Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World's Favorite Cuisine by Saveur Magazine

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    • Categories: Main course; Italian; Vegetarian
    • Ingredients: Parmigiano Reggiano cheese; eggplants; mozzarella cheese; basil; tomato sauce
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    • Categories: Pizza & calzones; Italian; Vegetarian
    • Ingredients: store-cupboard ingredients; cornmeal; active dry yeast
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    • Categories: Pizza & calzones; Main course; Italian; Vegetarian
    • Ingredients: pizza dough; mozzarella cheese; tomato purée; basil; tomatoes
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    • Categories: Pizza & calzones; Main course; Italian
    • Ingredients: canned tomatoes; store-cupboard ingredients; dried oregano; active dry yeast; canned anchovies; cornmeal; mozzarella cheese
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    • Categories: Bread & rolls, savory; Italian
    • Ingredients: rosemary; active dry yeast; coarse rock or sea salt; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Main course; Easter; Italian; Vegetarian
    • Ingredients: heavy cream; Swiss chard; store-cupboard ingredients; eggs; ricotta cheese; dried oregano; Parmigiano Reggiano cheese
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    • Categories: Pies, tarts & pastries; Main course; Italian; Vegetarian
    • Ingredients: parsley; store-cupboard ingredients; Swiss chard; potatoes; feta cheese
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    • Categories: Pies, tarts & pastries; Main course; Italian; Vegetarian
    • Ingredients: ricotta cheese; potatoes; store-cupboard ingredients; Parmigiano Reggiano cheese
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    • Categories: Bread & rolls, savory; Main course; Easter; Italian
    • Ingredients: mortadella; Parmigiano Reggiano cheese; Gaeta olives; prosciutto; store-cupboard ingredients
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    • Categories: Cakes, large; Dessert; Italian
    • Ingredients: dark chocolate; store-cupboard ingredients; egg yolks; dark rum; dried figs; hazelnuts; raisins; active dry yeast; almonds; pine nuts; amaretti cookies; prunes; mixed candied fruit; walnuts
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    • Categories: Bread & rolls, savory; Dessert; Italian
    • Ingredients: candied orange peel; fennel seeds; active dry yeast; ground coriander; orange flower water; pine nuts; golden raisins; dried currants; store-cupboard ingredients
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    • Categories: Cakes, large; Dessert; Italian
    • Ingredients: brandy; dark chocolate; store-cupboard ingredients; ground almonds
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    • Categories: Cookies, biscuits & crackers; Dessert; Fall / autumn; Italian
    • Ingredients: store-cupboard ingredients; almonds
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    • Categories: Cookies, biscuits & crackers; Dessert; Italian
    • Ingredients: anise seeds; store-cupboard ingredients; almonds
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    • Categories: Mousses, trifles, custards & creams; Dessert; Italian
    • Ingredients: coffee; mascarpone cheese; cocoa powder; ladyfingers; store-cupboard ingredients
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    • Categories: Cakes, small; Dessert; Italian
    • Ingredients: store-cupboard ingredients; ricotta cheese; brandy
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    • Categories: Cheesecakes; Dessert; Italian
    • Ingredients: candied citron; store-cupboard ingredients; ricotta cheese; chocolate chips
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    • Categories: Ice cream & frozen desserts; Dessert; Italian
    • Ingredients: heavy cream; pistachio nuts
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    • Categories: Ice cream & frozen desserts; Dessert; Italian
    • Ingredients: truffle oil; heavy cream; egg yolks; white truffles
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    • Categories: Mousses, trifles, custards & creams; Dessert; Italian
    • Ingredients: Marsala wine; egg yolks
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Notes about this book

  • nomadchowwoman on January 09, 2010

    Like its American and French counterparts, this is a lovely book I actually use. Even if I didn't, I'd love reading it.

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  • ISBN 10 0811850706
  • ISBN 13 9780811850704
  • Linked ISBNs
  • Published Jan 01 2001
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Chronicle

Publishers Text

Saveur Cooks Authentic Italian takes a new generation of readers into the kitchens of Italy to sample pasta and risotto made the right way, fish and shellfish dishes redolent of the sea, hearty treatments of meat and game, and tempting desserts. Along the way, the traditions behind this wonderful cuisine are revealed, from a seafood feast with a Venetian fishmonger to the secrets behind pesto in Genoa. Readers will enjoy a lasagna-making lesson in Bologna and learn the lore of white beans in Tuscany. Featuring award-winning writing, hundreds of stunning color photographs, and more than 120 recipes, here is a celebration of the world's best-loved cuisine.

Refers to 2008 edition



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