Italian

Baked Zucchini with Italian Meat Sauce
Baked Zucchini with Italian Meat Sauce

Baked Zucchini with Italian Meat Sauce, excerpted from Mangiamo by Mark Perlioni and Angela Persicke. Page Street Publishing Co. 2022. Photo credit: Angela Persicke.

Mangiamo by Mark Perlioni and Angela Persicke.From delicious homemade pasta to spot-on risottos to fan favourite gelato, bring the best dishes of Italy to your own kitchen with the help of Italian-American chef Mark Perlioni and Angela Persicke’s standout recipes.

Mark’s journey to reconnect with his Italian roots and lifelong love of cooking combine for delicious results―like Sweet Potato Gnocchi with Rosemary Garlic Brown Butter Sauce, Italian Sausage Lasagna and Chianti Braised Beef with Creamy Cheese and Spinach Polenta. Foundational recipes for pasta dough, homemade sauces and condiments and more level up into full meal showstoppers that you’ll find yourself making again and again.

Inspiration from Mark’s family recipes, trips to Italy and experimentation in Mark and Angela’s home kitchen help favourites like Chicken Piccata with Lemon Caper Butter Sauce, Lemon Parmesan Orzo, Italian Wedding Soup and Hazelnut Tiramisu blend the best of tradition with new innovations for restaurant-quality meals sure to please a crowd.

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Tomato, Courgette and Olive Pasta
Tomato, Courgette and Olive Pasta

Tomato, Courgette and Olive Pasta, One-Pot Vegan: Easy Vegan Meals in Just One Pot by Sabrina Fauda-Rôle. Photography by Rebecca Genet.

ONE-POT VEGAN: EASY VEGAN MEALS IN JUST ONE POT by Sabrina Fauda-Role

Bringing together classic dishes and fresh recipe ideas, One-Pot Vegan teaches you how to cook over 80 vegan meals in just one pot.

From weeknight essentials to gatherings and celebrations, there’s something for every occasion. Start your day with Banana and Almond Pancakes, try your hand at a speedy Gnocchi and Spinach Pasta, ready in just 15 minutes, and cook up a rather impressive Dried Tomato Risotto.

Filled with inspiration for simple, healthy, delicious vegan meals, One-Pot Vegan contains a wide variety of ingenious recipes, perfect for any night of the week.

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Beer-Braised Beef Short Ribs
Beer-Braised Beef Short Ribs

Beer-Braised Beef Short Ribs, excerpted from Lidia’s a Pot, a Pan, and a Bowl by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2021 Tutti a Tavola, LLC. Photography by Armando Rafael. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Lidia's a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals Lidia Bastianich—”doyenne of Italian cooking” (Chicago Times)—makes Italian cooking easy for everyone with this new, beautifully designed, easy-to-use cookbook. Here are more than 100 homey, simple-to-prepare recipes that require fewer steps and fewer ingredients (not to mention fewer dirty pots and pans!), without sacrificing any of their flavour.

These are just a few of the delectable dishes that fill this essential book of recipes:

•  Spinach, Bread, and Ricotta Frittata
•  One-Pan Chicken and Eggplant Parmigiana
•  Roasted Squash and Carrot Salad with Chickpeas and Almonds
•  Penne with Cauliflower and Green Olive Pesto
•  Balsamic Chicken Stir-Fry
•  Skillet Lasagna
•  Braised Calamari with Olives and Peppers
•  Beer-Braised Beef Short Ribs
•  Apple Cranberry Crumble

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Giant Meatballs in Marinara
Giant Meatballs in Marinara

Giant Meatballs in Marinara, Trisha’s Kitchen: Easy Comfort Food for Friends and Family by Trisha Yearwood. Photography © 2021 by Ben Fink.

Trisha's Kitchen: Easy Comfort Food for Friends and Family Trisha Yearwood’s fans know that she can cook up a comforting, delicious meal that will feed a family! Like her earlier bestsellers, Trisha’s Kitchen will include new family favourites and easy-to-make comfort foods, with stories about her family and what’s really important in life.

The 125 recipes include dishes her beloved mother used to make, plus new recipes like Pasta Pizza Snack Mix and Garth’s Teriyaki Bowl. Every recipe tells a story, whether it’s her grandma’s Million Dollar Cupcakes or her Camo Cake that she made for her nephew’s birthday.

