Quirky cookbook containing easy-to-follow recipes for Italian food lovers everywhere. Despite a lack of gravitas, the recipes contained within the book are serious.

Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called "Italy," then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. With savory anecdotes from these top chefs and restaurateurs: - Mario Batali - Danny Meyer - Tony Mantuano - Michael Chiarello - Giada de Laurentiis - Giuseppe Cipriani - Nigella Lawson And the trials and triumphs of these restaurants: - Da Silvano - Spiaggia - Bottega - Union Square Cafe - Maialino - Rao's - Babbo - Il Cantinori

"...excellent coverage...essential to worldwide bibliographic coverage."--AMERICAN REFERENCE BOOKS ANNUAL. This comprehensive reference provides current finding & ordering information on more than 75,000 in-print books published in or about Australia, or written by Australian authors, organized by title, author, & keyword. You'll also find brief profiles of more than 7,000 publishers & distributors whose titles are represented, as well as information on trade associations, local agents of overseas publishers, literary awards, & more. From D.W. Thorpe.

The New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents’ neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef partners—his mother, Lidia Bastianich, and Mario Batali. Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock ’n’ roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies and aspiring restauranteurs alike will be hankering to read.

These days, it’s harder than ever to know how to act like a real man. We’re not talking about the touchy-feely, ultra-sensitive, emotion-sharing, not-afraid-to-cry version of manhood that Oprah and Dr. Phil have been spouting for years. We’re talking about the though, smart, confident, charming, classy, all-around good fella that upholds the true ideal of what is known as “a man’s man.” Now, renowned actor and true-life man’s man Frank Vincent, famed for his unforgettable tough-guy roles in such classic films as Raging Bull, Goodfellas and HBO’s The Sopranos, is going to show how any man can be all that he can be in love, work, play, and life. Everything you need to know is covered here, including, getting the best women by being the best man, dressing like a champ and taking on the world, winning big money and big respect in Las Vegas, selecting, smoking, and savoring a great cigar, and much more. If you want to learn how to be a man’s man, you gotta learn from a man’s man. And with the great Frank Vincent vouching for you, you’ll be on your way to getting everything you ever wanted outta life.