The owner of New York's celebrated Felidia presents a collection of over 120 simple but sophisticated recipes from the cuisine of her native Istria, spiced with tidbits of history and tradition and seasoned with warm family memories. 

B & W and full-color photographs throughout.

Lidia's Italian Table
by Lidia Matticchio Bastianich, Christopher Hirsheimer (Photographer)

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Lidia Bastianich moved to the United States in 1959 from Trieste in northern Italy. She was 12 years old. Her actual home was over the line, in what became Yugoslavia after World War II. So food, for Bastianich, was both what made her family different from everyone they lived around in their new...

What's Cooking Italian
by Penny Stephens

Book Description
This comprehensive and inspirational cookbook features the best of Italian cuisine. Chapters cover snacks and starters, pasta and rice, main dishes, pizzas and breads, and desserts. Balances exciting new ingredients and recipes with a wide selection of traditional favorites.

Includes 120 easy-to-follow recipes, each illustrated with full-page color photographs. The What's Cooking series also includes: Baking, Barbecue, Chicken, Chinese, Chocolate, Indian, Low Fat, Pasta, and Vegetarian.

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Sophia Loren is more than a beloved movie star--she's a cook. The author of two personal cookbooks, she's been recognized by the Italian government for her culinary prowess. In Sophia Loren's Recipes & Memories, she offers a hundred or so recipes arranged by course--antipasti through desserts. With a like number of photos, most in color, and all sorts of Sophia memorabilia--a shot of the 16-year-old Sophia shows us just how early Sophia was Sophia--the large-format book is also filled with reminiscences of family, home, and work. Cooks shouldn't be disappointed, though.

Sophia's recipes, taken from all over Italy as well as her table, include pizzas and risottos, hearty soups, savory fish dishes, and simple but satisfying sweets. The repertoire is basic but tempting; Sophia's Saltimbocca, for example, is the familiar dish yet again, but there are a few original and "undiscovered" dishes, such as Eggplant Cooked in the Manner of Mushrooms. Standout dishes include a lovely herb-perfumed lamb stew from Naples and a sweet-savory rice dish made with turkey, chestnuts, and dried fruit. The recipes are models of clarity, and Sophia's introductory notes and other asides leave no doubt that the author is a serious, passionate cook. Reading her book and trying her recipes, we come to applaud the star in her apron as well as on the screen. --Arthur Boehm

Book Description
This wonderful series is the easiest way to sample some of the world's finest cuisines from the comfort of your own kitchen. Small in size, yet large in recipe selection, each volume offers a delicious range of dishes--from the simple to the imaginative.
Ingram
The Best of Italy offers more than 45 authentic, classic Italian recipes. Each simple gourmet dish is elegantly photographed to make this cookbook a wonderful gift for the lover of Italian cuisine and culture. Righter adds lively and informative introductions to each recipe to bring the book to life.

Italy Today, the Beautiful Cookbook is the third volume on Italian cooking to join the popular Beautiful series of large format, lavishly illustrated books from HarperCollins. It is more than just a pretty book to set on the coffee table; this is a book cooks will enjoy and one that makes good reading if you are planning a trip to Italy.

Fred Plotkin's text covers the history, economy, and particular ingredients important in each of Italy's culinary regions. He also explains how changes in the way Italians live are affecting how they eat. Meals, for example, now follow the traditional structure less rigidly in most parts of the country, with the southern areas holding closest to the old ways. Also, while cooking in Italy is still remarkably regional, people are enjoying recipes less tied to their locality. Use of fresh and local ingredients, however, remains strong.

The recipes are by Lorenza De' Medici, who also did the food for Italy, the Beautiful Cookbook and Tuscany, the Beautiful Cookbook. Here she offers 220 dishes. Some show how Italians are modifying classics; others illustrate the living quality of Italian cooking in its acceptance of new ingredients and in new ways of using familiar ones. Perfect examples of this are Eggplant with Yogurt and Mint and Rice Salad with Pesto. Beyond all the handsome photographs, this is a source cooks really can use.

