Italian Books - Page 3

The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating

Jack Bishop

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Customer Reviews:
Total reviews: 44 Average rating: 5.0 of 5

A nice simple cook book 5 out of 5 stars.
1 of 1 people found this review helpful.

I've cooked five or six recipes out of the book and found them to be as advertised, simple but with delicious results.

Editorial Review:

This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy.

Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen

Mary Ann Esposito

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

What could be welcoming in your kitchen than a big warm pan full of lasagna, a pot of braised short ribs or a casserole dish holding fragrant mussels, tomatoes and herbs? When you think of comfort food, the first cuisines that comes to mind is Italian.and nobody knows that better than Mary Ann Esposito, host of the longest-running television cooking show in the U.S., Ciao Italia. In Ciao Italia Slow and Easy, Mary Ann tells us how to slow down, take it easy and fill the kitchen with Italian slow-cooked goodness. By braising, baking, roasting and simmering, she gives readers a treasure trove of wonderful dishes like

-stove top lasagna with artichokes

-prosciutto-wrapped chicken baked in parchment

-tomato braised short ribs with rigatoni

-pasta shells stuffed with a ragu of pork and cream

-one-skillet chicken supper with tomatoes and green beans

-layered polenta pie with mushrooms and sausage

-mussel, potato and tomato casserole

Ciao Italia Slow and Easy is filled with Mary Ann's sensible advice, knowledgeable asides about the history of Italian cuisine and, most of all, a sure sense of what tastes good.

Don't Fill Up on the Antipasto: Tony Danza's Father-Son Cookbook

Tony Danza

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Total reviews: 19 Average rating: 4.0 of 5

Editorial Review:

In the Danza family, the men did most of the cooking -- great Italian-American food that has remained the favorite cuisine in American households for more than a century.

Now, actor, television personality, and exuberant cook Tony Danza and his son, Marc (and grandson, Nicholas!), invite you into the kitchen with their huge, at times hilarious, Italian-American clan for 50 top-secret family recipes (the sauce and the lasagna) and never-before-shared stories and photographs.

You'll meet Tony's mom and dad, and Tony's mom's family, the Camisas. You'll meet Marc's family and of course his son, Nicholas. You'll meet the uncles, the aunts, and the cousins, all important people in Tony's and Marc's upbringing. You'll read stories about an Italian immigrant family that grew strong in America and really lived the American dream.

The stories are, for the most part, wrapped around the recipes and the food that was the center of family life: Uncle John's Pasta with Prosciutto Sauce, Mother's Lasagna, Chicken with Lemon and Garlic, Holiday Antipasto, Roasted Chicken and Potatoes, Escarole and Bean Soup, Ricotta Cheesecake, and even Tony and Marc's Quick or Date Sauce, a fabulous tomato sauce that's fast, easy, and sure to help you impress the ladies.

So pull up a chair, pick up a fork, and join Tony and Marc as they cook, eat, and laugh their way through the generations. And remember, "don't fill up on the antipasto."

Lidia's Italian Table: More Than 200 Recipes From The First Lady Of Italian Cooking

Lidia Bastianich

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Total reviews: 29 Average rating: 4.0 of 5

Editorial Review:

Lidia Bastianich moved to the United States in 1959 from Trieste in northern Italy. She was 12 years old. Her actual home was over the line, in what became Yugoslavia after World War II. So food, for Bastianich, was both what made her family different from everyone they lived around in their new home in New York State and the anchor that held her family together. Bastianich calls this visceral sense of food "Lidia's Italian Table." It's the name of her PBS series and of this book, which accompanies the series.

