Mediterranean - Cookbooks

Packaged in a pizza box with a child-friendly pizza cutter, the Italian Cookbook kit introduces kid chefs ages 3 to 12 to deliciou...s and healthy Italian recipes. Recipes like There's Bread in My Salad Panzanella, Oh My Pizza Pie, and Mamma's Spaghetti & Meatballs will take your little chef to Italy in your own kitchen. All the utensils and ingredients are translated into Italian so you can speak the language of Italy as you cook! The recipes are leveled from 1 to 4 garlic cloves so you will know the age appropriate level for your little chef. read more

Debi Mazar and Gabriele Corcos, hosts of the Cooking Channels's hit show Extra Virgin, bring together food, family, and style in a... celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, full of fresh flavor, and easy to prepare.Devi Mazar and Gabriele Corcos are ambassadors of contemporary Tuscan cooking. In Extra Virgin, Gabriele is a traditional Italian with a big heart, and Debi is an outgoing, brash New York City girl. Their sassy and playful exchanges illuminate what’s important in everyday life: good food and a lot of love.Ranging from traditional antipasti and soups to their spin on entrees, pizzas, and desserts, recipes include Pecorino and Honey Dip, a sweet and salty way to start a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, inspired by wild Tuscan apricot trees; and Sausage and Beans, which offers hints of fennel in a Tuscan red sauce. Here, too, are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and Coffee Granita just as Italians make it.So flag these recipes, get sauce on them, let splashes of olive oil mark the pages—and invite Debi and Gabriele’s charisma and passion for cooking to spill into your kitchen. read more

Named Cookbook of the Year by the Sunday Times (UK) Fortnum & Mason Food & Drink Awards Cookery Book of the Year 2015 The Guild of... Food Writer's (UK) Award Winner for Best First Book"Honey & Co.'s food--taking its cue from generations of dedicated home cooks--captures everything that is generous, hearty, and delicious in the Middle East."--Yotam OttolenghiAfter falling in love through their shared passion for food, Itamar Srulovich and Sarit Packer launched Honey & Co., one of London's hottest new restaurants, in 2012. Since opening the doors, they have created exquisite dishes, delectable menus, and an atmosphere that's as warm, inviting, and exotic as the food they serve.Recipes include spreads and dips, exquisitely balanced salads, one-pan dishes, simple fragrant soups, rich Persian entrees, the tagines of North Africa, the Sofritos of Jerusalem, and the herb-infused stews of Iran. HONEY & CO. brings the flavors of the Middle East to life in a wholly accessible way, certain to entice and satisfy in equal measure. read more

On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking fro...m local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include:Beef Shish Kabobs with Sumac Onions and Parsley ButterChickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and TahiniCrispy Lemon Chicken with Za'atarGolden Gazpacho with CondimentsFried Haloumi Cheese with Pear and Spiced DatesAbsolutely alive with spices and herbs, Ana Sortun's recipes will intrigue and inspire readers everywhere. read more

A celebration of Italian food that is fresh, delicious, and unpretentious with 120 quick and easy recipes to elevate weeknight mea...ls into no-fuss feasts.  Before she was a Food Network star and bestselling cookbook author, Nigella found her way to Florence, where she learned to cook like an Italian. With beautiful color photographs to inspire, Nigellissima has all the hallmarks of traditional Italian fare in its faithfulness to the freshest ingredients and simplest methods. From pasta and meat to fish, vegetables, and, of course, dolci, there is something for every mood, season, and occasion: Curly-Edged Pasta with Lamb Ragu; Spaghettini with Lemon and Garlic Breadcrumbs; Meatzza, a meatball mixture pressed into a pan and finished with traditional Margherita ingredients; and Baby Eggplant with Oregano and Red Onion. Never an afterthought, Nigella’s low-maintenance “sweet things” include Instant Chocolate-Orange Mousse; light, doughnut-like Sambuca Kisses; and One-Step No-Churn Coffee Ice Cream, to name just a few.  Nigella believes that every ingredient must earn its place in a recipe, and she gives tips and techniques for making the most of your time in the kitchen. She guides you to stocking your pantry with a few supermarket ingredients and shows you how to make the most of them for spontaneous meals that taste boldly Italian.  Nigellissima is a love letter to the pleasures of cooking—and eating—the way Italians do. With a nod to the traditional but in Nigella’s trademark style, here are recipes that excite the imagination without stressing the cook. read more

If youve tried Greek food, you know how delicious it is. If you havent, now is your chance. We have hand selected 20 of the top fa...vorite Greek recipes from the Chefs Secret Vault like Greek Mussels, Greek Feta and Olive Spread, Greek Orzo Salad, Greek Olive and Onion Bread, Greek Steffotto, Greek Pork Cutlets, Greek Style Garlic Chicken Breast and many more. Your friends and family will think youve been taking lessons in gourmet cooking. So dont miss this chance to add some treasured recipes to your personal collection today! read more

