*UPDATED in May 2013 with 15 new recipes and extra content.*

    Mark's basilica. Plus tips for navigating the country's lovely but less-traveled corners, like the Marches, the Dolomites, and even Sardinia.Where to find the absolute best seafood in Venice, the loveliest vineyards in Tuscany, the tastiest pizza in Naples, and, of course, the finest gelato that Italy has to offer.Insightful commentary on Italy's dazzling array of art and architectural masterpieces, from Michelangelo's statue of David to the glories of St. Peter's in Rome.Opinionated write-ups. No bland descriptions and lukewarm recommendations. Our expert writers are passionate about their destinations--tell it like it is in an engaging and helpful way.Exact prices listed for every establishment and activity--no other guides offer such detailed, candid reviews of hotels and restaurants. We include the very best, but also emphasize moderately priced choices for real people.All Complete guides offer user-friendly features including star ratings and special icons to point readers to great finds, excellent values, insider tips, best bets for kids, special moments, and overrated experiences.

     On the Camino: advice and information about what to expect on the Camino. Terrain, waymarkings, accommodation, food and drink, money matters, keeping in touch (telephone, internet, etc.), health – with advice on staying healthy and accessing the Spanish health service, Camino administration, etiquette and safety – staying safe and planning for any eventuality. The Caminos: information about the other Caminos, a list of books about the Caminos and pilgrim statistics, with the most popular starting points, nationalities, routes and busiest months. History: the History section aims to give you an understanding of the historical background to the Camino and the role it played in the foundation of modern Spain and Europe. It contains a history of Spain, and a history of the Camino from its beginnings to its revival, in the late 20th century. There’s also an account of life on the Camino in the middle-ages, the people who walked then, and the hardships and hazards they faced. Society, Culture & Environment: a brief outline of the fascinating mosaic that is modern Spain, its politics, cultures and peoples. The natural environment of northern Spain and the impact of the Camino on it. A description of the architectural styles and periods you’ll see along the Camino. Communicating: advice on making yourself understood and understanding others, with a Menu Guide and the most useful Spanish words and phrases for Camino life, plus a few phrases in Basque and Galician. Glossary: a concise reference for many Camino-related persons and things. This new edition, published in September 2013, has been extensively changed, updated and expanded based on feedback and criticisms received from readers over the past two years, and the author's experiences of walking various Caminos during that time. Most of the changes and additions are in the areas: - Packing, what to bring: with the different packing options listed in detail, and the pros and cons of different items explained. - A typical Camino day is described, from waking at the crack of dawn, to bedding down at nightfall. - There's detailed information about how Pilgrim Hostels work, and what it's like to stay in one. - Health: blisters, bedbugs, heatstroke, and other Camino hazards, are described with advice on avoiding them and dealing with them. Thanks to everybody for their feedback and their help with this new edition. ¡Buen Camino!

    He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine.France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.

    But the innocent young officer is soon distracted by an intoxicating young widow who knows her way around a kitchen...Livia Pertini is creating feasts that stun the senses with their succulence—ruby-colored San Marzana tomatoes, glistening anchovies, and delectable new potatoes encrusted with the black volcanic earth of of Campania—and James is about to learn that his heart may rank higher than his orders. For romance can be born of the sweet and spicy passions of food and love—and time spent in the kitchen can be as joyful and exciting as the banquet of life itself!

    Sicily, 1862. In the newly united Italy, Judge Surra arrives in Montelusa to take charge of the local court, in a town where conflict has been kind to a select few. At first, Surra is baffled by the quaint local customs: cryptic anonymous notes, mutterings in the street, tasty - if tasteless - gifts of disembodied animal heads. However, buoyed by his twin passions for justice and fine dining, Surra is determined to settle into island life, no matter who stands in his way. Distilling his customary humour and tension into this miniature masterpiece, Andrea Camilleri casts an ironic eye on the corruption and charm of a turbulent small town, testing his naïve but noble hero against the darkest arts of the Mafia.This story is available in print as a part of the collection Judges, published by MacLehose Press.

    The book adopts an interpretive and tries to explain what led to the dislocation of centuries-old social order and the emergence of new social classes.

    Naples is always a shock, flaunting beauty and squalor like nowhere else. Naples is the only city in Europe whose ancient past still lives in its irrepressible people. Their ancestors came from all over the early Mediterranean to the wide bay and its islands, shadowed by a dormant volcano. Not all of them found what they were looking for, but they made a great and terribly human city. Peter Robb's Street Fight in Naples ranges across nearly three thousand years of Neapolitan life and art, from the first Greeklandings in Italy to his own less auspicious arrival thirty-something years ago.In 1503 Naples became the Mediterranean capital of Spain's world empire and the base for the Christian struggle with Islam. It was a European metropolis matched only by Paris and Istanbul, an extraordinary concentration of military power, lavish consumption, poverty and desperation. As the occupying empire went into crisis, exhausted by its wars against Islamists in the Mediterranean and Protestants in the North, the people of Naples paid a dreadful price.Naples was where in 1606 the greatest painter of his age fled from Rome after a fatal street fight. Michelangelo Merisi from Caravaggio found in its teeming streets an image of the age's crisis, and released among the painters of Naples the energies of a great age in European art - until everything erupted in a revolt by the dispossessed, and the people of an occupied city brought Europe into the modern world.

