When Fabio Viviani was growing up in a housing project in Florence, Italy, the center of his world was the kitchen, where his mother, grandmother, and especially his great-grandmother instilled in him a love for cooking and good food. Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region's finest recipes, from Piedmont's Braised Ossobuco to Emilia Romagna's Perfect Meat Sauce. A gorgeously illustrated cookbook, Fabio's Italian Kitchen is a celebration of food and family that brings all the joy, fun, and flair that Fabio Viviani embodies to your kitchen. Fabio Viviani was born in Florence, Italy, and became a sous chef at Il Pallaio, a trattoria in Firenze, at the age of sixteen. He now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura County, California, and Osteria Firenze, a Los Angeles Italian eatery. He has appeared on Top Chef (season five), Top Chef All Stars, and Life After Top Chef. From growing up in a Florentine housing project to charming millions on Top Chef, Italian chef Fabio Viviani blends his amazing personal story with his favorite recipes from his home country. Fabio shares the best of Italian home cooking while telling the story of his own, hardscrabble Italian childhood (and subsequent success upon arrival in US) and especially the women in his life mother and great grandmother who taught him to cook and inspired him. The book will feature photos and over 150 recipes with stories, including Viviani staples (Italian Apple Cake, 7 Flavors Meat), restaurant favorites (Gnocchi, the Perfect Tiramisu), and recipes from his travels and apprenticeships across different regions of Italy (Braised Ossobuco from Piedmont, the Perfect Meat Sauce from Emilia Romagna).

Top Chef fan favorite Fabio Viviani, along with partner Jacopo Falleni, shares the original Tuscan food and drink recipes behind his award-winning restaurant in this full-color cookbook.

The Pasta Man, Mateo Zielonka, makes the most spectacular, original pasta you’ve ever seen. Striped, spotted, red and green and black, and every shape imaginable, Mateo’s pasta is a carb-lover’s dream. Now in The Pasta Man, Mateo reveals for the first time how you too can make his beautiful creations. Starting with classic golden dough, and with “how to” sections guiding you through every shape and effect, from spots and stripes (using all-natural ingredients), lasagne sheets and pappardelle, ravioli pillows, tortellini and other glorious filled pastas, he then offers 40 recipes for delicious sauces and suppers in which to showcase your delicately crafted pasta. Illustrated with beautiful photography and clear step-by-step instructions, whether you’re a pasta beginner or enthusiast, let yourself be guided by a master and make your own pasta a work of art.

Jack Witherspoon, a Leukemia survivor, shares his recipes.

To accompany the major BBC Two series, Rick Stein’s Long Weekends is a mouthwatering collection of over 100 recipes from ten European cities. Rick’s recipes are designed to cater for all your weekend meals. For a quick Friday night supper Icelandic breaded lamb chops will do the trick, and Huevos a la Flamenca makes a tasty Saturday brunch. Viennese Tafelspitz is perfect for Sunday lunch, and of course no weekend would be complete without Portuguese custard tarts or Berliner Doughnuts for an afternoon treat. Accompanied by beautiful photography of the food and locations, and complemented by his personal memories and travel tips for each city, Rick will inspire you to re-create the magic of a long weekend in your own home.

Now a Publishers Weekly best seller! On The Real Housewives of New Jersey, Kathy Wakile is the one-and-only dessert expert. Ever since Kathy wowed everyone with a Thanksgiving dessert extravaganza, viewers can't stop talking about her luscious, inventive, bite-size desserts. Now, Kathy's Indulge, a treasure trove of some of her greatest recipes is here and she's serving up over 75 treats from the sweet life including: - Almond Joyous Cheesecake Cuties - Caramel Walnut Chocolate Tartlettini - White Chocolate Blondie Bites - Fabulous Gelati in mouthwatering flavors: Tanned & Salty, Chocolate-Covered Cherry, Orange Dreamsicle and more - PB&J Baby Bundts - Apple Ricotta Zeppoli - Pumpkin Ginger Sticky Buns - Chocolate Hazelnut Kisses All the treats are small so you can indulge without over-indulging. As Kathy says "Indulge, it's not going to kill you.'" With family stories, backstage glimpses into The Real Housewives of New Jersey and beautiful color photography throughout, Indulge is the cookbook Kathy's legion of fans will be clamoring for next fall.

