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|Fabio's Italian Kitchen
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Author: Fabio Viviani
When Fabio Viviani was growing up in a housing project in Florence, Italy, the center of his world was the kitchen, where his mother, grandmother, and especially his great-grandmother instilled in him a love for cooking and good food.
Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region’s finest recipes, from Piedmont’s Braised Ossobuco to Emilia Romagna’s Perfect Meat Sauce.
A gorgeously illustrated cookbook, Fabio’s Italian Kitchen is a celebration of food and family that brings all the joy, fun, and flair that Fabio Viviani embodies to your kitchen.
Fabio Viviani was born in Florence, Italy, and became a sous chef at Il Pallaio, a trattoria in Firenze, at the age of sixteen. He now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura County, California, and Osteria Firenze, a Los Angeles Italian eatery. He has appeared on Top Chef (season five), Top Chef All Stars, and Life After Top Chef.
|The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health
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Author: Nancy Harmon Jenkins
The eating style proven to reduce the risk of heart attack and stroke.
Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends.
Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about.
Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round.
Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.
|Essentials of Classic Italian Cooking
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Author: Marcella Hazan
With more than 100 illustrations by Karin Kretschman.
Perhaps more than any other person, Marcella Hazan is responsible for bringing Italian cuisine into the homes of American cooks. We're not talking spaghetti and meatballs here--Hazan's cuisine consists of polenta, risotto, squid braised with tomatoes and white wine, sautéed swiss chard with olive oil and garlic.... Twenty years ago, when Hazan first exploded into the American consciousness with The Classic Italian Cook Book and More Classic Italian Cooking, such recipes were revolutionary. With time, however, these classic dishes have become much-beloved family favorites.
Now a new generation is ready to be introduced to Marcella Hazan's way with food, and in Essentials of Italian Cooking Hazan combines her two earlier works into one update and expanded volume. In addition to the delicious collection of recipes, this book serves as a basic manual for cooks of every skill level. Recipes have been revised to reduce fat content, and a whole new chapter full of fundamental information about herbs, spices, and cheeses used in Italian kitchens--as well as details on how to select specific ingredients--has been added. New chapters, new recipes--who could ask for more than Essentials of Italian Cooking?
|Lidia's Italy in America
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Author: Lidia Matticchio Bastianich
After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip into the heart of Italian American cooking today. Traveling around the United States, Lidia visits Italian American communities that created something new out of the recipes passed down from their ancestors.
As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation that redefines what we know as Italian food while always paying tribute to Italy, and she gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.
And of course, there are Lidia’s irresistible recipes, including
· Baltimore Crab Cakes
· Pittsburgh’s Primanti’s Sandwiches
· Chicago Deep-Dish Pizza
· Eggplant Parmigiana from the Bronx
· Gloucester Baked Halibut
· Chicken Trombino from Philadelphia
· authentic Italian American Meatloaf, and Spaghetti and Meatballs
· Prickly Pear Granita from California
· and, of course, a handful of cheesecakes and cookies that you’d recognize in any classic Italian bakery
This is a loving exploration of a fascinating cuisine—as only Lidia could give us.
|Nigellissima: Easy Italian-Inspired Recipes
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Author: Nigella Lawson
Nigellissima, like the Italian cooking from which it takes its inspiration, is a celebration of food that is fresh, delicious, and unpretentious. Here Nigella Lawson serves up 120 straightforward and mouthwatering recipes that are quick and easy yet elevate weeknight meals into no-fuss feasts.
“It was when I was sixteen or seventeen that I decided to be Italian. Not that it was a conscious decision . . . No: I simply felt drawn to Italy,” writes Nigella. And so it was that before she was a Food Network star and bestselling cookbook author, Nigella found her way to Florence, where she learned to cook like an Italian. Indeed, Italian cooking is trademark Nigella: light on touch but robust with flavor.
