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  • 1
    catalogue cover
    Chi Spacca A New Approach to American Cooking Nancy Silverton, Ryan DeNicola, Carolynn Carreno
    9780525654650 Hardcover COOKING / Regional & Ethnic On Sale Date:October 13, 2020
    $47.00 CAD 8.49 x 9.41 x 1.34 in | 3.12 lb | 384 pages Carton Quantity:8 Knopf
    • Marketing Copy

      From the James Beard Award-winning star of Netflix’s Chef’s Table: A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant.

      In her tenth cookbook, Nancy Silverton (“Queen of L.A.’s restaurant scene”—Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a “meat speakeasy” by Food & Wine), Silverton, and Chi Spacca’s executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Crème Fraîche; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton’s own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.
      NANCY SILVERTON is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation. She lives in Los Angeles. RYAN DeNICOLA is the Executive Chef at Chi Spacca in Los Angeles. CAROLYNN CARREÑO is a James Beard Award-winning journalist, the author of Bowls of Plenty, and the coauthor of many other cookbooks.

      Author Residence: Los Angeles, CA

      Author Hometown: Los Angeles, CA
      Marketing & Promotion
        Marketing: Major Facebook and Instagram Promotion

        Promotion on Knopf Cooks

        Recipe inclusion in Knopf Doubleday E-Newsletter

        Postcards for the Mozza Family of Restaurants

        Holiday Promotion

        Library Marketing Campaign

        Publicity: National Media Attention, including a Morning Show, NPR, and Print Features

        Food Press

        Women’s and Men’s Magazine Coverage

        Coverage in Travel and Lifestyle Publications and Sites

        Author tour, including Los Angeles, San Francisco, New York City

        Author Website:

        Author Social Media: Twitter: @NancySilverton; Instagram: @NancySilverton
    • Awards & Reviews

      “For home cooks, restaurant cookbooks usually serve as half archive, half inspiration, but Los Angeles chef Nancy Silverton writes ambitious recipes a home cook looking to grow (or flex) actually wants to try. The Chi Spacca cookbook, written by Silverton, Ryan DeNicola, and Carolynn Carreño, will fuel fantasies of massive slabs of meat seasoned with fennel pollen on the grill, served with salads of thinly shaved vegetables and a butterscotch budino for dessert…. What’s really wonderful about the book…is the way it mixes serious ambition with practical advice and tons of context. Silverton explains the inspiration and authorship of every dish, and in those headnotes reveals the extent to which Chi Spacca, for all its Tuscan butchery pedigree, is a deeply Californian restaurant…. And the recipes always consider the cook.” —Meghan McCarron, Eater

      “The argument of Chi Spacca… is strong—and sensible: It’s not about how much or how little meat you eat—but the quality of that meat.” —Paul Kita, Men’s Health

      “This hallowed restaurant is a temple of meat in Los Angeles…. For anyone who’s been wary of cooking meat on the grill, or cooking, this is essential reading…. The recipe for the restaurant’s most requested menu item, focaccia di Recco, is a game-changer, especially if you’re tired with futzing with a sourdough starter and want to step it up to dough stretching. Silverton writes, ’…you may have no idea what focaccia di Recco is. Also called focaccia col formaggio (focaccia with cheese), this is nothing like any other focaccia you’ve ever tasted.’ Truth.” —Brekke Fletcher,

  • 2
    catalogue cover
    Friuli Food and Wine Frasca Cooking from Northern Italy's Mountains, Vineyards, and Seaside Bobby Stuckey, Lachlan Mackinnon-Patterson, Meredith Erickson
    9780399580611 Hardcover COOKING / Regional & Ethnic On Sale Date:July 07, 2020
    $66.00 CAD 9.54 x 11.3 x 1.1 in | 3.85 lb | 272 pages Carton Quantity:8 Canadian Rights: Y Ten Speed Press
    • Marketing Copy

      An eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from a master sommelier and James Beard Award-winning chef.

      Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined food and wine cultures in the world and yet remains off the grid. The unique cuisine of Friuli is what inspires the menu at Frasca, a James Beard Award-winning restaurant in Boulder, Colorado, helmed by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson.

