Italian

  • TMIC
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    Joseph Trivelli, the co-head chef of the widely acclaimed River Cafe, reveals how to make hearty, comforting and delicious Italian food in this glorious cookbook.

    From childhood favourites to inventive creations, there are 150 recipes to try and they range from quick midweek suppers to family feasts.

    The recipes have a focus on fewer ingredients and there are chapters on pasta, fish, meat, vegetables and baked dishes that can all be cooked with ease.
  • GINO
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    Book People favourite Gino D'Acampo returns with a cookbook inspired by the picturesque Adriatic coast. The meals on offer in here are just as tempting as the area's jaw-dropping views.

    Focusing on the finest cuisine, Gino shows you how to recreate these flavour-filled dishes in the comfort of your own home and the recipes range from seafood and pasta (of course) to meat dishes and mouth-watering vegetarian options.

    A companion to Gino's TV series, this book helps make Italian cooking simple and is packed with exquisite photography of the meals and views from the destination.
  • JMCI
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    Jamie Oliver celebrates his favourite Italian food - and shows you how to cook bellissimo dishes in the comfort of your own home - in his latest bestselling cookbook.

    With chapters on antipasti, salad, soup, meat, pasta, fish, rice and dumplings, bread and pastry and desserts, Jamie provides step-by-step recipes for the likes of classic carbonara, baked risotto pie and limoncello tiramisu.

    The recipes can be quick or slow to make and Jamie offers his unique twists on some of the traditional favourites.
  • AEQIG
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    Tucked away in a backstreet of London's edgy Soho district, POLPO is one of the hottest restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up dishes 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 140 recipes in the book include caprese stacks; zucchini shoestring fries; asparagus with Parmesan and anchovy butter; butternut risotto; arancini, rabbit cacciatore; warm duck salad with wet walnuts and beets; crispy baby pizzas with prosciutto and rocket; scallops with lemon and peppermint; mackerel tartare; linguine with clams; whole sea bream; warm octopus salad; soft-shell crab in Parmesan batter with fennel salad; walnut and honey semifreddo; tiramisu; fizzy bellinis and glasses of bright orange spritz. With luminescent photography by Jenny Zarins, which captures the unfrequented corners, the bustling bacari and the sublime waterways of Venice, POLPO is a dazzling tribute to Italy's greatest hidden cuisine.
  • AGWUM
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    As people the world over know, pasta's huge variety of shapes, textures and flavours make it the perfect basis for every type of meal. In Gino's Pasta Gino D'Acampo, the master of modern Italian cooking, celebrates his homeland's most famous food export with an inspirational collection of 100 mouth-watering recipes that includes classics such as carbonara, puttanesca and ragu alla bologonese, as well as new twists on old favourites such as lasagne, macaroni and spaghetti vongole. Divided into six chapters - Fresh and Filled Pasta, Dried Pasta, Baked Pasta, Like Mama Used to Make, Pasta on the Go, and Pasta for those with Allergies - it includes everything from comforting baked pasta dishes, to spicy seafood and healthy vegetarian options, even desserts! Including an introduction by nutritionist Juliette Kellow explaining the many health benefits of pasta - it is a low-salt, low GI food - each recipe has been nutritionally analysed, demonstrating that pasta is not the fattening option it was once thought to be and can be enjoyed at every meal.
  • AADQI
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    Ever since working at the River Cafe for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In "Jamie's Italy", Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure Italy's influence reaches us all. Jamie's book will transport you to Italy or at least bring Italy home to you.
  • ACWOE
    (1)
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    The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition.

    Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it continues to be one Italy's the most popular wedding presents. The Silver Spoon was first conceived and published by Domus, Italy's famed design and architectural magazine.

