Describes, in text and illustrations, the food and beverages of Italy in relation to its history, geography and culture. Also includes recipes and information about regional specialities and festive foods.
A collection of Italian-American recipes based on the author's fifty-two part PBS television series, including antipasti, soups, pasta and risotto, pizza, meat and vegetable entrees, side dishes, desserts, and coffee.
Presents approximately one hundred updated recipes from the sixteenth and seventeenth centuries--many accompanied by the originals--covering everything from appetizers to desserts, and includes Shakespeare quotations, sample invitations to a Shakespearean dinner party, and dinner instructions.
Presents illustrated, step-by-step instructions for fifteen Italian recipes suitable for young chefs, each with lists of ingredients and utensils, and a brief description. Includes information about the Italian festival Carnevale.
Provides an overview of Italian cuisine and food customs, giving some historical background as well as a variety of recipes with a glossary of pertinent terms appended.
Explores the food, cooking traditions, customs, eating habits, and food sources of Italy along with a discussion of the nation's culture, history, and everyday life.
A collection of recipes based upon the author's Italian family traditions, covering appetizers, soups, pastas, main courses, vegetables, sauces, and desserts, and including cooking tips and anecdotes about living in New York's "Little Italy.".
Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as Minestrone soup, spaghetti with meat sauce, and chicken cacciatore.
Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as Minestrone soup, spaghetti with meat sauce, and chicken cacciatore.