As Trisha says: “I love to cook now more than I ever have because, for me, cooking is about love. It’s sharing a meal with family and friends and talking about our lives. It’s working out thoughts in my head about what I need to conquer or accomplish while I’m working on a homemade pastry crust. Sometimes the feel of cold butter in my hands working through the flour just makes me see things more clearly.”

Trisha’s Kitchen: Easy Comfort Food for Friends and Family is available at Amazon.com and Indigo.ca.  (more…)

Italian Brioche Croissants
Italian Brioche Croissants

Italian Brioche Croissants, Torta della Nonna: A Collection of the Best Homemade Italian Sweets by Emiko Davies. Photography © Lauren Bamford.

Italian Brioche Croissants, Torta della Nonna: A Collection of the Best Homemade Italian Sweets by Emiko Davies.

Torta della Nonna brings together the best Italian sweets recipes from Emiko Davies’ books, Florentine, Acquacotta, and Tortellini at Midnight, plus five brand new recipes.

Across eight chapters, this stunning collection features classic well-known recipes, as well as family recipes passed from generation to generation.

Recipes include sweet Italian breakfasts (including Lemon and ricotta cake, Italian brioche croissants, and Little custard and quince jam pies); classic treats from nonna’s oven (Hazelnut cake, Chocolate and amaretti flan, Stuffed peaches); snacks (Rosemary and sultana buns, Sweet breadsticks, Strawberries and wine); biscuits (Red crown biscuits, Almond biscotti, Polenta biscuits); recipes for celebrations (Florentine cake; Honey and nut pastries; Chocolate-filled sponge roll); treats to eat with a spoon (Baked rice pudding; Coffee-laced ricotta; Zuppa Inglese); frozen treats (Milk gelato; Plum sorbet; Gianduia semifreddo); and five essentials any Italian cook needs up their sleeve.
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Asparagus & ricotta agnolotti in brown butter
Asparagus & ricotta agnolotti in brown butter

Asparagus & ricotta agnolotti in brown butter, The Pasta Man: The Art of Making Spectacular Pasta – with 40 Recipes by Mateo Zielonka. Photography by India Hobson.

he Pasta Man: The Art of Making Spectacular Pasta – with 40 RecipesThe Pasta Man, Mateo Zielonka, makes the most spectacular, original pasta you’ve ever seen. Striped, spotted, red, purple, green and black, and every shape imaginable, Mateo’s pasta is prettier than a picture.

Now in The Pasta Man, Mateo reveals for the first time how you too can make his incredible creations. With “how to” sections guiding you through every shape and effect, from spots and stripes (using all-natural colouring), lasagne sheets and pappardelle, ravioli pillows, tortellini and other spectacular filled pastas, he then offers 40 delicious recipes with which to hone your new skills. Illustrated with beautiful photography and clear step-by-step instructions, let yourself be guided by a master and make your own pasta a work of art.

The Pasta Man: The Art of Making Spectacular Pasta – with 40 Recipes is available at Amazon.com and Indigo.ca.  (more…)

Tuscan-Style Salad with Buffalo Mozzarella
Tuscan-Style Salad with Buffalo Mozzarella

Tuscan-Style Salad with Buffalo Mozzarella, We Can All Eat That!: Raise healthy, adventurous eaters and help prevent food allergies by Pam Brook. Photography © Alan Benson 2021.

We Can All Eat That!: Raise healthy, adventurous eaters and help prevent food allergies | 95 wholefood recipes for the family that eats together A must for parents of babies and toddlers (four to twenty-four months), We Can All Eat That! gives you everything in one place: a demystified understanding of the latest food allergy research and how changes over the past twenty years in the way we live, shop and eat have led to a food allergy crisis; eighty delicious recipes for the whole family developed in conjunction with leading chefs Sarah Swan and Sam Gowing; Royal Prince Alfred Hospital dietician Dr. Anne Swain’s extensive knowledge of nutrition and the interplay with allergic disease, food reactions and dietary restrictions; and everything you need to know about major food allergies and allergic reactions.

More than simply a book about allergies, the meals and ideas in We Can All Eat That! are created by a cook who takes great satisfaction in creating and sharing delicious, unprocessed food, and whose mission is to spark that joy in others. She does so in this book across nine beautifully photographed chapters: Breakfast; Soups & Salads; Pasta & Rice; Asian & Gentle Curries; Sides & Vegetables; Mains; Cakes, Puddings & Desserts; Dips & Snacks; and Saucy Sauces.

