“What are the best Italian Cookbooks?” We looked at 117 different titles, aggregating and ranking the entries in an attempt to answer that very question!
Part 4 of our Italy week is Italian Cookbooks! Everyone loves Italian food! If you don’t this is probably a dumb article to read.
The lists we made are:
Below you can find the top 21 books, all appearing on 2 or more lists, with images, summaries, and links. The remaining books, as well as the articles we used are at the bottom of the page.
Happy Scrolling!
Lists It Appears On:
“In Extra Virgin, food, family, and style come together in a celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, full of fresh flavor, and easy to prepare. Gabriele is a traditional Italian with a big heart, and Debi is an outgoing, brash New York City girl. Their sassy and playful exchanges illuminate what’s important in everyday life: good food and a lot of love.
Ranging from traditional antipasti and soups to their spin on entrees, pizzas, and desserts, recipes include Pecorino and Honey Dip, a sweet and salty way to start a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, inspired by wild Tuscan apricot trees; and Sausage and Beans, which offers hints of fennel in a Tuscan red sauce. Here, too, are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and Coffee Granita just as Italians make it.”
Lists It Appears On:
Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises. Included in each large-form at volume are gorgeous food and landscape photographs.
Lists It Appears On:
Easy to use and simple to read, some of these recipes will be those “as seen” on TV in the eight years of “Molto Mario” programs on the Food Network, including those from “Mediterranean Mario,” “Mario Eats Italy,” and the all–new “Ciao America with Mario Batali.” Batali’s distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact.
Lists It Appears On:
“When Rachel Roddy visited Rome in 2005 she never intended to stay. But then she happened upon the neighborhood of Testaccio, the wedge-shaped quarter of Rome that centers around the old slaughterhouse and the bustling food market, and fell instantly in love. Thus began an Italian adventure that has turned into a brand new life. My Kitchen in Rome charts a year in Rachel’s small Italian kitchen, shopping, cooking, eating, and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city.
Weaving together stories, memories, and recipes for thick bean soups, fresh pastas, braised vegetables, and slow-cooked meats, My Kitchen in Rome captures the spirit of Rachel’s beloved blog, Rachel Eats, and offers readers the chance to cook “”cucina romana”” without leaving the comfort of home.”
Lists It Appears On:
“Tucked away in London’s edgy Soho district, Polpo is one of the most irrepressibly buzzing restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative, and exuberantly delicious. The 120 recipes in this book range from salads and snacks to small main courses, drinks, and desserts, including asparagus with Parmesan and anchovy butter; warm duck salad with beets and walnuts; crispy baby pizzas with zucchini, mint and chilli; scallops with lemon and peppermint; soft-shell crab in Parmesan batter with fennel; fizzy bellinis and glasses of bright orange spritz; panacotta with poached rhubarb; and warm autumn fruits with amaretto cream.
The recipes are accompanied by luminescent photography within a dazzling design, including a distinctive stripped-away spine to reveal colorful Japanese stitching–a feature that also allows the book to lie open flat on a chef’s workstation. Polpo captures the unfrequented corners, bustling bacari, and sublime waterways of Venice as they’ve never been seen before.”
Lists It Appears On:
Slow-cooked meats, homemade breads, flavorful pastas…these are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations–dishes that people actually want to cook and eat. In Rustic Italian Food, acclaimed Philadelphia chef Marc Vetri celebrates the handcrafted cuisine of Italy, advocating a hands-on, back-to-the-basics approach to cooking. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. Rustic Italian Food is also an education in kitchen fundamentals, with detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces. Much more than just a collection of recipes, in this book Marc Vetri connects us directly to the essence of Italian food.
Lists It Appears On:
Lists It Appears On:
“Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy’s food cognoscenti. “”Ask an Italian where to take only one meal in Italy, and, after recommending his mother’s house, he will more than likely send you to EmiliaRomagna,””writes Kasper.
A cuisine at once voluptuous and refined, the dishes of Emilia-Romagna’s kitchen are literally irresistible. just listen to the names””Little”” Spring Soup from the 17th Century, His Eminence’s Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country Ragú
The first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way.”
Lists It Appears On:
With flavors bursting from the simplest ingredients, the authentic Italian pasta dishes offered here can make home cooking truly sensational. The scent of torn basil leaves, the sizzle of pan-fried prawns, the sight of an olive-studded spaghetti alla puttanesca—pasta sauces invigorate all the senses. In this definitive collection, Diane Seed shares the 100 best sauce recipes she has encountered in 40 years of living, eating, and cooking in Italy. Infinitely varied, it includes specialities from regions across Italy and classics we’ve come to love that are both delicious and economical, plus a few extra-special dishes that are perfect for occasions. This indispensible selection is as wide-ranging as Italian culture itself. Trusted by cooks for more than 25 years, its sensational yet simple recipes are an essential ingredient in every kitchen. Includes dual measures.
