If you know your Neapolitan from your Romana, Marc Vetri’s Mastering Pizza is for you. The Philly chef gets geeky about pizza (and focaccia and calzone) and explains why hydration is the key to great dough and the importance of a good oven. Beginners should start with his sheet-pan pizza al taglio, which couldn’t be easier or more delicious.
For Cool Kids
Pasta recipes like spinach gnocchetti with roasted marrow bones and cavatelli alla Norcina are the stars of Bestia, the debut cookbook from daring L.A. restaurateurs Ori Menashe and Genevieve Gergis. But don’t overlook the sweets section. The lemon–poppy seed olive oil cake is one of the most moist treats ever. (Don’t forget the crème fraîche whipped cream!)
Keep It Simple
In River Cafe London, the book from the famed restaurant, chef Ruth Rogers celebrates 30 years of creating some of the most exciting Italian food outside of Italy. The book features classic recipes, new favorites, and memories of Rogers’s late cofounder, Rose Gray. Most dishes are simple but elegant with just a few ingredients, like the penne with zucchini and lemon zest.
Giada De Laurentiis is known for revamping Italian classics for busy American kitchens, and her ninth cookbook is no exception. What’s different about Giada’s Italy is that it was shot in Rome, so recipes like Italian sheet-pan chicken are interspersed with pics of fish markets, a butcher wrapping a giant steak, and Giada and her daughter, Jade, eating gelato.