    Farmers patrol their fields with rifles and fear losing trade secrets to spies. Hunters plant poisoned meatballs to eliminate rival truffle-hunting dogs. Naive buyers and even knowledgeable experts are duped by liars and counterfeits. This exposé documents the dark, sometimes deadly crimes at each level of the truffle’s path from ground to plate, making sense of an industry that traffics in scarcity, seduction, and cash.

    Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the late 19th century, when the Swiss discovered a way to blend it with milk and unleashed a product that would conquer every market in the world. Thereafter, one of the great global business rivalries unfolded as each chocolate maker attempted to dominate its domestic market and innovate new recipes for chocolate that would set it apart from its rivals. The contest was full of dramatic contradictions: The Cadburys were austere Quakers who found themselves making millions from an indulgent product; Kitty Hershey could hardly have been more flamboyant yet her husband was moved by the Cadburys tradition of philanthropy. Each was a product of their unique time and place yet they shared one thing: they want to make the best chocolate in the world.

    

    These six soldiers all had different roles to play, and all look back at their experiences, sharing them to make amends for the cruel times that they lived in. Learn about what it was like to be in a concentration camp, and how a soldier managed when they were at the front. You will discover: - • The experience of a young Aryan soldier • A soldiers in Treblinka • Testimonies from the liberation • The female SS soldier • The Gas Trucks of WWII • All about the Gas Chambers • The meaning of Special Action The experiences that you will discover are bound to leave you with a range of emotions. You may have feelings of anger, remorse, shame or even mercy. At the end of this book, you will have connected with these SS soldiers as well as the plight of those under their power. Learn about the life of an Ayran soldier, and those at Treblinka. Also discover the female SS soldiers and a driver of the gas truck. The gas chambers are explained as well as the ominous special action Read this book for FREE on Kindle Unlimited - Download NOW! In addition to these rich testimonies, you will alo read about what it was like to have a foreign soldier fighting for Germany, and what medical tests were being carried out at the camp. These medical examinations take this book even deeper into the truth about World War II} Just scroll to the top of the page and select the Buy Button. Download Your Copy TODAY!

    The tales these spices could tell: of lavish Renaissance banquets perfumed with cloves, and flimsy sailing ships sent around the world to secure a scented prize; of cinnamon-dusted custard tarts and nutmeg-induced genocide; of pungent elixirs and the quest for the pepper groves of paradise. The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine–in short, the very stuff of which our world is made. In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef turned writer and food historian, tells the story of three legendary cities–Venice, Lisbon, and Amsterdam–and how their single-minded pursuit of spice helped to make (and remake) the Western diet and set in motion the first great wave of globalization.In the sixteenth and seventeenth centuries, the world’s peoples were irrevocably brought together as a result of the spice trade. Before the great voyages of discovery, Venice controlled the business in Eastern seasonings and thereby became medieval Europe’s most cosmopolitan urban center. Driven to dominate this trade, Portugal’s mariners pioneered sea routes to the New World and around the Cape of Good Hope to India to unseat Venice as Europe’s chief pepper dealer. Then, in the 1600s, the savvy businessmen of Amsterdam “invented” the modern corporation–the Dutch East India Company–and took over as spice merchants to the world.Sharing meals and stories with Indian pepper planters, Portuguese sailors, and Venetian foodies, Krondl takes every opportunity to explore the world of long ago and sample its many flavors. The spice trade and its cultural exchanges didn’t merely lend kick to the traditional Venetian cookies called peverini, or add flavor to Portuguese sausages of every description, or even make the Indonesian rice table more popular than Chinese takeout in trendy Amsterdam. No, the taste for spice of a few wealthy Europeans led to great crusades, astonishing feats of bravery, and even wholesale slaughter.As stimulating as it is pleasurable, and filled with surprising insights, The Taste of Conquest offers a fascinating perspective on how, in search of a tastier dish, the world has been transformed.

    This entertaining guide is presented in an easy-to-understand format, covering topics on everything from the winemaking process, wine vocabulary, and red wine versus white wine, to tasting and selecting wines for any occasion. With a helpful glossary and brief topic-by-topic chapters, this accessible, snobbery-free guide is the perfect companion for purchasing wines and navigating your way skillfully at parties, dinners, wine tastings, wine shops, and more. Learn how to:Understand the origins of wine and the process of making it Know and speak the language of wine with terms like tannins, oaks, residual sugar, dry, medium- and full-bodied, and more Properly taste and drink wines   Choose wines to complement foods Save money by making choices that suit your palate

    Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters. Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in—and to savor.