      Meaning “branch” or “bough,” the word frasca refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Friuli Food and Wine celebrates this practice and the wine and cuisine of the Friulian region through eighty recipes and wine pairings. Dishes such as Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust are organized by Land, Sea, and Mountains, while profiles of local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo, open up new pairing possibilities. Showcasing the best Friulian wines you can buy outside of Italy as well as restaurant and winery recommendations, this beautifully photographed cookbook, wine guide, and travelogue brings the delicious secrets of this untouched part of Italy into your home kitchen.
      Bobby Stuckey and Lachlan Mackinnon-Patterson are co-owners of Frasca Food and Wine and Pizzeria Locale in Boulder, Colorado, and Tavernetta in Denver. A master sommelier and winemaker at Scarpetta wines, Bobby was previously a sommelier at The Little Nell in Aspen and wine director at The French Laundry. Lachlan was named a Best New Chef by Food & Wine, won the James Beard Award for Best Chef: Southwest, and has appeared on Bravo’s Top Chef Masters. Frasca won a James Beard Award for Outstanding Wine Service in 2013 and Outstanding Service in 2019.

      Meredith Erickson is the author of Alpine Cooking and the co-author of The Art of Living According to Joe Beef, Le Pigeon, Olympia Provisions, Kristen Kish Cooking, Claridge’s: The Cookbook, and Joe Beef: Surviving the Apocalypse.

      Author Residence: Boulder, CO / Boulder, CO / Montreal and Milan

      Author Hometown: Flagstaff, AZ / St. Louis, MO / Montreal, Canada
      Marketing & Promotion
        Marketing: Social media campaign: Promotion on restaurant and author social media

        Website: Promotion on restaurant website

        Digital assets: Lifestyle photography

        Influencer campaign: Finished book mailing to key industry influencers; finished copy mailing to top wine stores

        PRH promotion: PUNCH, TASTE

        Collateral: Collateral placement at Boulder restaurant

        Explore partnerships: Italian tourism board, Riedel

        Publicity: National media attention

        National/local review and feature print attention

        National/local radio attention

        Online review and feature attention

        Author events: Boulder, Colorado

        Author Website:

        Author Social Media: @BobbyStuckeyMS, Instagram: bobbystuckeyms; lachlanmp
    • Awards & Reviews

      “[A] bighearted recipe collection…The food and wine covered are exciting and intriguing, and readers could not ask for more knowledgeable and enthusiastic guides.”Publishers Weekly (starred review)

      “This gorgeous book is Bobby and Lachlan in hardcover format—half wine, half food, but 100 percent passion for, dedication to, and love of the lesser-known region of Fruili—the place on which they based their pilgrimage-worthy restaurant Frasca in Boulder, Colorado. Between Bobby’s in-depth and incredibly knowledgeable notes on the wines, grapes, sub-regions, and wineries and Lachlan’s clearly explained tradition-with-a-twist recipes, you will be completely transported to Fruili…if you manage to hold yourself back from booking a flight immediately!”—Suzanne Goin, chef and author of Sunday Suppers at Lucques and The A.O.C. Cookbook
      “If a pilgrimage to Friuli was not already on your bucket list, there’s no doubt it should be now. Bobby Stuckey and Lachlan Mackinnon-Patterson’s restaurant Frasca is a mandatory stop for food and wine lovers everywhere. And now with Friuli Food and Wine, the two have taken us along on an entertaining and scholarly journey to the inspirational roots of the restaurant, capturing the essence and magic of Friuli Venezia Giulia—its wine, its food, and its welcoming hospitality.”—Danny Meyer, founder and CEO, Union Square Hospitality Group

      “Bobby Stuckey and Lachlan Mackinnon-Patterson credit Friuli Venezia Giulia, Italy, as a place where they truly learned about hospitality. And I know from personal experience how dedicated they are to hospitality, having witnessed it firsthand at The French Laundry and at their Boulder restaurant Frasca. With its lyrical writing and glorious photography, Friuli Food and Wine reads like a love letter to the region, celebrating its rich culinary traditions and its wondrous pairings of wine and food. The best cookbooks don’t just teach us about cooking; they take us places. Think of this book as an exhilarating journey, no passport required.”—Thomas Keller, chef/proprietor, The French Laundry
      “I first discovered Frasca, my favourite restaurant in America, in 2008 whilst on tour with Rush…and so began an education and love affair with an underappreciated corner of Italy called Friuli Venezia Giulia. This exquisitely produced and passionately written book is a must-have for all lovers of good food and wine. Bobby, Lachlan, and Meredith along with the Frasca team have brought Friuli to life through these recipes, historical descriptions, and connections. It sparks the wanderlust and makes one hungry and thirsty to be there…quite an accomplishment.”—Geddy Lee, bassist/vocalist of Rush
  • 3
    catalogue cover
    9780789338204 Hardcover COOKING / Regional & Ethnic On Sale Date:March 31, 2020
    $24.98 CAD 7.25 x 9.92 x 1.19 in | 2.3 lb | 320 pages Carton Quantity:9 Rizzoli Universe Promotional Books
    • Marketing Copy

