FOOD BOOKS

INGORDA FOOD BOOKS

FUA-AUF's hospitality division, Apicius, teaches and mentors hospitality managers and chefs. The books below showcase their culinary involvement and are a great guides to the Italian food scene. Click on the item you would like to learn more about from the list below.

The Four Seasons of the Tuscan Table The first book in the Ingorda line of cookbooks, The Four Seasons of the Tuscan Table is a collection of typ- ically Tuscan recipes organized by season. It offers easy recipes and stresses the importance of using in- gredients when they are in season and at their peak of freshness...    Read more about this title and how to purchase

Teaching Traditions A novel approach to presenting Italian cuisine through the eyes of eight chefs who are also instructors at APICIUS. It is a book that is the result of a joint project between school and students, administrators, teachers, and chefs...  Read more about this title and how to purchase

Chocolate Seduction: A Tribute to Andrea Bianchini This little book of recipes is intended to whet the appetite(s), reinterpreting the classic steps of seduction with the whimsical and sumptuous creations of Florentine chocolatier Andrea Bianchini...  Read more about this title and how to purchase

Aperitiviamo? A Firenze! We’ve consumed a myriad of drinks and countless platters of finger foods to capture an ample frame of Florence during aperitivo time. The places and people featured in the “Best of the Best” section have ren- dered our experiences rich and full of fond memories...  Read more about this title and how to purchase

Innovations: New Appetites in the Tuscan Kitchen In this book we’ve taken two Tuscan chefs, both young and passionate about international cuisine, and reinserted them in the traditions of their native territory by requesting new interpretations of traditional Tuscan dishes according to their individual instinct and cooking style...  Read more about this title and how to purchase

Buca dell'Orafo: Atypical Tuscan Food Affair This book combines the traditions of Tuscan food with the passion of Chef Giordano Monni to explore the very unique restaurant, Buca dell’Orafo. Located just a few meters from the historic Ponte Vecchio, this charming restaurant offers an ever-changing, seasonal menu...  Read more about this title and how to purchase

Culinary Portraits of Florence This gastronomic guide to Florence does not have the aim to define the city nor leave the definition too open-ended; it is a carefully studied selection of places and stories beyond the traditions and monuments that belong to this city that are worth discovering and trying... Read more about this title and how to purchase

Ganzopoli: Community, Culture, Cuisine and Art Ganzopoli takes a special look at GANZO, a cultural association jointly created by APICIUS. In this sizable book, we review this "cool" new space for culinary, cultural, and artistic exploration...  Read more about this title and how to purchase

Firenze A Colori: A Neighborhood Guide After the museums, the architecture, the restaurants: Where do the long-term visitors, short-term workers and students turn to for practical living in Florence? Ingorda for Florence Campus Publishing created a specialized guide to help readers discover a more livable Florence...  Read more about this title and how to purchase

Ten Years of Tuscan Flavor: Apicius @ James Beard Recipes This special recipe book celebrates Apicius’ tenth anniversary of dinner events at the James Beard Foundation in NYC, America’s premier food organization and organizer of the yearly James Beard Awards. Ten chapters feature recipes from each year...  Read more about this title and how to purchase