    Its over 2000 recipes are illustrated with newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.
  • AAKIM
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    In this exquisitely designed and photographed volume, Britain's favourite Italian chef brings forth the work of a lifetime: combining old Locatelli family stories and recipes with the contemporary must-have dishes from his celebrated London restaurants. 'I am an Italian chef who has cooked in Paris and come of age in London,' says Giorgio Locatelli. 'Innovative, imaginative food is what people expect from me, but everything I do has its roots in classical, regional Italian cooking.' This is the book that fans of Locatelli have been waiting for ever since he first made his name at Zafferano. The recent opening of Locanda Locatelli, widely regarded as one of the most exciting restaurants in London, has fuelled interest in this master chef. Locatelli lights up Locanda with his big, welcoming personality, seamlessly marrying style with an all-Italian mission simply to bring people together at the table to share food, relax and enjoy good company and conversation. In the same way, his delight in food shines through on every page of this exciting new book. Whether he is reminiscing about the dishes of his native Lombardy, suggesting a starter combining the simplest and freshest ingredients, or explaining how to make the ultimate risotto, Locatelli transports the reader into his own kitchen to savour the real tastes of Italy. Full of the insight and historical detail you might expect from a food writer, combined with the hands-on expertise of a top chef, peppered with evocative stories, and funny and often outspoken observations on the state of food today, this is the contemporary Italian food bible, from the acknowledged master of modern Italian cooking.
  • ABAIU
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    Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes. Everybody loves pasta and this book will ensure that you have a recipe for every occasion.
  • ABQOK 16 years +
    16 years +
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    Marcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and "The Essentials of Classic Italian Cooking" is her masterpiece, now reissued with a gorgeous new cover design. Aimed at cooks of every level, be they beginners or accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food. "Has yet to be bettered ...my copy is splattered with gnocchi, tomato sauce, gravy and oil, but I wouldn't replace it for the world. It does what it says on the tin, and more". (Kate Colquhoun, "The Best 50 Cookbooks", "Independent"). "'Brilliant". (Heston Blumenthal). "There are dozens of Italian cookbooks on the market, but "The Essentials Of Classic Italian Cooking" is the only one you need to buy. No glossy photos; just 700 pages of wonderful recipes and instruction in basics such as bread-making. And all with the kind of detailed teaching left out of books that give more space to pictures than to text. A classic". ("Guardian"). "Truly indispensable". (Nigel Slater).
  • ACRKT
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    In the follow-up to his acclaimed Made in Italy, Britain's favourite Italian chef embarks on a gastronomic tour of Sicily, a beautiful, sun-drenched isle with a rich and unique culture. When Giorgio Locatelli was about ten years old, and had scarcely holidayed outside his native northern Italy, he was captivated by tales of beautiful seas, idyllic beaches and a different way of life, recounted by the few intrepid local friends who had been to Sicily. Some twenty years later he finally visited the island for the first time and, seeing it through the eyes of a chef, he recalls, 'I was completely blown away. It was so green and gorgeous, the whole island was a garden of wheat and vegetable fields, orange and lemon groves, olive groves and vineyards!' Now he is producing his own olive oil on the island and the Locatelli family spend a part of every summer there. 'Sicily has had a big influence on the way I cook,' says Giorgio. 