      A dazzling tribute to Italy’s greatest “hidden” regional cuisine by the author of the bestselling and groundbreaking cookbook Polpo.

      Returning to the city of his gastronomic inspiration, Norman Russell immerses himself in the authentic recipes and culinary traditions of Venice and the Veneto in one hundred recipes showcasing the simple but exquisite flavors of La Serenissima. He documents one magical year learning and fine-tuning the specialties and everyday comfort foods of la cucina veneziana in a rustic kitchen in a neighborhood far from the tourist crowds—where washing hangs across the narrow streets and some houses still rely on a communal well for water.
      Russell lovingly reproduces true Venetian recipes with authentic ingredients very different from the globalized tourist fare in the city’s restaurants. The book is structured by season highlighting the ever-changing produce available in Venice’s buzzing market stalls throughout the year. Included are Venetian favorites such as asparagus with Parmesan and anchovy butter, butternut risotto, arancini, rabbit cacciatore, warm duck salad with walnuts and beets, scallops with lemon and peppermint, and warm octopus salad.
      Russell also affords a rare and intimate glimpse into Venice: its hidden architectural gems, secret places, embedded history, the color and energy of daily life and the characters that make this city so enchanting.
      Russell Norman is a leading London restaurateur. Over the last 20 years he has worked in many of London’s landmark restaurants as a waiter, bartender, maître d’, general manager and operations director. His book Polpo: A Venetian Cookbook (of Sorts) was voted Waterstones Book of the Year 2012. In 2014 he starred in “The Restaurant Man”, a six-part prime-time documentary for BBC2, and his second book Spuntino Comfort Food, New York Style was published in September 2015. He is a contributing editor for Esquire magazine and writes a monthly column as ’The Accidental Cook’.

      Author Residence: London, England

      Author Hometown: London, England
      Marketing & Promotion
    • Awards & Reviews

      “Sometimes, though rarely, it takes a non-Italian to break from entrenched stereotypes about Italian food, and Russell Norman, founder of the POLPO restaurant group in London, has done so with a seasonal cookbook of recipes actually made at home, not based on ristorante dishes (no carpaccio here). ” —Forbes

  • 4
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    9781529102567 Paperback COOKING / Regional & Ethnic On Sale Date:March 17, 2020
    $16.99 CAD 6 x 7.93 x 0.21 in | 0.41 lb | 80 pages Carton Quantity:75 Ebury Press
    • Marketing Copy

      Add a boost of Mediterranean magic to your pasta!

      Be it swirled on top of your snack or at the heart of your Sunday dinner, Sacla’ Pesto will give a flavour twist to your meals. Prepare your taste buds for an incredible journey with the most loved Italian sauce. These exciting recipes are all family-friendly, all easy and quick to prepare, and all irresistibly Pesto-based.

      With a foreword and five recipes by chef Rachel Allen, here are more than thirty recipes featuring Sacla’s extensive selection of authentic Pestos. There’s a dish for every occasion, from quick snacks to family gatherings and even a desert, to delight every Pesto fan. The book ranges from traditional Italian recipes such as Vegetable Lasagne and Piadina to more innovative variations, such as Pesto Fish Pie and Sweet Potato Burgers with Pesto Mayonnaise.

      Featuring beautiful colour photography throughout, fall in love with Pesto in all its delicious variations.

      Marketing & Promotion
  • 5
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    Big Flavors from Italian America Family-Style Favorites from Coast to Coast America's Test Kitchen
    9781945256790 Hardcover COOKING / Regional & Ethnic On Sale Date:January 28, 2020
    $35.00 CAD 7.5 x 9.81 x 0.91 in | 2.19 lb | 288 pages Carton Quantity:14 Canadian Rights: Y Cook's Country
    • Marketing Copy

      Celebrate the generous, comforting red sauce cooking that defines Italian America.

