Here are 100 books that How Italian Food Conquered the World fans have personally recommended if you like
How Italian Food Conquered the World.
Shepherd is a community of 10,000+ authors and super readers sharing their favorite books with the world.
Shepherd is reader supported. When you buy books, we may earn an affiliate commission.
My wife and I were at a red sauce joint in the West Village of Manhattan drinking a bit of wine when we posed the question: who invented all this? We knew Italian American food didn’t look all that much like the food we ate in Italy. Later, at home, I started Googling for answers. None were satisfactory. I read a few books before finding myself at the New York Public library sleuthing through JSTOR. After examining my notes, I said to myself, “oh, I guess I’m writing a book.”
Chinese American food has a rich history, and Andrew Coe explores the arrival of the cuisine in America, how it adapts, and how it is popularized across the country. The book focuses on restaurant culture and recipes, and Coe explains the origins of many dishes like chop suey and how and when the dishes grew into mainstream success, part of a broader American cuisine. The way Coe discusses Chinese American food is similar to how I write about Italian American food in my book.
In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today, the United States is home to more Chinese restaurants than any other ethnic cuisine. In this authoritative new history, author Andrew Coe traces the fascinating story of America's centuries-long encounter with Chinese food. CHOP SUEY tells how we went from believing that Chinese meals contained dogs and rats to making regular pilgrimages to the neighborhood chop suey parlor. From China, the book follows the story to the American West, where both Chinese and their food…
My wife and I were at a red sauce joint in the West Village of Manhattan drinking a bit of wine when we posed the question: who invented all this? We knew Italian American food didn’t look all that much like the food we ate in Italy. Later, at home, I started Googling for answers. None were satisfactory. I read a few books before finding myself at the New York Public library sleuthing through JSTOR. After examining my notes, I said to myself, “oh, I guess I’m writing a book.”
The Jewish-style delicatessen is one of the great gifts to food enthusiasts. Merwin’s extensive history details how Jewish immigrant cuisine arrived in America and evolved from an object of ethnic foreignness into part of mainstream culture. There are a large number of parallels between Jewish immigrant and Italian immigrant experiences, especially centered on food in places like New York City’s Lower East Side, where both groups congregated. Merwin mixes in pop cultural references alongside deep research. My favorite detail Merwin revealed was that by 1926, New York City had more than 900 different sandwich combinations.
Winner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council
The history of an iconic food in Jewish American culture
For much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled-and in some ways surpassed-the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is…
My wife and I were at a red sauce joint in the West Village of Manhattan drinking a bit of wine when we posed the question: who invented all this? We knew Italian American food didn’t look all that much like the food we ate in Italy. Later, at home, I started Googling for answers. None were satisfactory. I read a few books before finding myself at the New York Public library sleuthing through JSTOR. After examining my notes, I said to myself, “oh, I guess I’m writing a book.”
Jennifer 8 Lee looks at the history of Chinese American food, but with an emphasis on restaurants and food production. For instance, I learned one of the leading fortune cookie manufacturers has a factory just a few blocks from where I live in Brooklyn, and the differences in low cost and fermented of soy sauce. Lee looks at modern Chinese American cuisine through a global lens showing the impact across continents, including exporting Chinese American favorites like fortune cookies back to China.
If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles…
My wife and I were at a red sauce joint in the West Village of Manhattan drinking a bit of wine when we posed the question: who invented all this? We knew Italian American food didn’t look all that much like the food we ate in Italy. Later, at home, I started Googling for answers. None were satisfactory. I read a few books before finding myself at the New York Public library sleuthing through JSTOR. After examining my notes, I said to myself, “oh, I guess I’m writing a book.”
Corner grocery stores are everywhere in New York City, but most of the time we never really think very hard about them. Ben Ryder Howe on the other hand, drew on his own experience running the family bodega. The store he ran was on the border between a rapidly gentrifying section of Brooklyn and a neighborhood with public housing. The changing customer base meant his store shelves began to gentrify like the neighborhood around him, but as he soon learned, too many changes too quickly are bad for business. Part memoir, part researched journalism, Ryder Howe provides a fascinating look into a New York City staple.
