"Feast of a Lifetime" is a cookbook written in the form of a biography. As the title implies, the book contains a unique collection of recipes and cooking tips that will assist the culinary enthusiast in preparing a diverse repertoire of fabulous international dishes. The recipes emphasize Italian cooking, as they were accumulated by two generations of Italian women. The narrative tells the story of one of those women, the author's mother, Sara, who faced extraordinary challenges as a young adult. By the age of 25, Sara's mother had passed away, her son had been born with problems, her husband was unfaithful, and she had become the sole caretaker of her paralyzed father. With Sara's courage, combined with her sense of adventure and humor, she overcame those challenges to lead a fascinating life. Sara was lost in a revolution in Baghdad, lived in a haunted house in Brazil, and was later caught in an avalanche in Peru. With these and many other stories, the title of the book takes on a secondary meaning: Sara's lifetime itself was a feast--a feast of experiences.

Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. Before 1946 and the advent of the first television cooking show, James Beard's I Love to Eat, not many Americans were familiar with the finer aspects of French cuisine. Today, food in the United States has experienced multiple revolutions, having received-and embraced-influences from not only Europe, but cultures ranging from the Far East to Latin America. This expansion of America's appreciation for food is largely the result of a number of well-known food enthusiasts who forever changed how we eat. Icons of American Cooking examines the giants of American food, cooking, and cuisine through 24 biographical profiles of contemporary figures, covering all regions, cooking styles, and ethnic origins. This book fills a gap by providing behind-the-scenes insights into the biggest names in American food, past and present. Provides 24 intriguing, biographical entries detailing the lives of some of America's greatest food and cooking pioneers and institutions Includes contributions from 18 distinguished scholars, librarians, and journalists Offers key insight into childhood and family, education, career trajectory and triumphs, and legacy Numerous sidebars offer intriguing quotations, sample menus, and excerpts from writings Suggestions for further reading follow each profile

The debut cookbook from Giorgia Eugenia Goggi, resident chef of a design-led restaurant, hotel and cookery school, Moroseta Kitchen is a true expression of modern Italy and what it is like to eat there.

Think traditional, seasonal ingredients grown on the grounds with flourishes of inventiveness. From Grilled Asparagus with Gremolata and Tahini Sauce and Flat Peach, Cucumber and Mozzarella Salad, to Tomato Risotto with Garlic and Lemon and Fig Leaf Gelato, this is the kind of food that home cooks will love to serve to friends and family, discovering new ideas for familiar ingredients along the way.

Organised into chapters by season, this is a journey of flavour with the most evocative of Italian ingredients – everything from citrus and fennel to basil and tomatoes. Including essays on the best of seasonal produce and bountiful photography of the kitchen garden, Puglian markets, farms and fishing towns, and of course the beautiful restaurant and kitchen space where Giorgia develops her recipes, every page is an ode to the best of Italy.

Moroseta Kitchen is a cookbook that will make you fall in love with Puglia and modern Italian food.

Great American comfort food from the cast iron cooking masters! No one knows American cooking better than Lodge. For over a century, home cooks have used Lodge Cast Iron Cookware to make everything from cornbread and chili to fried chicken and apple pie. Whether you've cooked with Lodge pots and pans for years or have only just discovered these time- tested pieces, here you'll find the essential collection of cast iron recipes from Lodge and the chefs, food writers, and others who swear by them.

Recipes from Sicily is a culinary exploration of this well-loved Italian island.

Join husband and wife team Giancarlo and Katie Caldesi as they head to the island of Sicily to delve into its diverse food scene through more than 90 delicious recipes.

Starting in the capital, Palermo, the couple come across some exciting street food that features tasty Arancini (rice balls stuffed with meat sauce and cheese) to Sfincione, a thick Sicilian pizza, topped with tomatoes, onions, anchovies and caciocavallo cheese. Heading to Noto, almonds feature in some of Italy’s most memorable desserts including a classic Semifreddo to a refreshing Almond Granita (served with fresh brioche, for dunking). No Sicilian book would be complete without Pasta Alla Norma (pasta with tomatoes and eggplants) and the classic, ricotta-filled sweet delight Cannoli.

Set against the backdrop of breathtaking photographs of the islands and Katie’s anecdotes of their travels, Recipes from Sicily is a stunning cookbook and visual feast of one of Italy’s most amazing destinations.

"Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He's the food guru of the world." -Ray Romano The ultimate collection of must-have recipes, stories, and behind-the-scenes photos from the beloved Netflix show Somebody Feed Phil. Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he's traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode-and now to this book. In Somebody Feed Phil the Book, Rosenthal presents never-before-heard stories from every episode of the first four seasons of the series, along with more than sixty of viewers' most requested recipes from acclaimed international chefs and local legends alike (including Rosenthal' s favorite sandwich finds from San Francisco to Tel Aviv), so you can replicate many of the dishes from the show right at home. There are also "scripts" from some of Rosenthal's video phone calls from the road with his family making this the ultimate companion guide for avid fans of the show as well as armchair travelers and adventurous at-home chefs.