Discover the cuisine of a secret part of southernmost Tuscany, known as La Costa D’Argento — the silver coast, in the second edition of Acquacotta. In this cookbook, Tuscan-based, Australian-born writer and photographer Emiko Davies has compiled and adapted her Italian family’s best-loved recipes from Capalbio, Monte Argentario, Giglio Island and inland to the hot springs of Saturnia and the ancient Pitigliano. It is a celebration of the region that's named for the shimmery salt-and-pepper sand along this part of the Tyrrhenian Sea, its rolling hills, long beaches, overgrown fig trees, rambling vineyards – and rich culinary history. The latest iteration of Acquacotta features a beautiful new cover and a vegetarian and gluten-free index that highlights a different side to Italian cuisine. In words and pictures, Emiko guides readers through the use of local ingredients, as well as sharing the history of rustic, storied dishes including scampi and potato soup, hand-rolled strozzapreti noodles, spinach and ricotta tortelli, chestnut gnocchi and the classic fig and chocolate bread, pagnotella. Plus, of course, the book’s namesake acquacotta, a quintessential Maremman peasant dish that captures the spirit of this special place.

A delicious journey through Italy and a celebration of the relationship between family and food. Moving from the Italian Piedmont to the Maremma and then to Le Marche, chef Teresa Lust interweaves portraits of the people who served as her culinary guides with cultural and natural history in this charming exploration of authentic Italian cuisine. We learn how to prepare bagna cauda—a robust dipping sauce of anchovies, garlic, and olive oil—with Lust’s relatives outside Torino. We learn about making hand-stretched grissini, Italy’s iconic breadstick, the secrets of whipping up zabaione, a classic dessert of ethereal foam made with egg yolks, sugar, and marsala. Then there is acquacotta, a rustic soup that nourished generations of the area’s shepherds and cowhands. In the town of Camerano, an eighty-year-old woman reveals the art of hand-rolling pasta with a three-foot rolling pin. Underpinning Lust’s travels is our journey from chef to cook, mirroring the fact that Italians have been masters of home cooking for generations, so they are an obvious source of inspiration. Today, more and more people are rediscovering the pleasures of cooking at home, and Lust’s account—and wonderful recipes—will help readers bring an Italian sensibility to their home tables.

Sometime in the 1950s, Emiko Davies' nonno-in-law began the tradition of ringing in the new year with tortellini al sugo. He served it along with spumante and a round of tombola, and sparked a trend; up until the 1970s, you could find tortellini at midnight on New Year's Eve in the bars around the Tuscan town of Fucecchio.

This is just one of the heirloom dishes in this collection, for which Emiko Davies has gathered some of her favourite family recipes. They trace generations that span the length of Italy, from the Mediterranean port city of Taranto in the southern heel of Puglia to elegant Turin, the city of aperitif and Italian cafe culture in the far north and, finally, back to Tuscany, which Emiko calls home. 

Tortellini at Midnight is a book rich with nostalgia, with fresh, comforting food and stunning photography. It is a book that is good for the soul.

Welcome to the Tyrrhenian Sea, home to la dolce vita, sun-drenched islands and seaside towns where even the simplest trattoria has an effortless glamour. Following on from the success of her first book, A House Party in Tuscany, food writer Amber Guinness travels from the Tuscan coast down through Lazio and Campania via Naples and the Amalfi Coast and on to northern Sicily in her new book Italian Coastal. Along the way, Amber delves into the history, stories and flavours that have come home to her kitchen and shaped her food philosophy. Amber's quest for maximum flavour with minimal effort shines through in sixty delicious and achievable recipes that will bring an authentic mouthful of coastal Italy to your table: crostini with ricotta and 'nduja, zucchini and mint lasagne; tomato linguine with capers; seabass with pistachio and almonds; Neapolitan vinegary fried zucchini; potato and caper salad from Salina; raspberry tiramisu and the ultimate Amalfi lemon cream cake. Inspired by the markets and food of summer holidays by the beach, Italian Coastal is a fusion of recipe book, travelogue, and memoir - with sumptuous food and travel photography throughout - that will transport readers to the sunny Mediterranean. 'Breathtakingly beautiful, Italian Coastal is transportive and filled with recipes I want to immediately cook.' - Julia Busuttil Nishimura, author of Around the Table 'My mouth is watering, and I'm packing my bags. Such a beautiful, evocative book.' - Georgina Hayden, author of Nistisima 'This exceptional book will transport you to the romantic, rolling and rugged coastline surrounding the west of Italy with its rich and varied landscapes and history. Illustrated with evocative images, beautiful stories and completely delicious recipes, this is classic Amber Guinness, so beautiful.' - Rachel Allen, author of Soup Broth Bread 'A magical tastescape from Tuscany to Sicily, with mouth-watering and authentic recipes.' - Clodagh McKenna, author and TV presenter

Take your sweet tooth on a tour of Italy with this collection of sixty much-loved sweets recipes.