      Dig into the best of Italian American cooking with recipes that would make any nonna proud. Bubbling lasagna and drop meatballs are hard to resist, but save room for Braciole and Chicken Scarpariello. Then go on the road to discover dishes from humble delis and hole-in-the-wall restaurants, like Philadelphia Pork Sandwiches, Eggplant Pecorino, and Utica Greens. Learn the tricks behind pizzas from Detroit, Chicago, and St. Louis. Finally, bring home the bakery (and street fair) with garlic knots and zeppole.
      America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

      Author Residence: Boston, MA

      Author Hometown: Boston, MA
      Marketing & Promotion
        Publicity: Local NYC Media outreach/event. Distribution to national media and food influencers. Reporter/blogger email blast.
    • Awards & Reviews

      “America’s Test Kitchen diligently digs into red-sauce favorites in this fun and flavorful collection. Suitably for the homey cuisine, many recipes are simple—meatball subs are assembled on store-bought rolls, possibly using jarred tomato sauce, and a helpful sidebar offers tips for selecting the best sauce available…This is an exercise in nostalgia, but a successful one.”—Publisher’s Weekly
  • 6
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    Felidia Recipes from My Flagship Restaurant Lidia Matticchio Bastianich, Tanya Bastianich Manuali, Fortunato Nicotra
    9780525610755 Hardcover COOKING / Regional & Ethnic On Sale Date:October 29, 2019
    $42.00 CAD 8.22 x 9.41 x 0.95 in | 2.25 lb | 288 pages Carton Quantity:12 Canadian Rights: Y Appetite by Random House
    • Marketing Copy

      The first restaurant cookbook from the best-selling author, beloved and award-winning TV chef, and hugely successful restaurateur—115 recipes from her acclaimed and much-loved New York eatery.

      Ever since it first opened its doors on Manhattan’s Upper East Side in 1981, Lidia Bastianich’s Felidia has been one of New York City’s most beloved restaurants. Now, in her first restaurant cookbook, the revered chef, author, and television personality—along with the restaurant’s longtime Executive Chef, Fortunato Nicotra—shares the recipes that have made Felidia a dining destination. Here are dishes from across the restaurant’s forty-year history: Eggplant Flan with Tomato Coulis; Linguini with White Clams and Broccoli; Short Ribs Braised in Barolo; delectable desserts such as Almond and Chocolate Tart Caprese and Open Cannoli; and cocktails such as Passion Fruit Spritz and Frozen Peach Bellini. Here too are Chef Fortunato’s personal favorite recipes, advice on setting up a home bar, a fascinating look at Felidia’s history, and much more. Filled with the same warmth and wisdom that are the hallmark of all of Lidia’s cookbooks, Felidia is the next-best thing to a table at the restaurant.
      LIDIA MATTICCHIO BASTIANICH is the author of thirteen cookbooks and the Emmy award-winning host of public television’s Lidia’s Kitchen, which also airs internationally. She is also a judge on MasterChef Junior Italy and Italy’s highly rated daily program La Prova del Cuoco. Lidia owns Felidia, Becco, several other restaurants, and is a partner in the acclaimed Eataly. TANYA BASTIANICH MANUALI is integrally involved in the production of Lidia’s Public Television series as an owner and executive producer of Tavola Productions, and is active daily in the family restaurant business. She oversees the production and expansion of LIDIA’S food line alongside her husband, Corrado, and has coauthored several cookbooks with her mother, and one with her brother, Joe. FORTUNATO NICOTRA has been the Executive Chef at Felidia since 1995.

