italian food with 150 authentic recipes. Savor a Fresh Artichoke Omelet, succulent Lamb Braised in White Wine, Garlic, and Hot Peppers, a hearty portion of Lasagne with Basil, Garlic, and Tomato Sauce, or a luscious Fragrant Orange and Lemon Cake, and much more.

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Wine grapes and foods of Chianti Region of Tuscany at private estate Italy was reproduced on the finest Canvas which captures all of the vivid colors and details of the original art. This museum quality Canvas Art was faithfully reproduced using ultra-precision print technology and fade-resistant archival inks on artist premium acid-free grade canvas.

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The Classic Food of Northern Italy

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Eighty-five delicious recipes from Italy’s street food scene. We’re all familiar with Italy’s classic recipes, but few are aware of the traditional dishes that come from a burgeoning street-food scene. Hidden behind the town squares, away from the touristy restaurants, and down back streets are little-known gems offering up some of Italy’s tastiest and best-kept secret dishes that the locals don’t want you to know about.

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"Fore, bella " From the author of critically acclaimed Golfing with God comes a charming narrative of a hole-in-one trip through Italy - a glorious summer of golfing, eating, and learning how to slow down and enjoy life. In the summer of 2007, Roland

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The Lost Art of Feeding Kids

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Buon appetito Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingr

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Hardcover, Natl Book Network, 2010, ISBN13 9781903141809, ISBN10 190314180X

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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. If you are fascinated by how history and culture shaped the cuisines of the world, you will enjoy reading this informative guid

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Whether you're a food photographer or a food lover, this book is sure to inspire you to create visually stunning dishes. "1,000 Food Art & Styling Ideas "beautifully showcases 1,000 of the best food art presentations from around the world. From Italy to China to the United States, the photos highlight the best food art presentations each country has to offer, submitted by professional photographers, food stylists, chefs, and food bloggers.

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These seven itineraries will guide you along the little roads of small-town Tuscany to some of the best food in the world - to the heart of Tuscan cuisine. Zeneba and Matt invite their readers to come along and explore the breathtaking scenery, the incredible historic sights, the great artwork, and of course the unforgettable food and wine of Italy's most storied region.

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Italy is experiencing a surge of gastronomic nostalgia, a yearning to recreate and relive the delectable rustic meals of yesteryear, of brimming chalices of wine and sauce-laden pasta. A return to the simple abundance of Italy's past Ah, if only it

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Legions of loyal fans of Mary Ann Esposito’s groundbreaking PBS cooking show CIAO ITALIA have enjoyed cooking with and learning from this beloved television personality, a trailblazer who helped spark a billion dollar food media industry and paved the way for countless other television chefs. Fans have three words to describe her cooking style: traditional, authentic and passionate.

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Paula and John met in Italy, fell in love, and married in Rome four years later. But less than a month after the wedding, tragedy struck. They had transferred from their Italian paradise to Warsaw and, while reporting on an uprising in Romania, John was shot and nearly killed by sniper fire. Although he recovered from his physical wounds in less than a year, the process of healing had just begun.

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In this thoroughly comprehensive, utterly captivating culinary guidebook, acclaimed food writer Waverley Root traverses Italy from Lombardy to Sicily, and across 3,000 years of invasions. An exhaustive catalog of the country s gastronomic legacy, "The Food of Italy" explains the regional delicacies, the traditions, and the history that define the way Italians eat.

Online shop

300 cellars visited, 2,500 wines reviewed An innovative overview of the Italian wine world, which lists the country s finest bottles in terms of aroma and taste, sense of terroir, and value for the money. For the fifth consecutive year, Slow Food International offers an English-language edition of its unique guide to Italian wines whose qualities extend well beyond the palate.

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There are already at least four well-established wine guides in Italy. Is there really any need for another? Slow Food believes so. In January 2012 it will launch the first English edition of its own wine guide, "Slow Wine," which adopts a new approach to wine criticism and looks beyond what is in the glass. For 20 years, Slow Food co-published the "Italian Wines" guide with Gambero Rosso, arguably the most famous and influential wine publication in Italy.

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A recipe-laden guidebook to the Italian culinary experience by New York's Little Italy's famed food shop celebrates Italian culture through insights into how its essential ingredients are made.

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Italy, the birthplace of the Slow movement and the home of Slow Food, is a natural as the second destination in our new Slow series. Alastair Sawday has handpicked forty-six exceptional places to stay-places where attention is lavished on some of the most important things in life: convivial meals, community, a respect for the environment, and a celebration of regional distinctiveness.

