Best Italian Cooking, Food & Wine Books

Here you will get Best Italian Cooking, Food & Wine Books For you.This is an up-to-date list of recommended books.

1. Eat Better, Feel Better: My Recipes for Wellness and Healing, Inside and Out

Author: by Giada De Laurentiis
Published at: Rodale Books; Illustrated edition (March 16, 2021)
ISBN: 978-0593138434

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#1 NEW YORK TIMES BESTSELLER Giada De Laurentiis shares how her unique approach to wellness completely transformed her relationship with foodfeaturing 100 recipes to boost gut health and immunity and nourish your mind, body, and spirit. This book is the culmination of a ten-year journey….

I’ve made a conscious effort to take control of my health because it had finally become impossible to ignore the fact that the choices (or lack thereof ) I’d been making for the past twenty years just weren’t working for me anymore.

In Giada’s most personal book yet, she gives you an inside look at her path to wellness and how she maintains a balanced life. Giada walks you through how to select food that can actually make you feel better and curate a personalized wellness routine to support a healthy mind and body.

She shows you her own process of reconfiguring her diet to control inflammationand how you can use the same steps to turn your life around. Giada also includes information on how to use complementary wellness tactics like intermittent fasting, meditation, and other self-care routines to optimize your well-being.


2. The Tucci Cookbook

Author: by Stanley Tucci
Published at: Gallery Books (October 9, 2012)
ISBN: 978-1451661255

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The Tucci Family brings wine pairings, updated recipes, gorgeous photography, and family memories to a new generation of Italian food lovers. There is some truth to the old adage Most of the world eats to live, but Italians live to eat.

What is it about a good Italian supper that feels like home, no matter where you’re from? Heaping plates of steaming pasta … Crisp fresh vegetables … Simple hearty soups … Sumptuous stuffed meats … All punctuated with luscious, warm confections. For acclaimed actor Stanley Tucci, teasing our taste buds in classic foodie films such as Big Night and Julie & Julia was a logical progression from a childhood filled with innovative homemade Italian meals: decadent Venetian Seafood Salad; rich and gratifying Lasagna Made with Polenta and Gorgonzola Cheese; spicy Spaghetti with Tomato and Tuna; delicate Pork Tenderloin with Fennel and Rosemary; fruity Roast Duck with Fresh Figs; flavorful Baked Whole Fish in an Aromatic Salt Crust; savory Eggplant and Zucchini Casserole with Potatoes; buttery Plum and Polenta Cake; and yes, of course, the legendary Timpano.


3. Essentials of Classic Italian Cooking

Author: by Marcella Hazan
Published at: Alfred A. Knopf; 1st edition (January 1, 2012)
ISBN: 978-0394584041

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The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world 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 expertisefrom beginners to accomplished professionalsit 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.


4. The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]

Author: by Ken Forkish
Published at: Ten Speed Press; Illustrated edition (April 19, 2016)
ISBN: 978-1607748380

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The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. If there were ever to be a bible for all things pizzaand I mean all thingsKen Forkish has just written it.

Marc Vetri, author of Mastering Pasta and owner of VetriThe Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup.

Forkish offers more than a dozen different dough recipessame-day Saturday doughs that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dougheach of which results in the best, most texturally sublime crust you’ve ever made at home.

His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza loverand inspire you to create your own signature pies, just the way you like them.


5. Pasta Grannies: The Official Cookbook: The Secrets of Italy's Best Home Cooks

Author: by Vicky Bennison
Published at: Hardie Grant; Illustrated edition (October 29, 2019)
ISBN: 978-1784882884

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WINNER OF THE JAMES BEARD AWARD FOR SINGLE SUBJECTSAVING TRADITIONS AND SHARING SKILLS, ONE GRANNY AT A TIME!”When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” Lucia, 85Learn how to make pasta like Italian nonnas do.

Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian pasta recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers. For a nonna, love is putting food on the table, and pasta is the perfect vehicle to make precious ingredients go further.

Featuring easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. From pici a type of hand-rolled spaghetti that is simple to make to lumachelle della duchessa tiny, ridged, cinnamon-scented tubes that take patience and dexterity, every nonna has her own special recipe.


6. The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More

Author: by Tony Gemignani
Published at: Ten Speed Press; Illustrated edition (October 28, 2014)
ISBN: 978-1607746058

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A comprehensive guide to making pizza, covering nine different regional styles-including Neapolitan, Roman, Chicago, and Californian-from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion.

And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with.

Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.


7. Old World Italian: Recipes and Secrets from Our Travels in Italy: A Cookbook (CLARKSON POTTER)

Author: by Mimi Thorisson

Published at: Clarkson Potter; Illustrated edition (September 15, 2020)
ISBN: 978-1984823595

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Mimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country’s devoted producers and rich food heritage. A tribute to the home cooking of real families across the country.

The Wall Street Journal NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Beloved for her gorgeous cookbooks A Kitchen in France and French Country Cooking, Mimi Thorisson, along with her lively family and smooth fox terriers in tow, immersed readers in the warmth of their convivial lives in rural France.

In their newest cookbook, the Thorissons pause their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking. Old World Italian captures their journey and the culinary treasures they discovered.

From Tuscany to Umbria to Naples and more, Mimi dives into Italy’s diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories. You’ll indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich rags and pastas of the southwest, and the multifaceted, seafood-laden cuisine of Sicily.


8. Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

Author: by Marc Vetri
Published at: Ten Speed Press; Illustrated edition (March 17, 2015)
ISBN: 978-1607746072

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Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.

Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastasand form them into shapes both familiar and unique.

In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro.