This Paleo cookbook was written with nutrition and ease of cooking in mind, but never sacrifices any of the sumptuous flavor you e...xpect to find in Italian cuisine.The best things in life are simple. For instance: eat well to look and feel good! If you're eager to adopt a gluten free lifestyle or follow the Paleo diet, you'll find it very easy to do with the authentic and traditional Italian recipes in this book — each with a Paleo twist. Cookbook author and food blogger Cindy Barbieri (of the Cindy's Table blog) discovered that she didn't have to reject her love of authentic Italian food when she decided to adopt a Paleo approach to family dining. To her delight, she found that many of her favorite authentic Italian cuisine dishes were already Paleo. And those that aren't can be converted with a few simple and healthful substitutions-all without sacrificing the delicious flavors that she fell in love with as a child. Cindy's husband and kids enthusiastically embraced her gluten-free Italian soups, salads, appetizers, entrees, sides and desserts-and your family will too! In Paleo Italian Cooking, Cindy shows you how to prepare delicious family-style Paleo Italian meals, like: Flank Steak with Salsa VerdeChicken Scaloppine in Lemon-Caper SaucePistachio-Crusted Cod with Roasted Pepper SaucePan-Roasted Garlic-Sage Quailand over 85 other healthful dishes inspired by her grandmother's traditional Italian recipesLose weight and achieve better health without tedious calorie counting, purchasing expensive-but-bland diet foods or avoiding the foods you crave. Simply by avoiding grains, legumes and pasteurized dairy, you'll be able to look and feel better while indulging your passion for Italian cuisine! Indulge your passions for Italian cuisine and healthy eating at the same time with the 90+ "flavor first" recipes youAEll find in this Paleo Italian, gluten-free cookbook. read more

At the middle age, there are lots of possible health problem you can face. These are: fat and excessive weight, chronic pains, hea...rt issues, osteoporosis, depression and anxiety plus some other reproductive problems such as erectile dysfunction, testosterone deficiency, and others can also tag along. With all these middle age health problems, people affected will have to dedicate much of their time and financial resources to medical cares. These will automatically lead to an increase in medical costs . Some might find it hard to dedicate time for medical care and some might even think twice because of the expenses. Using this Mediterranean diet might be all you need to have a breakthrough. It is incredible as it holds the password to keeping a healthy body and mind. Adopting this diet on time can save you lot of headaches. Our short-read book offers you the following benefits: -40 powerful Mediterranean diet recipes in one short book -Exciting pictures of the final dishes that give you an insight on what dish you will get if you follow the recipe. -Proven diet focused for people over 40 years old -Easy navigation/index -Convenient Mediterranean diet food list and quick read, which saves your time -Saves lots of money in medical costs, and time on fitness to get you back to very good shape We admit, that this product is not very detailed. We were focused on providing you with product that saves your money and time. We understand that you are very busy with carrier, family and hobbies. read more

If you’ve ever been to Italy or dreamed of travelling there, chances are you’ve heard of gelato, the delightful icy treat. But wha...t is gelato? Is it just a fancy name for ice cream?What it is, how it’s made, and what makes it so delightful. After studying some excellent resources, I discovered what makes gelato different from ice cream.Gelato contains less fat than ice cream. Ice cream’s main ingredient is cream, whereas gelato is made mainly from milk.Some gelato recipes use a small quantity of cream, and some use only milk. Gelato also usually uses less egg yolks than does custard-based ice cream, although that depends on the recipe. Fat coats the tongue in a lovely, silky way, but it also tends to mute flavors. Gelato’s lower fat content could explain why people tend to find its taste brighter and more intense. The flavors come through more directly then when they’re blended with heavy cream.Gelato has a denser texture than ice cream. Gelato is churned at a lower speed than ice cream, which means that the finished product contains less air than ice cream, creating the dense texture of gelato. read more

Spanish food is all about making the most of the best local produce. It conjures up many associations ̶ friends eating and laughin...g together, delicious wine, relaxing holidays, or a balmy breeze under a colourful waterside umbrella. Above all it is perfect for sharing. Geography and climate, has had a great influence on its cooking methods and available ingredients, and these particularities are present in the dishes of the various regions. Spanish cuisine was also shaped by a complex history, where invasions and conquests have modified traditions and made new ingredients available. Gonzalo Baró has brought this feeling of life into his recipes ̶ in either traditional, usually very simple, honest dishes or unusual, new ones. He brings this gorgeous fresh country cuisine to our tables in chapters covering Basics, Tapas, Pinchos, Appetizers, Main Dishes, and Sweets. There are pages and pages of mouth-watering recipes for alioli, romesco, gazpacho, ajo blanco, mushrooms with sherry, stuffed piquillo peppers, fried salad hearts, green beans in tomato sauce, grilled asparagus, crispy vegetables with orange alioli, wild rice salad with sherry vinaigrette, sweet potatoes and grapes, yams with chard sauce, paella, tortilla, padron peppers, and a host of sweet treats. read more