Lists It Appears On:
Over 30 years ago Antonio Carluccio and Gennaro Contaldo separately left their native Italy for Britain where, in time, they met, worked together and established themselves as leading authorities on Italian cooking. In this compelling book – written to accompany the primetime BBC series – the two old friends have embarked upon an amazing journey back to their homeland to reconnect with their culinary heritage, explore past and current traditions and reveal the very soul of Italian gastronomy. Containing over 100 mouthwatering recipes, this extraordinary book goes beyond the cliches to reveal real Italian food, as cooked by real Italians. It includes an intriguing combination of classic dishes and ingredients as well as others showcasing the changes in style and influences that have become a part of the Italy of today. Reflecting the insights of both men into Italy then and now, Carluccio and Contaldo’s return captures the essence of its authors – their humour, their wisdom, their curiosity and, most significantly, their shared passion for good simple food. It is an essential book for anyone with a genuine interest in Italian food.
Lists It Appears On:
Florentine is a collection of delicious recipes and stunning photographs from Tuscany’s capital. Emiko Davies draws on her personal experience of traditional Florentine cuisine to share recipes that transport readers to the piazzas of Florence. From her torta di mele – a reassuringly nonna-esque apple cake – to Pappardelle all’anatra – mouth watering pappardelle with rich duck ragu sauce – allow yourself to be taken on a culinary tour through the city. From the morning ritual of la pasticceria (the pastry shop) and il forno (the bakery), the tantalizing fresh produce of il mercato (the market) and il maccellaio (the butcher) through to the romance of la trattoria, or perhaps let yourself be swept up in the atmosphere of Florence’s street food scene with a few bites of crunchy crostini with fig compote and prosciutto, or savor a silky gelato of hazelnut and crema.
Lists It Appears On:
Elizabeth David’s Italian Food was one of the first books to demonstrate the enormous range of Italy’s regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy.
Lists It Appears On:
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.
Lists It Appears On:
“Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine– mirrors of their culture, history, and geography. But the cucina romana is the country’s greatest standout. In Tasting Rome, journalist Katie Parla and photographer Kristina Gill capture Rome’s unique character and truly evolved food culture in this love letter to their adopted city.
The recipes here, each selected for the story it tells, acknowledge the foundations of the cuisine and demonstrate how it has transitioned to the variations found today: cacio e pepe is not only a peppery condiment for pasta, but also a filling for suppli, fried rice balls; pollo alla romana is served as a summer platter of peppers stewed with chicken, but also deboned and on hearty sandwiches. Parla and Gill focus, too, on cucina ebraica to highlight the role Rome’s Jewish communities have had, bringing dishes such as hraimi con couscous, which incorporates spicy amberjack, and matzoh fritters, pizzarelle, with honey and pine nuts; celebrate the authentic quinto quarto (“”the fifth quarter””) offal, and luscious verdure, which grow all over; acknowledge the baked pizzas and breads that anchor everyday eating; and explore the ever-changing culture of sweets and cocktails. “
Lists It Appears On:
“A 12-month journey through the tastes of Tuscany.
In this exquisitely photographed book, Tessa Kiros uses each month of the year as a device to explore and record recipes in seasonal cooking with fine ingredients. Her personal observations throughout reveal the nuances of the Italian meal.
“”The Store Cupboard”” has tips on filling the pantry with the right ingredients. The “”Basics”” section provides preparation instructions and recipes that Tuscan home cooks learned from their parents and grandparents. Substitutions for harder-to-find ingredients are offered along with encouraging tips on improvising to suit any taste. Wine notes and a glossary round out the book.”
Lists It Appears On:
Cooking with Italian Grandmothers features the histories and menus of fifteen grandmothers, each of whom welcomed Ms. Theroux into their kitchens and pantries and shared both their favorite dishes and personal wisdoms. From the dramatic winter shores if Ustica to the blooming hills of Tuscany in spring, readers will journey through Italy’s most divers regions and seasons, to discover the country’s most delectable dishes, from the traditional to the unexpected, and meet the storied women who make them.
Lists It Appears On:
Il Talismano is and has been for over 50 years the one great standard Italian cookbook. It is to Italians what Joy of Cooking is to Americans. Containing in simple and clear form the best recipes for all the foods that we associate with Italian cuisine, it covers all the regional variations of Italian cooking: Milanese, Bolognese, Venetian, Neapolitan, Sicilian, Veronese, and Florentine.