9. The Easy 5-Ingredient Healthy Cookbook: Simple Recipes to Make Healthy Eating Delicious

Author: by Toby Amidor
Published at: Rockridge Press (April 3, 2018)
ISBN: 978-1641520041

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Make healthy meals fast with just five ingredients Getting balanced meals on the table during a busy day can be a challenge. Simplify your life with The Easy 5-Ingredient Healthy Cookbook. With more than 150 recipes that use only a handful of ingredients, you can create a wide variety of flavorful, nutritious meals.

Plus, most recipes are ready in 30 minutes or require just one pot or panso you can eat healthy while keeping life simple. Start by exploring the basics of fast and healthy cooking, including a rundown of pantry and kitchen staples, advice for meal planning, and guidelines for clean eating.

Dive into the recipes with shopping tips and easy-to-find ingredient lists that won’t break the bank. With this healthy cookbook, you can find the perfect balance between saving time and providing nourishing food for yourself and your family. 5-Ingredient dishesYou’ll only need 5 primary ingredients to make each recipe, along with a short list of kitchen staples like olive oil, salt, pepper, and fresh garlic.

10. Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]

Author: by Marc Vetri
Published at: Ten Speed Press; Illustrated edition (August 28, 2018)
ISBN: 978-0399579226

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A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains America’s favorite food, but one that many people hesitate to make at home.

In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipesgleaned from years spent researching recipes in Italy and perfecting them in Americahave a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven.

The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and trufflesand even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

11. Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book]

Author: by Marc Vetri
Published at: Ten Speed Press (October 27, 2020)
ISBN: 978-1984856982

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From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipesNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTIONHere, finally, is the one bread book that every cook needs on their kitchen worktable.

Andrew Zimmern, host of Bizarre FoodsThe Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven.

Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita.

12. The Sopranos Family Cookbook: As Compiled by Artie Bucco

Author: by Artie Bucco
Published at: Grand Central Publishing; 1ST edition (September 24, 2002)
ISBN: 978-0446530576

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Nuovo Vesuvio.The “family” restaurant, redefined. Home to the finest in Napolitan’ cuisine and Essex County’s best kept secret. Now Artie Bucco, la cucina’s master chef and your personal host, invites you to a special feast… With a little help from his friends.

From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips.But that’s not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco’s Vesuvio’s menu from 1926; AJ’s school essay on “Why I Like Food”; Bobby Bacala’s style tips for big eaters, and much, much more.

So share the big table with: Tony Soprano, waste management executive “Most people soak a bagful of discount briquettes with lighter fluid and cook a pork chop until it’s shoe leather and think they’re Wolfgang Puck.” Enjoy his tender Grilled Sausages sizzling with fennel or cheese.

13. Giada's Italy: My Recipes for La Dolce Vita: A Cookbook

Author: by Giada De Laurentiis
Published at: Clarkson Potter; Illustrated edition (March 27, 2018)
ISBN: 978-0307987228

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NEW YORK TIMES BESTSELLER Giada De Laurentiis lavishly explores her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America’s most beloved Italian chef. For Giada, a good meal is more than just delicious foodit’s taking pleasure in cooking for those you love, and slowing down to embrace every moment spent at the table.

In Giada’s Italy, she returns to her native Rome to reconnect with the flavors that have inspired the way she cooks and shares what it means to live la dolce vita. Here she shares recipes for authentic Italian dishes as her family has prepared them for years, updated with her signature flavors.

Her Bruschetta with Burrata and Kale Salsa Verde is a perfect light dinner or lunch, and Grilled Swordfish with Candied Lemon Salad can be prepared in minutes for a quick weeknight meal. Sartu di Riso is a showstopping entre best made with help from the family, and because no meal is complete without something sweet, Giada’s Italian-inflected desserts like Pound Cake with Limoncello Zabaglione and Chianti Affogato will keep everyone at the table just a little bit longer.

14. La Cucina: The Regional Cooking of Italy

Author: by The Italian Academy of Cuisine

Published at: Rizzoli; Illustrated edition (October 20, 2009)
ISBN: 978-0847831470

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Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipesmany of which had never been documented before.

This is the culmination of that research, an astounding feat2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography.

Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers.

15. Rao's Cookbook: Over 100 Years of Italian Home Cooking

Author: by Frank Pellegrino
Published at: Random House; 1st edition (May 1, 1998)
ISBN: 978-0679457497

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Rao’s, the hundred-year-old restaurant with a mere ten tables tucked in a corner of East Harlem in what was once a legendary Italian neighborhood, is one of the most sought-after restaurants in all of Manhattan. Its tables are booked months in advance by regulars who go to enjoy what The New York Times calls its “exquisitely simple Italian cooking” from traditional recipes, many as old as Rao’s itself.

You may not get a table at Rao’s, but now with this book you can prepare the best Italian home-style food in the world in your own kitchen. Here for the first time are recipes for all of Rao’s fabulous classics-its famous marinara sauce, seafood salad, roasted peppers with pine nuts and raisins, baked clams, lemon chicken, chicken scarpariello, and on and on.

The recipes are accompanied by photographs that re-create Rao’s magic and testimonials from loyal Rao’s fans-from Woody Allen to Beverly Sills. Here too is a brief history of the restaurant by Nicholas Pileggi and a Preface by Dick Schaap. Both will convince you that what you have in your hands is a national treasure, a piece of history, and a collection of the best Italian American recipes you will ever find.

16. American Sfoglino: A Master Class in Handmade Pasta

Author: by Evan Funke
Published at: Chronicle Books; Illustrated edition (September 24, 2019)
ISBN: 978-1452173313

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“Evan Funke’s respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It’s bold in its simplicity and focus.” Missy Robbins, chef/owner of Lilia and MISIA comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award winning sfoglia (sheet pasta) at home.

With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni.

Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna).