Italian Recipes & Cookbooks

How to Cook dishes from Italy

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• Northern Italy's native products include balsamic vinegar, bolognese sauce (ragu), lasagna, mortadella (a heat-cured pork sausage, served as a cold cut) parmigiano (parmesan cheese) polenta (a dish made from boiled cornmeal), prosciutto (dry cured ham) and tortellini (stuffed pasta). Rice is grown in both Lombardy and Piedmont (although different types in these two regions), which is used to make risotto.
  
  
• Tuscan cuisine often features meat, white beans and unsalted bread.
  
  
• Mozzarella and pizza, not to mention sfogliatelle (Italian filled pastries) originate from Naples.
  
  
  
• Roman cuisine often uses pecorino (cheese made from sheep's milk) and offal. Rome is also known for its ultra-thin pizzas.
  
  
• Calabria (the region corresponding to the "toe" of Italy) is known for its spicy variety of salami.
  
  
• Sardinia is well-known for its lamb and pecorino (cheese made from sheep's milk).
  
  
• Sicilian cuisine is noted for its Arab influences in its cooking (with the use of lemon and pistachio), as well as for its seafood (including tuna and swordfish). Sicily is also the home of gelato (ice cream) and granita (a delicious semi-frozen dessert made using sugar, water and flavorings).

• Braciola - Thin slices of beef pan-fried with a little olive oil. It is often eaten as an appetizer with green salad or potatoes.
  
  
• Bruschetta - Grilled bread rubbed with garlic, olive oil, pepper and salt. Additional toppings such as tomato, red pepper, vegetables beans, cheese or cured meat are also sometimes added.
  
  
  
• Gnocchi - Dumplings or noodles made from potato, wheat flour, or semolina.
  
  
• Minestrone - A thick soup made from stock with vegetables such as beans, carrots, celery, onions, and tomatoes. Pasta or rice may sometimes be added, and the dish is not necessarily vegetarian: meat or meat stock is often used when making it.
  
  
• Panna cotta - A dessert made by simmering milk, cream, and sugar, then mixing with gelatin. It is then allowed to cool and set. Panna cotta is often eaten with berries, chocolate sauce, or fruit coulis.
  
  
• Pasta - There are many different types of pasta including farfalle and rotelle (complicated decorative shapes), fettuccine and linguine (both ribbon-shipped), lasagna (large sheets), manicotti, ravioli and tortellini (hollow shapes which are stuffed with fillings), penne (short tubes), and spaghetti and vermicelli (string like). Each type of pasta is most suitable for a particular type of sauce (Alfredo sauce, Tomato sauce, etc.), and thus a very wide range of different dishes can be prepared using each of these forms of pasta.
  
  
  
• Pizza - As already discussed, there are many different variations, including:
  • Lazio - A thick-base pizza, particularly associated with Rome, although available in other parts of the country too. There are quite a few different toppings that may be used, and this type of pizza is often made in long rectangular pans ("pizza al taglio" or "pizza rustica").
  • Neapolitan (Italian: pizza napoletana) - A pizza with a thin base made from Italian white flour. Marina, margherita, and margherita extra are the three official versions of the recipe.
  • Ripieno and calzone - A half-moon shaped pizza filled mozzarella, ricotta and salami. It may be baked or fried.
  • Sicilian (Italian: Sfincione) - A pizza with ingredients incorporated in the dough rather than used as toppings. Pecorino cheese is used instead of mozzarella, and these pizzas also usually include anchovies.
  
  
• Polenta - A kind of porridge made from boiled cornmeal. It is a staple food in Northern Italy.
  
  
• Risotto - A traditional Italian dish prepared from rice. The rice is first cooked in butter or olive oil, then white wine is added, and after this evaporates, hot stock is slowly added, stirring continuously. Diced butter or cheese is then mixed in, achieving a rich creamy texture. The basic recipe can be varied by using different kinds of wine or cheese, and by adding vegetables, meat, fish or seafood (cheese is usually omitted from the recipe if fish or seafood is used).
  
