Since 1990 Bibliotheca Culinaria has offered enthusiastic cooks and food lovers a wide range of gastronomical and enological books first, through its mail order catalogue and subsequently via the web. This virtual bookstore, quickly discovered by a wide range of professionals, from chefs to food historians, has grown to include a large selection of domestic and imported titles including many hard-to-find books published by small presses and museums.

 

The quantum leap to publishing was made in 1992. While the foreign publishing industry was making stars of its top chefs, their Italian counterparts seemed unwilling di give a voice to the very chefs who were responsible for making Italy a prime destination for the gastronomic tourist. Bibliotheca Culinaria took up the challenge and, with time, its catalogue has grown to include nearly one hundred titles that range from monographs dedicated to Michelin-starred chefs to technical books destined for the food and beverage sector.

 

Since 1998 Bibliotheca Culinaria has been the fortunate recipient of seventeen Gourmand World Cookbook Awards. It has captured the title for Best Italian Book in a number of categories and attained Best in the World status on two occasions. (See prizes for a complete list).

 

Creating a good cookbook is not very different from creating a good recipe. The selection of top-quality ingredients goes a long way to guaranteeing a positive result but, it is the very personal touch of the chef in combining them that distinguishes haute cuisine. Bibliotheca Culinaria wouldn’t think of inviting its readers to sample anything less.