With beautiful color photographs to inspire, Nigellissima has all the hallmarks of traditional Italian fare in its faithfulness to the freshest ingredients and simplest methods. From pasta and meat to fish, vegetables, and, of course, dolci, this cook’s tour has something for every mood, season, and occasion: Curly-Edged Pasta with Lamb Ragu is the perfect salve for a winter’s night, while tangy and light Spaghettini with Lemon and Garlic Breadcrumbs takes just minutes to prepare. Meatzza, the favorite at Nigella’s table, is a meatball mixture pressed into a pan and finished with traditional Margherita ingredients—or whatever you may have on hand. And the versatile Baby Eggplant with Oregano and Red Onion works beautifully as a starter or side or as dinner sprinkled with ricotta salata or crumbled feta. Here, too, are Green Beans with Pistachio Pesto, Roast Butternut with Sage and Pine Nuts, and fluffy Mascarpone Mash, Nigella’s twist on mashed potatoes. Never an afterthought, Nigella’s low-maintenance “sweet things” include Instant Chocolate-Orange Mousse; light, doughnut-like Sambuca Kisses; and One-Step No-Churn Coffee Ice Cream, to name just a few.
Nigella believes that every ingredient must earn its place in a recipe, and she gives tips and techniques for making the most of your time in the kitchen. For example, a stash of sweet vermouth saves you from opening a bottle when you need just a splash. If a recipe calls for the juice of a lemon, Nigella uses the zest, too—that’s where its force and fragrance lie. She guides you to stocking your pantry with a few supermarket ingredients and shows you how to make the most of them for spontaneous meals that taste boldly Italian.
Nigellissima is a love letter to the pleasures of cooking—and eating—the way Italians do. With a nod to the traditional but in Nigella’s trademark style, here are recipes that excite the imagination without stressing the cook.
|Now Eat This! Italian: Favorite Dishes from the Real Mamas of Italy--All Under 350 Calories
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Author: Rocco DiSpirito
Weight-conscious food lovers no longer need to deprive themselves of the ever-popular cuisine of Italy. Award-winning celebrity chef and #1 New York Times bestselling author Rocco DiSpirito's latest Now Eat This! book is the solution . In his signature style, DiSpirito has recreated 100 classic Italian recipes to be healthy and low in calories and fat-yet still full of flavor. After travelling to Italy and perfecting the dishes side-by-side with the chefs who make them best-the Italian mamas-he offers sinful pastas, sauces, and desserts you never thought you could eat while keeping healthy, including: Spaghetti with My Mama's Meatballs, Mozzarella en Carozza, Chicken Parmigiana, Hand-Torn Pasta alla Bolognese, Sausage and Peppers, Classic Cannoli, Chocolate and Hazelnut Espresso Budino, and much more! NOW EAT THIS! ITALIAN proves that Italian food doesn't have to be calorie-packed to be delicious. All under 350 calories, these full-flavor, low-fat recipes are sure to indulge your appetite without packing on the pounds.
|Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees
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Author: Lidia Matticchio Bastianich
Lidia Bastianich—one of the most beloved chefs and authors in America—presents her most accessible and affordable cookbook to date, a gathering of the recipes that have become her go-to meals for her very own family. But these are not only Lidia’s personal favorites; this book is a love letter to her fans. Here, she is giving us the recipes for dishes that you have raved and written about over and over—the best, the most comforting, and the most delicious dishes in her repertoire.
In Lidia’s Favorite Recipes, you’ll find a fresh take on more than 100 of Lidia’s signature and irresistibly reliable dishes, including:
· Fried Mozzarella Skewers—Spiedini alla Romana
· Escarole and White Bean Soup—Zuppa di Scarola e Cannellini
· Ziti with Broccoli Rabe and Sausage—Ziti con Broccoli Rabe e Salsicce
· Baked Stuffed Shells—Conchiglie Ripiene al Forno
· Eggplant Parmigiana—Melanzane alla Parmigiana
· Savory Seafood Stew—Zuppa di Pesce
· Chicken Cacciatore—Pollo alla Cacciatore
· Veal Ossobuco with Barley Risotto—Ossobuco di Vitello con Risotto d’Orzo
· Cannoli Napoleon—Cannolo a Strati
· Limoncello Tiramisù—Tiramisù al Limoncello
From the classic sauces to the delicious desserts, these recipes have been revised and updated to be more concise and clear, but just as soul-satisfying as ever. With new information about the affordability, seasonality, and nutritional value of the ingredients, this book shows there is no question why these dishes are the easiest and most enjoyable to bring to the family table for your most memorable moments. Beautifully illustrated throughout with full-color photographs, Lidia’s Favorite Recipes will give both new cooks and longtime fans something extraordinary to celebrate.