Book Description
Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises. Included in each large-form at volume are gorgeous food and landscape photographs.

Ingram
Feasts of authentic Italian recipes are collected and refined by an eminent cook and teacher. The book encompasses the hearty fare of southern Italy, the classic cuisine of central Italy, and the delicate, sophisticated dishes of the north. 250 photos.

Tuscany, the Beautiful Cookbook : Authentic Recipes from the Provinces of Tuscany
by Lorenza De'Medici Stucchi, Lorenza De'Medici, Michael Freeman (Photographer), Peter Johnson (Photographer)

Book Description
Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises. Included in each large-format volume are gorgeous food and landscape photographs.

From the Publisher
Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises. Included in each large-format volume are gorgeous food and landscape photographs.

The Guide to Cooking Schools 2002

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Make no mistake: cooking is big business. Top chefs often earn six-figure incomes, many achieve celebrity status (think Julia Child, Wolfgang Puck, or James Beard), and have the good fortune to work in a field that rewards creativity, innovation, and hard work. But great chefs are made, not born, and for many, the first step up the culinary career ladder is cooking school. Since 1989, the number of cooking programs has increased 150 percent, and the demand for cooking professionals continues to outstrip the supply. The Guide to Cooking Schools 1998 can help aspiring chefs choose exactly the right program to suit their needs and goals.

The book is divided between career/professional programs and recreational cooking schools. There are also listings for national apprenticeships, wine courses, and professional organizations; there's even an index of recommended reading. At the beginning of The Guide to Cooking Schools 1998 you'll find a brief checklist of points to consider when choosing a particular program. The actual listings, though brief, are packed with information on tuition, length of programs, student-to-teacher ratios, percentages of students who find employment, and more. This guide to culinary programs will be useful to readers considering a career in cooking as well as to those just looking for a fun vacation alternative. --This text refers to an out of print or unavailable edition of this title.

Book Description
The only comprehensive, international resource of its kind, published annually and recommended by leading food and wine publications and organizations. Contains detailed descriptions of more than 1,000 schools, colleges, culinary apprenticeships, cooking vacations, wine courses, and food and wine organizations worldwide. Programs for both career and home cooks.

The 464-page 2002 (14th annual) edition contains detailed descriptions of 458 career and professional programs and 632 recreational...

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Pass the Polenta is a collection of essays about home cooking, which is to say it's a book about home and family and tradition and the unspoken connectedness that comes of people pushing their knees under a table and passing plates of food back and forth.

Italian Cooking For Dummies
by Cesare Casella

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Cesare Casella, Italian chef extraordinaire, is out to prove that this food can be both simple to prepare and surprisingly healthy. Italian mothers and grandmothers wouldn't have it any other way! In Casella's previous culinary creation, Diary of a Tuscan Chef, we joined the author on a food pilgrimage to Tuscany. Now, in Italian Cooking for Dummies, the trek explores every region and its associated dishes. Casella and coauthor Jack Bishop embrace us as close friends with whom they have eaten pasta for years.

One step at a time, the authors lovingly explain how to make Italian food at home, discussing ingredients and techniques. Scattered within each of the eight chapters are recipes for 29 pasta dishes, 7 risottos, 22 heavenly desserts--in fact, 150 delicious dishes altogether. In traditional For Dummies style, life is made easier by icons alerting you to timesaving tips or potentially disastrous situations--like leaving risotto unattended, which can lead to a big sticky vat of goo!

There is something here for every taste: meats, fish, pizzas, and vegetarian dishes, as well as desserts and salads. Pasta Wheels with Walnut Sauce makes a nutty alternative to pasta dishes made with tomato-based sauces. The Spinach Gnocchi are surprisingly simple to create and will be gobbled down in no time. Calzone with Mixed Vegetables is a healthy alternative to pepperoni pizza. Desserts are very well represented--here is traditional Creme Caramel, and a delightful Pink Grapefruit Granita.

So enjoy life and eat like the Italians do; Italian Cooking for Dummies shows you how. --Naomi Gesinger