The housewives of the old world have much to teach us in thrift, especially in the kitchen. Italian cooking—not that of the large ...hotel or restaurant, but the cucina casalinga of the little roadside hostelry and of the home where the mother, or some deft handmaid trained in the art from infancy, is priestess at the tiny charcoal stove—is at once so frugal and so delicious that we do well to study it with close attention.If you have ever sat at a snowy table in the garden of some wayside inn in the Appennines, a savory dish of risotto before you and the music of the mountain torrent far below in your ears; or sipped a zabaione in the portico of a cafe on the sun-baked piazza of some brown old town clinging to a hillside of Umbria; or eaten fritto misto on a pensione terrace overhanging the sapphire Gulf of Naples, one of those inimitable haunts of comfort kept by a handsome Italian dame who served her apprenticeship in Anglo-Saxon ways as an English lady’s maid; if any of these experiences have been yours you do not need to be convinced of the inimitable charms of the Italian cuisine.The Italian housewife uses quantities of vegetables, many soups and made dishes containing only a small proportion of meat and that the inexpensive cuts. Vegetable salads are a staple, while fresh or dried fruits, coffee, cheese and nuts are the regular dessert. The elaborate creations for which the Italian confectioner is justly famous are reserved for festal occasions.At first reading many of the recipes may sound elaborate, but in using them it is well to bear in mind the general plan of the Italian menu. Each dish is usually served as a course in itself. A good soup, a savory dish of spaghetti, rice or vegetables combined with meat, a crisp salad dressed with oil and vinegar, followed by a piece of fruit, a bit of cheese and black coffee make a characteristic Italian meal and one with which an epicure could find no fault. It is a meal, moreover, in keeping with the suggestions of our Food Administrator that we use a minimum of meats and sweets and a maximum of soups, fruits, vegetables, made dishes and cheese. read more

Italian Bread Recipes: Fast, Easy and Delicious Bread Recipes Volume 2Why read this book ?*What is the best way to make an Italian... bread ?*Italian bread recipes + links and tips ?*Question on making Italian bread ?*How to make Italian Bread ?*What is Italian bread ?Some bread recipes include:* Brown Bread* Bread yogurt* Bread with cheese* Bread with sesame* Herb breadAnd many more!@@@@@ #1 Best Bread Recipes. Scroll up and click "buy now" to start reading. If you need a simple bread recipe...? @@@@@Tags: bread recipe, bread recipes, bread maker, bread baking, bread machine, bread cookbook, bread and butter read more

97 mediterraneRezepte und Klassiker – vegan, cholesterin­frei und aus frischen, überallerhältlichen Zutaten!Attila Hildmann, erfol...greichster deutschsprachigerKochbuchautor der vergangenen Jahre, hat sich dieses Mal die leckerste Kücheder Welt vorgenommen und italienische Klassiker in seinen veganen Stilübersetzt. So kommen nicht nur zwei der gesündesten Ernährungsformen zusammen,sondern es entsteht darüber hinaus eine mediterrane Aromenvielfalt, die man inder veganen Küche bisher oft vermisst hat.Und weil die italienische Küche wie keine andere schon immerdas Frische, Gesunde und Naturbelassene mit einfach zuzubereitendem Drumherumvereint hat, erwartet die Fans eine grandiose Rezeptvielfalt, wie immerfotografisch perfekt in Szene gesetzt. Attila Hildmann hat alle Gerichte fürden gesunden Genuss tierfrei und raffiniert in seiner bekannten hohen Rezeptqualitätzubereitet: Antipasti, Pizza, Focaccia, Carpa­ccio, Crostini, Risotto, Gnocchi,Tagliatelle, Lasagne, Spaghetti, Polenta, Frittata, Orecchiette und viele,viele andere mehr. read more

There’s no doubt about it, Spain is the most exciting country in Europe when it comes to wine. As Europe’s second most mountainous... country, with exposure to seas and oceans on every side, it’s very diverse in terroir, culture, language and lifestyle.In northern Spain there are four main wine producing areas: Rioja, Galicia, Catalonia and Ribera del Duera in Castilla y Leon. Each is unique and produces fine wines with its own Denomination of Origin guarantee. The heart of wine-producing northern Spain is Rioja, which has produced high quality wines for centuries. (In the 1800s Rioja benefited from its alliance with Bordeaux, conferring technological advantages unknown to other Spanish regions.) But quality doesn’t stop in Rioja. Navarra is home to many of the most modern and cutting edge producers. Calatayud and Campo de Borja are home to some of the greatest Grenache vineyards in the world outside of the Southern Rhone, and Priorat and the surrounding area of Montsant in Catalonia produce some of the renowned Spanish wines.Sarah Jane Evans, the world’s leading authority on the wines of Spain, begins with a history of the region: from phylloxera, the replanting of different, and international, varieties through the aftermath of the Civil War and the effects on the wine industry, to recovery and innovation in late 20th century, the promise of the 21st century and the rediscovery of indigenous varieties, as well as a quick detour through the recent effects of the economic crisis. She then takes the sub-regions in turn, starting with a profile before opening out into discussion of the key producers and their top wines.Evans’ surefooted guide to the wines of northern Spain is an essential companion for anyone interested in Spanish wine, from students and professionals to interested wine tourists. read more