      Author Residence: Long Island, NY
      Marketing & Promotion

        - Social advertising - ideally through Lidia’s accounts

        - Posts on Lidia’s owned channels

        - Contra partnerships with TLN

        - Partnership with Eataly

        Publicity: - Tour to Toronto and GTA for key media and event opportunities

        - Engage key national broadcast media for food segments (outlets include CTV’s Marilyn Denis Show, CTV’s The Social, and CTV’s Your Morning)

        - Target print media and syndication opportunities with outlets including National Post/Postmedia, Globe and Mail, and Toronto Star for excerpted recipes, and other avenues of publicity

        - Leverage opening of Toronto’s forthcoming Eataly location for key Canadian event and others avenues of partnership

        Author Website:

        Author Social Media:; Twitter and IG: @LidiaBastianich
    • Awards & Reviews

      “Straightforward, honest, simple but sophisticated, and utterly delicious, Felidia is my type of food. From the ossobuco to homemade ricotta to mushroom gratin, these satisfying dishes will never fail to please your family or your friends.” —Jacques Pépin

      “I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook.” —Daniel Boulud

      “For those who want to craft the kind of delizioso Italian delights one finds at the chef’s flagship New York restaurant, Felidia, [Lidia] Bastianich serves up more than 100 signature recipes she’s spent 38 years perfecting: Istrian-inflected dishes both sophisticated and homespun.” —O, The Oprah Magazine

      “As a longtime foodie, I will treasure Felidia. The recipes are sure to become family staples. No one gets to the heart of Italian food like Lidia Bastianich.” —Debbie Macomber,#1 New York Times best-selling author
  • 7
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    Eataly: All About Dolci Regional Italian Desserts and Sweet Traditions Eataly, Natalie Danford, Francesco Sapienza
    9780847864966 Hardcover COOKING / Methods On Sale Date:October 15, 2019
    $40.00 CAD 6.32 x 9.03 x 0.89 in | 1.48 lb | 176 pages Carton Quantity:16 Canadian Rights: Y Rizzoli
    • Marketing Copy

      From the most trusted purveyor of Italian delicacies worldwide, this is an indispensable guide to Italian sweets and desserts and a delectable exploration of la dolce vita.

      Every cook knows that any great dinner party is only as good as its sweet ending, even multicourse Italian feasts. All About Dolci, from the pastry chefs at Eataly, is an enticing presentation from biscotti to gelati, torte, and classic pasticceria, with more than fifty recipes that inspire the perfect flourish to any Italian meal. The book takes readers through the history and tradition behind biscotti, with recipes including cantucci, baci di dama, and amaretti; holiday recipes such as panettone, pandoro, and struffoli; the classic tradition of Italian mini-pastries, piccola pasticerria, featuring rum baba, meringa, and cannoli; and all things gelati, including granita, sorbetto, and affogato, among many others. All About Dolci is, like Eataly itself, a one-stop source for classic Italian dessert traditions and recipes.
      Eataly is an Italian marketplace dedicated to high-quality food and drink, with forty stores across the world, including six in the United States.

      Author Residence: Torino, Italy

      Author Hometown: Torino, Italy
      Marketing & Promotion
        Marketing: Co-op available for placement

        Publicity: Food & baking coverage expected in Bon Appétit, Fine Cooking, Plate magazine, Relish, Food Network Magazine, Saveur, Food + Wine, Food Arts, Desserts Magazine, Dessert Professional, Chow Magazine.

        General interest media with great food & entertaining coverage to include House Beautiful, Gotham, Country Living, Traditional Home, O magazine, Good Housekeeping, Family Circle, Everyday with Rachael Ray, Martha Stewart Living, Women’s World, Redbook, Women’s Day, etc.

        Top newspaper and syndicates food sections including: The NY Times, Wall Street Journal, Chicago Tribune, Dallas Morning News, LA Times, SF Chronicle, USA Today; and AP, United News Syndicate, Content that Works, and Reuters.

        Online:,,,,,,,,,,,,,,,,,, readersdigest, rosentgartenreport, saveur, chefadventures, chow, urbandaddy, dailycandy, eater, grubstreet, foodrepublic, etc

  • 8
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    Pasta-topia 60+ Twirl-Tastic Recipes Deborah Kaloper, Allice Oehr
    9781925811209 Hardcover COOKING / Specific Ingredients On Sale Date:September 10, 2019
    $26.95 CAD 7.75 x 9.35 x 0.75 in | 1.38 lb | 132 pages Carton Quantity:22 Canadian Rights: Y Smith Street Books
    • Marketing Copy

      This boldly illustrated cookbook is about the world’s most beloved and versatile noodle, so you can finally become a legitimate pasta master.

      Circumnavigate the delicious world of pasta with this one-of-a-kind illustrated cookbook. California-born Deborah Kaloper lays down the law with more than sixty incredible recipes, from rustic Italian classics to New World fusions.