It starts with a gift, when Ben Ryder Howe's wife, the daughter of Korean immigrants, decides to repay her parents' self-sacrifice by buying them a store. Howe, an editor at the rarefied Paris Review, agrees to go along. Things soon become a lot more complicated. After the business struggles, Howe finds himself living in the basement of his in-laws' Staten Island home, commuting to the Paris Review offices in George Plimpton's Upper East Side townhouse by day, and heading to Brooklyn at night to slice cold cuts and peddle lottery tickets. "My Korean Deli" follows the store's tumultuous life span,…
Rick Rodgers is an award-winning culinary teacher and cookbook writer who has made a specialty of books on baked goods. His book Kaffehaus explores the delicious sweets of the Austro-Hungarian coffee culture. With two of America’s most iconic bakeries, he is the co-author of The Model Bakery Cookbook and Sarabeth's Bakery, as well as Coffee And Cake, Tea And Cookies, and Williams-Sonoma Comfort Food.
This book literally changed home baking forever by making artisan breads accessible to the amateur cook. It was the first time that many of us saw recipes for the rustic breads with crackling brown crusts and moist, hole-ridden interiors that were before only available at specialty bakeries. All books are a labor of love, but I can’t imagine the determination an American woman must have had to wrestle the original recipes from Italian masters.
The only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights.
Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her…
I’m a home cook, not a restaurant chef. I add a pinch of this and splash of that. As a chronicler of other people's culinary habits, I need to understand why we cook the way we do. At its simplest and most basic, what goes into the ancestral cooking-pot depends on who we are, where we live, and where we come from. Which is why whenever we want to remind ourselves who we are, we look for traditional recipes in culinary bibles produced at moments of change. I was born at a moment of change myself, in bombed-out London in 1941, at the height of the Blitz.
Ada Boni's culinary bible, Il talismano della felicità, first saw the light of day in 1928, six years after Benito Mussolini had succeeded in uniting Italy's quarrelsome regions under the banner of fascism.
Specifically targeted at the nation's housewives - ordinary folk on whose support El Duce rose to power in 1922 - this collection of nearly a thousand simple, practical traditional recipes for regional dishes became the dictator's favourite cookbook, as it did for generations of Italian women (still does).
I first came across it on an Italian friend's recommendation while researching European Peasant Cookery and attempting to unravel the complicated traditions of a land that remains as fiercely partisan in the kitchen now as then.
Il Talismano is and has been for over 50 years the one great standard Italian cookbook. It is to Italians what Joy of Cooking is to Americans. Containing in simple and clear form the best recipes for all the foods that we associate with Italian cuisine, it covers all the regional variations of Italian cooking: Milanese, Bolognese, Venetian, Neapolitan, Sicilian, Veronese, and Florentine.
Appetizers range from the simply elegant, like Cantaloupe and Prosciutto and Artichoke Hearts in Olive Oil, to the sublime, like Tunnied Veal and Crostini of Mozzarella and Anchovies. Soups include Stracciatella, Fish Brodetto Rimini Style, and Tuscan…
The first time I visited a vineyard was as a child with my mother and grandparents. Driving to San Francisco from Oregon, we stopped to tour a Sonoma vineyard and winery there. Later, as a young adult touring Western Europe, I became intrigued by the vineyards there. Something about the beauty of gently rolling slopes of green vines tugged on me. And I found the science and art of winemaking fascinating. Even the history of wine-making is noteworthy. And I love that Jesus’ first miracle was transforming ordinary water into extraordinary wine. So using the setting of a vineyard for my novel just felt right. And it was a fun adventure!
What better way to transport ourselves to a different place than by food. I love how Frances and Edward share simple traditional Tuscan recipes in this cookbook. Things you can actually concoct in your own kitchen, and you know they’re tried and true. These recipes make me want to drag a long table outside, set lanterns and flowers upon it, invite some friends and neighbors, then bring out generous platters of pasta and ragu and chewy bread and... a fine bottle of wine... and just enjoy!
