Here are 100 books that The Italian Baker fans have personally recommended if you like
The Italian Baker.
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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.
Baking books are constantly evolving because of changing tastes and new availability of groceries. What was once an exotic grocery item can now be found at every supermarket. Weller’s book is for today’s cook, but she uses familiar formats for her creations. Her multilayered babkas are like no one else’s. You will learn a new technique or ingredient with every recipe.
From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master.
"A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker’s must!” —Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie
Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a…
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.
When I worked in a food magazine test kitchen, it was a joy when a recipe by Flo came across my desk. Based in the San Francisco Bay Area, where she was legendary for her skills and nurturing of young talent, her books deserve to be better known to the general public. The late, great Flo taught me so much about baking with her clear and concise recipes for top-notch baked goods. You will feel like your favorite aunt is standing next to you in the kitchen directing your every move. You can trust Flo.
The award-winning author of Sweet Miniatures offers an organized, methodical approach to baking that features some two hundred tested dessert recipes--for cakes, tortes, tarts, pies, pastries, and more, along with step-by-step instructions for a variety of useful cooking and decorating techniques. 1
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 prim tome may not have any photos, and the author’s voice is somewhat terse, but she comes across with excellent recipes. This is the cookbook that started me on the road to professional baking, as the desserts I made for my novice dinner parties were such hits that I got stars in my eyes. It is definitely Francocentric, but that is a very good place to start if you are a beginner, and if you are an experienced cook, you can’t go wrong with her basic formulas.
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.
Disclosure: The owner of this San Francisco restaurant was strongly influenced by the less familiar Austro-Hungarian recipes in my book KAFFEEHAUS. But, while my book focuses on the classic versions, Michelle takes them to new heights with seasonal produce and her fresh taste on flavors and techniques. It is worth the price of the book to get her infamous Russian honey cake recipe, the towering masterpiece that graces the cover. This book is an instant classic that every serious baker will want to own.
Transporting readers straight to the grand cafes of Europe, Baking at the 20th Century Cafe brings renewed attention to the legendary sweet and savory baking recipes of Central and Eastern Europe. Polzine, one of San Francisco's best pastry chefs, pays homage to the foundational desserts of so many cultures, while lightening and modernizing the recipes through her California lens. Her fruit desserts, nut-based desserts, and chocolate treats--many of them gluten-free--are smart, interesting, and foolproof, and deliver big flavor. Polzine's coveted honey cake recipe is included, too, along with recipes for plum kuchen, walnut hamantaschen, Sacher torte, linzer torte, poppy-filled rugelach,…
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.”
Food inspired by the traditions of Italy are well known around the world, and Mariani examines how the nation had an outsized impact on global food culture. Once considered an unsophisticated cuisine better known for macaroni or pizza, Mariani argues Italian food has since displaced French cuisine as the quintessential example of haute dining culture. His discussion of Italian food history largely centers how it disseminated globally. He discusses Italian American foods, but as part of the whole rather than as a distinct cuisine onto itself.
Not so long ago, Italian food was regarded as a poor man's gruel - little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called 'Italy,' then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won…
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 love writing books that feature buildings and construction as a backdrop to life. I’ve worked as an interior designer for over 30 years, and now I teach design at a university in Sydney. Our homes offer so much more than four walls and a roof. They provide us with comfort and shelter. They offer security and stability. They help us stay sane and grounded in a sometimes confusing and turbulent world. I don’t think the importance of our homes can be underestimated.
Most romance readers know that this story is about a run-down villa in Tuscany and a heartbroken heroine (Frances Mayes) struggling to build a life after her divorce. But read the book for the beautiful descriptions of the countryside, the delicious food and wine, and the gorgeous accounts of village life—the markets, the frescos, the fading sunlight!
This memoir is not just a restoration journey; it’s a book about finding yourself.
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 am Haniyeh Nikoo, a full-time recipe developer, food stylist, and food photographer.
My passion for food does not stop at my Iranian roots but goes beyond the borders. It is my way of experiencing and learning about the world, cultures, and people. I not only care about how a dish tastes but also how it looks and how it invites you to take a bite and get on a journey of trying something new.
I love this cookbook for how it makes me feel. It’s filled with authentic recipes from Sardinia (An island between Europe and Africa) that are presented like a poem to touch your soul and invite you to sit at a table that makes you feel warm, cozy, and welcomed.
The book contains various recipes for any occasion, and stunning images and engaging stories make it something beyond an ordinary cookbook!
Guild of Food Writer's Awards, Highly Commended in 'First Book' category (2021)
In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea - Sardinia.
The recipes in this book do not take long to make, but you can taste the ethos behind every one of them - one which invites you to slow down, and nourish yourself with fresh food, friends and family.
The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted Aubergines with Honey, Mint, Garlic…
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…