  
• Tiramisu - A dessert made from lady fingers (small sponge cakes known in Italian as "savoiardi") dipped in expresso, and sometimes brandy or sugar. Mascarpone cream, a custard made from egg yolks (zabaglione), Marsala wine, and sugar are then added, and cocoa powder sprinkled on top.

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Cooking Italian, Vol. 2: The Cuisine of Southern Italy and the Islands Allegro Released: 2007-04-10 DVD List Price: $8.98* Lowest New Price: $4.36* Lowest Used Price: $4.49* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here Description: Italy is considered one of the culinary capitals of the world. Each of its great cities exhibits its own culinary identity and its own exciting and colorful cuisine. In this program, we travel through the great cities of Italy, experiencing their culture, history, and pageantry while under the guidance of Italy's most famous chefs. We learn how to prepare the regional cuisine that has made the Italian kitchen so justly famous. In Volume 2, we journey south from Perugia to Lazio and then to Rome as we learn to prepare some of Italy's most famous dishes: focaccia, risotto, spaghetti carbonara, and saltinbocca. Our journey south continues to Naples--the birthplace of pizza--then on to the Amalfi coast, ending with the incomparable cuisine of Sicily. Each DVD contains instructions for preparing over twenty classic Italian dishes, as well as a printable recipe book. Buon appetito! Approx run time 2 hours.

Bravo Chef: Italian Cuisine RYKODISC Released: 2009-09-29 DVD List Price: $12.95* Lowest New Price: $7.25* Lowest Used Price: $19.47* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here BRAVO CHEF: ITALIAN CUISINE (DVD MOVIE)

Italian Cooking Class DVD Cookbook DVD Lowest Used Price: $75.00* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here Product Description: Authentic Rustic Cucina. Chef & Instructor Mirko Grillini shares traditions of his hometown cooking from Bologna.

VARIETY COOKING: set of 8 DVDs - Cooking Basics, Fishing Cook, Progressive American Cuisine, Easy Italian, Reality Chef, It's a Trout Time, Family Cookout, Pacific Rim Cuisine DVD Lowest New Price: $19.63* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here

Giada at Home: Family Recipes from Italy and California By Giada De Laurentiis Clarkson Potter Released: 2010-03-30 Hardcover (240 pages) List Price: $35.00* Lowest New Price: $18.90* Not yet published* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here Product Description: Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with 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.

Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes By Lidia Matticchio Bastianich Knopf Released: 2009-10-20 Hardcover (432 pages) List Price: $35.00* Lowest New Price: $17.99* Lowest Used Price: $17.43* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9780307267511 Notes: Brand New from Publisher. No Remainder Mark. Product Description: In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today. Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes: From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron From Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.

The Italian Slow Cooker By Michele Scicolone Houghton Mifflin Harcourt Paperback (240 pages) List Price: $22.00* Lowest New Price: $11.59* Lowest Used Price: $11.59* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9780547003030 Notes: Brand New from Publisher. No Remainder Mark. Amazon.com Review: Product Description Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele 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. Recipe Excerpts from The Italian Slow Cooker Chicken Parmesan Heroes The Butcher's Sauce Chocolate Truffle Cake

Essentials of Classic Italian Cooking By Marcella Hazan Knopf Released: 1992-10-27 Hardcover (704 pages) List Price: $35.00* Lowest New Price: $12.07* Lowest Used Price: $7.39* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9780394584041 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Provides an updated combination of two best-selling cookbooks--The Classic Italian Cookbook and More Classic Italian Cooking--with thirty-five new recipes, revised cooking instructions, and new menus. 40,000 first printing.

Everyday Italian: 125 Simple and Delicious Recipes By Giada De Laurentiis Clarkson Potter Released: 2005-02-22 Hardcover (256 pages) List Price: $35.00* Lowest New Price: $19.91* Lowest Used Price: $14.99* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9781400052585 Notes: Brand New from Publisher. No Remainder Mark. Product Description: 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 long-awaited 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.