An Introduction to Lidia's Favorite Recipes by Lidia Bastianich
I have written seven cookbooks thus far, and I'm so happy to have earned a place in your cookbook library. I'm sure that, as you read and cooked your way through each book, you found recipes that became your favorites. Some might be reliable recipes that are easy to cook, and others are probably more difficult recipes that are worth the effort, but my hope is that all of them are dishes that your family loves and that became part of your own traditions. As readers tell me about their experiences around the table, it's become clear that if I collected those favorite recipes and compiled them all accessibly in one book, it might be just the Lidia cookbook you are looking for. And here it is, just for you: Lidia's Favorite Recipes.
These recipes include not only your favorites, but mine as well, like My Mother's Chicken and Potatoes. It is a recipe that has remained a family favorite for the last four generations and I'm sure it had its family roots well before that. It has been slightly altered through the generations, but the deliciousness of this comfort food remains. There are also recipes that represent the flavors and story of my childhood, such as Polenta, and Swiss Chard Potatoes.
There are recipes from some of my unforgettable trips, which will have you traveling through the regions of Italy—making Scaloppine Saltimbocca will transport you straight to Rome; Ziti with Broccoli Rabe and Sausages will take you to Puglia, in the heel of Italy; and Risotto con Porcini and Veal Ossobuco will make you feel like you're in Milan. Then there are recipes that speak of the Italian American story, which can be found in the fl avors of my Spaghetti and Meatballs, Chicken Parmigiana, Baked Clams, Zucchini Roll- Ups, and many more. And as I put this book together, I added some of my new favorites, which I know you will try and love.
Family is very important to me, and I love to cook for my family and friends, so I included the simple and flavorful Italian dishes that you will love to prepare for your family and friends, like Minestrone, Meatloaf with Ricotta, and Sausage and Peppers. These recipes all make family-size quantities, and can also be divided and stored in the freezer for unexpected company, last-minute family visits, or even "I have no time to cook" nights. What's important is that these are all easy and delicious, and the warm, familiar flavors will bring your family straight to the table. Today more than ever we want and need to gather around the table with our family and friends to escape our daily distractions, and what better way than with food that luscious, nutritious, and cooked with love.
For most of these recipes, the ingredients are affordable and easy to find. This is especially true if you cook by the seasons—and, after all, that is the best way to cook. Today all of us care about eating consciously, sustainably, and responsibly to keep our environment safe for future generations. Cooking and eating seasonal and local food, and not wasting a bit of it, is something all of us can do to make a difference while enjoying meals we love. A favorite dish is timeless, no matter your budget or season, and I think you'll find that these favorite dishes of mine will remain your favorites as well.
Continue cooking, and tutti a tavola a mangiare,
|Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner
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Author: Giada De Laurentiis
Giada De Laurentiis is one of America’s most-loved culinary stars, adored for her Food Network hit shows and her New York Times bestselling cookbooks alike, both of which feature her fresh, flavorful Italian recipes. For the first time, Giada tackles weeknight cooking, sharing her favorite tips and go-to dishes—all in her vibrant signature style—to get a delicious meal on the table in a flash.
After a full day, Giada, like most parents, wants nothing more than to sit down for a home-cooked dinner with her husband, Todd, and their daughter, Jade. Weeknights with Giada rises to the challenge, delivering soups, sandwiches, pizzas, pastas, and meat and fish dishes that come together quickly as stand-alone main courses—most in half an hour or less: Rustic Vegetable and Polenta Soup, a hearty soul-warming one-pot dish, cooks in under twenty minutes; Lemony White Bean, Tuna, and Arugula Salad is a great meal that’s quickly assembled from pantry and fridge essentials; Spicy Linguini with Clams and Mussels is a fifteen-minute-or-less spectacular pasta; and you can’t beat Grilled Sirloin Steaks with Pepper and Caper Salsa, which are also ready in just fifteen minutes. From inventive breakfast-for-dinner dishes and meatless Monday vegetarian recipes—both weekly traditions in Giada’s house—to picnic sandwiches and hearty salad recipes for reinventing leftovers, Weeknights with Giada reveals every secret in her repertoire. Even the desserts are quick to mix and bake, should a craving—or a last-minute school bake sale—strike.
