When the journey began we didn't expect to buy a derelict "torretta" and a 10 acre olive farm in the Gargano, Puglia. My wife's father "escaped" from the village and lifestyle of Vico del Gargano. Each year he would return with his family for August and later, we too visited Vico each summer. For my wife in particular Vico always felt like home. She seemed to have a subliminal bond, perhaps acquired when she was brought to Vico as a baby and left in the care of her grandmother. We instinctively wanted to move to the area, but due to the remoteness, the dialect and strong family reaction we were deterred from doing so. Nonetheless, we continued to harbour dreams of the spur of Italy, its beautiful rugged coastline, its mountainous forested interior, its people, dialect and traditions that gave the impression that civilisation had simply passed the region by. One day the opportunity arose for us to escape the UK and we embarked on a long journey that would change our lives forever ...

The only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen. Field’s authentic recipes are a revelation for anyone seeking the true Italian experience. Here’s a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must-have for every serious baker. Winner of the International Association of Culinary Professionals Award for best baking book Named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time

Let's Cook Italian is a fun, interactive, bilingual cookbook for families that teaches better eating habits and Italian culture and language, and features classic, simple Italian dishes.

"An invaluable book for anyone following a plant-based diet." Ching He Huang, TV Chef and cookery author The first vegan cookbook to merge the science of flavour with the art of cooking, Cooking for the Senses explains how understanding sight, smell, touch, taste and sound can help you make flavourful, healthy food in your own kitchen. With over 100 simple plant-based recipes, this cookbook shows how the rich variety of flavours available to the vegan chef can be combined to make delicious plates of food from exotic carrot and lime leaf kebabs to comforting butternut squash and spinach curry. An extensive flavour encyclopaedia, drawing on the latest research into flavour and world cuisine, and a helpful guide to the science behind our senses means the home cook will never be stuck for ideas on what to make with vegetables. Whether you are a committed vegan, looking to eat less meat and dairy, or want to enjoy tasty vegetarian meals this first book on neurogastronomy will transform your cooking.

Biba Caggiano has perfected the art of modern Italian cooking without sacrificing any of the sensuous pleasures associated with Italian cuisine. These 200 recipes, presented in simple, step-by-step instructions, feature fresh ingredients and lighter sauces. Includes a section on pastas that can be prepared in 20 minutes or less. Line drawings throughout.

A personal cookbook from the James Beard Foundation Lifetime Achievement Award-winner and best-selling author that captures every aspect of Italian home cooking—from appetizers to ice cream. • “It’s almost as good as a trip to Italy!” —New York magazine Including almost 250 recipes, Marcella’s Italian Kitchen brings home cooks the authentic tastes of Italy. Here are Fettuccine with Clams and Zucchini and Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies and Amaretti and Custard Cream Semifreddo. Drawing on her experiences growing up in Italy, Hazan has crafted the ultimate guide to Italian food.

Famed for its bustling cities rich with art, history, and centuries-old traditions, as well as for its gently rolling landscapes filled with vineyards, cypress trees, and olive groves, Tuscany is one of the most popular regions in Italy. Mary Ann Esposito, host of the longest-running television cooking show, invites us to experience the tastes, smells, and traditions of this wonderful region, one delectable meal at time. With eighty delicious recipes accompanied by anecdotes, travel essays, and cooking tips and techniques, this collection shares and explores the essence of Tuscan cooking. Cucina povera, country-style cooking, is the backbone of the Tuscan culinary heritage, and you'll see it in practice on an agricultural estate just outside of Siena, at a palazzino in the heart of Florence, at a popular restaurant in an industrial city, in medieval villages, and in the charming cities and towns across the region. Simple, flavorful ingredients are transformed into authentic, mouth-watering dishes such as Scarola e Fagioli (Escarole and Beans), Pappa al Pomodoro (Tomato Bread Soup), Patate con Olio e Ramerino (Potatoes with Olive Oil and Rosemary), Bistecca alla Fiorentina (Grilled T-bone Steak), Gnocchi di Patate con Salsa di Pecorino e Panna (Potato Gnocchi with Pecorino Cream Sauce), Panforte, Ricciarelli di Siena (Siena-Style Almond Cookies), and much more. Complete with information on mail-order sources, Web sites, and Tuscan restaurants, this celebration of the region of Tuscany is a tribute to the people practicing and preserving its rich culinary traditions.