'I have always loved simplicity, but there, you have true simplicity. You have no preconceptions, you have a knife and some salt and pepper and then you go out and see what is in the market. It is such a natural way of cooking that makes you feel so free.' This follow-up book to Made in Italy explores the ingredients and history and introduces you to some of the cooks, fishermen and growers that make Sicily what it is, with regional recipes ranging from insalata di rinforzo, a famous island salad made with cauliflower, to four kinds of caponata, pasta with anchovies and breadcrumbs, Sicilian couscous, and the celebrated dessert, cassata. 'When people talk about Sicilian cooking,' says Giorgio, 'they always speak about the influences from the Greeks, the Arabs, the Spanish! but I really believe the biggest influence is the land and the sea. They determine the produce, which has stayed the same, throughout all the cultural changes. What grows together, goes together, as my grandmother used to say, and it is the simple combinations of beautiful ingredients that makes Sicilian food special.'
  • ANKAX
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    Gennaro shows that good family cooking doesn't have to be complicated. Whether you're looking for a soup, a salad, a quick pasta dish, a slow-cooked Sunday lunch or something for a special occasion, this book has the recipes for you. Everyday dishes such as Trofie pasta with green beans and basil, Ricotta dumplings and Beetroot salad sit alongside special occasion meals such as Rack of lamb with artichokes, Roast chicken with lemon and herbs and Homemade ravioli. There are dishes for all ages, with plenty of recipes for kids, including pizzas and simple pasta dishes, and lots of ideas for getting the children involved with the cooking. Gorgeous desserts such as Summer fruit jellies, Coffee meringues and a delicious trifle, and traditional Italian preserves such as Preserved peaches and Small filled peppers make this book irresistible.
  • ABYRF
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    In the fifth book of The Delia Collection, Delia teaches us how to cook authentic Italian dishes successfully. Old favourites and new recipes combine to make this a definitive guide to cooking and eating Italian food. Having worked in Italy in her twenties Delia has loved Italian food ever since, and here the reader will find authentic dishes adapted for today's cook. For dedicated Delia followers, this book provides an easily accessible library of popular favourites, and her inimitable style and flair for teaching will make this a must-have in any kitchen. Over 50 delicious recipes with advice and tips on cooking in the Italian way, and easy-to-follow instructions, ensure that each dish comes out perfect, every time. Delia is a publishing phenomenon with sales of more than 18 million cookery books. This series is the first time her recipes have been arranged by subject.
  • ALPXS
    • £19.89
    • RRP £19.95
    Celebrated as the world's first mozzarella bar, Obika presents a collection of simply prepared Italian recipes that combine Italy's finest artisanal ingredients with innovative presentations. Obika-a Sicilian expression meaning "here we are"-was founded in Rome in 2004 as the first mozzarella bar, with every dish prepared in full view of the diner. Known for presenting traditional Italian products in a clear and contemporary way, Obika has since expanded worldwide with more than twenty restaurants in Italy, England, Japan, and the United States. With over one hundred recipes, the book is organized as a series of ideal menus consisting of various dishes made with Italy's classic regional ingredients sourced from artisanal producers. The recipes are accompanied by suggested wine pairings tailored to fit Obika's signature mozzarella combinations, salads, the first and second courses, desserts, and its iconic oval pizzas made with slow-rising yeast.
  • AIXWF
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    Bestselling TV cook Bill Granger brings his trademark fresh flavours and easy-going recipes to the well-loved food of Italy. The cornerstone of Bill's cooking is also the cornerstone of the best of Italian cuisine: simple, flavoursome dishes with short ingredient lists and uncomplicated methods, centred on ingredients that are easy to find and needn't be expensive.

