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Reinvent classic Italian American dishes with over 100 creative new recipes from Danny Loves Pasta Danny Freeman

Reinvent classic Italian American dishes with over 100 creative new recipes from Danny Loves Pasta’s Danny Freeman Author and pasta expert Danny Freeman is known for his fun and vibrant approach to cooking. His first book, Danny Loves Pasta, made homemade pasta accessible to everyone. In his second book, Italianish, he’s expanding his recipes to cover the entire spectrum of Italian American cooking, with over 100 unique and easy twists on the classics. If you like lasagna but don’t have time to make an entire one from scratch, try Danny's famous Lasagna Soup. If you like the tomato-basil-mozzarella flavor combination of a caprese salad, try the Caprese Steak Sandwich with Italian Salsa Verde. For lovers of traditional cannoli, the No-Bake Chocolate Cannoli Cheesecake is sure to become a new favorite. The book is designed to be as easy to follow as possible, with a recipe index that organizes recipes by the time the dishes take to prepare. From quick bites to special occasion meals, (or somewhere in between), these fun recipes are for everyone and for every night of the week.

Freeman D: Italianish

Italianish

Modern Twists on Classic Italian Flavors

Elevate Your Everyday with Extra Umami

Miso

Arturo's Island

Nourishing Recipes from Fast to Feast

The Ramadan Kitchen

The Capsule Kitchen

New edition of the award-winning cookbook Memories of Gascony from three-Michelin starred chef Pierre Koffmann

New edition of the award-winning cookbook&nbsp;Memories of Gascony&nbsp;from Michelin three-star chef Pierre Koffmann Pierre Koffmann's Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food. With recipes and reminiscences from his grandparents' home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. While you read the charming stories of everyday life on the farm, you'll devour the cuisine as you go along - dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in armagnac in Spring; chicken liver pate with capers, Bayonne ham tart with garlic,&nbsp;oeufs a la neige&nbsp;in Summer; roast hare with mustard and beetroot, salt cod cassoulet and quince jelly in Autumn; and fried eggs with&nbsp;foie gras, potato and bacon pie and&nbsp;tarte aux pruneaux&nbsp;in Winter. This is a book to learn, love and live from. "One of the great works on regional French food, by one of the greatest of all French chefs."&nbsp;&nbsp;Tom Parker Bowles "Pierre Koffmann is a giant of the kitchen, and his shadow looms larger than anyone else's. Almost every decent chef I can think of learned most of what he knows from Pierre."&nbsp;Giles Coren "If you do not own a copy of Pierre Koffmann's glorious Memories of Gascony your cookbook collection is not complete. Brilliant to read; even better to cook from."&nbsp;Jay Rayner "No words can describe how delicious his food is. He is the Chef's Chef."&nbsp;Michel Roux Jr

Memories of Gascony

What today we deem as characteristic of the city of Rome was largely the product of one particular ideology of Rome; our understanding of the city's spatial relationships and our sense of its visual familiarity have been orchestrated by the vision of one man, Benito Mussolini. Many students of antiquity are aware that the Fascist regime sponsored excavations throughout Italy and the Mediterranean. Yet perhaps more significant is the fact of Mussolini's creation of the physical vision of Roman antiquity, literally how we view and thereby interpret the Roman city. The dominant vistas from which we study the emblematic Roman monuments were all designed and constructed between 1925 and 1942.

What today we deem as characteristic of the city of Rome was largely the product of one particular ideology of Rome; our understanding of the city’s spatial relationships and our sense of its visual familiarity have been orchestrated by the vision of one man, Benito Mussolini. Many students of antiquity are aware that the Fascist regime sponsored excavations throughout Italy and the Mediterranean. Yet perhaps more significant is the fact of Mussolini’s creation of the physical vision of Roman antiquity, literally how we view and thereby interpret the Roman city. The dominant vistas from which we study the emblematic Roman monuments were all designed and constructed between 1925 and 1942. Mussolini was eager to reveal the ruins of the past to emphasize the ways in which Fascist Italy was a visible improvement on Imperial Rome, and how antiquity relied on modern policies for its very survival. Towards these ends, the Fascist regime was a great supporter of archaeological scholarship and many prominent archaeologists wrote analyses of Roman monuments in genuine support of Fascist principles. The construction of Fascist doctrine and aesthetics developed hand-in-hand with the rise of modern Roman archaeology. This volume seeks to excavate the cultural layer that Fascist ideology placed upon contemporary archaeology, and to understand the ways in which this context continues both to obscure and enlighten our vision of Roman antiquity.

