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There's no better gift to either get or give than a gorgeous big fat cookbook, especially if it's Italian. And if you've been lucky enough to visit the out-of-this-world food emporium Eataly then just the title of this book will make your mouth water. The recipes are often simple and uniformly delicious, and the pictures are scrumptious. Buy one as a present and one for yourself.
David— From Eataly
The best modern Italian recipes from the largest and most prestigious Italian marketplace in the world
This beautiful cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking. Excellent, fail-safe recipes and new ideas are presented in a sophisticated package, making this a must-have book for everyone wanting to learn about how Italians cook today.
Gone are heavy pasta dishes and over-rich sauces - Eataly takes a modern approach to Italian cooking and eating. With recipes that are fresh and delicious, clear instructions, helpful tips, and a visual produce guide, this book will allow you to eat like Italians do today.
Eataly is the largest exclusive Italian marketplace in the world, with high-quality restaurants, food and beverage counters, bakery, retail items, and a cooking school. Eataly also collaborates with Slow Food and has an enormous international presence.
As featured in am New York, AmEx Centurion Magazine, Italia!, La Repubblica, The New York Times Book Review, The Times Literary Supplement, Travel + Leisure, Vanity Fair, and on Bloomberg, Eater, Gear Patrol, Goop, The Kitchn, and Tasting Table
"Not merely another handsome book about Italian cookery, Eataly: Contemporary Italian cooking is only the most recent offering of a food revolution... Eataly is a bible, a guide for modern life, lived without undue waste of time, concentrating on the freshness and background of every ingredient... The recipes concentrate on freshness and simplicity, with some imaginative combinations of flavours... Most useful, perhaps, is the handsome and beautifully illustrated glossary... There are invaluable and informative lists of different varieties of rice, cereals, cheeses and dried beans. Eataly is a celebration of such ingredients, and of an intelligent understanding of the importance of taking food seriously and with discrimination - both valuable messages in an age of haste and expediency." —TLS (Times Literary Supplement)
"Fresh Italian twists." —Vanity Fair
"Eataly is the latest in Phaidon's famously elegant line of cookbooks, but we're loving it for more than its simple aesthetic and inviting textured cover... [The visual glossary] is arguably the most useful 40 pages ever published in a cookbook." —Tasting Table
"If Eataly is the church of Italian cooking, consider this is its holy book... [T]he photos are all frame-worthy, so even if your pal's stove is mostly used for storage, they'll appreciate the coffee table food porn." —Travel + Leisure Online
"The classics of Italian food are rooted in the traditions of eating well [...] and here comes the latest offering to inspire our cooking and add to our bookshelves. Just by its heft, you know this substantial volume means business... A more modern take on Italian cooking, reflecting a contemporary approach to eating, with less-rich sauces and speedier culinary techniques... The recipes are packed with the authentic flavours of Italy, but with a lighter, fresher touch... Beautifully photographed and easy to follow." —Italia!
"Eataly makes fresh, healthy easy with incredible instruction, amazing tips, and a visual guide that makes even grocery shopping easier and more fun." —GOOP
"Give the cook in your life this Italian cooking tome, complete with hundreds of the mega store's recipes" —Tasting Table
"Eataly: Contemporary Italian Cooking showcases modern Italian food - still steeped in tradition, but lighter, fresher, and quick and easy to prepare." —The Australian Women's Weekly
"Eataly: Contemporary Italian Cooking is a rare thing: a book I'd recommend heartily to someone who owns a few food books and cares little for the silly, cherry culture but wants to cook well at home with an Italian accent. And a book most avid food book consumers will want to own, too, for the freshness of its food ideas and the guarantee of recipe reliability that comes from a publisher such as Phaidon." —The Australian