Following her hugely popular RTE TV series, ʿCatherine's Italian Kitchenʾ, and her latest show, ʿCatherine's Roman Holidayʾ, Catherine Fulvio presents her personal collection of recipes to brighten up Irish kitchens with delicious flavours of Italy. This wonderful selection of vibrant recipes, influenced by Catherine's long summers spent at her home in Sicily, have been gathered from Italian friends and her husband's family in Sicily and Rome, and perfected at her Wicklow cookery school. With over 100 dishes for all levels of cooks, including familiar recipes with a twist - pizzas, pastas and risotto - as well as the unfamiliar - homemade limoncello, a traditional lemon liqueur, or Stromboli, a mouth-watering bread filled with mozzarella and pancetta, from the volcanic island off the coast of Sicily. So, expect the passion of Sicilian cooking, the heartiness of Roman fare, along with tasty treats from Tuscany, Naples and Venice. Catherine's infectious enthusiasm for food pervades every recipe as she leads you through your Italian cooking experience. Featuring photography of spectacular Sicilian and Roman scenery taken from the TV series, this is truly Italian food for an Irish kitchen. Buon Appetito!

Italians refuse to compromise when it comes to food. They eat with the regions and seasons, and the respect the importance of mealtimes: work, family, life all resolve round food. Fulvio shows you how to celebrate all that is great about Italian food and food culture in this collection of new recipes for the good life.

Catherine Fulvio returns to her favourite food as she celebrates the best of Italian baking.

"In the tradition of M.F.K. Fisher and Peter Mayle, this ... memoir follows American-born Katherine Wilson on her adventures abroad, where a three-month rite of passage in Naples turns into a permanent embrace of this boisterous city on the Mediterranean. It is all thanks to a surprising romance, a new passion for food, and a spirited woman who will become her mother-in-law--and teach her to laugh, to seize joy, and to love"--

Catherine Fulvio cooks at home, and shows you how! Over 100 recipes, including all those seen on her 8-part RTÉ autumn series in 2011, take you through the full range of home cooking possibilities. Just a few samples: STARTERS Thai Crab Croquettes/Mushroom & Thyme Risotto Cakes BAKING Brown Bread/Soda Bread/Scones SPEEDY SUPPERS Beef Stir Fry/Spanish Chicken MEAT & FISH Duck with Spiced Plums/Haddock Portuguese VEG & SPUDS Cheesy Courgette Bake/Herby Champ DESSERTS Mocha Crème Brulée/Sticky Guinness Pudding And throughout the book, Catherine stresses the Power of Five, for example 5 Store Cupboard essentials 5 Ways with White Soda Bread 5 Sauces for Meat & Fish 5 Ways with Bolognese Sauce 5 ways with Salad Dressing This is Catherine Fulvio in full flow: practical, geared to our busy modern lives - and truly delicious. We can all cook like this.

"Brava, Ms. Sheldon Johns, for bringing this cooking to us with such grace, and with a reverence that goes to the heart of the Italian cuisine." --InMamasKitchen.com "Cucina Povera is a delightful culinary trip through Tuscany, revered for its straightforward food and practical people. In this beautifully photographed book you will be treated to authentic recipes, serene landscapes, and a deep reverence for all things Tuscan." --Mary Ann Esposito, the host of PBS' Ciao Italia and the author of Ciao Italia Family Classics The no-waste philosophy and use of inexpensive Italian ingredients (in Tuscan peasant cooking) are the basis for this lovely and very yummy collection of recipes. --Diane Worthington, Tribune Media Services Italian cookbook authority Pamela Sheldon Johns presents more than 60 peasant-inspired dishes from the heart of Tuscany inside Cucina Povera. This book is more than a collection of recipes of "good food for hard times." La cucina povera is a philosophy of not wasting anything edible and of using technique to make every bite as tasty as possible. Budget-conscious dishes utilizing local and seasonal fruits and vegetables create everything from savory pasta sauces, crusty breads and slow-roasted meats to flavorful vegetable accompaniments and end-of-meal sweets. The recipes inside Cucina Povera have been collected during the more than 20 years Johns has spent in Tuscany. Dishes such as Ribollita (Bread Soup), Pollo Arrosto al Vin Santo (Chicken with Vin Santo Sauce), and Ciambellone (Tuscan Ring Cake) are adapted from the recipes of Johns' neighbors, friends, and local Italian food producers. Lavish color and black-and-white photographs mingle with Johns' recipes and personal reflections to share an authentic interpretation of rustic Italian cooking inside Cucina Povera.

“Caponigri’s passionate paean to traditional Italian feasts . . . There are hearty, luscious but doable menus for a year of Sundays.” —NJ.com The family that eats together stays together! That’s what Lisa Caponigri believes, and she created Whatever Happened to Sunday Dinner? to give real families recipes they can easily cook and enjoy together. Caponigri has devised fifty-two delicious Italian menus—one for each Sunday of the year—that feature all the favorites, including classics like crostini, lasagne, polenta, stuffed peppers, veal piccata, risotto alla Milanese, and ricotta pie. There are also many surprises like Woodman’s pasta and Italian french fries—and traditional, treasured dishes from her own family’s kitchen, such as Nana’s Strufoli and Grandma Caponigri’s Ragu Sauce. Beautifully photographed by Guy Ambrosino, Whatever Happened to Sunday Dinner? showcases food styling by former Gourmet magazine editor Kate Winslow. “[A] delightful guide to Italian family dining . . . well-written and beautifully presented . . . Whatever Happened to Sunday Dinner? will give you all the inspiration and practical information you need to make those family meals memorable and delicious.” —The Wall Street Journal “The book is flavored with Italian aphorisms, informative menu introductions and Caponigri’s family history . . . A good cookbook to gather a hungry crowd and leave them happily satiated.” —Kirkus Reviews