Capture the flavors of Italy with over 150 recipes for conserves, pickles, sauces, liqueurs, and more in this “engagingly informative” guide (Elizabeth Minchilli, author of Eating Rome). The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, Domenica Marchetti puts the focus on the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera, or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s travels across the regions of Italy to the recipes handed down through her family: sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene, sour cherries preserved in alcohol. Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long. “Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen... The techniques may have been passed down by generations of nonnas, but they knew what they were doing.”—Florence Fabricant, The New York Times “Marchetti elevates preserved food from the role of condiment to center stage.”—Publishers Weekly

A cookery book with 120 Italian recipes is sure to be a success. Including Sticky Tofee Pudding Recipe. More over 130 pics. Recipes: Acquacotta (Tuscan Recipe); Almond Chicken; Anchovies alla Bellizzese; Anchovies fried; Anchovies Marinated; Buffalo Mozzarella; Aubergine Bechamel Lasagna; Aubergines and Feta Cheese Rolls; Aubergines and Gratin Tomatoes; Aubergines in a Pan; Baked Courgettes and Aubergines; Barley with Peas; Beans and Onions Polenta; Beetroots Carpaccio; Bisque; Boiled Cobs; Bolognese Sauce; Borlotti Soup; Brandy King Prawns; Broccoli Salad; Cabbage Lasagna; Cantuccini of Siena (Sienese Recipe); Caprese Tuna; Ciambotta; Caramelized Onions; Cavallucci of Siena (Sienese Recipe); Cherry Tomatoes Confit; Chicken Steak alla Marinara; Chicken Strips Thyme and Lemon; Chickpeas Crostini; Chili with Beef; Cod all'Isolana; Cornetti Stuffed Peppers; Peperoni Cornetto; Courgettes Stracchino Rolls; Courgette Cutlet; Diti with Custard (Tuscan Recipe); Eggplan Cutlet; Farfalle Surimi and Philadelphia; Fish and Chips; Fraiche Potato Salad; Fired Ciambotta; Friarielli; Frittata Rollè Onion Mozzarella; Fusilli alla Trapanese; Fusilli Tuna Gorgonzola Broccoli Pesto; Giant Crespella Mushrooms Meat; Gnocchi Pesto Rochet and Clams; Gnocchi alla Sorrentina (Sorrento Recipe); Gnudi Butter and Sage (Tuscan Recipe); Gnudi with Tomato Sauce (Tuscan Recipe); Grrek Potato Salad; Green Beans Salad; Green Salad; Green Salad and Roasted Peppers; Grilled Aubergines; Grilled Chicken Steak; Grilled Courgettes; Ham and Melon (Cantalupe); Hamburger; Hummus Aubergines Chickpeas; Lentil Soup; Linguine Aubergines and Burrata; Lombard Soup; Mezzanelli alla Lardiata; Millerighi Cuttlefish ink; Mintt Mousse; Mixed Salad; Naan (Bred); New Potatoes; Occhi di Bue; Octopus Salad; Octopus with Potatoes; Onion Tomatoes Potatoes; Panzanella (Tuscan Recipe); Pappardelle Wild Boar Ragu; Peach and Orange Tart; Penne Mussels and Salmon; Penne Sausage Parmesan Cream; Penne Shrimps and Stracciatella; Penne with Lemon; Penne with Shrimps; Pennoni with Green Beans Pesto; Peposo di Impruneta (Tuscan Recipe); Peppers and Potatoes; Pesto - Green Sauce; Pici all'Amiatina (Tuscan Recipe); Pici all'aglione (Tuscan Recipe); Potatoes and Cabbage Flan; Primosale Cheese; Pomodoro - Napoli - Red Sauce; Ricciarelli of Siena (Sienese Recipe); Rice and Cabbage Rolls; Ricotta Ravioli with Tomato; Papaccelle; Rigatoni with Neapoletan Papaccelle; Roccocò; Sain Joseph Zeppole; Sauteed Mushrooms; Sauteed Aubergines; Scialatielli alla Amatriciana; Scialatielli alla Montecoricese; Scialatielli Neapolitan Ragu; Scialatielli Piennolo and Razor Clams; Scialatielli with Stracciata; Spaghetti alla Procidana; Spaghetti alla Vesuviana; Spaghetti alla Arrabbiata; Spaghetti Lemon and Bottarga; Spicy Bean Hummus; Spelled Salad; Spicy Carrots; Stewed Wild Boar; Sticky Tofee Pudding; Stuffed Melted Peppers; Stuffed Peppers; Stuffed Frittata; Stuffed Zucchini in a Pan; Surimi Salad; Tagliatella alla Bolognese; Tagliatelle Cacio Pepper Mussels; Tiramisù Mousse; Tomato Meatballs; Tuna and Courgette Rice Salad; White Suce - Besciamella; Bechamel.