The transformation of the Spanish wine industry over the last 20 years has been astonishing. From a state of very considerable dec...ay it has re-invented itself with great vigour and style. Four decades ago such reputation as the wines of Spain had rested on the declining quality of Sherry and the occasional majestic Rioja towering above the surrounding sea of mediocre, oxidised table wines. "How things have changed!" exclaims Julian Jeffs in the introduction to his valuable The Wines of Spain, the latest addition to Faber and Faber's series of wine books. Over the course of two years Jeffs put in a great deal of intensive research in Spain, travelling the length and breadth of the country, visiting growers and tasting their wines. The effort has paid off in a wealth of engrossing detail.The volume is organised into sections dealing with the main provinces or geographical regions--Aragon, Catalunya, Andalucia and so on--then within those by the individual Denominacion de Origen (DO). Within each DO the leading or most interesting bodegas are profiled, allowing Jeffs to build up a cumulative portrait of the regional characters. Especially evocative are the portions of the book dealing with the ancient and distinguished Sherry houses in Andalucia, many of them of course founded in the 18th or 19th centuries by British or Irish merchants. The account of the great Bodegas Vega Sicilia in Castilla is emblematic of the progress of the entire Spanish wine industry: Producing some of the world's finest wine up to the 1920s, it fell into poor practices and the quality and reliability of the wine suffered badly. Under the modernising current owners the wine has regained its former reputation. According to Julian Jeffs, Vega Sicilia "is on a Wagnerian scale, with all that master's subtlety and complexity." --Robin Davidson --This text refers to an out of print or unavailable edition of this title. read more

Now in its 20th edition, Italian Wines 2017 is the English-language version of Gambero Rosso's Vini d'Italia 2017. More complete t...han ever, the guide reviews 2,400 wineries and a total of 22,000 wines, awarding the classic scores ranging from 0 to 3 Glasses according to the quality of the label. 429 wines received our experts' highest rating this year. This is a fundamental and essential volume for all those who work in the sector or are interested in quality Italian wines. read more

"A must-have book for anyone who is serious about Italian wines."--Lidia Bastianich, host of PBS's Lidia's Italian Table "I have y...et to encounter more knowledgeable guides to...Italian wine."--Piero Antinori, President, Antinori Wines"Bravo to Ed and Mary! This book shows their love for Italy, the Italian producers, and the great marriage of local foods with local wines. Here is a great book that presents the information without intimidation."--Piero Selvaggio, VALENTINO RestaurantRight now, Italy is the most exciting wine country on earth. The quality of Italian wines has never been higher and the range of wines has never been broader. Even better, the types of Italian wines available outside of Italy have never been greater. But with all these new Italian wines and wine zones not to mention all the obscure grape varieties, complicate blends, strange names and restrictive wine laws. Italian wines are also about he most challenging of all to master. The time has come for comprehensive, up-to-date guides to Italian wines.Authored by certified wine educators and authors Ed McCarthy and Mary Ewing-Mulligan, Italian Wine For Dummies introduces you to the delectable world of fine Italian wine. It shows you how to:Translate wine labelsIdentify great wine bargainsDevelop your own wine tastesMatch Italian wines with foodsHere's everything you need to know to enjoy the best Tuscans, Sicilians, Abruzzese and other delicious Italian wines. This lighthearted and informative guide explores:The styles of wine made in Italy and the major grape varieties used to make themHow the Italian name their wines, the complicated laws governing how names are given and the meanings of common label terminologyItaly's important wine regions including a region-by-region survey of the best vineyards and their productsA guide to pronouncing Italian wine terms and names and how to order Italian wines in restaurantsFor Italians, wine (vino) is food (alimentari) and food is love (amore). And you can never have enough love in your life. So, order a copy of Italian Wine For Dummies, today and get ready to share the love! read more

Here is a practical, comprehensive guide to winemaking, wines, and wine appreciation, written by an expert uniquely qualified by m...any years of experience in the field. Looking at winemaking as a craft as well as an art, Philip Jackisch augments a wealth of information and theory with many detailed examples. "It is now possible for anyone with access to grapes or other ingredients of decent quality to make consistently palatable or even excellent wines," he writes.In clear language aimed at the amateur winemaker, Jackisch explains the science behind wine and its application to winemaking. At the same time, he includes important material for commercial winemakers. Jackisch covers each step in the process of winemaking, from growing or purchasing grapes; choosing equipment; fermenting, aging, and storing the wine; to keeping records. By exploring in detail the various factors that affect wine quality, he shows which elements in wine production can be controlled to achieve certain sensory results.Among the other subjects he discusses arc specific types of wine, ways of evaluating wine, common problems in cellar operations and how to prevent or correct them, and wine competitions. Five appendixes supply additional technical information. Since 1985, Modem Winemaking has proven invaluable for winemakers, both commercial and amateur, for wine educators and students, and indeed, for anyone who wants to know more about wine. read more

In Hudson Valley Mediterranean, LauraPensiero, master chef, nutritionist, and creator of Gigi’s Hudson Valley, offers 150 magnific...ent recipes from her famed restaurant (Gigi Trattoria in Rhinebeck, NY) and market (Red Hook’s Gigi Market and Catering). A celebration of the produce and the people who grow it in this uniquely fertile region of New York State—often called “the East Coast Napa Valley”—Hudson Valley Mediterranean presents delicious interpretations of traditional Italian dishes made with healthy ingredients that highlight the bounty of the Valley’s farms, gardens, and artisans. read more

