{"id":9421469122803,"title":"Italy by Ingredient","handle":"italy-by-ingredient","description":"\u003cp\u003eRome-born, Umbria-raised cooking teacher Viola Buitoni explores Italy's signature ingredients, from balsamic vinegar and Parmigiano-Reggiano to ricotta and risotto rice. Each chapter covers an ingredient's history and region with modern recipes to put it to use, plus shopping and substitution tips. Photography by Molly DeCoudreaux.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHardcover, 264 pages\u003c\/li\u003e\n\u003cli\u003eRizzoli, 2023\u003c\/li\u003e\n\u003c\/ul\u003e","published_at":"2026-10-24T13:06:41-07:00","created_at":"2026-03-13T12:14:27-07:00","vendor":"Penguin Random House","type":"Cooks Tools","tags":["Cookbooks"],"price":4000,"price_min":4000,"price_max":4000,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":48635267678451,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780847873647","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Italy by Ingredient","public_title":null,"options":["Default Title"],"price":4000,"weight":1361,"compare_at_price":null,"inventory_management":"shopify","barcode":"9780847873647","requires_selling_plan":false,"selling_plan_allocations":[],"quantity_rule":{"min":1,"max":null,"increment":1}}],"images":["\/\/ileoni.com\/cdn\/shop\/files\/9780847873647.jpg?v=1792867259"],"featured_image":"\/\/ileoni.com\/cdn\/shop\/files\/9780847873647.jpg?v=1792867259","options":["Title"],"media":[{"alt":null,"id":47362606858483,"position":1,"preview_image":{"aspect_ratio":0.738,"height":450,"width":332,"src":"\/\/ileoni.com\/cdn\/shop\/files\/9780847873647.jpg?v=1792867259"},"aspect_ratio":0.738,"height":450,"media_type":"image","src":"\/\/ileoni.com\/cdn\/shop\/files\/9780847873647.jpg?v=1792867259","width":332}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eRome-born, Umbria-raised cooking teacher Viola Buitoni explores Italy's signature ingredients, from balsamic vinegar and Parmigiano-Reggiano to ricotta and risotto rice. Each chapter covers an ingredient's history and region with modern recipes to put it to use, plus shopping and substitution tips. Photography by Molly DeCoudreaux.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHardcover, 264 pages\u003c\/li\u003e\n\u003cli\u003eRizzoli, 2023\u003c\/li\u003e\n\u003c\/ul\u003e"}