- New Bars, Cafes Pubs In ItalyISBN: 978887651582
Author: PIETRO & SCEVOLAPrice: $120.00
- 222 Easy Italian Recipes (Academia Barilla)ISBN: 9788854405578
Publication date: 01/04/2011
Designed for food lovers with little cooking experience, this book presents 222 quick appetizing and tempting yet easy recipes from the chefs of Academia Barilla.
Dimension: 218mm X 218mm
Author: ACADEMIA BARILLAPrice: $62.99
- Acquacotta Recipes and Stories from Tuscanys Secret Silver CoastISBN: 9781743792117
Publication date: 01/03/2017
Uncover the recipes and stories from a largely unheralded region of Tuscany, the Silver Coast; a place of wild natural beauty, idyllic coastline, crumbling hilltop villages, and a rustic, wholesome cuisine.
Acquacotta is a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast, which forms part of the territory of Maremma. Acquacotta, literally meaning "cooked water", is Maremma's most famous dish, a soup made of slowly simmered tomatoes and onions and poached eggs. There are countless variations and every town has its own.
The book includes personal stories memories and lessons from the people (producers, winemakers, breeders, fisherman) Emiko has met. The Silver Coast is a geographically quite narrow area in the southernmost coastal part of the region—and includes the island-like promontory of Monte Argentario, the island of Giglio, the lagoon town of Orbetello and the last Tuscan town on the border of Lazio, Capalbio. Surrounded by thick, wild boar-inhabiting, forest-covered hills and twisted, ancient olive trees, the area is known for its rustic peasant cooking, where hearty soups, hand-reared chickens or rabbits, foraged wild vegetables, mushrooms and chestnuts and wild-caught game have long provided sustenance—and still colour the local cuisine. Acquacotta champions the food Emiko loves to eat and cook—comforting, low-maintenance and easy to prepare. It's food that calls for sharing with friends or family, gathered around a big table. And like most peasant cuisine, it is about getting the best out of a few ingredients and providing a belly-filling meal that not only doesn't cost the earth, but is delicious.
Acquacotta offers more than 80 recipes across five chapters divided by themes: Dal Bosco—which means feed from the woods and includes foraged and hunted foods; Dal Mare—which means from the sea and includes typical seafood of the area including from the lagoon; Dal Orto—which means from the vegetable patch; Dal Fattoria—which means from the farm and include dishes inspired by the farm tradition in the area, which often includes legumes, grains, rabbit, poultry and eggs; Dolci—sweets, preserves and homemade liquors.
Dimension: 246mm X 195mm
Author: DAVIES, EMIKOPrice: $49.99
- Alla Fratelli How to Eat ItalianISBN: 9781743364703
Publication date: 23/09/2015
Publication Date: 23 September 2015
Each week, Fratelli Fresh feeds between 15-20,000 people across its Sydney-based food empire. Alla Fratelli by Fratelli Fresh is all about seasonal, fresh, heart-warming, delicious eating, dedicated to flavour and tradition - but it rips up the rule book at the same time, challenging some of the older Italian traditions and putting meals together that suit the way we live now.This is how we should all be cooking at home, with fresh, beautiful, simple, generous, messy Mediterranean market food, shared with children, parents, friends and neighbours.Winner of Best Restaurant Under $30 from the Sydney Morning Herald in 2013, and Best Cafe from TimeOut Sydney in 2012, Fratelli Fresh is the creation of the McDonald family, from Barry and Karen to daughter Nina and the entire crew/family/staff. Since opening in 2004, it has become Sydney's favourite way of eating Italian style.
Biographical note Barry McDonald is the man behind the Fratelli Fresh household name. It's the magic of Fratelli Fresh, the freshness, the seasonality, the sense that you are in the moment and of the place. Casual, cheerful, generous, hospitable, a little bit cheeky and perhaps a little nostalgic for the good old traditions of Italian food/culture.From waiter to green-grocer to wholesaler to Sydney restaurateur, Barry McDonald has always brought something fresh to the hospitality industry. Now his buzzy, lively Fratelli Fresh food stores and Cafe Sopra restaurants are on every food-lover's go-to list, dishing up market-fresh, seasonal produce in as simple and natural a form as possible. 'Fresh is best,' he says. 'In season is best. Italian is best.'