    And better yet, those ingredients don't have to just be tomato, mozzarella and basil, the usual suspects of Italian cooking, but neither do they need to be deli-sourced truffles or champagne-priced olive oil. Bill offers a bold new twist on this hugely popular cuisine.

    Bill shows you how to take common ingredients from your supermarket and achieve healthy and satisfying Italian-inspired dishes. Divided into themed chapters - from quick and easy suppers and deliciously stress-free meals for friends, to no-fuss oven-baked comfort food, lazy weekend food and big Italian-style get-togethers - Bill's Italian Food will bring fresh ideas to your kitchen.
  • AFBYU
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    "Pasta Artigiana" has a recipe for any occasion, from simple and rustic to elegant and refined. Second generation Italian chef, Nino Zoccali shares a lifetime of delectable pasta recipes from hearty soups to indulgent filled pasta (tortellini, ravioli) and even pasta-based desserts. With more than 80 authentic recipes and a range of basic pasta doughs, sugos and sauces, "Pasta Artigiana" is as practical as it is beautiful and will become an essential kitchen companion for anyone who loves to cook and eat pasta. This title features: more than 80 authentic, easy to follow recipes with hints and tips throughout; chapters on pasta in soups, dried pasta, fresh pasta, filled pasta, baked pasta and sweet pasta; and, includes recipes for sugos, sauces and stocks that will become an established part of your repertoire.
  • ABJFL
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    A season-by-season guide to cooking vegetables the Italian way Contains more than 400 authentic, delicious and good-value vegetable recipes from the Silver Spoon kitchen. Organised by season, recipes are accompanied by specially commissioned photographs and short texts discussing every vegetable Cooking with vegetables is the perfect way to eat healthily, economically, locally and sustainably. Includes advice about vegetable varieties, storage and preparation, a seasonal calendar and how-to-grow tips to help you get the best from every season.
  • AZOJL
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    In A Passion for Pasta, everyone can take a delicious trip down Italy, from top to toe, led by 'pasta queen' Carmela Sereno - your guide to making speciality pasta dishes from each Italian region. With stunning photographs throughout, these recipes include: * Mandilli di Seta, handkerchief pasta with creamy pesto, from Liguria and the Italian Riviera. Liguria's capital, Genoa, is birthplace of the well-known basil pesto. * Orecchiete con cime di rape, which combines the speciality pasta of Puglia, orecchiete (translated as 'little ears'), with the humble turnip to produce a dish full of flavour and yet typical of Puglia's unique style of cooking, cucina povera. * Ziti with sardines, chicory and breadcrumbs. Ziti pasta come in many sizes from the length of small maccheroni to that of spaghetti. Originating from Sicily, this dish has strong Middle Eastern and North African influences, acknowledging these two regions' involvement in Sicilian history. Serano shows us how to make even the most basic pasta dough into a variety of shapes and stunning designs using stripes, spots and delicate herbs. Even those who are already great pasta enthusiasts will be amazed at the range of pasta explored in this book, with dishes selected to delight not only with their exquisite taste but also by their beautiful and varied appearance. From the 'Polenta Gnocchi' of the Aosta Valley to Tuscany's 'Pancake Pasta', A Passion for Pasta has a dish for every occasion, and all tastes.
  • BTBIO
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    The pasta ninja and Instagram star Linda Miller Nicholson delivers her first cookbook, a stunning cornucopia of pasta in every color and shape, all created by hand using all-natural colors from vegetables, herbs, and superfoods-and including 25 dough recipes, 33 traditional and modern shaping techniques, and the perfect fillings and sauces to make your creations sing! Linda Miller Nicholson began making pasta at age four, but started adding color to it several years ago to entice her son to eat more vegetables. Her creations became a viral sensation, attracting fans worldwide who are mesmerized by her colorful and flavorful designs. Now, with Pasta, Pretty Please home cooks can create dreamy, dazzling pastas in their own kitchens using only all-natural ingredients-flour, eggs, vegetables, herbs, and superfoods-that are true works of art. Playful and inviting, Pasta, Pretty Please includes recipes, techniques, tips, and inspiration. Linda starts with recipes for basic doughs-standard egg dough, various gnocchi doughs-and works her way up to recipes for dough in many colorful shades. She teaches you just how many colors are pastable and what kinds of pigmented vegetables, fruits, and spices you can use to color your pasta-such as mixing turmeric with parsley for just the right shade of chartreuse, or using activated charcoal powder to create black pasta. She also shows you how to roll out dough, cut and form many pasta shapes, and gives tips for retaining brilliant colors even when cooked. Once you've mastered the basics, you'll find recipes for more elaborate patterns and colors that are sure to impress your family and friends. Linda reveals how to layer colors to make multi-colored doughs in recipes including: Rainbow Cavatelli Polka Dot Farfalle Emoji Ravioli Avocado Gnocchi Hearts and Stripes Pappardelle Argyle Lasagna Sheets 6-Colored Fettucine You'll also find recipes for spectacular sauces and fillings, such as: Golden Milk Ragu Pecorino Pepper Sauce with Broccolini Roasted Tomatoes with Basil Oil and Burrata Spiced Lamb Yogurt Sauce Rustic Squash Filling Classic Ricotta Filling Pepperoni Pizza Filling Featuring beautiful pasta in a rainbow of colors and a variety of shapes, patterns, and sizes, Pasta, Pretty Please is an artistic treasure trove that will please the eye and the palate. Buon Appetito!
