|
|
Books
Bastianich, Lidia
La Cucina di Lidia
There is a great blurb about Italian rice varieties.
Lidia's Italian-American Kitchen
Batali, Mario
The Babbo Cookbook
Molto Italiano
Simple Italian Food Recipes from My Two Villages
Bertolli, Paul
Cooking By Hand
Brennan, Georgeanne
Olives, Anchovies and Capers
Bugialli, Guiliano
Bugialli on Pasta
Burros, Marian
Cooking For Comfort
Downie, David
Cooking The Roman Way
Field, Carol
Italy in Small Bites
Look for her recipes by Nicolina Peduzzi of Rustichella d'Abruzzo using dried pasta.
Celebrating Italy
The Italian Baker
Goldstein, Joyce
Enoteca
Italian Slow and Savory
Grammatico, Maria & Mary Taylor Simeti
Bitter Almonds
Gray, Rose
Café Cook Book: Italian Recipes from London's River Café
Look for the recipe utilizing Moretti polenta.
Hazan, Marcella
Essentials of Classic Italian Cooking
Jenkins, Nancy Harmon
Flavors of Puglia
Her dried pasta recipes are great, especially the Orecchiette con Cime di Rape - page 98.
Flavors of Tuscany
The Essential Mediterranean
Cucina Del Sole
Johns, Pamela Sheldon
Prosciutto Pancetta Salame
Parmigiano!
Try Pizza alla Rolando - page 93.
Balsamico!
Try Rolando's Pound Cake with Berry-Balsamic Sauce - page 101.
Italian Food Artisans
The chapters on dried pasta, rice, and capers are extremely informative. She includes some wonderful farro recipes: Hearty Farro Soup page 76 & Farro Tart page 115.
Pasta!
Another wonderful book by Pamela Sheldon Johns.
Gelato!
Kasper, Lynne Rossetto
The Italian Country Table
The Splendid Table
There is a terrific chapter on polenta and balsamic vinegar. Also, try her recipe for Garganelli with Roasted Peppers, Peas and Cream - page 116.
Keller, Thomas
The French Laundry Cookbook
Knickerbocker, Peggy
Olive Oil: From Tree to Table
Loomis, Susan Hermann
Italian Farmhouse Cookbook
Plotkin, Fred
Italy for the Gourmet Traveler
Pollan, Michael
The Omnivore's Dilemma
Rodgers, Judy
Zuni Café Cookbook
Rosenblum, Mort
Olives
Look for his writings about the Becchina family and their Olio Verde; he also mentions Castello di Volpaia and Frescobaldi Laudemio.
Saveur Magazine, editors
Saveur Cooks Authentic Italian by The Editors of Saveur Magazine
Silverton, Nancy
Nancy Silverton's Sandwich Book
Twist of the Wrist
Tasca, Anna Lanza
Garden of Endangered Fruit
Flavors of Sicily: The Heart of Sicily
Note her uses of capers and olive oil and delicious dried pasta recipes.
Wells, Patricia
Trattoria
Rolando and Patricia are great friends. Please visit her website at www.patriciawells.com.
Willinger, Faith Heller
Eating in Italy: Red, White and Greens
Try Rolando's Deep-Fried Capers on page 115.
Wolfert, Paula
Mediterranean Grains and Greens
The Creamy Farro and Chickpea Soup on page 65 is especially delicious.
The Slow Mediterranean Kitchen
Zarubin, Laura
I Am Almost Always Hungry
|
|