“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying platters out the door. We’ll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside—so handy for serving at a long table under the stars (or for cooling a scorched pan on the…
I’ve been fascinated by the transformational power of travel ever since my husband and I unexpectedly signed a lease to an apartment on the Italian Riviera instead of divorce papers. The power of that year abroad saved our marriage, united our family of four in a sacred way, and introduced us to the many cultures of Europe. I learned the crucial difference between taking a trip and embarking on a journey. Capturing a travel experience on the page for those who can’t journey to a destination themselves is a joy and a privilege I don’t take lightly. Publishing this memoir allowed me to pivot in my career to a full-time writer and writing coach/editor.
I remember seeing this book for the first time on my mother’s bedside table.
As a mother of six children (five boys and a girl—me), I strongly suspect she dreamed of escape from time to time. A mother now myself, I understand feelings of overwhelm.
When I read this book back in the late ‘90s I saw a woman brave enough to step into her dreams and create a beautiful and sensuous life. It was bold, and it allowed me to dream of a bigger life. It made me curious if I could ever do such a thing.
Read the story of how she and her husband transformed an old villa as well as their lives!
Discover the New York Times bestseller that inspired the film. The perfect read for anyone seeking an escape to the Italian countryside.
When Frances Mayes - poet, gourmet cook and travel writer - buys an abandoned villa in Tuscany, she has no idea of the scale of the project she is embarking on.
In this enchanting memoir she takes the reader on a journey to restore a crumbling villa and build a new life in the Italian countryside, navigating hilarious cultural misunderstandings, legal frustrations and the challenges of renovating a house that seems determined to remain a ruin.
I’ve been a traveler and a dreamer ever since I was a little girl. I used to write to the tourism bureaus of different countries and tape pictures of faraway places onto the walls of my bedroom. It’s no surprise I ended up living in Europe, my home base for excursions all over the world. My historical fiction always features places that mean a lot to me, whether it’s Germany (where I live now), or Sicily – where my mother’s family came from. Digging into my Sicilian heritage and the culture and life of the island for my third novel was like discovering a new home.
The food is as sublime as the island itself.
Imagine eating pasta alla norma (noodles with eggplant marinara) with a breathtaking view of Mt. Etna. There’s fried arancini filled with rice, there’s caponata, there’s orange cake... I could go on and on! The Sicily Cookbook has recipes for some of my favorite Sicilian foods plus stunning photos of the island.
Get a taste of the unique fusion of flavors that Sicilian food has to offer!
Packed with more than 70 Sicilian recipes, all accompanied by evocative food photography from the island, this Italian cookbook will bring the Mediterranean sunshine into your kitchen.
Discover authentic Italian cooking at its finest with this Sicilian recipe book. Here’s what’s inside:
• More than 70 Sicilian sweet and savory recipes, from Pasta Alla Norma, grilled octopus and Sicilian baked sausage to arancini with tuna, Jerusalem artichokes with black lentils and Sicilian orange bread • Recipes include appetizers, main courses, individual dishes, side dishes, desserts…
I firmly believe we each have a unique story to tell, to record in order to help others and to record a history. I love the ordinary person who lives an extraordinary life. So many people don’t realize how wonderful they are. It is also cathartic to write your story, in doing so you forgive others as you forgive yourself for decisions poorly made.
Stanley Tucci makes this book personal. He connects to any reader that loves the world of cooking and entertaining friends at his table and who loves to travel, too. He takes the reader into his personal life, not just memories of his good times, but his errors, too. He’s honest. He’s intriguing, letting you know who he truly is. He loves his life, all of it, and he passes that love onto you.
A Guardian book of the year A Times book of the year A Daily Mail book of the year
From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. For Stanley and foodie fans, this is the perfect, irresistible gift.
'It's impossible to read this without becoming ravenous!' -- Nigella Lawson
'It is as infectious as it is delicious, as funny as it is insightful. The only reason to put this book down, is to go cook and eat from it' -- Heston…
10,000+ authors have recommended their favorite books and what they love about them.
Browse their picks for the best books about
Italy,
cooking,
and
Rome.