The wines of Tuscany were famous long before Leonardo da Vinci described them as “bottled sunshine,” and they are at the forefront... of the remarkable renaissance of Italian wine over the past 30 years. In this groundbreaking new book, Nicolas Belfrage shares his insider’s knowledge acquired as a specialist wine trader and writer. Mindful of the region’s fascinating past, Belfrage brings its story up to date, discussing such subjects as geology and geography, grape varieties, and the latest research into Sangiovese, the variety used in the top wines of Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano. He also clarifies the regulatory framework and follows the recent controversial developments in viticulture and winemaking, including the rise of the Super-Tuscans and the ongoing “Brunellogate” scandal that broke in 2008. At the heart of the book are in-depth, illustrated profiles of more than 90 of the most interesting producers, large and small, with insightful notes on the essential character of their finest wines. The author also offers a comprehensive review of vintages and selects his top 100 wines in ten different categories, while wines of special quality or value are indicated throughout. read more

The definitive guide to Italy's best wines by foremost expert Ian D'Agata, the director of the International Wine Academy of RomaT...he Ecco Guide to the Best Wines of Italy is a simple, user-friendly guide to the top Italian wines—packed with information on purchasing it in America, with tips for visiting wineries in Italy. In addition to a detailed glossary, vintage table, and index, D'Agata presents a series of "best of" lists:The 100 best red wines under $100The 60 best white wines under $100The 45 best wines at $25 or lessThe 25 best cult winesThe 25 best wine estates and producersThe 10 best debut winesThis is a unique book—a truly comprehensive guide to Italian wines. D'Agata, an important wine insider, lives in Rome and is on the road six months out of the year, visiting estates and cellars throughout Italy. This book represents the summation of 25 years of tastings, travels to wineries all over the world, and interviews with vintners. read more

Innovative ways to enjoy today's most popular superfood!Greek yogurt is being touted as "the next superfood" and for good reason--...it's delicious, low in fat, and has about 18 grams of protein per serving! Like many who swear by it, you may consider it your morning staple, but The Greek Yogurt Cookbook expands the food beyond the quick breakfast or snack with 125 delicious Greek yogurt recipes for any time of day. From tantalizing marinades, sauces, and dressings to hearty entrees bursting with flavor, you will delight in the rich taste, creamy texture, and endless health benefits that Greek yogurt brings to every dish.Featuring creative and delicious swaps and substitutions, this book offers step-by-step instructions for creating a variety of Greek yogurt recipes, such as:Applesauce carrot spice muffinsKale artichoke dipGoat cheese, pepper, and mushroom pizzaLamb kabobs with rosemaryBlueberry vanilla cheesecake with pecan crustThe Greek Yogurt Cookbook is the all-in-one cooking guide for those looking to get this superfood into their diet! read more

Enjoy Spain’s national dish at home and explore this fascinating country’s love affair with rice and the deliciously diverse ways ...in which it is used in a multitude of unmissable dishes.Rice is a wonderfully versatile ingredient, and Spanish cooks transform it into an array of dishes from simple comfort food to grand feasts to be shared on special occasions. This book brings together delicious rice dishes from all over Spain, from regional classics that are now known around the world to unusual local specialties. There is something for every taste and every occasion, with recipes containing meat, poultry, fish and shellfish, as well as some tempting vegetarian options to choose from. Learn how to make a show-stopping Paella Valenciana (Valencian paella) or a Paella de marisco y chorizo (Seafood paella with chorizo), and how to make the most of tasty ingredients like garlic and saffron in your cooking. As well as traditional regional paellas, there are also other styles of rice dishes to try, such as Arroz caldoso con langosta (Creamy rice with lobster), Arroz caldoso con almejas (Clam soup) or Arroz al horno con garbanzos y pasas (Baked rice with chickpeas and raisins). Whatever the season or occasion, there is a recipe here for every lover of authentic Spanish cuisine. read more

Greek yogurt really shows its versatility in cooking, as it won’t curdle like traditional yogurt. In this handy cookbook, learn ho...w to make healthier comfort foods, such as Macaroni and Cheese, Seafood Chowder, and Greek Yogurt Chocolate Mousse.Americans bought 50 percent more Greek yogurt in 2012 than they did in 2011, to the tune of $1.6 million. A staple of the Mediterranean kitchen, rich and creamy strained yogurt has taken over supermarket shelves here. Greek yogurt is calciumrich, full of healthy probiotics, and arguably healthier than traditional yogurt, boasting • Double the protein • Half the carbohydrates • Less lactose, and • Less salt Great on its own, Greek yogurt really shows its versatility in cooking, as it won’t curdle like traditional yogurt. In this handy cookbook, learn how to make healthier comfort foods, such as Macaroni and Cheese, Seafood Chowder, and Greek Yogurt Chocolate Mousse. Here, too, are tips and advice on substituting Greek yogurt for sour cream, mayonnaise, or cream cheese in favorite family dishes, as well as ways to make these recipes your own. read more