Lists It Appears On:
“First published in 1891, Pellegrino Artusi’s La scienza in cucina e l’arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi’s death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.
Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.”
Lists It Appears On:
“Jamie’s Italy is the result of that journey–and it’s a land of plenty. As well as providing more than 120 brand-new recipes for everything from risotto to roasts and spaghetti to stews, structured as traditional trattoria menus, Jamie takes you all over Italy to cook with and learn from the real masters of Italian cuisine: the locals. Far from the standard “”lemons and olives”” version of Italian cooking, Jamie’s Italy is a cookbook by the people for the people. From Sicily to Tuscany, it’s about the local fishermen, family bakers, and, of course, the “”Mamas,”” sharing their recipes and the tips that have gone into their cooking for generations. But it’s not only mouthwatering food that Jamie brings back home: it’s also the spirit that makes cooking and eating absolutely central to family life, whichever part of Italy you’re in.
Bursting with the warmth and hospitality of real family life, this is both a superbly accessible cookbook and a unique travelogue and diary, in which you’ll find the authentic flavor of Italy and the people who live there. If you love quality food prepared with genuine passion–you’ll never want to leave Jamie’s Italy.”
Lists It Appears On:
“Almost twenty years ago, with the publication of The Classic Italian Cook Book, followed by More Classic Italian Cooking, Marcella Hazan introduced Americans to a whole new world of Italian food. As Roy Andries de Groot wrote, “Marcella’s book is the most authentic guide to Italian food ever written in the U.S. Where other authors failed, Marcella has brilliantly succeeded in capturing (and conveying to the reader on every page) the feel, the aromatic scent, the subtle nuances of fresh country flavors and, above all, the easy uncomplication of Italian food prepared in the Italian style.”
Now a new generation is ready to master the art of Italian cooking, and their bible will be Essentials of Classic Italian Cooking—this new volume that combines the two books, updates and expanded throughout. Designed as a basic manual for cooks on every level—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire.”
Lists It Appears On:
“This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full‐color photographs. A comprehensive and lively book, its uniquely stylish and user‐friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone.
Il Cucchiaio d’Argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations.”
| # | Book | Author | Lists |
| (Books Appear On 1 List Each) | |||
| 22 | 1000 Italian Recipes | Italian Cook | |
| 23 | 101 Gluten Free Vegan Italian Food Quick & Easy Vegan Recipes | Jonathan Vine | Urban Vegan |
| 24 | 365 EASY ITALIAN RECIPES | RICK M. O’CONNELL | Serious eats |
| 25 | A Tuscan in the Kitchen: Recipes and Tales from My Home | Pino Luongo | Jungle Find |
| 26 | Amanda’s vote goes to The Italian Baker | Carol Field | Food 52 |
| 27 | Amaretto, Apple Cake and Artichokes | Anna del Conte | The Happy Foodie |
| 28 | Antipasto Table, The | Michele Scicolone | Jungle Find |
| 29 | Antonio Carluccio – The Collection | Flavours Holiday | |
| 30 | At Home with Maria Loggia | Maria Loggia Published | Panoram Italia |
| 31 | Beard on Pasta | Food 52 | |
| 32 | Biba’s Italy: Favorite Recipes from the Splendid Cities | Biba Caggiano | Cooking Light |
| 33 | Biba’s Taste of Italy: Recipes from the Homes, Trattorie and Restaurants of Emilia-Romagna | Biba Caggiano | Jungle Find |
| 34 | Biscotti Recipes | Italian Cook | |
| 35 | Chloe’s Vegan Italian Kitchen 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics | Chloe Coscarelli | Urban Vegan |
