Presents more than 150 recipes for dishes from North and South Italy and offers tips on how to cook dry pasta, prepare a meal for a big group, and find special Italian ingredients and equipment

A renowned Tuscan restaurateur shares 125 ancestral recipes that blend authentic regional flavors with a modern flair, in a volume complemented by numerous historical tidbits and family stories. By the author of Diary of a Tuscan Chef. 30,000 first printing.

A fun and varied cookbook shows readers how to prepare Mexican, Italian, Chinese, Japanese, Thai, French, Indian, Greek, and Middle Eastern dishes at home, offering a variety of easy-to-follow recipes for favorite dishes from around the world. Original. (view table of contents)

From the hills of Tuscany to the sidewalks of New York, a world-class chef leads readers on an illustrated culinary journey through the highlights of his career, featuring seasonal menus that encompass 150 recipes for standard Tuscan dishes.