Italian-American culinary is a style of Italian cuisine adapted throughout the United States. Italian-American food has been formed throughout history by numerous waves of immigrants called Italian Americans. As immigrants from different regions of Italy settled all over various areas of the United States, they brought with them a unique regional Italian culinary tradition. Many of these foods and recipes thrived into new favorites for the towns’ people and later for Americans nationwide. Therefore, this article will introduce to you 10 cookbooks about Italian American foods.
Laura in the Kitchen: Favorite Italian-American Recipes Made Easy: A Cookbook
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“I love Laura Vitale, and having her book is just amazing! I made several recipes and they were great…in fact I’ve made a lot of her recipes with a 98% success rate. I highly recommend this book…worth every penny!” – KAahley
The reason why Laura Vitale launched her Internet cooking show derives from her homesickness after moving from Naples to the United States at the age of twelve. To cure herself from missing home, she had cooked up countless pots of her nonna sauce and worked at the father’s pizzeria.
The peak is when the restaurant suddenly closed, and she knew her wish is back into the kitchen. As a result, Laura in the Kitchen was born with all her enthusiasm, charm, and irresistible recipes that brought back a million of fans.
In her first Cookbook, Laura focuses on simple recipes that anyone can achieve, whether they have a little time to prepare or could spend time in the kitchen to create a feast. Laura tests her recipes again and again to perfect them, so the results are always fabulous.
With clear instructions and color photographs attached to each method, the manual is the perfect guide for anyone looking to have comfortable and fun cooking.
One hundred ten all-new recipes for quick-fix suppers are likely Tortellini with Pink Parmesan Sauce and One-Pan Chicken with Potatoes, Wine, and Olives; Spinach and Artichoke-Stuffed Shells and Pot Roast alla Pizzaiola for free-time entrées, and ten fan favorites, like Cheesy Garlic Bread and No-Bake Nutella Cheesecake.
About the Author: Laura Vitale is the host of the cooking show Laura in the kitchen, which is the most subscribed traditional cooking channel on YouTube and receives more than 8 million views per month. She also has a show on the Cooking Channel called Simply Laura and appeared on the Today show and ABC’s Recipe Rehab. Laura lives in New Jersey with her husband, Joe, who is the show producer.
Big Flavors from Italian America: Family-Style Favorites from Coast to Coast
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“Great recipe collection, lots of pix, great design” – Bookwyrm
Big Flavors from Italian America is a festival of food and recipes. With 150 recipes, you could make any nonna proud by digging into the best of Italian American cooking.
Bubbling lasagna and drop meatballs are irresistible, but save room for Braciole and Chicken Scarpariello or Philadelphia Pork Sandwiches, Eggplant Pecorino, and Utica Greens. Learn the tricks behind pizzas differences between New York thin-crust, Chicago deep-dish, and unleavened Saint Louis pies.
About the Author: America’s Test Kitchen is top-rated television shows that famous for more than 4 million public television viewers per week. It also generates bestselling cookbooks, websites, magazines, and cooking schools.
The work of over 60 passionate chefs based in Boston, Massachusetts, has brought the reputation to brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country by putting ingredients, equipment, cookware, and recipes through objective, severe testing to make out the best.
The Italian American Cookbook: A Feast of Food from a Great American Cooking Tradition
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“A comprehensive account of the evolution of Italian cookery in the States with lots of recipes. No pictures of the food but some lovely historical pictures of the people.” – Thomas R. Trevelyan
In book pages, John Mariani, and his wizard-in-the-kitchen wife, Galina Mariani, updated and perfected all the classics in less creamy-and-cheesy versions made with the purest and freshest ingredients. They want to prove that Italian-American cooking is not merely a reduced version of Italian cookery but a full-grown cuisine in its own right.
In 250 recipes, they reveal how divine that collection and how its necessary ingredients may be used in innovative ways. Risotto with Apples and Saffron or a Pork Roast with Fennel is an example. A feast of food from soups through pasta and pizzas to dessert brings family restaurants to reality.
About the Author: John Mariani is an internationally acknowledge food writer and author of some most highly regarded books on food in America. He has been nominated thrice for the James Beard Award in Journalism. His books include the authoritative Dictionary of Italian Food & Drink as well as The Encyclopedia of American Food and Drink. Best reference book of IACP Julia Child Cookbook Award was awarded for his America Eats Out.
Mariani also works as a food and travel journalist for Esquire, a restaurant reporter for Wine Spectator, and a food columnist for Diversion. He is honored as an expert on Italian cuisine.
Lidia’s Italian-American Kitchen: A Cookbook
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“I am a cookbook lover. I read them instead of novels and flag the recipes I want to make and make them!” – Towanda
When she first came to America as a young adolescent, she has found the “cuisine of adaptation born of necessity.” After that, she slightly transforms it using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today.
The distinctive flavors of fine Italian olive oil, imported Gorgonzola dolce latte, and Parmigiano-Reggiano, oregano, fresh basil, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta spread throughout the dishes she makes in her Italian-American kitchen today.
Overall, beyond her experiences in America and the way she finds the point, this appealing book is both a pleasure to read and a joy to cook.
About the Author: Lidia Matticchio Bastianich ever wrote two previous books before Lidia’s Italian-American Kitchen, which are La Cucina di Lidia and the best-selling Lidia’s Italian Table. She also is the host of two public television series, Lidia’s Italian Table and Lidia’s Italian-American Kitchen. She co-owns three restaurants in New York City, which are Felidia, Becco, and Esca, and gives lectures on Italian cuisine all over the country.