BOOKS OF THE YEAR 2017 - GOURMET TRAVELLER AUSTRALIA 'My approach to food favours intuition over strict rules and is about using your hands, rushing a little less and savouring the details. It is food that slowly weaves its way into the fabric of your daily life - food for living and sharing.' Julia Busuttil Nishimura has gained a strong and loyal following for her generous, uncomplicated, seasonal food. Her interpretations of dishes from Italy and the Mediterranean feel both timelessly familiar and altogether fresh and new. This is modern Australian eating with respect for the past. Julia guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, with recipes such as ricotta tortelloni with butter, sage and hazelnuts or taleggio and potato pizza. She also shares plenty of flavourful salads and simple meals for days when time is scarce, such as roasted cauliflower and wheat salad or tray-roasted chicken with grapes, olives and walnuts. Baking and desserts, too, needn't be overly complicated. As Julia shows us, some of the best recipes are those that have been passed down the generations and streamlined to perfection along the way, such as the perfect lemon olive oil cake. But we also need the odd show-stopper like a chocolate layer cake with espresso frosting on standby for special occasions! This is simple food that is comforting and generous in spirit. Slow down, take your time and enjoy it. This is a specially formatted fixed layout ebook that retains the look and feel of the print book. PRAISE FOR OSTRO "This is classy, quirky - and perfect for anyone of us wanting to remember that life is, in the end, about friendships and family." Readings "Nishimura produces aspirational dishes - simple, diverse and encouraging us to finally give things like handmade pasta a go" Broadsheet

Venetian artist Carlo Crivelli (c. 1430–1495) is a painter whose individuality of style and mastery of powerful line have fascinated many, but whose life and art have remained enigmatic. This absorbing book, drawing on extensive research in Venice and the Marches, the region of central Italy that Crivelli dominated artistically from 1468 until his death, examines his paintings in depth and traces the fundamental influences of the Vivarini, of Squarcione and Mantegna, and later of Flemish art. Ronald Lightbown, eminent historian of Italian Renaissance art, interweaves stylistic and iconographical analysis of Crivelli’s work with historical and cultural background. The author uncovers the reasons that led patrons to choose the saints that figured in Crivelli’s altarpieces, discusses the initiations of new cults and the devising of an iconography for them, and demonstrates Crivelli’s independence from clerical dictation in the symbolism of his still-life pictures.

Mediterranean vegetarian food is one of the healthiest and most delicious in the world. Based on simple, home-style cooking, this mouth-watering collection of over 200 dishes truly evokes the spirit of the region and makes it easy to reap the benefits of eating a Mediterranean diet. Based on fresh produce and readily-available ingredients, the recipes range form starters and salads to a wide variety of healthy main courses, rice, pasta and desserts, as well as all kinds of delicious ways to prepare vegetables. This book includes traditional fare from every country around the Mediterranean, such as potato and spinach croquettes from Albania, Catalan split pea soup, Sardinian aubergine ravioli, Provencal onion quiche, Tunisian couscous with sweet and hot peppers, and Dalmatian cream caramel. The recipes are simple and easy to prepare, with plenty of room for improvisation and flexibility. Much more than simply a cookery book, "Mediterranean Vegetarian Cooking" is also a guide to this beautiful and diverse region, outlining the cultural and historical foundations of culinary specialities and traditions. Food writer Paola Gavin reveals how the pleasures of cooking and eating the Mediterranean way will be treasured by cooks and food-lovers alike.