      Each of the chapters is based on a pasta shape, namely: long pasta, short pasta, flat and ribbon-cut pasta, and so on. Satisfy the whole family with recipes for spaghetti and meatballs, traditional macaroni and cheese. Then experiment with the really long and fun-sounding Italian words: penne arrabbiata, mussels with fregola, gorgonzola gnocchi al forno, and many more.

      Beautifully bold and detailed illustrations by Alice Oehr make this more than a cookbook—it’s a work of pasta art. It’s also the third in Alice and Deborah’s Topia series, following Ramen-topia and Taco-topia.

      Pick up a copy and join the cult of Pastafarianism now.
      Deborah Kaloper is a Californian-raised, Melbourne-based food writer, chef, former pastry chef and now sought-after food stylist. Deb daily works with the best photographers, chefs and writers - and in her down-time she spends it perfecting her tortillas. She has previously authored Ramen-topia and Taco-topia published by Smith Street Books.

      Alice Oehr is an illustrator, graphic and textile designer based Melbourne, Australia. She has worked with publishers, including Egmont, Frankie and Pan MacMillan. She has previously illustrated Ramen-topia, Taco-topia and Prince A to Z for Smith Street Books.

      Author Residence: Melbourne, Australia

      Author Hometown: Melbourne, Australia
      Marketing & Promotion
        Publicity: Coverage expected in Food & Wine, Bon Appetit, Saveur, Sauce, Edible Communities publications.

        Food sections of lifestyle magazines including Martha Stewart Living, O the Oprah Magazine, Redbook, Family Circle, GQ, Self, etc.

        Food sections at top newspapers including NYT, WSJ, LAT, Chicago Tribune, Boston Globe, SF Chronicle, Houston Chronicle, and syndicates, etc.

        Online coverage expected on all above web/social-arms plus,, Yahoo Food, Leite’s Culinaria, Chalkboard Magazine, Cookbook Junkies, Daily Meal,, Food52.

  • 9
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    Perfect Pan Pizza Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook] Peter Reinhart
    9780399581953 Hardcover COOKING / Courses & Dishes On Sale Date:May 14, 2019
    $29.99 CAD 7.46 x 9.5 x 0.78 in | 1.65 lb | 192 pages Carton Quantity:16 Canadian Rights: Y Ten Speed Press
    • Marketing Copy

      An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven.


      This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.
      Peter Reinhart is widely acknowledged as one of the world's leading authorities on bread. He is the author of ten books on bread, including the James Beard Award- and IACP cookbook award-winning The Bread Baker's Apprentice, and American Pie: My Search for the Perfect Pizza. He appears regularly on television and radio, and he is a full-time baking instructor at Johnson and Wales University, a culinary and keynote presenter at conferences around the world, and the founder and host of the popular video website
      Marketing & Promotion
    • Awards & Reviews

      “This celebration of one of pizza’s underappreciated permutations is the latest must-read by bread-making legend Peter Reinhart.”Fine Cooking

      “[Reinhart's] techniques are methodical and easy to follow. . . . This is a great guide for home cooks who want to create pizzas that have more bite and chew to them than thin crust pizzas.”Publishers Weekly

      “Make pizza like your Italian nonna did—in a pan. And oh, wow! It’s great! This guide from Peter Reinhart is pragmatic, accessible, and creative, and you will soon find it indispensable.”—Ken Forkish, author of The Elements of Pizza and owner of Ken’s Artisan Pizza and Checkerboard Pizza

      “Written by a true expert and pizzaiolo, this masterpiece delves deep inside everyone’s favorite food.”—Tony Gemignani, author of The Pizza Bible and owner of Tony’s Pizza Napoletana

      “Peter Reinhart’s tireless quest for pizza perfection brings the reader new insights into the art, craft, and science of pan pizza in all its forms.”—John Arena, owner of Metro Pizza

      “Reinhart has an uncanny ability to create books that speak to people, and Perfect Pan Pizza is no exception. Once again, he has delivered a book that is both inspirational and educational to baking and cooking enthusiasts of all levels.”—Brian Spangler, owner of Apizza Scholls
  • 10
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    Food of the Italian South Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook Katie Parla, Chris Bianco
    9781524760465 Hardcover COOKING / Regional & Ethnic On Sale Date:March 12, 2019
    $40.00 CAD 7.3 x 10.26 x 1.07 in | 2.05 lb | 256 pages Carton Quantity:14 Canadian Rights: Y Clarkson Potter
    • Marketing Copy

      85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast.

