Parm to Table is a nice collection of Italian influence recipes developed and curated by Chef Christian Petroni. Released 23rd Sept 2025 by HarperCollins on their Wm. Morrow Harvest imprint, it's 240 pages and is available in hardcover and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links and references throughout.
This is an appealing and wide-ranging collection which hits most of the best known standards, but also includes some interesting lesser known dishes which could potentially become fast favorites. Chef Petroni has an appealing informal writing voice and the book is peppered with memories and personal stories which are appealing and engaging. It's not just a dry collection of recipes.
Dishes are arranged thematically in chapters: Italian American classics, family style, weeknight go-tos, Ponza (a little island in the Mediterranean Chef's family are from), soups & braises, heroes (the sandwiches), condiments & sauces, and dolci (sweets).
The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in imperial (US standard) only. Most of the ingredients can be easily sourced at any moderately well stocked grocery store. No nutritional information is included. Tips and variations on each recipe are included in a text box at the end.
The
book also includes a short author bio, and a metric conversion chart, as well as a cross referenced index.
The photography throughout is clear and in color. Process/tutorial photos are unencumbered, clear, detailed, and easy to understand. Graphically it's very well done and colorful.
Four and a half stars. This would make a superlative selection for public or secondary school library acquisition, as well as for the home cook's reference library. Lots of classic comfort food to be found here.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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