Rustic Italian Food 
by Marc Vetri, David Joachim and Mario Batali
Ten Speed Press | November 2011 | ISBN-10: 158008589X | ePUB | 236 pages | 27.1 mb 
http://www.amazon.com/Rustic-Italian-Food-Marc-Vetri/dp/158008589X

Slow-cooked meats, homemade breads, flavorful pastas...these are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. In Rustic Italian Food, acclaimed Philadelphia chef Marc Vetri celebrates the handcrafted cuisine of Italy, advocating a hands-on, back-to-the-basics approach to cooking. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. Rustic Italian Food is also an education in kitchen fundamentals, with detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces. Much more than just a collection of recipes, in this book Marc Vetri connects us directly to the essence of Italian food.

About the Aithor 
http://g-ecx.images-amazon.com/images/G/01/ciu/46/0a/1336d731a5fe0ad8956ec3.L._V180500709_SX200_.jpg
David Joachim has authored, edited, or collaborated on more than 35 cookbooks, including the IACP award-winning The Food Substitutions Bible and the New York Times bestsellers A Man, a Can, a Grill and Mastering the Grill, co-authored with Andrew Schloss. His 'A Man, a Can' series of books has sold more than 1 million copies. His website is www.davejoachim.com and his favorite cooking tool is a leaf blower.

CONTENTS
Foreword by Mario Batali
Introduction: A Return to Real Cooking
Bread and Pizza
Pastas
Salumi
Pickles and Preserves
Meats and Fish
Simple Vegetables and Sides
Rustic Desserts
Sauces and Other Basics
Sources
Acknowledgments