Under the Tuscan Sun: At Home in Italy By Frances Mayes Chronicle Books Paperback (280 pages) List Price: $22.95* Lowest New Price: $12.80* Lowest Used Price: $0.01* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here Product Description: Buying a villa in the spectacular Italian countryside is a wonderful fantasy -- even if 17 rooms and a garden in need of immediate loving care are included in the asking price. Frances Mayes -- gourmet cook, widely published travel writer, and poet -- changed her life by doing just that. Sprinkled liberally with delicious recipes for inspired Italian dishes, amusing anecdotes about the risks of being your own contractor, and a savvy traveler's reminiscences, Under the Tuscan Sun is Mayes's enchanting account of her love affair with Tuscany: of scouring the neighborhood for the perfect panettone and the perfect plumber; of mornings spent cultivating her garden, and afternoons spent enjoying its fruits in leisurely lunches on the terrace; of jaunts through the hill towns in search of renowned wines; and the renewal not only of a house, but also of the spirit. An unusual memoir that combines the appeal of M. F.K. Fisher, Peter Mayle, and Martha Stewart, Under the Tuscan Sun is a feast for the senses.

The Sopranos Family Cookbook: As Compiled by Artie Bucco By Allen Rucker Grand Central Publishing Hardcover (256 pages) List Price: $19.95* Lowest New Price: $5.69* Lowest Used Price: $2.97* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9780446530576 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Featuring fabulous Southern Italian recipes, photos, and lore from the hit show, this book will have millions of fans eating like their favourite family. Featuring mouthwatering recipes and family food stories straight from the kitchens of The Sopranos and their friends, The Sopranos Family Cookbook is sure to satisfy readers' hunger and craving for more of The Sopranos. Including the histoory of Neapolitan cuisine and 100 recipes created with the characters in mind, plus luscious pictures of the savory dishes, readers will be baking ziti as good as Carmela's in no time. These are the dishes that the first generation Sopranos brought over from Naples and Avellino and the fourth generation still enjoys. In addition, the book has colour photos of Tony, his family, and his 'family' eating and cooking beautiful Italian meals. Whether it's creating sumptuous Italian pastries or traditional Neapolitan feasts, The Sopranos Family Cookbook lets fans enjoy their favourite show at the table. Allen Rucker has written numerous award-winning television specials and documentaries, including Family Values: The Mob and the Movies. Michele Scicolone has written six Italian cookbooks, some of which have been nominated for Julia Child and James Beard Foundation Awards, and has appeared on Emeril Live and Good Morning America.

200 Best Panini Recipes By Tiffany Collins Tiffany Collins Paperback (272 pages) List Price: $24.95* Lowest New Price: $8.99* Lowest Used Price: $7.99* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9780778802013 Notes: Brand New from Publisher. No Remainder Mark. Product Description: The fresh, robust flavors of Italian grilled sandwiches. A panini is an Italian-inspired pressed sandwich enjoyed throughout Italy and, increasingly, in North American cafés, restaurants and kitchens. Italians regard panini as fast food thanks to its easy preparation, which also accounts for its success in North America. Sales of panini makers have skyrocketed, with small appliance manufacturers releasing new models each year. Tiffany Collins provides great recipes that replicate the bistro experience and maximize the use of a home panini maker. Among the recipes for this vibrant, flavorful food are: Salami, prosciutto, mozzarella panini with roasted red peppers; Philly cheesesteak panini Bacon, spinach and hard-boiled egg panini; smoked salmon, red onion, cream cheese and caper panini Sweet Italian sausage, provolone and tomato sauce panini; hummus, red onion and Swiss cheese panini Pulled pork panini; Tuscan tuna and white bean panini; shrimp club panini Cuban panini; smores panini; sliced beef, caramelized onions and gorgonzola panini Smoked turkey, brie and Granny Smith apple panini; south of the border turkey panini with perfect guacamole. This Italian tradition can now be experienced at home and enjoyed by the whole family.

Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-Maker, And Apprentice to a Dante-Quoting Butcher in Tuscany By Bill Buford Thorndike Press Hardcover (619 pages) List Price: $29.95* Lowest New Price: $73.41* Lowest Used Price: $2.25* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here Product Description: "Heat" is the story of an amateur cook surviving - or, perhaps more accurately, trying to survive - in a professional kitchen. Until recently, Bill Buford was an enthusiastic, if rather chaotic, home cook. His meals were characterized by two incompatible qualities: their ambition and his inexperience at preparing them. Nevertheless, his lifelong regret was that he'd never worked in a professional kitchen. Then, three years ago, an opportunity presented itself. Buford was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who ran one of New York's most successful three-star restaurants. Batali had learned his craft by years of training - first, working in London with the young Marco Pierre White; then in California during the Food Revolution; and finally in Italy, being taught how to make pasta by hand in a hillside trattoria. Buford accepted the commission, if Batali would let him work in his kitchen, as his slave. He worked his way up to being a 'line cook' and then left New York to apprentice himself under the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, and finally, in a town in Northern Italy, becoming an Italian butcher. "Heat" is a marvellous hybrid: a memoir of Buford's kitchen adventure, the story of Batali's amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour.

Keeping the Feast: One Couple's Story of Love, Food, and Healing in Italy By Paula Butturini Riverhead Hardcover Hardcover (272 pages) List Price: $25.95* Lowest New Price: $14.20* Lowest Used Price: $14.19* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9781594488979 Notes: Brand New from Publisher. No Remainder Mark. Product Description: A story of food and love, injury and healing, Keeping the Feast is the triumphant memoir of one couple's nourishment and restoration in Italy after a period of tragedy, and the extraordinary sustaining powers of food, family, and friendship. Paula and John met in Italy, fell in love, and four years later, married in Rome. But less than a month after the wedding, tragedy struck. They had transferred from their Italian paradise to Warsaw and while reporting on an uprising in Romania, John was shot and nearly killed by sniper fire. Although he recovered from his physical wounds in less than a year, the process of healing had just begun. Unable to regain his equilibrium, he sank into a deep sadness that reverberated throughout their relationship. It was the abrupt end of what they'd known together, and the beginning of a new phase of life neither had planned for. All of a sudden, Paula was forced to reexamine her marriage, her husband, and herself. Paula began to reconsider all of her previous assumptions about healing. She discovered that sometimes patience can be a vice, anger a virtue. That sometimes it is vital to make demands of the sick, that they show signs of getting better. And she rediscovered the importance of the most fundamental of human rituals: the daily sharing of food around the family table. A universal story of hope and healing, Keeping the Feast is an account of one couple's triumph over tragedy and illness, and a celebration of the simple rituals of life, even during the worst life crises. Beautifully written and tremendously moving, Paula's story is a testament to the extraordinary sustaining powers of food and love, and to the stubborn belief that there is always an afterward, there is always hope.

Essentials of Classic Italian Cooking By Marcella Hazan Knopf Released: 1992-10-27 Hardcover (704 pages) List Price: $35.00* Lowest New Price: $12.07* Lowest Used Price: $7.39* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9780394584041 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Provides an updated combination of two best-selling cookbooks--The Classic Italian Cookbook and More Classic Italian Cooking--with thirty-five new recipes, revised cooking instructions, and new menus. 40,000 first printing.