SUNDAY SAUCE – When Italian Americans Cook: Secret Italian Recipes & Favorite Dishes … Italian Cookbook with Clemenza Spaghetti & Meatballs Sunday Sauce Godfather Gravy
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“A great little cookbook to keep great Italian recipes at your side” – Keith Seinders
With more than 25 years of working as a Chef and Wine Director in some of New York’s most reputable restaurants, Bellino-Zwicke has brilliant gourmet and gastronomic adventurers with the book.
If you have ever wondered which method to make Clemenza’s Sauce, you’ll find the secret here, alongside recipes for Sinatra’s Meatball Sunday Sauce and Mamma DiMaggio’s Sunday Gravy (Joe DiMaggio’s Mother), as well as Goodfellas Veal & Peppers.
About the Author: Daniel Bellino-Zwicke is the Best Selling Author of Italian Cookbooks Amazon Kindle with higher ratings than Mario Batali, Lidia Bastianich, and other Italian Cookbook authors. Daniel also wrote Grandma Bellino’s Italian Cookbook, which got the Best Seller in Italian Cookbooks Amazon and many different beloved cookbook genres.
Staten Italy: Nothin’ but the Best Italian-American Classics, from Our Block to Yours
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“A great cookbook for anyone who grew up Sicilian, or, like me, married into a Sicilian American family…I could picture my father in law at the stove, making snails, or my mother in law, teaching me how to stuff artichokes…Thanks for the memories & the recipes!!!” – Amazon Customer
Fran and Sal are two guys from the neighborhood and cousins and best friends. They cooperate to open six big successful restaurants starting with the legendary Artichoke Pizza. They have also written a book celebrating big flavor, along with loving and funny family stories that have roots in the great Italian-American tradition.
The recipes are simple and fast for school nights and fancier for weekends and holidays or even for transportable full-bodied take-away. Here you will find Eggs Pizziaola, Pork Cutlets with Hot Peppers and Vinegar, their famous Cauliflower Fritters, and many more authentic dishes.
About the Author: Francis Garcia and Sal Basille are co-owners of Artichoke Basille’s on 14th Street in 2008 and right away scored glowing reviews in the New York Times, New York Post, and New York Magazine. They also host the Cooking Channel’s Pizza Masters. They are the idol of David Chang, Keith Richards, Leonardo DiCaprio, Drew Barrymore, and Martin Scorsese.
The North End Italian Cookbook, 6th: The Bestselling Classic Featuring Even More Authentic Family Recipes
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Best Cookbook I own – Amazon Customer
When you think of Boston’s North End, you will see a place full of great food. Italian markets filled with strings of thick sausage, great wheels of cheese, seafood, dark chocolate, and fresh fruits line the streets. From the old to the young, the cooks of this Italian-American neighborhood have turned these beautiful ingredients into unforgettable meals.
For more than 30 years, Marguerite DiMino Buonopane, one of the North End’s most famous cooks, has published her secrets to creating this culinary tips in your kitchen. Now she collects more than 275 of her tasty recipes attached with mouth-watering color photos. The result is a full-color, deluxe edition of a treasured cookbook classic welcomed by many readers.
Marguerite DiMino Buonopane is the host of the legendary luncheons and former restaurant chef-owner at the old North End Union, a nonprofit community settlement house. While writing her book, she also taught cooking classes in Boston’s North End, where she has lived most of her life.
About the Author: Marguerite DiMino Buonopane is the host of the legendary luncheons and former restaurant chef-owner at the old North End Union, a nonprofit community settlement house. While writing her book, she also taught cooking classes in Boston’s North End, where she has lived most of her life.
American Sfoglino: A Master Class in Handmade Pasta
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“Wow. A masterclass in artisan pasta making” – E. Trent Vernon
American Sfoglino is a comprehensive guide to making the best pasta in the world by classic techniques from Emilia Romagna trainingand easy instructions for making sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can create traditional Italian noodles perfectly paired with the right sauces.
This book features recipes for home cooks to recreate 15 classic pasta shapes and takes readers to step by step through recipes for various generous dishes from essential sauces and broths to luscious starting with four foundational doughs.
About the Author: Evan Funke lives in Los Angeles and works as a master pasta maker and the chef-owner of Felix Trattoria in Venice, California
Another author, Katie Parla, is a food writer and IACP award-winning author living in lives in Los Angeles, whose work has appeared in the New York Times, Food & Wine, and Saveur.
Eric Wolfinger is a James Beard Award-winning food photographer. He lives in San Francisco.
Bestia: Italian Recipes Created in the Heart of L.A. [A Cookbook]
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“Amazing cookbook Even better foodporn and yummy food” – waz
Rooted in the flavors and techniques of Italian regional cooking, these recipes included in this debut cookbook from L.A.’s popular Bestia restaurant characterized rustic Italian food with intense tastes, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.
About the Author: Ori Menashe and Genevieve Gergis are co-owners at Bestia. Ori Menashe is the executive chef, while Genevieve Gergis is the pastry chef.
Lesley Suter is the former deputy editor for Los Angeles magazine and won the James Beard award twice for food writing.
The Talisman Italian Cookbook: Italy’s bestselling Cookbook adapted for American kitchens
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“When cooking becomes magic!” – ginebig
In the American edition of The Talisman, all quantities, measurements, instructions, and ingredients have been modified to adapt American usage. The result is a collection of recipes that are as easy to cook as they are tasty.
About the Author: The book is created by author Ada Boni and translator Matilde La Rosa.
Ada Boni was an Italian chef, magazine editor, food writer, and book author. Her most famous book was The Talisman of Happiness in English in 1928. It is considered one of the best classic Italian cookbooks and is still very popular. With the stated aim of saving traditional cuisine that was being lost, she also wrote the notable book as Roman Cuisine.
We hope you like this post and finally find out your favorite Italian-American cookbooks. Meanwhile, we welcome you to explore our site and discover more cookbook recommendations from the same cuisine below.