Angeliki and Eleni Tsimogiannis are mother and daughter. Angeliki immigrated to Australia over 50 years ago and with her she broug...ht her familys much prized Greek recipes. In this book you will learn to prepare and cook 8 dishes which have the same flavour, texture and smell of the traditional recipes with the added benefit of the modifications which Eleni has brought about to take advantage of the shortcuts which are available today. The dishes can be served together for a Greek feast or you can use a few for a smaller meal. We have starters, side dishes, entrees and mains and of course traditional cake and dessert. We hope you enjoy cooking and serving these recipes to your family and friends. read more

Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one ...of the world's great cuisines, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food. read more

100 recettes pour vivre à l'heure de la Dolce vita italienneBurrata aux légumes croquants, Cannelloni à la napolitaine, Polpetti, ...Légumes marinés à l'huile d'olive et à l'ail, Pizza au jambon de Parme, Panna Cotta à la vanille, Glace stracciatella, etc.L'italie s'invite à votre table !Des sommaires thématiques pour choisir la spécialité qui vous fait envie en un clin d'oeil. Des listes d'ingrédients accompagnés de QR code à flasher pour faciliter vos courses.Plus besoin de les prendre en note pour les emporter partout avec soin !Carrément cuisine, c'est carrément bon et facile ! read more

Restaurateur, celebrity chef and the author of the runaway success, Pizza Modo Mio, John Lanzafame shares his intimate knowledge o...f the way Italians really like to eat and entertain in a book encompassing all aspects of Italian home cooking. From his homemade antipasti and his mother's fresh pasta recipe to rustic slow-cooked hotpots, lovingly stirred risottos, family favourites from the grill, simple breads, hearty salads and, of course, a little something sweet (think doughnuts hot from the pan or John's ultimate tiramisù), there is something for everyone. Family Italian contains simple recipes for real food packed with flavour, and is a must for every lover of hearty Italian food. read more

With wars among the city-states raging in early Renaissance Italy, the enigmatic genius Leonardo da Vinci was producing some of th...e most lavish theatrical productions and banquets Europe has ever seen in the Sforza Court in Milan, while personally living a nearly monastic life, eating the most basic vegetarian foods. Leonardo's food history is just a part of the fascinating and little known story of the origins of Italian cuisine. The tale begins in the early Renaissance with the first superstar chefs, Maestro Martino and Platina, whose cookbooks literally set the stage for the evolution of the cooking of Italy. Both of these cooks moved away from the use of imported spices in favor of local aromatic herbs. The introduction of new crops into Italy soon transformed the cuisine of the regions. Rice became risotto, durum wheat became pasta, and sugarcane became sugar and replaced honey, forever changing the nature of Italian sweets and desserts. Despite near starvation for the poor, the wealthy courts of the city states indulged themselves with fantastic feasts and elaborate spectacles. Leonardo produced The Masque of the Planets, a multimedia entertainment that made him famous all over Italy. After Columbus's first voyage, a second wave of new foods arrived in Italy. Maize (corn) became polenta, tomatoes changed the way pasta was eaten, and peppers eventually spiced up Italy's regional cuisines. The complete development and transformation of Italian cuisine is revealed in Da Vinci's Kitchen, including fascinating sidebars, Renaissance frustrations, original recipes from the masters of early Italian cooking, and some modern adaptations of these recipes, including Leonardo's own salad dressing. Part history, part biography, and part cookbook, this fascinating exploration of an as-yet unexamined facet of Leonardo da Vinci's life focuses on what and how he ate. Da Vinci lived to be 67-nearly twice the average life span at the time-and his longevity may well have been due to his diet, which is reconstructed here complete with his notes on ingredients, portions, cooking, drinking, and kitchen inventions. The great artist, scientist, and inventor was no slouch in the kitchen, having worked as a kind of theatrical caterer, producing feasts with extravagant menus for royalty. This book unlocks his cooking code and the food history of his day, bringing 30 recipes up to date, including an exotic saffron risotto with duck and mushrooms fit for a Medici. read more

Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans wit...h her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name. Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors. No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.  No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.  GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade. read more

Italian food is the ultimate comforting homemade cuisine. Full of rich, robust flavors, enticing aromas, and exuberant colors, Ita...lian cuisine is a celebration of love for both food and family. With The Italian Cookbook for Beginners, you won't need to travel far and wide to enjoy the authentic flavors of Italy. Offering over 100 classic recipes, The Italian Cookbook for Beginners will show you how to cook like an Italian mama, using affordable everyday ingredients from your local grocery store. The Italian Cookbook for Beginners offers simple, delicious Italian recipes that bring the hearty flavors of Italy into your home. The Italian Cookbook for Beginners will show you how to easily create your own classic Italian cuisine, with: 105 authentic Italian Cookbook recipes that use affordable, easy-to-find ingredients Simple Italian Cookbook versions of your favorites, such as homemade pizza, Eggplant Parmigiana, and Italian-style pork chops 4 basic sauces to liven up any dish Tips on buying fresh fish and matching sauces with pastas from the editors of The Italian Cookbook Guide to planning a complete Italian meal using The Italian Cookbook You don't need fancy techniques, hard-to-find ingredients, or specialized tools to create mouthwatering Italian dishes; all you need is The Italian Cookbook for Beginners and a desire to mangia! read more