Here is Giada at her most inventive—and at her most laid-back. Flavor, freshness, and fun take center stage while cooking times, pots dirtied, and stress are kept to a minimum. With gorgeous color photographs and intimate home snapshots of Giada and her family, Weeknights with Giada is a welcome handbook of fantastic recipes and surefire Monday-to-Friday strategies for every home cook.
Featured Recipe: Sweet Corn and Basil Lasagna
No-boil noodles and a food processor are what make this lasagna a weeknight-dinner friend. Both help to put a super-creamy, provolone-cheesy, comforting, and downright amazing pasta dish on the table for the family. One tip to minimize clean-up and avoid hand-grating the cheese: use the shredding attachment of the food processor to grate the provolone first. Then, without having to wash the bowl, you can switch to the blade to make the sweet corn and basil filling. Smiles all around!
- Vegetable oil cooking spray
- 3 cups frozen corn, thawed
- ½ cup heavy cream, at room temperature
- 2 garlic cloves, peeled
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1 ½ cups grated pecorino romano cheese
- Grated zest of 1 large lemon
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ packed cup chopped fresh basil leaves
- 1 ½ cups (6 ounces) shredded sharp provolone cheese
- 6 no-boil lasagna sheets (about half a 9-ounce box)
- Olive oil, for drizzling
Place an oven rack in the center of the oven. Preheat the oven to 375°F. Spray an 8-inch square glass baking dish with vegetable oil cooking spray. In a food processor, blend the corn, cream, and garlic until chunky. Add the mascarpone cheese, 1 cup of the romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spread one-third of the corn mixture on the bottom of the prepared baking dish. Sprinkle with one-third of the provolone cheese. Place two lasagna sheets on top. Repeat twice with the remaining corn mixture, provolone cheese, and lasagna sheets. Sprinkle with the remaining ½ cup romano cheese and drizzle with olive oil. Bake for 25 to 30 minutes, until the top is golden brown and the filling is bubbling. Cool for 10 minutes. Cut into 6 pieces and serve.
|Fabulicious!: On the Grill: Teresa's Smoking Hot Backyard Recipes
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Author: Teresa Giudice
With three New York Times bestsellers and continued stardom on The Real Housewives of New Jersey, Teresa has more tasty recipes to share with her fans. This next cookbook features Teresa's signature easy, no-fuss Italian cooking—but this time with 70 recipes you can make on the grill, including:
Foolproof sauces, rubs, and marinades
Hearty red meat & chicken recipes
Low-fat veggie grilling
And more tips on backyard entertaining
Including special "bikini" recipes for lite eating, fun fare for kids, as well as dozens of tips from husband "Juicy" Joe Giudice, Fabulicious On the Grill has everything you need to cook and dine al fresco!
|POLPO: A Venetian Cookbook (Of Sorts)
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Author: Russell Norman
Tucked away in London's edgy Soho district, Polpo is one of the most irrepressibly buzzing restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative, and exuberantly delicious. The 120 recipes in this book range from salads and snacks to small main courses, drinks, and desserts, including asparagus with Parmesan and anchovy butter; warm duck salad with beets and walnuts; crispy baby pizzas with zucchini, mint and chilli; scallops with lemon and peppermint; soft-shell crab in Parmesan batter with fennel; fizzy bellinis and glasses of bright orange spritz; panacotta with poached rhubarb; and warm autumn fruits with amaretto cream.
The recipes are accompanied by luminescent photography within a dazzling design, including a distinctive stripped-away spine to reveal colorful Japanese stitching--a feature that also allows the book to lie open flat on a chef's workstation. Polpo captures the unfrequented corners, bustling bacari, and sublime waterways of Venice as they've never been seen before.
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