Authentic Italian recipes from the celebrated restaurant Bocca di Lupo. Italy is a land of appetite, where life is embraced with passion, and food prepared with generosity and joy. But the cuisine is hard to define, as each region has its own rich culinary traditions - and so deep is the belief of locals that their food is the best, that often Italy's finest dishes are unknown from one place to the next. Jacob Kenedy, a self-avowed culinary magpie, travelled the length and breadth of the country over the course of a year, gathering up his favourite recipes - many of them obscure, some bizarre, all utterly delicious. Like the menu at Bocca di Lupo, Jacob's award-winning London restaurant, this book is a thrilling, exotic journey through the true flavours of Italy: the hearty risotti of the north, the exquisite shellfish of the Veneto, the earthy sausages of Bologna, the fried street food of Rome, the baroque desserts of Naples and the Arab-influenced sweets of Sicily. The recipes in Bocca are a revelation, a portal to a side of Italy that is gritty, glamorous, seedy and mysterious. Be warned, this is a cookbook with teeth.

The epic grandeur of Dante’s masterpiece has inspired readers for 700 years, and has entered the human imagination. But the further we move from the late medieval world of Dante, the more a rich understanding and enjoyment of the poem depends on knowledgeable guidance. Robert Hollander, a renowned scholar and master teacher of Dante, and Jean Hollander, an accomplished poet, have written a beautifully accurate and clear verse translation of the first volume of Dante’s epic poem, the Divine Comedy. Featuring the original Italian text opposite the translation, this edition also offers an extensive and accessible introduction and generous commentaries that draw on centuries of scholarship as well as Robert Hollander’s own decades of teaching and research. The Hollander translation is the new standard in English of this essential work of world literature.

A delightful do-it-yourself guide to igniting meaning in any job.

Arias sung and loved by the greatest singers of the world are here in fresh, new versions. This edition: draws on original manuscripts and historical first editions, along with recent research of prominent musicologists, to meet a high standard of accuracy and authenticity; enhances your enjoyment of the arias with fascinating background information about their original appearance in cantatas and operas, and about their composers; corrects hundreds of errors -- even incorrect words, notes and composers' names -- which have accumulated as past publishers copied from each others' editions; removes Romantic era misinterpretations and 19th-century piano accompaniments, restoring the clear, bright sound of Baroque music. It will be easier than ever to learn the arias because the use of the International Phonetic Alphabet symbols removes doubts about correct pronunciation. It will be easier to sing the arias with meaning because the original Italian texts are translated into English in three ways: 1. a singable rhymed translation 2. a readable prose translation and 3. a literal translation of each single Italian word for those who are learning the language. - Back cover.

Debi Mazar and Gabriele Corcos, hosts of the Cooking Channels's hit show Extra Virgin, bring together food, family, and style in a celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, full of fresh flavor, and easy to prepare. Devi Mazar and Gabriele Corcos are ambassadors of contemporary Tuscan cooking. In Extra Virgin, Gabriele is a traditional Italian with a big heart, and Debi is an outgoing, brash New York City girl. Their sassy and playful exchanges illuminate what’s important in everyday life: good food and a lot of love. Ranging from traditional antipasti and soups to their spin on entrees, pizzas, and desserts, recipes include Pecorino and Honey Dip, a sweet and salty way to start a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, inspired by wild Tuscan apricot trees; and Sausage and Beans, which offers hints of fennel in a Tuscan red sauce. Here, too, are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and Coffee Granita just as Italians make it. So flag these recipes, get sauce on them, let splashes of olive oil mark the pages—and invite Debi and Gabriele’s charisma and passion for cooking to spill into your kitchen.

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