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"Tuscany is a magical place of sight, sound, food, wine and wonder, all caught in lyrical style by Richard Hadar: But the true magic is the journey between Mr. Hadar, an urbane, pragmatic New Yorker who buys Ceppeto, an old villa in Chianti, and Pasqua

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Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti.

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Intertwining the history of art, literature, food, music and religion, Baldoli explores Italy's history from the Middle Ages to the present. The book offers an insight into continuities across past and present day Italian culture, politics, and identity,

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Paula and John met in Italy, fell in love, and married in Rome four years later. But less than a month after the wedding, tragedy struck. They had transferred from their Italian paradise to Warsaw and, while reporting on an uprising in Romania, John was shot and nearly killed by sniper fire. Although he recovered from his physical wounds in less than a year, the process of healing had just begun.

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These four books bring together a selection of authentic recipes from Italy, Greece, Spain and France, covering appetizers, main courses, salads, breads, sweets and desserts.

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A cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco's SPQR restaurant. The Roman Empire was famous for its network of roads. By following the path of these thoroughfares, Shelley Lindgren, wine director and co-owner of the acclaimed San Francisco restaurants A16 and SPQR, and executive chef of SPQR, Matthew Accarrino, explore Central and Northern Italy's local cuisines and artisanal wines.

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A cookbook and wine guide celebrating the traditions of southern Italy, from the country's top southern Italian restaurant, in San Francisco. At San Francisco's acclaimed A16 restaurant (named for the highway that cuts across southern Italy), diners pack the house for chef Nate Appleman's house-cured salumi, textbook Naples-style pizzas, and gutsy slow-cooked meat dishes.

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A classic on the essentials of European cooking. Award-winning food writer Elisabeth Luard joyously salutes the foundations of modern Western cooking with recipes collected during more than twenty-five years of travel and research, many of them spent living in rural France, Spain, Greece, Ireland, and Italy. This definitive collection of over three hundred time-tested recipes from twenty-five European countries is an indispensable guide to the simple, delicious, and surprisingly exotic dishes of peasant Europe.

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In this exciting new book the incomparable Lidia takes us on a gastronomic journey-from Piemonte to Puglia-exploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today. In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural treasures that enrich the pursuit of good food.

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Fruits and vegetables as erotic metaphors in still life paintings, the Florentine Baptistry replicated in sausage and cheese by Andrea del Sarto, a recipe for fish molded in the shape of a goat, the discovery of an Ovidian scene at the bottom of a soup bo

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WINNER OF THE GOURMAND AWARD FOR BEST JEWISH CUISINE IN THE USA Lose yourself in the beautiful travel photography & exotic recipes of "The No-Potato Passover" and let Aviva Kanoff take you on an international culinary experience from Italy to Morocco. Explore the tastes and colors of cultures far and near as Aviva explores creative recipes with these exotic cuisines.

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Outside of Italy, the country's culture and its food appear to be essentially synonymous. And indeed, as "The Italian Way" makes clear, preparing, cooking, and eating food play a central role in the daily activities of Italians from all walks of life. In this beautifully illustrated book, Douglas Harper and Patrizia Faccioli present a fascinating and colorful look at the Italian table.

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The thirty-first Oxford Symposium on Food & Cookery discussed wrapped and stuffed foods from every possible geographical perspective. This may include sausages on the one hand, or stuffed ravioli on the other. It may also go as far as pies and sausage rolls. In geographical terms the Symposiasts were willing to look at cultures as disparate as Turkey, the United States, seventeeth-century England, Korea and Italy.

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More than 800 years ago the village of Schwaebisch Gmuend was founded by the Kings of Staufen who were responsible for settling this region known for its artisans specializing in the production of gold silver and brass jewelry as well as decorative ornaments. These works of art were shipped to markets in Italy and Western Europe. The tradition in metal arts survives today in this medieval walled town located near Stuttgart Germany.

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Giorgio Locatelli started helping out in the family restaurant at age five. He was raised in Corgeno in northern Italy, close to the Swiss border and Milan. Almost everything his family ate and drank was produced locally. He was told by the head chef at his first real Italian restaurant job that he would never make it as a chef. His grandmother, who shared her great love of food with him, said Giorgio would have to go back and show him.

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Wine grapes and foods of Chianti Region of Tuscany at private estate Italy was reproduced on the finest Canvas which captures all of the vivid colors and details of the original art. This museum quality Canvas Art was faithfully reproduced using ultra-precision print technology and fade-resistant archival inks on artist premium acid-free grade canvas.

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There is keen interest in the exquisite yet simple Italian cuisine and Italian culture. This volume provides an intimate look at how Italians cook, eat, and think about food today. It describes the cornucopia of foodstuffs and classic ingredients. An o

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