The Italian Slow Cooker By Michele Scicolone Houghton Mifflin Harcourt Paperback (240 pages) List Price: $22.00* Lowest New Price: $11.59* Lowest Used Price: $11.59* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9780547003030 Notes: Brand New from Publisher. No Remainder Mark. Amazon.com Review: Product Description Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele 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. Recipe Excerpts from The Italian Slow Cooker Chicken Parmesan Heroes The Butcher's Sauce Chocolate Truffle Cake

Biba's Northern Italian Cooking By Biba Caggiano HP Trade Paperback (256 pages) List Price: $17.95* Lowest New Price: $9.95* Lowest Used Price: $7.00* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9781557883803 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Italian-born Biba Caggiano takes readers under her wing with more than 200 recipes from Northern Italy-the center of great cooking. Simple-to-master recipes cover tortellini from scratch, authentic pasta sauces, savory meat dishes, luscious desserts and more. This new edition features everything from simple dishes for a family meal to more elaborate recipes for special occasions, including: * Homemade Minestrome * Tagliatelle Bolognese Style * Shellfish Risotto * Bruschetta with Fresh Tomatoes and Basil * Roasted Leg of Lamb with Garlic and Rosemary

CookingLight Italian: 60 Essential Recipes to Eat Smart, Be Fit, Live Well By Editors of Cooking Light Magazine Oxmoor House Hardcover (144 pages) List Price: $17.95* Lowest New Price: $7.38* Lowest Used Price: $4.83* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here Product Description: When we gush that this first-ever Italian cookbook from the experts at Cooking Light magazine contains only the most bellisimo dishes, we’re not exaggerating. And did we mention healthy? This collection goes way beyond spaghetti and meatballs, showcasing incredibly good and good-for-you regional specialties—some familiar, some not, but all with the Cooking Light Test Kitchens seal of approval.

Cooking Dinner: Simple Italian Family Recipes Everyone Can Make By Rima Barkett MEGA Hardcover (256 pages; 1) List Price: $34.95* Lowest New Price: $22.82* Lowest Used Price: $30.14* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9781597007788 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Nothing instills a sense of familial well-being better than a meal prepared and eaten together at home. But today’s busy lifestyles, coupled with more and better options from the take-out department, have made the family dinner nearly a thing of the past. Cooking Dinner is a rescue plan for this endangered tradition. Written by two mothers with a passion for Italian cooking, it features delicious recipes that don’t take all day to prepare. These family-tested, easy-to-follow recipes build a sense of confidence in beginning cooks, yet are packed with wonderful flavors that delight even the most discriminating palate. “Helping hands” suggestions in each recipe show which tasks are suitable for children. Packed with handy kitchen secrets, shopping lists, helpful menu planning strategies, and stunning photos, this interactive cooking workbook makes it easy for parents to once again cook and eat with their families.

THE COOK'S ENCYCLOPEDIA OF ITALIAN COOKING. By Carla Capalbo Barnes & Noble Paperback Lowest New Price: $13.20* Lowest Used Price: $0.95* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here

Betty Crocker's Italian Cooking By Antonio Cecconi Betty Crocker Hardcover (336 pages) List Price: $25.95* Lowest New Price: $4.60* Lowest Used Price: $0.25* Usually ships in 24 hours* *(As of 13:19 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9780764560781 Notes: Product Description: From pizza to pasta to the classic cannoli, Americans have an enduring love affair with la cucina Italiana -- renowned for everything from its great taste to its beautiful presentations. Betty Crocker's Italian Cooking has been completely revised and updated, with recipes by Italian native Antonio Cecconi, who provides tantalizing and authentic Italian recipes to delight the palate. With chapters ranging from appetizers to desserts, it is easy to find the ideal, authentic creation for any occasion. But there's more to this book than just recipes -- special features enable you to expand your understanding of Italian cuisine: An introduction discusses the cuisines of Italy and how the history of the areas influences the food there. Complete glossaries of Italian cheeses, pastas, vinegars, herbs, and olives and olive oils can help you choose the right ingredients. Both "first course" and "main dish" servings are included for adapting the dishes to different placement within the meal. A menu section provides delicious ideas for creating complete Italian meals, from appetizers and main course to desserts. Match Italian wines to the menus you plan. With 80 full-color photographs and 200 tantalizing recipes, Betty Crocker's Italian Cooking opens the door to the food and culture of Italy."