This is a cook's ABC of vegetables and their use and preparation in Spain, France, Italy, Greece and other European countries. Includes more than 200 recipes. Illustrations.

Describes the history of Sicily's cuisine and provides a selection of recipes for appetizers, salads, soups, pasta, meat, poultry, fish, vegetables, desserts, and drinks

You can squeeze it, zest it, slice it, juice it, pickle it, or even take a bite out of it as Sicilians do. Adding freshness and flavor to food and drinks, this versatile sour fruit, also known for resolving diverse health and household troubles, has long been considered vital to Mediterranean and European cookery and cuisine. Lemon: A Global History tells the story of the remarkable adventure of the lemon, starting with its fragrant and mysterious ancestor, the citron, adored by the Greeks and Romans for its fine perfume and sacred to many of the world’s great religions. The lemon traveled with Arabs along ancient trade routes, came of age in Sicily and Italy, and sailed to the New World with Columbus. It was an exotic luxury in seventeenth-century Europe and later went on to save the lives of thousands of sailors in the British Royal Navy after being recognized as a cure for scurvy. The last century saw the lemon’s rise to commercial success in a California citrus empire as well as the discovery of new varieties. This book also includes delicious recipes for sweet and savory dishes and beverages.

Presents 120 recipes for slow-cooked Italian dishes, including soups, sauces for pasta and polenta, fish and shellfish, poultry and rabbit, meats, and vegetables, and provides information on traditional Italian cooking methods and ingredients.

Mediterranean food expert Wright presents a jaw-dropping collection of more than 500 recipes for all sorts of traditional Mediterranean appetizers, snacks, and little foods.

Deliciously easy. . .Deliciously elegant. . .Deliciously Italian! In Italy, celebrating with a meal isn't reserved for special occasions--it's a way of life. In this delectable collection of recipes, father-and-son team Federico Moramarco and Stephen Moramarco have collected a mouthwatering selection of the finest Italian dishes for you to enjoy. • Shrimp and Lobster Meatballs • Panzanella • Stuffed Calamari • Orechiette with Potatoes and Arugula • Ravioli from scratch • Foie Gras Gnocchi • Pan Roasted Lamb with Black Olives • Drunken Pork Loin • Veal Piccata • Tiramisu • Ricotta Pie Nicolette • Sweet Ravioli with Cherry Custard Sauce From traditional family recipes that have been handed down for generations to culinary creations from renowned restaurants, such as Biba, Zazu, and Gramercy Tavern, this treasury of Italian fare will make every night a celebration. Share the secrets of food, love, and family Preparing and sharing a delicious meal is a simple yet meaningful way to spend time with your loved ones. In Deliciously Italian, authors Federico and Stephen Moramarco bring you a delightful collection of 101 tantalizing recipes--from family favorites to fabulous creations from the nation's most celebrated chefs--Tom Colicchio, Biba Caggiano, and Lynn Rosetto Kasper--and many more! Recipes such as: • Stuffed Artichokes (the Marinese family, Brindisi, Apulia) • Chicken Cacciatore (the Dellavecchia family, Nusco, Torrelledei Lombardy) • Limoncello (the Calavita family, Abruzzi) • Roasted Tomatoes with Polenta (Gramercy Tavern, New York City) • Rock Cornish Game Hens with Garlic and Olive Oil (Biba, Sacramento) • Garlic Ice Cream (The Stinking Rose, San Francisco) Whether you're cooking the traditional favorites for comfort or updated classics for a crowd, Deliciously Italian offers up a collection of culinary delights that are sure to warm your heart and liven up your dinner table. Federico Moramarco has a love of Italian food that goes back to his childhood in Brooklyn. For years, he has cooked and savored the recipes that have been in his family for generations. In addition to his love of food, he is the editor of Poetry International, published by San Diego State University, where he is an English professor.

Long used in traditional North African cuisine, couscous is a hot trend in contemporary cooking. From Couscous Paella to Couscous Mango Mousse, couscous will revolutionize the culinary repertoire. 30 color photos.