Italian

Artusi, Pellegrino. Science in the Kitchen and the Art of Eating Well. Toronto: University of Toronto Press, 2003. Print.

Batali, Mario. Babbo. New York: Clarkson Potter, 2002. Print.

Buford, Bill. Heat : an amateur’s adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany. New York: Vintage, 2006. Print.

Capatti, Alberto & Massimo Montanari. Italian Cuisine: A Cultural History. New York: Columbia University Press, 2003. Print.

David, Elizabeth. Italian Food. New York: Penguin Classics, 1999. Print.

Del Conte, Anna. Gastronomy of Italy. New York: Pavilion Books, 2004. Print.

De Palma, Gina. Dolce Italiano: Desserts from the Babbo Kitchen. New York: Norton, 2007. Print.

Dickie, John. Delizia!: The Epic History of Italians and Their Food. New York: Free Press, 2008. Print.

Hudman, Michael. Andrew michael cookbook : southern ingredients, italian techniques. S.l.: Simon & Schuster, 2013. Print.

Lindgren, Shelley, Matthew Accarrino, and Kate Leahy. SPQR : modern Italian food + wine. Berkeley: Ten Speed Press, 2012. Print.

Michaud, Jeff, and David Joachim. Eating Italy : a chef’s culinary adventure. Philadelphia: Running Press, 2013.  Print.

Norman, Russell, and Jenny Zarins. Polpo : a Venetian cookbook (of sorts). London: Bloomsbury, 2012. Print.

Porcelli, Alessandro. Cook it raw. London: Phaidon, 2013. Print.

Riley, Gillian. The Oxford Companion to Italian Food. New York: Oxford University Press, 2007. Print.

Roden, Claudia. Claudia Roden’s the Food of Italy: Region by Region. New York: Steerforth Italia, 2003. Print.

Scialabba, Matthew, and Melissa Pellegrino. The Italian farmer’s table : authentic recipes and local lore from northern Italy. Guilford, Conn.: Three Forks, 2010. Print.

The silver spoon. New York: Phaidon Press, 2005. Print.

Vetri, Marc, David Joachim, and Kelly Campbell. Rustic Italian food. Berkeley: Ten Speed Press, 2011. Print.