The New Renaissance of Italian Fusion Cuisine 1.0 by Chef Gianfranco Chiarini is a work of culinary genius and artistry, which will expand your skills and stretch your thinking about Italian food and where it may be heading, both in restaurants, and at home »

As the Western world searches for quick answers to the modern day paradox of 'better' food and less healthy people, authors like Sicily's Mary Taylor Simeti presents some the answers in this revision of her culinary classic, Sicilian Food – Recipes from Italy's Abundant Isle »

Antonio Carluccio's Italia takes you on a fascinating gastronomic tour through Italy. From Piedmont in the north, right down to Puglia, Calabria and the islands of Sicily and Sardinia, Antonio Carluccio explores Italy's varied regions and cuisines »

Is there room for another book on Tuscany? This delightful volume by foodie author Lori de Mori and her food photographer husband Jason Lowe says yes, as they explore the authentic lives and hand-made produce of 25 artisan makers of all things Tuscan, from the sea coast to the mountains »

The New Renaissance of Italian Fusion Cuisine 1.0 by Chef Gianfranco Chiarini is a work of culinary genius and artistry, which will expand your skills and stretch your thinking about Italian cuisine and where it is heading, both in restaurants, and at home »