  • BRVMD
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    All about Pasta serves as the ideal kitchen companion, whether you would like to master mixing and forming the dough from scratch or you just want to expand your repertoire of easy weeknight sauces for store-bought pasta. Organized by families of pasta, the book explains every major pasta shape: its history, the best sauce pairings, and the inside scoop on signs of quality in the market. Recipes range from all-time favourites such as Tortellini in Brodo and Tagliatelle alla Bolognese to contemporary creations from Eataly's restaurants such as Kale Fusilli with Butternut Squash and Penne with Duck and Olive Ragu. All about Pasta provides everything the home cook needs, in one quick-reference volume, to prepare delicious pasta dishes whether for an elegant dinner party, a make-ahead buffet, or a quick family meal.
  • ANXRF
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    Nigella Lawson described Anna Del Conte's book Portrait of Pasta as 'The book that actually changed the way the English thought about Italian cooking...and the instrumental force in leading us from the land of spag bol, macaroni cheese and tinned ravioli'. Now Anna Del Conte has fully updated and revised that book, introducing many new recipes, to create Anna Del Conte On Pasta. This is a delicious collection of 120 recipes, many of which can be cooked within minutes. The book starts with a fascinating historical account of pasta, then guides you through how to cook pasta, and explores the different types of pasta. The recipes, which come from every region of Italy, are divided into easy to navigate chapters on meat, dairy, vegetables, soups, stuffed and baked pastas. This is a classic Italian cookbook, and will quickly prove essential in your kitchen. Her accolades include the prestigious Duchessa Maria Luigia di Parma prize for Gastronomy of Italy, in 1987; the Premio Nazionale di Cultura Gastronomica Verdicchio d'Oro prize for her contribution to the dissemination of knowledge concerning authentic Italian cooking, in 1994 and In 2010, she was awarded the honour of Ufficiale dell'Ordine al Merito della Repubblica Italiana, in recognition of the importance of her work in keeping alive Italy's good image in the UK.
  • ALJHG
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    Capturing the essence of Venice and its food, this is a book to dream over as well as to cook from. Black cuttlefish risotto, grilled squid, fancy antipasti, delicious Venetian sweets and ice creams here are 100 recipes that conjure up the real Venice. There are recipes for fish, chicken, antipasti, ravioli, gnocchi, risotto, soups, snacks, polenta, desserts. There are also recipes for Venetian drinks, including the interntionally renowned bellini, the perfect blend of white peach juice with sparkling prosecco, invented by Giuseppe Cipriani in 1930 at Harry's Bar in Venice, and synonymous with the sparkling city. Author Laura Zavin shares her knowledge of Venetian food and its history generously, and includes commentary and maps for five guided walks around Venice that stop off at cafes, restaurants, food markets and wine cellars so if you're lucky enough to find yourself in Venice, you can experience authentic Venetian food and wine at first-hand.
  • BMMSI
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    The real Italian pasta classics rediscovered by top chefs in an elegant book on the soul of Italy. The classic recipes are reinterpreted by internationally renowned chefs and accompanied by powerful imagery by food photographer Marco Paone. Everyone has their own family recipe for spaghetti al ragu, pasta carbonara, pasta pesto, etc. Professional chef and culinary journalist Giovanni D Apice is an expert on the real cucina povera and embarked a quest to find the primeval recipe of those popular Italian dishes. Several internationally renowned chefs, such as Carluccio, etc., contribute their own interpretations of the classics.
  • BMRMQ
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    Discover how to turn pulses, grains and sea vegetables into pasta dough, spiralized noodles, soups, pasta salads, pasta bowls, and baked pastas. From nutrient-filled artisan pastas to seaweed noodles, Pasta Reinvented has over 80 protein and fibre-packed recipes that offer exciting flavour combinations as well as being a unique alternative to traditional pasta recipes. Recipes are fully flexible with variations for making gluten-free and vegetarian options, and are complete with delicious pasta sauce suggestions so you can bring the best out of every dish.Pasta Reinvented is the perfect step-by-step guide to learning healthy pasta recipes that reinvent your favourite dish.