Popular vegan chef and winner of the Food Network’s Cupcake Wars Chloe Coscarelli digs into her Italian roots to create more than ...150 recipes inspired by the most popular cuisine in the world.If you think a healthy vegan diet means giving up pasta in creamy sauce, cheesy pizza, and luscious tiramisu, think again! Following her hit cookbooks Chloe’s Kitchen and Chloe’s Vegan Desserts, Chef Chloe goes to her family’s homeland to veganize its time-honored delicacies—and add some distinctively delicious twists. Sumptuous mains like Butternut Ravioli with Brown Sugar and Crispy Sage and Red Wine Seitan on Ciabatta let you show off your kitchen skills, and her inventive pizza creations include Crumbled “Sausage” and “Mozzarella” Pizza as well as Butternut Squash, Caramelized Onion, and Apple Pizza. And vegans can once again enjoy comfort favorites with Chloe’s Potato Gnocchi, Lasagna Bolognese, and Eggplant Parmesan. Known for her surprising twists on favorite desserts, Chloe’s got your classics covered with Chocolate-Dipped Almond Biscotti and Italian Wedding Cake, and she turns up the dial with new delights like Mint Chip Gelato Sandwiches, Banana Coffee Cupcakes, and Pomegranate Mint Italian Soda—sure to win over omnivores, vegetarians, and vegans alike. Chloe also includes directions for making her recipes allergy- and gluten-free so that you can feast on all your favorite foods, no matter your diet. With fresh vegan takes on classic Italian cuisine illustrated by gorgeous full-color photographs throughout, and her bright and lively personality on every page, Chloe takes you on a delectable trip to Italy—one you’ll want to go on again and again! Buon appetito! read more

Anyone who has visited Carmine's flagship Times Square restaurant knows that Carmine's food is the best of classic Italian cuisine...—each dish prepared simply to bring out the most vibrant flavor and make anyone who tastes it smile and reach for seconds.Carmine's Family-Style Cookbook reveals the simple secret of Carmine's longtime success—hearty, rich Italian food, just right for sharing, and perfect for cooking at home!Carmine's Family-Style Cookbook's perfect Italian recipes include:--Appetizers, Soups and Salads: from Chicken Wings Scarpariello-Style to Carmine's Famous Caesar Salad--Carmine's Heroes: from classic Cold Italian Hero sandwiches to Italian Cheesesteak Heroes--Pasta: from Country-style Rigatoni to Pasta Marinara--Fish and Seafood Main Courses: from Salmon Puttanesca to Shrimp Fra Diavolo--Meat and Poultry Main Courses: from Porterhouse Steak Contadina to Veal Parmigiana--Side Dishes: from Spinach with Garlic and Oil to Creamy Polenta--Carmine's Desserts: from Chocolate Bread Pudding to the world-famous Titanic Ice Cream SundaeCarmine's restaurant packs them in every night in its four bustling locations, including its warm, festive Times Square flagship where over a million people from all across the country come every year to share meatballs, chicken parmigiana, linguini with clam sauce, and fried calamari. Carmine's flavors are the tastes Americans love to cook and eat at home—fresh garlic, bubbling tomato sauce, and pasta boiled just to the perfect al dente. Try any of the recipes in Carmine's Family-Style Cookbook and bring home that classic Italian flavor to your family. read more

Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michel...e Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection. Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, “stir-crazy” dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless. read more

Bringing together some of the most memorable food in the world and interspersing with fascinating stories of her food adventures a...cross the continents, Helou tailors recipes especially for the American kitchen and offers brief introductions on the social and cultural history of each country of the Mediterranean. Photos. read more

In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And... here, in her first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is. Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners. What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight. read more

Greek cooking offers a dazzling array of greens, beans, and other vegetables-a vibrant, flavorful table that celebrates the season...s and regional specialties like none other.In this authoritative, exuberant cookbook, renowned culinary expert Diane Kochilas shares recipes for cold and warm mezes, salads, pasta and grains, stews and one-pot dishes, baked vegetable and bean specialties, stuffed vegetables, soup, savory pies and basic breads, and dishes that feature eggs and greek yogurt. Heart-Healthy classic dishes, regional favorites, and inspired innovations, The Greek Vegetarian pays tribute to one of the world's most venerable and healthful cuisines that play a major component in the popular Mediterranean Diet. read more

Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one ...of the world's great cuisines, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food. read more

In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her... enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens. read more

The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new wo...rld of Italian food. Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food. read more

Here is the cookbook that will satisfy the most demanding of palates, bring fun into the kitchen and add pleasure and possibly yea...rs to your life. The world has long known that the people of the Mediterranean generally live longer and healthier than the rest of the Western world, a fact often ascribed to their eating habits.In her new book, Jeanette Seaver, a gourmet chef who was born and raised in France, offers almost 200 mouth-watering recipes using delicious traditional Mediterranean-diet ingredients: fresh fruits and vegetables, legumes, nuts, cereals, olive oil, and fish, with judicious amounts of red meat and poultry.With over 50 first courses, including 15 original soups, 65 main coursesseafood, meat, and meatlessa wide selection of delectable vegetables and salads, and some 50 fabulous deserts, this richly varied volume is bound to please the novice as well as the most meticulous home chef. Try such dishes as:Smoked eggplant caviarGratin of cod and spinachBroiled marinated duck breast with grilled peachesStuffed zucchini flowers with red-pepper coulisMoussaka of artichokes and vealLemon macaroon torteItalian pear tartWith ingredients pulled from all corners of the Mediterranean, the recipes may first appear exotic, but they are fast and easy to prepare. The author offers careful step-by-step recipes that ensure the dishes’ success.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home. read more