We Can All Eat That!: Raise healthy, adventurous eaters and help prevent food allergies | 95 wholefood recipes for the family that eats together is available at Amazon.com and Indigo.ca. (more…)

Tuna, Bean & Onion Salad
Tuna, Bean & Onion Salad

Tuna, Bean & Onion Salad, Florentine: The True Cuisine of Florence by Emiko Davies. Photography by Lauren Bamford.

Florentine: The True Cuisine of FlorenceStroll through the streets of Florence with the 2020 edition of Emiko Davies’ award-winning Florentine. This new format cookbook beautifully packages Emiko’s recipes, photographs and insights, each informed by her experience of Tuscany’s capital over more than a decade. As well, it includes new neighbourhood itineraries—from 24 Hours in Florence, to Day Trips Outside the City Centre, to Best Bistecca and Pastry Shops, to Shopping for Cook’s Tools.

Emiko’s recipes transport readers to the piazzas of Florence. From her torta di mele—a reassuringly nonna-esque apple cake—to ravioli pera e ricotta, mouthwateringly buttery pear and ricotta ravioloni—she shares an enchanting culinary tour of the city. Visit pastry shops bustling with espresso-sippers, hole-in-the-wall wine bars, busy food vans and lunchtime trattorias, and learn how and why the people of Florence remain so proudly attached to their unchanging cuisine.

It’s a cuisine that tells the unique story of its city, dish by dish. From the morning ritual of la pasticceria (the pastry shop) and il forno (the bakery), the tantalizing fresh produce of il mercato (the market) and il maccellaio (the butcher) through to the romance of la trattoria.

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Double Pepperoni & Spicy Honey Pizza
Double Pepperoni & Spicy Honey Pizza

Double Pepperoni & Spicy Honey Pizza, excerpted from Pizza: History, recipes, stories, people, places, love. By Thom Elliot and James Elliot. Photography by Dave Brown.

Pizza: History, recipes, stories, people, places, love

Everyone loves pizza, right? Saver of parties, empty fridges and hangovers the world over—pizza has come to the rescue of the human race more times than is worth counting. So, if you can’t imagine your world without dough, cheese and tomato, then this is the book for you.

All things pizza are here—from its history and family tree to world-famous pizzerias and even exploration into the pizza variants we love to hate (hamburger crust pizza anyone?). The Pizza Pilgrims, Thom and James Elliot, have spent years researching the best pizza that the world has to offer and producing their own pizzas across 16 restaurants in the UK (and counting).

Alongside pizza maps of their favourite global pizza cities (so you can conduct your very own pizza pilgrimage) the book is also packed with over 30 recipes to make sure you finally delete your local takeaway from speed dial #1. From a New York slice to true Neapolitan pizza made in a frying pan, Pizza offers classic and new creations, including guest chefs’ signature takes, and the Pilgrims’ very own Nutella pizza ring!

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Deep-dish meatball pizza pie
Deep-dish meatball pizza pie

Deep-dish meatball pizza pie, Travels with My Spatula: Recipes & stories from around the world by Tori Haschka. Photography by Isobel Wield.

Travels with my Spatula

If you’ve ever found yourself dreaming about that time you spent sipping Margaritas in Mexico, or when you had to have just one more croquette from the mouth-watering displays of tapas in Spain, you’re not alone.

Tastes, aromas, and the whole foodie experience of a country can stay with you for years, and make you want to pack your bags and relive that moreish moment in time.

Food and travel writer Tori Haschka felt exactly the same every time she travelled, finding herself collecting Post-It notes of memorable dishes she’d eaten and then—when she got home—she’d capture her experiences through recreating recipes.

Split into chapters covering brunch, sweet treats and summer and winter recipes, you can try her slow-cooked ribs from Brooklyn, the perfect pasta dish from Rome, or luscious lentil koshary from Cairo; each recipe is a delicious memory waiting to be brought back to life in her home and yours. Who knows, it may even inspire you to book a flight and take a foodie journey of your own!

Travels with My Spatula: Recipes & stories from around the world is available at Amazon.com and Indigo.ca. (more…)