In sections that include antipasti, soups, pasta, risotto, gnocchi, polenta, vegetables, game and chicken, meats, fish and shellfish, and sweets, Lidia sweeps readers up into her arms and hugs them with the likes of Baked Onions with Butternut Squash Filling; Sauerkraut and Bean Soup; Bow Ties with Sausage and Leek Sauce; Shrimp Risotto; Fennel, Olive, and Citrus Salad; Braised Venison with Polenta; Baked Squid and Potatoes; and Zucchini Cake. Notice how most of these dishes have a familiar "Italian" ring, yet stretch beyond whatever that notion typically includes--the soup with sauerkraut, for example. Lidia's table is set in a part of Italy that doesn't get a lot of ready play. It's Italian, but then some. A little extra. If you try it, you may find it difficult to get up from Lidia's table. You may just want to stay. --Schuyler Ingle

Rao's Cookbook: Over 100 Years of Italian Home Cooking

Frank Pellegrino

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Customer Reviews:
Total reviews: 55 Average rating: 4.5 of 5

Editorial Review:

Rao's is an old, 10-table restaurant in an old, New York-Italian neighborhood in which old Italians still may or may not live (this was never made quite clear in Nicholas Pileggi's complete-history-of-Italian-immigrants-in-America introduction to the cookbook), but you can't go there to eat. Not unless you know someone who has a lock on one of the tables. These are shared occupancy tables, condominium tables. Every night (Monday through Friday) is already spoken for--has been spoken for, in fact, for quite some time. Mixed in with the names of the obvious rich and famous and powerful who get to eat at Rao's (and who have enthusiastic things to say about Rao's throughout the cookbook) are names of the not-so-obvious to anyone who hails from outside the Italian neighborhood that spawned them. Rao's sounds like a dream of what New York once may have been like--joints on every corner full of character and soul--or what everyone would like to think New York may have been like. It sounds a little like a Disneyland nostalgia experience that just about everyone will never have.

So bless Frank Pellegrino for putting Rao's kitchen between the covers of this book. If you want the excitement and charm and comfort food of Rao's, you can now cook it yourself and pretend that's Dick Schaap sitting over there, and Rob Reiner coming though the door with Woody Allen, Brenda Vaccaro, and John-John. Plan on eating lots of tomato sauce, for Rao's springs from the same roots that gave America Italian red sauce restaurants of the checkered tablecloth and Chianti bottle candle holder stripe. Rao's does it far, far better, and with soul. The late Vincent Pellegrino, who made Rao's what it seemingly continues to be, was particularly fond of grilled meats, and those sections of the book are exemplary: simple, straightforward, to the point. Even the tripe sounds like it might be worth trying.

If you want to cook Italian and not sweat the regional details, this book is the one to pull off the shelf. --Schuyler Ingle

Made in Italy: Food and Stories

Giorgio Locatelli

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Total reviews: 6 Average rating: 4.0 of 5

Editorial Review:

Giorgio Locatelli started helping out in the family restaurant at age five. He was raised in Corgeno in northern Italy, close to the Swiss border and Milan. Almost everything his family ate and drank was produced locally. He was told by the head chef at his first real Italian restaurant job that he would never make it as a chef. His grandmother, who shared her great love of food with him, said Giorgio would have to go back and show him. And so he did. After getting suspended from cooking school because of kissing a girl on the school's steps, he went on to become a greatly admired chef.

Made in Italy is a 624-page, vibrantly illustrated book full of Locatelli's recipes, insight and historical detail about Italian food. He combines food narrative with hands-on expertise of a top chef. He peppers the book with evocative stories and funny and often outspoken observations on the state of food today. This is the contemporary Italian food bible, from the acknowledged master of modern Italian cooking.

The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food

Lynne Rossetto Kasper

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Total reviews: 26 Average rating: 5.0 of 5

Editorial Review:

Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper.

A cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. just listen to the names"Little" Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country RagÚ

The first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way.

Among the things you will find are:

A 56-recipe pasta chapter including many never before seen in America. From fast and easy dishes such as Linguine with Braised Garlic and Balsamic Vinegar to a lasagne of chicken, pine nuts, and currants.

A veal Parmigiano like no other-Pan-Fried Veal Chops with Tomato Marsala Sauce, the whole finished with curls of Parmigiano Reggiano cheese.

An array of meatless or almost meatless recipes. Grilled vegetables with maccheroni; a

country dish of braised lentils with ribbons of pappardelle and crisp nubbins of pancetta; Tortellini of Artichokes and Mascarpone; or Fresh Tuna Adriatic Style.