Low Carb Eating How a Wheat Free Menu, or Mediterranean Diet Can Help with Weight Loss With obesity running rampant in North Ameri...ca, it is really no surprise that there are so many new diets coming to light. Keeping this is in mind, eating low carb might be one of the best things you can do. Within the pages of this ebook you will find plenty of recipes for food low in carbs, and as you probably know, there are plenty of favorable side effects associated with a low carb diet. Low carb weight loss is one of course, but overall, people claim to feel much better when they are eating foods with low carbs. This book contains recipes and low carb eating ideas along with medical advice that will give you a decent perspective on the entire diet. Right now, there are far too many falling victim to obesity simply because the available foods are high in carbohydrates, sugar, and fats that the body simply doesn't need. While it might be more convenient to eat at that fast food restaurant or buy that pre-packaged meal, you will find that getting back to a more fundamental diet is to your benefit. As you work your way through this book and try all of the different recipes, you will find that you feel considerably better, and you might even try mixing and matching the different recipes. It's an amazing system backed up by medical evidence. If you're ready to embark on a dietary journey for the ages, then you are absolutely ready to take advantage of this compilation of culinary genius. Sticking with your diet might prove to be a bit of a challenge, but you can overcome those challenges and give yourself the life you deserve. After all, isn't it about time you had something that you deserve? It's all in this book - or at least most of it. read more

ORIGINAL DESCRIPTION (1919): “One of the beneficial results of the Great War has been the teaching of thrift to the American house...wife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical.In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. And who could deny, knowing the thriftiness of the Italian race, that it is economical?It has therefore been thought that a book of PRACTICAL RECIPES OF THE ITALIAN CUISINE could be offered to the American public with hope of success. It is not a pretentious book, and the recipes have been made as clear and simple as possible. Some of the dishes described are not peculiar to Italy. All, however, are representative of the Cucina Casalinga of the peninsular Kingdom, which is not the least product of a lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense has been attained to a very high degree.” read more

Are you suffering from any illness right now? I'm sorry if it's happening to you, and I'm here to help.By changing your diet, you'...ll be able to grow stronger and healthier. For example, let's assume a case when you keep eating junk food, do you think you can recover fast? The answer is No.So what type of food is good for health and sick people? Try Mediterranean diet!This ebook compiles lots of information and tips about Mediterranean Diet and food. What's good for the heart? What's good for your family? These questions are answered inside this ebook.Read through this ebook, make notes and start changing your diet. In no time, you'll see a much healthier and fitter you!Don't suffer for nothing. Follow the diet in this ebook and change your life. Get this ebook now! read more

Turkish Desserts is a cookbook that showcases the history, culture, and tradition of the exotic Turkish world through its dessert ...recipes.Most chefs say that preparing desserts is so much different from any other cooking. It requires exemplary skill and technical talent. “Save the best for last”. That’s what desserts are.Turkish Desserts will bring you to a different world altogether with every spoonful of true flavor and taste, typical of Turkish desserts, unlike any other recipe. read more

Plate of Italian Comfort: The Book of Pasta and Italian Cuisine

The Vintner's Compendium of Grapes: A Guide to the Old World Wines of Spain and Portugal

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to ...Spanish Rice Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Callos a la Madrilena, Caparones With Chorizo And Vinegar Peppers, Cassoulet From Toulouse, Spanish Rice With Beef, Spanish Rice With Chicken, Spanish Rice With Chicken and Peppers, Spanish Salad, Spanish Style Beef And Rice, Vaca Frita (Stir Fried Beef "Fried Cow")...and much much more! This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan! Spanish Rice Greats is packed with more information than you could imagine. 51 delicious dishes covering everything, each employing ingredients that should be simple to find and include Spanish Rice. This cookbook offers great value and would make a fabulous gift. This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!! read more

Eating well and cooking good food is what most people desire.This is a fact.However, when body vetoes some foods and ethics vetoes... othersthen a lot of experience and creativity are necessary to always havenew healthy & delicious foods on our tables.I looked unsuccessfully for a real Italian cookbook of only gluten freeand cruelty free recipes, so I decided to write one myself. The ingredients in this book are: thirty years of experience; an excellent knowledge of raw foods and their effects on the organism; endless creativity and the Italian cuisine, and in particular Tuscany, which is part of my DNA.It was an intriguing challenge to handle food with the limitations of a gluten free diet for health and vegan by choice, without ever losing focus on taste and pleasure.Get in touch with this new way of cooking and you'll learn how to make every day dishes amazing and even more surprising. read more

A Collection of Genuine Italian Recipes - Easy to Prepare