THE FLOWER CHEF is a modern, comprehensive guide to floral design that caters to all readers--from beginners who have never worked with flowers before and are looking for a new creative outlet, to decorators, party planners and photographers looking to liven up their spaces. Even professionals will find ways to update their techniques! This book teaches you everything you need to know about flower arranging including tips on how to buy and care for flowers, how to cut and prepare them, and how to use floral foam, vases, and various other decorative elements in your arrangements. Filled with beautiful photographs and easy-to-follow instructions on how to create over 80 different arrangements, this is the go-to guide to floral design that every flower lover will want to add to their collection.

Tutto bene! is an entertaining and comprehensive multi-level Italian language course for beginners, uniquely designed for both the classroom and a high degree of independent learning. Based on the communicative approach, the course comprises a combination of components in a range of media. Book 1 is for beginners. In this level you will learn the survival language you need to get by in Italy. Learn to greet people and introduce yourself. Get to know someone by discussing where they’re from and exchanging contact details. Be able to describe yourself and others. Order food like an Italian and express your likes and dislikes. Arrange an outing or a dinner. Book a hotel room and make sure it has what you need at the right price. Tutto bene! Book 1 provides the perfect balance, enabling you to enjoy the language while developing an understanding of the grammar. It will give you a strong foundation and the confidence to further develop your Italian. The key components for each level of Tutto bene! are as follows: Tutto bene! book The book presents the Tutto bene! course in a format designed primarily for the classroom but accessible to the independent learner and complementary to the app. Each level of the course comprises a book with ten self-contained yet progressively linked lessons. Each lesson is carefully structured to introduce new language via an episode of the sitcom series followed by graduated conversation practise, ranging from limited to more open-ended dialogues where students apply the language they’ve acquired. Listening and responding activities are integral to each lesson, as are the simple explanations and deductive activities enabling students to understand the grammar. Writing activities are given at the end of every lesson and may be completed in class or later. Tutto bene! sitcom In the Tutto bene! sitcom series we follow an almost-normal group of friends through their quotidian ups and downs living and working in Rome and on holidays in other parts of Italy. The off-beat humour, original soundtrack and idiosyncrasies of the characters in these short episodes are both entertaining and a great stimulus for learning, while importantly also serving to make the language memorable. By viewing an episode multiple times at intervals and particularly before starting a new lesson, students will recognise their progress with the language and gain a sense of accomplishment. The sitcom series is the foundation of the course, with a short episode of under four minutes’ duration introducing the new language and themes for each lesson in the book and on the app. All episodes of the series can be easily accessed in and out of the classroom: search for Lingopont Tutto bene! on YouTube or download the Lingopont Italian app. Lingopont Italian app: Tutto bene! The app delivers the Tutto bene! course in an interactive mobile format allowing maximum learning flexibility. It is both a vibrant alternative to the classroom for wholly independent learners as well as a rich resource for classroom students to further revise, consolidate and practise. The app offers an engaging and culturally-immersive learning experience with instant feedback for students to monitor their progress. With a transparent structure and supported step-by-step learning in all the skills, students have the choice of working progressively through the course or working selectively on a particular area. Each lesson comprises an episode of the Tutto bene! sitcom series followed by vocabulary building, speaking, listening, pronunciation and writing activities and culminates in a quiz. There is also a grammar reference for each lesson. Download the Lingopont Italian app from the app store.

Collects recipes that combine different food items to create super comfort foods, including truffled caramelized onion and ricotta pierogi, Korean pork mandu, pork belly stuffed cornbread bites, and ricotta basil stuffed french toast.

How is the meaning of food created, communicated, and continually transformed? How are food practices defined, shaped, delineated, constructed, modified, resisted, and reinvented – by whom and for whom? These are but a few of the questions Who Decides? Competing Narratives in Constructing Tastes, Consumption and Choice explores. Part I (Taste, Authenticity & Identity) explicitly centres on the connection between food and identity construction. Part II (Food Discourses) focuses on how food-related language shapes perceptions that in turn construct particular behaviours that in turn demonstrate underlying value systems. Thus, as a collection, this volume explores how tastes are shaped, formed, delineated and acted upon by normalising socio-cultural processes, and, in some instances, how those very processes are actively resisted and renegotiated. Contributors are Shamsul AB, Elyse Bouvier, Giovanna Costantini, Filip Degreef, Lis Furlani Blanco, Maria Clara de Moraes Prata Gaspar, Marta Nadales Ruiz, Nina Namaste, Eric Olmedo, Hannah Petertil, Maria José Pires, Lisa Schubert, Brigitte Sébastia, Keiko Tanaka, Preetha Thomas, Andrea Wenzel, Ariel Weygandt, Andrea Whittaker and Minette Yao.