| 36 | Ciao Italia in Umbria | Italian Cook | |
| 37 | COOKING BY HAND | Serious eats 2 | |
| 38 | Cooking of Parma | Richard C. Sidoli | Jungle Find |
| 39 | Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, And Traditions | Joan T. Tucci, Gianni Scappin, Mimi S. Taft | Jungle Find |
| 40 | Cucina of Le Marche | Italian Cook | |
| 41 | Cucina Povera: Tuscan Peasant Cooking | Pamela Sheldon Johns | Juls Kitchen |
| 42 | CUCINA RUSTICA | VIANA LA PLACE AND EVAN KLEIMAN | Serious eats |
| 43 | Eat Ate | Guy Mirabella | Matt Bites |
| 44 | Eating Rome: Living the Good Life in the Eternal City | Elizabeth Minchilli | American In Rome |
| 45 | Everyday Italian: 125 Simple and Delicious Recipes | Ezvid | |
| 46 | Five Quarters | Rachel Roddy | Great British Chefs |
| 47 | Flavors of Tuscany | Italian Cook | |
| 48 | Food | Wine: The Italian Riviera and Genova | Italian Fix | |
| 49 | Frankies Spuntino | Food 52 | |
| 50 | Gastronomy of Italy | Anna Del Conte | The Guardian |
| 51 | Gelato Messina | Nick Palumbo | Great British Chefs |
| 52 | Giuliano Bugialli’s Foods of Italy | Giuliano Bugialli | Jungle Find |
| 53 | Great Italian Cooking | The Huffington Post | |
| 54 | Heart of Italy | The Huffington Post | |
| 55 | I love Toscana | Giulia Scarpaleggia | Juls Kitchen |
| 56 | Italian Classics Cookbook | Italian Cook | |
| 57 | Italian Cooking at Home with the Culinary Institute of America | Gianni Scappin, Alberto Vanoli, Steven Kolpan | Matt Bites |
| 58 | Italian Diabetic Meals | Italian Cook | |
| 59 | Italian Pride: 101 Reasons to Be Proud You’re Italian | Federico Moramarco, Stephen Moramarco | Jungle Find |
| 60 | Italy for the Gourmet Traveler | Fred Plotkin | Jungle Find |
| 61 | Jamie’s Food Tube: The Pasta Book | Gennaro Contaldo | The Happy Foodie |
| 62 | Laura in the Kitchen | Ezvid | |
| 63 | Let’s Cook Italian | Anna Prandoni and Emanuela Ligabue | Great British Chefs |
| 64 | Lidia Cooks from the Heart of Italy | Food 52 | |
| 65 | Lidia’s Commonsense Italian Cooking | Ezvid | |
| 66 | Lidia’s Favorite Recipes: 100 Foolproof Italian Dishes | Lidia Bastianich and Tanya Bastianich Manuali | Panoram Italia |
| 67 | Lidia’s Family Table | Lidia Bastianich | Cooking Light |
| 68 | Lidia’s Italian-American Kitchen | The Culture Trip | |
| 69 | Light of Lucia: A Celebration of Italian Life, Love and Food | Italian Fix | |
| 70 | Love Vegan Italian Classics Made Easy | Urban Vegan | |
| 71 | Made In Italy | David Rocco | Panoram Italia |
| 72 | Made In Italy: Food and Stories | Giorgio Locatelli | Panoram Italia |
| 73 | Made in Sicily | Flavours Holiday | |
| 74 | Masterclass in Italian Cooking | Italian Fix | |
| 75 | Mastering Pasta | The Culture Trip | |
| 76 | Mezzo Giorno | Flavours Holiday | |
| 77 | Mezzogiorno: Recipes from Southern Italy | Francesco Mazzei | The Happy Foodie |
| 78 | MOLTO GUSTO | MARIO BATALI | Serious eats |
| 79 | My Simple Italian | Theo Randall | The Happy Foodie |
| 80 | Nigellissima | Nigella Lawson | The Happy Foodie |
| 81 | Nina Capri | Nina Parker | Great British Chefs |
| 82 | Nonna’s Italian Kitchen Delicious Home-Style Vegan Cuisine (Healthy World Cuisine) | Bryanna Clark Grogan | Urban Vegan |
| 83 | Northern Italian Cooking | Biba Caggiano | Jungle Find |
| 84 | Now Eat This! Italian | Rocco DiSpirito | Ezvid |
| 85 | Pasta | Antonio Carluccio | Great British Chefs |
| 86 | Pasta Revolution | Eleonora Cozzella | Italy Magazine |
| 87 | Patrizia’s Italian Cookbook: 100 recipes from Tuscany and Emilia Romagna | Patrizia Cantini | Italy Magazine |
| 88 | Pizza Napoletana’s Flour, Water, Yeast, Salt, and Passion | Italy Magazine | |
| 89 | Pizza: Seasonal Recipes From Rome’s Legendary Pizzarium | Gabriele Bonci Contribution | Panoram Italia |
| 90 | Pride and Pudding: The History of British Puddings, Savoury and Sweet | Regula Ysewijn | Juls Kitchen |
