Amy Riolo is an award-winning author, chef, television personality, food historian, and culinary anthropologist. She is known for simplifying recipes for the home cook. She leads culinary tours in Italy, is the co-founder of A.N.I.T.A. (National Italian Academy of Food Traditions), and has her own line of private-label Italian products.

Your roadmap to cooking like an Italian your very own home
For those of us not lucky enough to have our very own Italian grandmother or have attended culinary school in Italy, Italian Recipes For Dummies is stepping in to fill the gap. Award-winning chef and author Amy Riolo delivers a step-by-step guide to creating authentic Italian dishes, starting from the basics and progressing to more advanced techniques and recipes.
You'll discover how to shop for, plan, and cook authentic Italian meals properly. You'll also find guidance on how to incorporate the cultural, nutritional, and historical influences that shape classic Italian cuisine.
This book includes:
* Individual chapters on staples of the Italian pantry: wine, cheese, and olive oil
* More than 150 authentic Italian recipes with step-by-step instructions
* Access to a Facebook Page hosted by the author that provides extended resources and up-to-date information on mastering Italian cooking
The perfect book for amateur chefs, Italy aficionados, homemakers, and anyone else looking for culinary inspiration, Italian Recipes For Dummies is also an indispensable guide for people seeking healthier ways of shopping, cooking, and eating without giving up amazing flavors and rich foods.

Introduction 1
Part 1: Introducing the Art of Italian Cooking 7
Chapter 1: Cooking the Italian Way: That's Amore! 9
Chapter 2: Pizza, Pasta, and So Much More: Appreciating Italian Tradition 17
Chapter 3: Base Recipes: The Backbone of the Italian Kitchen 27
Chapter 4: Cooking with an Eye on the Calendar 43
Chapter 5: Stocking an Italian Pantry 59
Part 2: Appetizers and First Courses 73
Chapter 6: Starting Meals the Italian Way: Antipasti/Appetizers and Aperitivi 75
Chapter 7: Dressing Dishes with Italian Sauces 89
Chapter 8: Using Dried Pasta in Daily Meals 105
Chapter 9: Making Fresh Pasta: A Labor of Love 123
Chapter 10: More Delicious First-Course Dishes 147
Part 3: Main Courses, Side Dishes, and Salads 175
Chapter 11: Secondi/Main Courses: Fish and Seafood 177
Chapter 12: Secondi/Main Courses Take Two: Eggs and Poultry 191
Chapter 13: Secondi/Main Courses Take Three: More Meats 205
Chapter 14: Adding Contorni: Authentic Vegetable Side Dishes 219
Chapter 15: Insalate/Salads 233
Part 4: Breakfast and Other Sweet Treats, Baked Goods, and Desserts 245
Chapter 16: Starting Your Day with Colazione: Italian Breakfast 247
Chapter 17: Fruit, Cheese, and Nuts: Bridging the Gap Between Dinner and Dessert 267
Chapter 18: Classic Dolci/Desserts: Elevating the Everyday 283
Chapter 19: Baking Treats for Holidays and Special Occasions 311
Chapter 20: Making the Dough You Know and Love: Bread, Pizza, and Focaccia 327
Part 5: The Part of Tens 351
Chapter 21: Ten Commandments of Italian Cuisine 353
Chapter 22: Ten Fun Ways to Master Italian Cooking 359
Appendix: Metric Conversion Guide 363
Index 367