Single Subject Cookbooks

Recipes “by category”

Section 2 houses all of the single subject cookbooks that present specific recipes by ingredient like pasta, meat, fish, vegetables or fruit.

There are over 1,000 books subdivided into 81 different subjects.
The books are an excellent resource for the Academia Barilla chefs and Italian culinary students.

Some of the more esoteric cookbooks include recipes for condiments and salad dressings.

There are books on salt and oil with recipes based primarily on these ingredients. There are also a number of books dedicated to balsamic vinegar and its culinary uses.

There are even books on spices. Bread is the subject of many other cookbooks that include recipes for how to make bread, and how to make something out of bread.

To underline the importance of pasta in Italy, we have a collection of over 200 books dedicated exclusively to the subject, including some magnetic recipes to stick to your refrigerator and a book wrapped up to look like a box of pasta.

There are books about rice that date back to the Thirties and that were published in response to the negative propaganda on the future of pasta.

The vegetable section is quite extensive, with books on peas, beans and red radicchio from Treviso. For true vegetable lovers, we have a copy of 600 modi di cucinare gli ortaggi, or “600 Ways to Cook Vegetables,” published in 1902 by Fratelli Ingegnoli.
In addition, there are 18 books on game, and another 18 books on jams and marmalades.

There are at least 40 books about eggs, detailing creative ways to cook them besides the simple hard-boil. Many other subjects are included in this section: mushrooms, truffles, fruit of all types, shellfish, and even sandwiches or panini.

Section 2 is an important tool for chefs and visitors to the library who are looking for recipes on a single subject.