| 91 | Secrets from My Tuscan Kitchen | Judy Witts Francini | Juls Kitchen |
| 92 | Secrets of Fat Free Italian | Italian Cook | |
| 93 | Semplice | Dino Joannides | The Happy Foodie |
| 94 | Sicilian Home Cooking | Italian Cook | |
| 95 | Simple Italian Food | The Huffington Post | |
| 96 | Simply Italian | Michela, Emanuela and Romina Chiappa | The Happy Foodie |
| 97 | Sweet Myrtle & Bitter Honey: The Mediterranean Flavors of Sardinia | Efisio Farris | Cooking Light |
| 98 | the Ciao Bella Book of Gelato and Sorbetto | Ezvid | |
| 99 | The Complete Italian Cookbook | Food 52 | |
| 100 | The glorious pasta of Italy | Domenica Marchetti | Juls Kitchen |
| 101 | THE GLORIOUS VEGETABLES OF ITALY | Serious eats 2 | |
| 102 | The Healthy Italian: Cooking for the Love of Food and Family | Fina Scroppo | Panoram Italia |
| 103 | The Italian Baker | Melissa Forti | Great British Chefs |
| 104 | The Pasta Bible | Food 52 | |
| 105 | The Pasta Book: Recipes in the Italian Tradition | Julia della Croce | Jungle Find |
| 106 | The Pizza Bible | Ezvid | |
| 107 | The River Cafe Classic Italian Cook Book | Rose Gray and Ruth Rogers | Matt Bites |
| 108 | The Science of Cooking and the Art of Eating Well | Life In Italy | |
| 109 | The Valentino Cookbook | Piero Selvaggio, Karen Stabiner, Patricia Williams | Jungle Find |
| 110 | The Wiseguy Cookbook | Italian Cook | |
| 111 | Trattoria Cooking: More than 200 authentic recipes from Italy’s family-style restaurants | Biba Caggiano, Charles Waller | Jungle Find |
| 112 | URBAN ITALIAN | ANDREW CARMELLINI | Serious eats |
| 113 | Vegan Italiano Meat-Free, Egg-Free, Dairy-Free Dishes from Sun-Drenched Italy | Donna Klein | Urban Vegan |
| 114 | Veneto: Recipes from an Italian Country Kitchen | Valeria Necchio | Italy Magazine |
| 115 | Verdura: Vegetables Italian Style | Viana La Place | Cooking Light |
| 116 | Where to Eat Pizza | Various | Great British Chefs |
| 117 | You Can Become a Cook | Allan Bay | Life In Italy |
| Source | Article |
| American In Rome | BEST BOOKS ABOUT ROME |
| Bonvoyageurs | COOKBOOKS : THE BEST ITALIAN COOKBOOKS OF ALL TIMES! |
| Cooking Light | The Best Italian Cookbooks |
| Ezvid | 10 Best Italian Cookbooks | January 2017 |
| Flavours Holiday | Our top picks of Italian cookbooks, past and present |
| Food 52 | Our 11 Favorite Italian Cookbooks |
| Great British Chefs | New Italian cookbooks for every type of cook |
| Italian Cook | Top Ten Italian Cookbooks |
| Italian Fix | Raving Fans in Your Kitchen: My Italian Cookbooks |
| Italy Magazine | 7 Great Italian Cookbooks Essential For Your Collection |
| Juls Kitchen | Christmas gifts: 10 cookbooks for Italian food lovers |
| Jungle Find | Best Italian Cookbooks on Amazon |
| Life In Italy | FAMOUS ITALIAN COOKBOOKS |
| Matt Bites | Book Reviews: Italian Cookbooks |
| Panoram Italia | Recommended Italian Cookbooks |
| Pasta Recipes | Best Italian Cookbooks |
| Serious eats | Book Corner: 10 Italian Cookbooks We Love |
| Serious eats 2 | Love Italian Food? 5 Essential Cookbooks for Your Collection |
| The Culture Trip | The Italian Cookbooks You Need In Your Kitchen |
| The Guardian | Top five classic Italian recipe books |
| The Happy Foodie | Our Top 10 Italian Cookbooks |
| The Huffington Post | 8 Of The Best Italian Cookbooks (PHOTOS) |
| Urban Vegan | 5 Delicious Vegan Italian Cookbooks You’ll Love |
"What are the best Science Fiction And Fantasy books released in 2023?" We looked at…
"What are the best Graphic Novels And Comics books released in 2023?" We looked at…
"What are the best Science And Nature books released in 2023?" We looked at 278…
"What are the best Mystery, Horror, and Thriller books released in 2023?" We looked at…
"What are the best Nonfiction books released in 2023?" We looked at 428 of the…
"What are the best Fiction & Literature books released in 2023?" We looked at 448…