      In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel  of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique.

      Praise for Food of the Italian South

      “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”Fine Cooking 

      “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”Publishers Weekly (starred review) 

      “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”Woman’s Day (Best Cookbooks Coming Out in 2019)

      “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”Punch

      “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel
      Katie Parla, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of, the Saveur Award–winning food and travel site, the ebook Eating & Drinking in Rome, more than twenty travel guides, and coauthor of Tasting Rome (2016), winner of the IACP Award for best international cookbook. Her travel writing, recipes, and food criticism appear in the New York Times, Food & Wine, Saveur, Australian Gourmet Traveller, the Guardian, AFAR, Condé Nast Traveler, Punch, Eater, and more. Follow her on Instagram and Twitter @katieparla.
      Marketing & Promotion
    • Awards & Reviews

      “Italian food expert Katie Parla tackles the culturally rich cuisine and history of the southern region—where most of the quintessentially ‘Italian’ foods you know and love originally hail from.”Epicurious

      “Parla’s new book is a reflection of [her] journey to the regions of Italy often overlooked by tourists.”—Edible Jersey

      “Parla is a journalist, but she’s also a culinary sleuth, eager to learn all about food ways as well as ways to chronicle and save dishes that are quickly disappearing from modern Italian tables.”—Shelf Life

      “Every time I think I’ve seen it all, Katie Parla schools me and opens up an entirely new chapter of mind-blowing simplicity that I become obsessed with. This book proves to be no different. As I delve into these salacious recipes, I can only imagine where she will take me next!”—Marc Vetri, chef-founder Vetri Cucina

      “What do you want? A beautifully well-documented book that feels like visiting the soul of Italy, with pictures so good you can practically taste the authentic recipes? It’s right here, friends. Transport yourself.”—Joe Beddia, chef-owner Pizzeria Beddia

      “Katie Parla is without peer when it comes to cataloguing, eating, writing, and cooking about the foods of Italy. I’m biased. She’s my friend and colleague, and for years she has shown me the Italy of my dreams, in her books and just hopping in the car and taking off on the autostrada. As Katie says, ‘this is a calling,’ a duty for her to make sure these little culinary corners of her beloved Italy are revealed to us. But it’s her passion, her gorgeously fun writing style, and these amazing recipes from the Italian South that become our gifts to receive. Intelligent and thorough, I sat salivating while paging through this book, longing to be back in the convertible, driving the Amalfi Coast in search of that next great meal. Food of the Italian South will win awards, become an instant classic, and thrill the critics, no doubt about it. The real gift is that we get to see this part of Italy through Katie’s eye for detail, her luminous stories, and these amazing recipes.”—Andrew Zimmern

      “I first met Katie Parla in Rome. I was a fan of Tasting Rome and was thrilled to be spending time with her there. It was then she told me about her upcoming book, Food of the Italian South. Katie has successfully gained my attention for her rich and transportive knowledge of not only Rome but now the southernmost parts of Italy. This book will take you to a place in Italy you may not want to leave and will open your eyes to the food and culture of the Italian South.”—Melissa Rodriguez, executive chef Del Posto

      “Katie has unlocked the deliciousness of Italy’s South. This book brings the cuisine of lesser-known regions in an incredibly diverse culinary country to your home. She provides entertaining insight to her personal heritage while honoring the area’s culture and traditions. I can’t wait to get in the kitchen and start cooking this book!”—Sarah Grueneberg, chef-partner Monteverde Restaurant & Pastificio

      Food of the Italian South is a rich, personal, and irresistible collection of undiscovered recipes and stories of regional cooking passed down from generation to generation.”—Evan Funke, chef-owner Felix

      “Katie Parla, or how I refer to her, ‘my Italian Goddess from Jersey,’ has taught me so much about food, life, friendship, and the importance of Danzig over the last few years. She has single-handedly and lovingly organized all of my culinary trips to Italy and Sicily, including our last trip to Puglia, the mysterious southern heel. I have personally woven a custom Koozie for this incredible book, which I carry close to my heart as a guide for the Italian South.”—Eric Wareheim

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