A collection of one hundred recipes by Giada De Laurentiis that features dishes inspired by traditional Italian cuisine and focuses on using fresh ingredients, simple preparation, and delicious flavors.
Provides answers to common questions about Italian cooking along with recipes for appetizers, salads, soups, dried pasta, fresh pasta, risotto, polenta, pizza, poultry, meat, and more.
A chronicle of the author's first four years in Italy, describing her purchase and restoration of an abandoned villa in the Tuscan countryside, her transformation of the overgrown gardens, and her discovery of the many links between the food and culture of the region.
Presents full-color illustrated photographs and directions for creating three hundred twenty-seven simple Italian recipes, and provides interesting facts about Italian cuisine.
Chef Mario Batali draws from the traditions of the village of Borgo Capanne in Northern Italy and Greenwich Village in New York to provide over two hundred recipes for pastas, salads, ragus, and other Italian specialties.
Television chef Giada De Laurentiis shares family photographs, anecdotes, and recipes for appetizers, soups and sandwiches, pasta and grains, meat, poultry, fish, vegetables and salads, desserts, and brunch.