Author: DURACK,TERRY;MCDONALD,BARRYPrice: $49.99
- Amalfi Coast RecipesISBN: 9781921382482
Publication date: 01/10/2012
Flying squid and potato stew, Fish in crazy water, Spaghetti of the convent.
Already the food of the Amalfi Coast is intriguing.
The star is fresh produce from the sea, complemented by sun-kissed local ingredients: cherry tomatoes, artichokes, garlic, seasonal herbs and the famous Amalfi lemon.
Amanda Tabberer spent two decades living on the Amalfi Coast, and was made welcome at the tables and in the kitchens of passionate local cooks. Here she shares authentic Amalfi recipes that have been passed down through the generations.
Author: TABBERER, AMANDAPrice: $49.99
- Antonio Carluccio The CollectionISBN: 9781849491860
Publication date: 01/10/2012
The Godfather of Italian food, Antonio Carluccio is an internationally acclaimed cook whose worldwide book sales number in the millions and whose television series have screened in over 20 countries. Now, for the first time, he has brought together over 300 of his best recipes to form this ultimate compilation. Capturing Antonio's simple, joyful and no-fuss approach to cooking, this exceptional book provides a unique culinary journey covering every aspect of the Italian meal from antipasti to dolci and featuring mouthwatering dishes from each of Italy's distinct culinary regions. It is packed with stunning photographs and infused with Antonio's characteristic voice and style. Antonio's recipes are always beautifully simple and bursting with flavour, and now that they're collected into one stunning volume, you won't need to scramble between your cookbooks for your favourite recipes ever again. With only the very best recipes drawn from seven of his best-selling cookbooks, Antonio Carluccio: The Collection is bound to become the most significant Italian cookbook of its generation.
Dimension: 280mm X 220mm
Author: CARLUCCIO, ANTONIOPrice: $49.99
- Aperitivo The Cocktail Culture of ItalyISBN: 9780847847440
Publication date: 01/04/2016
Aperitivo: from the Latin aperire, to open, as in open the door to friends, open conversation around the table, and open the appetite. Aperitivo is about coming together over drinks and snacks before dinner. It's a quintessentially Italian concept, and one that's worth emulating. Originating in the bars and cafes of northern cities such as Venice, Milan, and Turin, the custom has spread all over the country. Aperitivo takes the reader on a spirited ride through this cocktail culture, stopping at all the chicest and most classic bars and restaurants that have elevated this ritual to an art form. Many of the drinks are structured around vermouths and citrus- and botanical infused liqueurs, which offer a new world of complex flavours. They yield enticingly simple cocktails that refresh-without stunning the palate (thanks to a lighter alcohol content). But Aperitivo is just as much about the food because in Italy, you can't drink without eating. Recipes feature peppers stuffed with tuna, the legendary croquettes from Harry's Bar, and polenta squares with baccala, as well as endless variations of crostini and focaccia. Whether planning a party or just having a friend over, Aperitivo brings a whole new spirit of conviviality and lets you host in true Italian style.
Dimension: 248mm X 197mm
Author: HUFF, MARISAPrice: $65.00
- Art of PastaISBN: 9781921382284
Publication date: 01/10/2011
'Ci facciamo un piatto di pasta!' (Let's make a plate of pasta!)
To help you make your own plates of pasta, here are detailed instructions for making and cutting pasta (including pasta flavoured with herbs, porcini, saffron and squid ink), and for making simple filled pastas and perfect gnocchi.
To accompany your pasta, choose from an array of mouth-watering pestos –from the definitive Ligurian version made with basil and pine nuts to a vibrant-green pistachio pesto and a versatile orange and almond pesto that's equally good stirred through freshly cooked linguine, served with couscous or used as the basis of a salad dressing.
Simple dishes mark the passage of the seasons, such as tagliatelle served with raw mushrooms in autumn, or with the first thin spears of asparagus in spring. In the cooler days of winter, authentic recipes for slow-cooked ragus (including a classic Bolognese sauce that has stood the test of time) really come into their own, filling the house with wonderful aromas.
