Paperback

Examining the evolution of cuisine, Mariani discusses the export of Italian cuisine across the globe. He makes less of a distinction between Italian and Italian-American cuisine than perhaps is necessary, but it does offer a good look at how Italian influence has supplanted traditionally French style dining.

Paperback

Although this book looks at more than just the Italian immigrant groups, the book offers a close look at Italian-American life in New York City during the great migration.

Paperback

$23.99

Italian food history is truly epic, and John Dickie traces back a lot of history.

Hardback

Offering a broad spectrum of the history of Italian cuisine, it provides a solid background on continental Italian cuisine.

Hardback

There is no better examination of the many pasta shapes available in Italy. Included are detailed descriptions cataloging the many varieties as well as history of the origin of the shapes.

Paperback

Although this book only touches on the introduction of pizza in New York, it is a deep dive in the history of the origins of pizza.

Other

Although the book looks closely at many different restaurants, the inclusion of Leone's, an essential Italian-American restaurant, and the slow introduction of Italian inspired foods in other American restaurants makes it must read.

Hardback

There are few foods more iconically associated with Italy or Italian Americans than the tomato, which this book does an excellent job of illustrating.