All the essential techniques, profusely illustrated with step-by-step photographs. How do you recognize a San Marzano tomato? How do you shape tortellini? How d

A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of cl

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of

In this fascinating journey through the magical, folkloric, and healing traditions of Italy the reader learns uniquely Italian methods of magical protection and

The new translation of Mangia Italiano, a definitive and essential Italian-food resource never before published in English