PRESERVING THE ITALIAN WAY
A collection of old-style Casalinga Italian recipes assembled by
Pietro Demaio
Published by Memoirs Foundation Inc. (Australia), P/B

This is a book to cherish for the generosity of people who have given their recipes. It takes the full gambit from preserving in oil and vinegar, salt and sunshine right through to making use of the last of the pig fat in soap. Preserving the Italian Way chronicles the old methods for current, and future generations. There is some very useful information that can be put to good use in commercial kitchens determined to do their own thing including a cheese section. This book goes to the depth of wine making and most interesting are the liqueurs that are so common especially in the north of Italy. If you are Australian looking for the high volume alcohol to make some of the recipes them try Sydney’s Chef’s Warehouse +61 02 9211 4555 where they have Marc at 60% alcohol at very reasonable prices.

DELIZIA!
The epic history of the Italians and their food
John Dickie
Published by Free Press, P/B $35

This book is fabulous. From the first chapter you will want someone to share the enjoyment with, maybe even contemplate reading it out loud to each other. Erudite, beautifully written and absolutely fascinating, but most importantly much of it is new (to me) at least. Beautifully researched and detailed in a way it doesn’t tiresomely mimic everything else previously written about the history of Italian food. For instance the chef Bartolomeo Scappi is given serious consideration and wonderful detail about his book published when he was 70. One can only long for the day when this precious document will be available to all of us via the net. The insight into papal frugality (not!) is utterly fascinating, as is the detailed description of banquet after banquet. It is a long and interesting journey to uncover the development of regional food, the role of war, to the Slow Food revolution and the entry of foreign ingredients in the cooking of Italy today. Dickie has the focus of a recipe writer determined to explain properly regardless of the length of the text and annoyance of the editor. There are some marvellous descriptions of dishes with enough description that it is possible to be optimistic about their translation into modernity.
It is impossible not to think about the books and libraries that Dickie has had intimate access to, the fragile pages he must have reverently touched with tentative white gloved hands as he pulled together the threads of this absolutely marvellous story. The best book of 2007!

LA NONNA LA CUCINA LA VITA
Recipes from my Italian Grandmother
Text and illustrations by Larissa Bertonasco
Translation by Fui lee Luk
Published by new Holland, deluxe paperback

It’s devastating to have missed one of the loveliest little cookbooks for 2007. We haven’t had time to try a single recipe, but at a glance they seem to be succinctly written with sufficient detail (when required) but really, who cares if they work when a book is just so cute from cover to cover. The illustrations are utterly gorgeous and in some cases deliciously naughty. An irresistible original book for anyone who loves food this is the book and a book bound to make you smile at it swathes you in it’s magic.
We absolutely love this book!

A PASSIONFOR FRUIT
Lorenza DeMedici, photography Mike Newton
Published by Pavilion, H/B $61.95, P/B $48.95

Lorenza De’Medici needs little introduction to anyone with a love of Italian cooking. Her books, like the woman herself are always classically stylish and elegant with exquisite photographs. In this instance the stunning photography of Mike Newton. Lorenza never writes ’just recipes’ and the book is filled with ample historical anecdotes to make it a fascinating read and filled with recipes and ideas that always work. An exquisite production A Passion for Fruit is a highly recommended book.