Italian 48

As ethnic neighborhoods in other cities assimilate to American life, the exuberant local flavor of San Diego's Little Italy remains both culturally and culinarily distinct. Tucked between Interstate……続きを見る

Roe: Mom, did Nonna ever write any recipes down? Pina: *Laughs* Your prayers are answered with this cookbook from mother-daughter duo Pina and Roe, who bring beloved Italian classics to your home ki……続きを見る

Venedig Kochbuch: Wie Sie venezianische Genussmomente ganz einfach in Ihre eigene Küche holen – ohne Reise, ohne teure Spezialzutaten, und das trotz Alltagsstress! Haben Sie schon immer davon geträu……続きを見る

The delicious Italian-American comfort food we all remember, love, and crave, from the owners of the legendary Artichoke Pizza. Authors Fran and Sal are two regular guys from the neighborhood, cousi……続きを見る

From the home kitchen of chef, restaurateur and media personality Fabio Viviani, more than 125 recipes for his favorite American dishes, infused with his own special Italian flair. Chef Fabio Vivian……続きを見る

Fans of a certain multi-award-winning HBO dramatic series and lovers of fine eating everywhere will love the ultimate guide to making every event the perfect occasion, served up by the Garden State'……続きを見る

When Fabio Viviani was growing up in a housing project in Florence, Italy, the center of his world was the kitchen, where his mother, grandmother, and especially his great-grandmother instilled in h……続きを見る

Sarah Fragoso is taking Paleo around the world. First stop: Italy! Part travelogue, part lifestyle guide, this is not just another Italian cookbook. In Everyday Paleo Around the World: Italian Cuisi……続きを見る

Country music star and New York Times bestselling author Jessie James Decker, her sister Sydney Rae Bass, and their mama Karen Parker serve up delicious homespun recipes in this heartwarming, family……続きを見る

A joyful, celebratory cookbook where radicchio reaches new culinary heights! A once-obscure vegetable with a reputation for bitterness, radicchio has deep roots in Italy where it has long been celeb……続きを見る

Zomaar een jaar in Toscane, midden tussen de olijfbomen en de cipressen, dat is waar Onno Kleyns Italiaanse avonturen begonnen. Daar, in een piepklein middeleeuws dorp hing hij zijn klassieke-zanger……続きを見る

The Chemistry of Food and Nutrition by A. W. Duncan is a comprehensive exploration of the scientific principles underlying the foods we eat and the nutrients essential for human health. First publis……続きを見る

Encyclopedia of Diet: A Treatise on the Food Question, Vol. 2 is a comprehensive and authoritative reference work that delves deeply into the science, history, and practical aspects of human nutriti……続きを見る

A Handbook of Fish Cookery: How to Buy, Dress, Cook, and Eat Fish is a comprehensive culinary guide that delves into every aspect of preparing and enjoying fish. Written with both the novice and exp……続きを見る

Foods: Nutrition and Digestion is a comprehensive exploration of the science behind what we eat and how our bodies process food. This book delves into the fundamental principles of nutrition, examin……続きを見る

Making Fermented Pickles is a comprehensive guide dedicated to the traditional art and science of fermenting pickles, as compiled by the United States Department of Agriculture. This detailed manual……続きを見る

Food and Health by Lydia E. Pinkham is a comprehensive guide that explores the intricate relationship between diet, nutrition, and overall well-being. Drawing on scientific knowledge and practical e……続きを見る

Encyclopedia of Diet: A Treatise on the Food Question, Vol. 1 is a comprehensive and authoritative reference work that delves deeply into the science, history, and practical aspects of human nutriti……続きを見る

Oat Meal: The War Winner is a fascinating exploration of the pivotal role that oatmeal and other cereal grains played during World War I, both on the home front and the battlefield. Authored by John……続きを見る

Encyclopedia of Diet: A Treatise on the Food Question, Vol. 4 is a comprehensive and authoritative reference work that delves deeply into the science, history, and practical aspects of human nutriti……続きを見る

A Treatise of Cleanness in Meats and Drinks, of the Preparation of Food, The Excellency of Good Airs, and the Benefits of Clean Sweet Beds is a fascinating and comprehensive work that delves into th……続きを見る

A Treatise on Adulterations of Food, and Culinary Poisons is a groundbreaking work by Frederick Accum, first published in 1820, that exposes the widespread and dangerous practice of food adulteratio……続きを見る

Food for the Traveler: What to Eat and Why by Dora L. Small is a fascinating early 20th-century guide designed to help travelers make wise and healthful food choices on the road. Drawing from her ex……続きを見る

Siamo a circa metà del XIX secolo quando la tipografia Guido Mucci di Siena dà alle stampe "La cuciniera moderna". L'opera è attribuita dall'editore a tale Giovanni Brizzi e nelle intenzioni è un pr……続きを見る

Tra gli anni '30 e gli anni '40 Petronilla è stata la firma di una rubrica di ricette della Domenica del Corriere. Ogni settimana i lettori del periodico potevano non soltanto avere dei consigli sui……続きを見る

Pubblicato nel 1921, Il piccolo focolare era la risposta di Giulia Turco Turcati Lazzari a chi la sollecitava a cimentarsi con un libro di cucina dal taglio popolare. Il risultato è una raccolta di ……続きを見る

A Simple Bites Best Cookbook of the Year From beloved author Skye McAlpine, an all-things-Christmas cookbook and gifty guide to the perfect holiday, from hosting to roasting-and everything you need ……続きを見る

Sunday dinner is always made with love with Nonna Gracie. Grace Geramita (“Nonna Gracie” to her fans on social media) grew up in a small town in southern Italy where she learned to cook in the old w……続きを見る

Welcome to The Art of Sicilian Pastries. Sicily is a land where history, flavor, and tradition flow together like molten sugar, and every pastry carries a story that stretches back centuries. From t……続きを見る

Picture this: It’s Friday night. The smell of freshly baked pizza fills your kitchen. A golden, crispy crust on the outside. Soft and airy inside. You slice into a pizza that tastes like it came fro……続きを見る