This is our list of The Best Italian Cookbooks of All Time. This list of The Best Italian Cookbooks of All Time has been compiled using some of the internet’s most reliable sources. You may view these sources at the end of this post. We hope you find your next great read and remember to bookmark this page for future reference. This list of the best Italian cookbooks of All Time is in no particular order.
First on our list of the best Italian Cookbooks of All Time is Essentials of Classic Cooking by Marcella Hazan. Published in 1976, this 704 page new and improved volume combining two of author Marcella Hazan’s earlier works, The Classic Italian Cookbook and More Classic Italian Cooking, is an amazing Italian handbook meant for all cooks at any skill level. Essentials of Italian Cooking goes beyond spaghetti and meatballs and oven baked pizzas, and introduces us to a whole new world of classic Italian cooking with dishes such as hollowed zucchini stuffed with beef, ham and parmesan cheese, and baked crespelle with spinach, prosciutto, and parmesan filling, not to mention a plethora of wonderful sauces, desserts, salads, and hearty soups. With over 100 beautiful illustrations and Hazan’s 30+ years of experience, this amazing cookbook is a must have for the Italian chef!
One of the most well known and popular television chefs of the last decade is Jamie Oliver. He is a bestselling author of various cookbooks from around the world, and owns one of the best restaurants in London called, “Fifteen Restaurant”. The beauty about Oliver’s books and cooking style is his unique way of immersing himself completely into whatever genre he is working on at the moment. His books not only provide delicious recipes full of fresh ingredients, a lot of which he grows himself, but they tell a story as well. Reading Oliver’s books are “like reading novels”, some say, filled with amazing stories of his travels and beautiful photography. In Jamie’s Italy, Oliver’s most popular and bestselling book yet, Oliver travels across Italy from Tuscany to Sicily learning from the people, Italian chefs, and the “mamas”, true classic Italian recipes that have been used for decades past and are still alive today. A wonderful book for reading, learning, and cooking!
In central Italy on the Adriatic Coast there is an overlooked province of Italy called Le Marche. Fabio Trabocchi, chef of the popular restaurant “Maestro” in Washington DC, was born and raised in this small unfamiliar area to most Italy enthusiasts, and debuted as an author with the help of Peter Kaminsky of (Pig Perfect) with this magical cookbook holding some of the area’s oldest recipes. Due to its geography being surrounded by Emilia-Romagna, Tuscany, Umbria, Lazio, and Abruzzo, traditional Le Marche cuisine can be mistaken for cuisine of other provinces. Chef Trabocchi takes us on a journey of his homeland teaching us proper technique and ingredients used in a traditional Le Marche kitchen with influences from Greece and North Africa as well as the surrounding provinces. This cookbook is not only filled with wonderful recipes and various cooking styles, but is a great book to curl up with and be inspired by. Some of the recipes in this book can be quite difficult to create as many of the ingredients can be difficult to attain such as green farm hay needed to make the roasted pig Ascolana in smoky hay, but are still very interesting to read.
This modern cook book published in 2010 introduces Jessica Theroux, an American chef who was intrigued by Italian cooking and decided to spend a year travelling around Italy learning time honored recipes from the grandmothers themselves. Theroux introduces us to 15 different Italian grandmothers from various regions of Italy and brings us inside their actually kitchens as she learns everything from wood burning, to traditional techniques and pasta making, to completing some of the most well known and not so well known rustic Italian dishes. With this fabulous cookbook, we learn not only how to make cook true Italian food from the heart of where Italian cooking was created, but we also learn some of the grandmothers favorite recipes as well as an easy to follow start to finish explanation of each recipe paired with gorgeous full color photographs and wonderful travel stories. One of our favorite cook books on our list of the best Italian cookbooks of all time.
Focusing mostly on the northern Emilia-Romagna region of Italy, the birthplace of balsamic vinegar, prosciutto di parma, parmigiano-reggiano cheese, and tortellini, The Splendid Table is a 544 page collection of mouthwatering recipes from one of the most famous regions of Italy. Filled with old favorites as well as new modern Italian creations, as well as some recipes dating back as far as the 17th century, mixed with a bit of folklore, and some small history lessons along the way, this cook book is sure to be an instant favorite for everyone!
What many call “The Bible of Italian Cooking”, The Silver Spoon is an incredible collection of over 2000 recipes from all over Italy first published in 1950 by a design and architect magazine. As one of, if not THE, most popular Italian cookbook in Italy, it wasn’t until 2005 that the book was published in English by Phaidon Press in the UK and not until 2011 that the metric measurements were converted for American readers. In 2011 the book became a New York Times bestseller and has since been published in various languages including German and Dutch and includes over 400 photographs. With everything from simple sauces, appetizers and salads, to delicious main courses such as ricotta and spinach gnocchi and meatballs in brandy this book is a must have as the final book on our list of the best Italian cookbooks of all time. We hope you enjoy it!