Roman Archaeology Under Italian Fascism

A charming guide to France's best regional cuisine and finest eateries, by an award-winning food writer

'A perfect balance of history, food, anecdotes and recommendations ... Carolyn's enthusiasm for French gastronomy is legendary' Michel Roux Jr

'Wondrous, witty, delicious and fun. Every page made me hungry' Raymond Blanc

What makes a real salade niçoise?
What type of cheese is officially France's stinkiest?
And who exactly are the Brotherhood of the Knights of the Giant Omelette?
 
Leading expert on French food and culture Carolyn Boyd shares the stories behind the country's most fascinating foods and ingredients. Spanning every region of France and divided into 200 separate vignettes, each entry blends history and travel, personal anecdote and recipes.
 
Amuse Bouche is a book to be devoured: a beautifully illustrated, joyous celebration of French food, and a charming, practical guide to inspire your own travels - whether you're a proud Francophile or don't know your ficelle from your flûte.

How to Eat Your Way Around France: A Times Best Food and Drink Book 2024

Amuse Bouche

In this unique and evocative blend of food, drink and travel writing, Bert Blaize and Victoria Brzezinski give winemakers the floor to take us on a journey around the landscapes, cultures, cuisines, best places to eat and drink, and of course, wines, that they know and love better than anyone on earth.

In this unique and evocative blend of food, drink and travel writing, Bert Blaize and Victoria Brzezinski give winemakers the floor to take us on a journey around the landscapes, cultures, cuisines, best places to eat and drink, and of course, wines, that they know and love better than anyone on earth.

A Wine Odyssey

Drinking the World

For ten years Rachel Roddy immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner Vincenzo often craved - sun-ripened tomatoes, lemons, capers, anchovies, oregano, almonds, oranges - the quintessential ingredients of Sicilian cooking. Eventually the chance arose to spend more time at Vincenzoï¿½s old family house in a flat-roofed industrial town in south-east Sicily, and with it the opportunity to embrace the recipes, culture and food stories of the familyï¿½s past. Making the best of fresh, seasonal ingredients, these are the simple, everyday family recipes that emerge from these two distant but connected kitchens in Sicily and Rome. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the recipes that you will want to cook again and again until youï¿½ve made them your own.

Simple family cooking from Sicily and Rome

Two Kitchens

Longlisted for the 2024 André Simon AwardsIn A Cheesemonger's Tour de France, Ned Palmer wends his way around the country's regions, meeting the remarkable cheesemongers who carry the torch for France's oldest and most treasured traditions. Every French cheese carries an essence of the place where it's made - its history, identity and landscape. Sometimes that's a physical thing, as the hard texture of Comté echoes its mountainous home in the Jura. Other times it's about power and politics - Brie swelling to royal dimensions due to its proximity to the French court, or Camembert gaining national status after being supplied in patriotic boxes to First World War soldiers. Witty, fascinating and endlessly moreish, A Cheesemonger's Tour de France is the perfect guide to a French cheeseboard - and a terrific insight into la Belle République.

A Cheesemonger’s Tour de France

A new, updated edition of the classic, much-loved history of the Italians and their food.

A new, updated edition of the classic, much-loved history of the Italians and their food.

The Epic History of Italians and Their Food

Delizia

Your essential Christmas kitchen companion - ensuring a happy and stress-free occasion for everyone.

Your essential Christmas kitchen companion - ensuring a happy and stress-free occasion for everyone.

The indispensable companion for effortless festive entertaining

The Get-Ahead Christmas Cook

Italianish

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