For the more adventurous cook, Lucio's executive chef Logan Campbell has contributed some contemporary interpretations of classic pasta dishes, including rabbit cannelloni with Jerusalem artichoke sauce and beetroot gnocchi with pancetta and goat's cheese.
Dimension: 290mm X 241mm
Author: GALLETTO, LUCIO & DALE, DAVIDPrice: $59.99
- Art of Traditional Italian (Lucio Galletto)ISBN: 9781921383588
Publication date: 22/10/2014
Publication Date: October 2014
Restaurateur Lucio Galletto has been serving sophisticated Italian food to media and political luminaries and artists (whose work lines the walls of his restaurant, Lucio's) for well over 25 years. He came to Australia from Liguria in 1977 from a family of restaurateurs, and has been proudly continuing the family tradition of great hospitality ever since. In 2008 Lucio was awarded the Medal of the Order of Australia for service to the community through his contributions as a restaurateur and author, and his support of arts organisations. His books include The Art of Pasta, Soffritto and Lucio's Ligurian Kitchen (all written with David Dale) and The Art of Food at Lucio's (with Timothy Fisher).
Author: GALLETTO, LUCIOPrice: $59.99
- As the Romans Do Authentic and Reinvented Recipes From the Eternal CityISBN: 9781784721381
Publication date: 01/08/2016
Rome is steeped in history and tradition, and this is reflected in the sheer vibrancy and variety of its food. In AS THE ROMANS DO, Instagram star and Roman native Eleonora Galasso will take you on a journey amongst the houses, the sanpietrini, the tiny side streets, the palazzos, the traditions, the community and the hidden gems of this never ending, always eternal city. From quick and earthy breakfasts and vivacious al fresco meals to brilliant off-the-cuff dinner parties, you will find a recipe to suit every occasion.
Dimension: 246mm X 189mm
Author: GALASSO, ELEONORAPrice: $39.99
- Autumn in PiemonteISBN: 9781740665544
Publication date: 01/03/2008
The culinary heart and soul of the beautiful and culturally fascinating Piemonte region of northwest Italy—from Crissini con le Noci to Fritatta Gialla e Verde, and from tiny countryside trattorias to opulent Torino cafes—is explored in this alluring account that is equal parts memoir, local history, and recipe collection. Located between France, Switzerland, and the eastern portion of Italy, the area is home to some of the world's best produce and known for its autumnal bounty—wild mushrooms and truffles, rice harvests from the River Po, and specialty cheeses from tiny, mountain dairies. Secrets of the agriculturally rich Po Valley and tales of the spectacular capital of Torino are coupled with anecdotes about friends, family, and the importance of preparing and sharing good, quality food. Lavish color photographs capture the bustling culture and illustrate the splendor of the region, while also displaying some of the delectable recipes, including Anchovies with Salsa Verde, Taglierini with Fonduta and Truffle Oil, and Nougat Semifreddo.
Dimension: 261mm X 241mm
Author: DARLING-GANSSER, MANUELAPrice: $45.00
- Buon Ricordo How To Make Your Home a Great RestaurantISBN: 9781742374871
Publication date: 01/04/2011
Freshness, simplicity, generosity, imagination ... Buon ricordo is Italian for 'fond memories'. It is also the name of the restaurant in Sydney, Australia, where Armando Percuoco has spent the past 25 years perfecting his unique interpretation of Naples cooking.Now he reveals how the spirit of Italy can bring the family together around the table. From baby pizza to risotto with pears, from scallops with rosemary puree to quails stuffed with grapes, from fig tiramisu to thousand-layer apple cake, Armando turns the most sophisticated restaurant dishes into happy home triumphs.As Armando says: 'I may be doing myself out of a job, but I want to remove the mystique from restaurant food, to make you feel as comfortable in your kitchen as I feel in the kitchen of Buon Ricordo
Dimension: 280mm X 240mm
Author: DALE, DAVID AND PERCUOCO, ARMANDOPrice: $35.00