A native of Lucca and the chef–owner of Beppe, Cesare Casella is the real thing when it comes to Tuscan food. In True Tuscan, Casella offers authentic recipes and Beppe favorites, as well as history and legends, culinary and otherwise, of Italy's most adored region.
 Tuscany has one of the richest cultural and culinary histories of all of Europe. From Catherine di Medici, who introduced the French to the fork and high heels, to Italian cowboys, this region boasts an intriguing and exciting heritage, and an equally thrilling cuisine. In True Tuscan, Casella presents the Tuscany he knows––the time–honored recipes of his ancestors spiced with historical facts and gossip. Casella is not afraid to update and improve, as his Beppe dishes make clear, but he is devoted to the Tuscan spirit, which he is uniquely qualified to celebrate and explore. These 125 tempting and satisfying recipes cover every course, from antipasti to dolci, and feature authentic flavors that promise to surprise and delight you and your guests.

True Tuscan: Flavors and Memories from the Countryside of Tuscany

Cookbooks, Food & Wine

Casella, Cesare

Regional & International

Ecco

Cesare Casella's culinary career began at the age of thirteen in the kitchen of his family's restaurant, Il Vipore, just outside of Lucca in the hills of Tuscany. In 1979 he took over the kitchen, and in 1993 Il Vipore was awarded its first Michelin star. Diary of a Tuscan Chef is not only a book of quintessential--and ambrosial--Tuscan dishes, it is the charming and wittily told story of Casella's journey from that first foray into Il Vipore's kitchen to becoming executive chef at Pino Luongo's famed Coco Pazzo restaurant in New York City. Arranged as a series of seasonal menus, each one inspired by a colorful anecdote taken from Casella's life, Diary of a Tuscan Chef is dedicated to the two most basic tenets of Tuscan cooking: seasonality and flexibility. Creating the best, tastiest, most satisfying food from a few fresh, seasonally available ingredients is what Tuscan cooking is all about. Cesare Casella is a professional chef, but these are not "restaurant dishes." As he so aptly puts it, "As far as I know, no one has written a cookbook for the American public that presents Tuscan food as it is--good, simple, and natural. The Tuscan table should be as easy to set in New York as it is in Garfagnana, or in Rome, Georgia, for that matter." All of the 150 recipes in Diary of a Tuscan Chef can be made at home with ingredients found in any local supermarket. In the end, it is Casella himself, a wonderful storyteller and a wonderful chef, who makes this book unique. With his words and the many photographs of him, his food, and his family, the reader will be transported into a world of delicious cooking and delightful company.

Diary of a Tuscan Chef

Daspin, Eileen

Broadway

Our hardcover editions of the best-selling For Dummies how-to guides feature stunning full-color photography and a handsome format that makes a great gift! Novice and advanced cooks alike will appreciate the wealth of delectable information contained in this condensed, full-color version of a popular title in the For Dummies series. Noted chef Cesare Casella and food writer Jack Bishop present a thorough look at Italian cuisine from antipasto to tiramisu, with special attention to ingredients, equipment, cooking terms -- and, of course, pizza! Check out our Dummies Miniature Editions™

Italian Cooking Essentials for Dummies

Bishop, Jack

Courage Books

Everybody loves Italian food, and with good reason. The cuisine extols hearty and healthy meals with the freshest ingredients, a diversity of flavors, and tried-and-true recipes (some of which date as far back as the Roman Empire) that are naturally low in saturated fats and calories. All this, and it tastes great, too! Discover the mouthwatering joys of Italian cooking with this complete guide to the regions and recipes of Italy. Celebrated chef Cesare Casella and seasoned food writer Jack Bishop lead you step-by-step through an entire full-course Italian meal, from antipasti, salads, and soups to pastas, entrees, and delicious desserts. Discover how to make your own fresh pasta, polenta, and pizza, and how to plan simple or elaborate dinners for every occasion. You'll find all the recipes and tips you need in Italian Cooking For Dummies, along with tons of advice on selecting the right herbs, ingredients, cooking tools, and utensils, and finding more information in print or online. The book also features a complete glossary of cooking terms and ingredients to help you enjoy la dolce vita.

Italian Cooking for Dummies

Miller, Bryan

For Dummies

Ever have food fantasies in a truly international vein―an appetizer of feta cheese and roasted pepper spread, an entrée of spinach ravioli and steaming coq au vin, with a side of bulghur wheat and parsley salad, topped, finally, with a dish of cool gelato di crema (vanilla ice cream) and chocolate souffle for dessert. Well, fulfilling food fantasies that read like the menu in the UN cafeteria is now entirely possible. With Cooking All Around the World All-in-One For Dummies, you’ll be introduced to the cooking styles and recipes from eight of the world’s most respected cuisines, experiencing, in the comfort of your own kitchen, the fabulous variety of foods, flavors, and cultures that have made the world go round for centuries. 
With a roster of cooking pros and all-star chefs, including Mary Sue Milliken, Susan Feniger and Martin Yan, Cooking All Around the World All-in-One For Dummies includes some of the most popular recipes from Mexican, Italian, French, Greek and Middle Eastern, Indian, Chinese, Japanese, and Thai cuisines, revealing the cooking secrets that have made these recipes so winning and, in some cases, such a snap. Inside, you’ll find: <ul>
<li>The essential ingredients and tools of the trade common to each cuisine</li> <li>The basic cooking techniques specific to each cuisine</li> <li>How to think like an Italian or Chinese chef</li> <li>What the inside of a French, Greek and Middle Eastern, and Japanese kitchen really looks like</li> </ul>
And once you become familiar with the new world of spices and ingredients, you’ll be whipping up tasty, new exotic dishes in no time! Page after page will bring you quickly up to speed on how to make each part of the menu―from appetizers, entrées, to desserts―a sparkling success: <ul>
<li>Starters, snacks, and sides―including Gazpacho, Tuscan Bread Salad, Leeks in Vinaigrette, Falafel, Spring Rolls, Miso Soup, Chicken Satays with Peanut Sauce</li> <li>The main event―including Chipotle Glazed Chicken, Lasagna, Cauliflower au Gratin, Lamb Kebabs, Grilled Tandoori Chicken, Braised Fish Hunan Style, Shrimp and Veggie Tempura</li> <li>Sweet endings―including Mexican Bread Pudding, Biscotti, Chocolate Souffle, Yogurt Cake, Mango Ice Cream, Green Tea Ice Cream, Coconut Custard with Glazed Bananas</li> </ul>
With over 300 delicious recipes, a summary cheat sheet of need-to-know info, black-and-white how-to illustrations, and humorous cartoons, this down-to-earth guide will having you whipping up dishes from every part of the globe. Whether it’s using a wok or tandoori oven, with Cooking All Around the World All-in-One For Dummies every meal promises to be an adventure, spoken in the international language of good food.

Cooking Around the World All-in-One For Dummies

Lacalamita, Tom

Yan, Martin

Siegel, Helene

Milliken, Mary Sue

Feniger, Susan

Wilson, Dede

Heath, Heather

Moravek, Joan H.

Eddy, Kristin

The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary Center’s School of Italian Studies. With more than 200 recipes, detailed instructions on the professional techniques required to prepare them, and hundreds of photographs, this one-of-a-kind cookbook will appeal to both home cooks and working chefs. The book begins with “Flavors of Italy,” an overview of the primary ingredients used in Italian cooking. The recipes that compose the core of the book are organized in 20 chapters, from antipasti, stocks, sauces, and soups to pasta, risotto, pizza, fish, meats, vegetables, and a spectacular array of desserts. The final section is an encyclopedic glossary of Italian cooking techniques, each illustrated with precise step-by-step photographs. Praise for The Fundamental Techniques of Classic Italian Cuisine: “Wow. This cookbook. . . . Wow. Let’s just say if you love pasta above all else and strive for risotto perfection . . . then this is most definitely the cookbook for you!” —TheKitchn.com

The Fundamental Techniques of Classic Italian Cuisine

French Culinary Institute

Lyness, Stephanie

Cooking Education & Reference

Stewart, Tabori and Chang

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