“As you have no doubt heard and observed, a real Italian meal consists of several courses. Except when it doesn’t.” With this bold statement, Toni Lydecker leads us to the simple beauty of the piatto unico or one-course Italian meal.

A languorous multi-course Italian meal is a traditional and wonderful thing, but sometimes the time, energy, and appetite it calls for is better suited for special occasions, not everyday dining. As Toni shows in her new book, one-course meals also hold a place in the Italian culinary heritage. Piatto Unico: When One Course Makes a Real Italian Meal (Lake Isle Press; $19.00; September) offers a wide range of delectable dishes which strike a balance of being well-rooted in tradition, while being flexible enough to fit the often hectic demands of modern life. 

The location of Sicily, surrounded by three seas, explains the importance of fish and other seafood to the island’s unique crossroads cuisine, fed over the centuries by trading, invasions and occupations. SEAFOOD ALLA SICILIANA: Recipes & Stories From A Living Tradition (Lake Isle Press; $38.00; September 2009) will explore a rich tradition that reaches back to the Phoenicians and Greeks, and share recipes gathered in the kitchens of cooks who continue to make traditional dishes ranging from Palermo’s pasta con le sarde to a Siracuse-style baccala stew, while dipping into the “new Sicilian cooking” forged by talented contemporary chefs. Authentic yet creative, accessible yet inspiring, Lydecker brings the fresh clean flavors of Sicily and its idyllic Mediterranean backdrop from sea to table.

In SEAFOOD ALLA SICILIANA, Lydecker takes readers along with her on a Sicilian odyssey in which she explores the island’s fish markets, watches fishermen mend nets and clean boats, and visits winemakers, olive oil producers, and fish processors. This book, the first to explore in-depth the rich culinary treasures of Sicilian seafood, features recipes that burst with authentic Sicilian flavor and bring to life the island’s traditional and contemporary cooking styles—a brilliant mix of Greek, Arab, French, and Spanish influences. Nothing could be simpler or more delicious than a Sicilian-style baked or grilled fish, served with a simple salmoriglio sauce of olive oil, lemon juice, sea salt and oregano, and this cookbook will show how to put it on the table.

The American household is shrinking, with nearly 60 percent of the population living alone or with just one other person. Most cook at least one meal a day at home, and yet most cookbooks and food articles operate in a “serves four” mode. That’s why I hope you’ll welcome this completely revised second edition of Serves One, filled with more than 120 appealing recipes plus tips on shopping, kitchen equipment and staples for solo cooking. The typical Serves One recipe calls for only 10 minutes of active prep time and many are all-in-one meals requiring minimal cleanup--main-course salads, simple stir-fries, fresh takes on pizza and pasta, savory soups and inventive sandwiches.

A meal for even the busiest days, Sizzling Shrimp with Garlic cooks in less than five minutes and can be eaten right out of the skillet, with chunks of bread to soak up the garlicky juices. Another night, you might sit down to savory Chicken and Olive Ragout or Chickpea and Tuna Salad. If you’re feeling under the weather or out of spirits, Soothing Tortellini-Broccolini Soup delivers on its name.