Straight out of the Renaissance but perfect for today, a sumptuous tortellini pie, ideal for important dinners and holidays.

A salad of tart greens, Parmigiano-Reggiano cheese, and Prosciutto di Parma with a warm garlic and balsamic dressing and many other antipasto dishes.

Over thirty dessert recipes including Chestnut Ricotta Cheesecake and Torta Barozzi, a mysterious chocolate cake made at only one pastry shop in the entire region.

"A Guide to Ingredients" that shares the secrets of how to select, use, and store the very best balsamic vinegars, olive oils, porcini mushrooms, Prosciutto di Parma, mortadella, Parmigiano-Reggiano, coppa, fresh herbs, and much more.

Encounters with Lucrezia Borgia, Gioachino Rossini, Napoleon's Empress Marie Louise, Giuseppe Verdi, Arturo Toscanini, Carlo Bergonzi, Renata Tebaldi, and Luciano Pavarotti, all characters in the epic of Emilia-Romagna.

The Splendid Table is the Italian cookbook America has been waiting for a book firing our passion for Italian food while responding to our health concerns. It not only reveals Italy's best-kept culinary secret, the great cuisine of Emilia-Romagna, it is at the same time one of the most important teaching books of our era. Know it will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading.

24 pages of finished dishes in full color. 200 recipes with wine and menu suggestions.

Dolce Italiano: Desserts from the Babbo Kitchen

Gina DePalma

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Total reviews: 17 Average rating: 4.5 of 5

Editorial Review:

Gina DePalma is the pastry chef at Manhattan's Babbo, home of Mario Batali's most acclaimed Italian fare. In Dolce Italiano, DePalma offers 90-plus doable recipes for a wide range of traditional and signature Italian sweets, such as Chocolate and Walnut Torte from Capri, Venetian Apple Cake, and Sesame and White Corn Biscotti. DePalma also provides illuminating asides on techniques and ingredients, including information on such "indispensable" items as honey, ricotta, mascarpone and grappa. Particularly notable chapters explore fried and festival sweets.

DePalma writes passionately about "dolce," revealing at one point her obsessive attempt to track down the best ricotta cheesecake. Most readers will share her attraction to the Italian dessert repertoire, which, though it lacks the richness and invention of, say, its French equivalent, appeals through simple good taste. Readers seeking a thorough introduction to Italian dessert making, presented in the context of its bounteous history and the author's devotion to her subject, can do no better than to explore Dolce Italiano. --Arthur Boehm

Grilled Pizzas and Piadinas

Craig Priebe, Dianne Jacob

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

Yum! Yum! 5 out of 5 stars.
2 of 2 people found this review helpful.

This week, I made the Thai and Gamberian pizzas for a group of 14, and they were a huge hit among very discerning diners. Everyone raved about them. One guest said that the Thai pizza was the best new thing she's tasted in years. Nothing was left. Can piadinas be far away?

Editorial Review:

Chef Craig Priebe's culinary creativity comes to life through his innovative Italian dishes. Focusing on his award-winning pizzas and piadinas, he uses a variety of ingredient combinations to deliver delectable meals right into the home cook's kitchen.

Mouth-watering recipes for grilled pizza with meat, chicken, seafood, and vegetables comprise the first part of this book, followed by chapters on crispy grilled piadinas, fresh salads, and grilled desserts. A typical recipe of Priebe's calls for smoky, thin, and crispy crusts and vibrant combinations of toppings such as grilled figs, Gorgonzola, and proscuitto.

Through quick and easy instructions for 75 recipes, full-color photographs, step-by-step techniques, and party menus, a beginner cook or a seasoned chef will be inspired to fire up the grill.

Every Night Italian: 120 Simple, Delicious Recipes You Can Make in 45 Minutes or Less

Giuliano Hazan

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Total reviews: 23 Average rating: 4.5 of 5

Editorial Review:

In Italy there are no mothers who are bad cooks. Can this be possible? In the case of Giuliano Hazan, whose mother is Marcella Hazan, yes. Marcella is the doyenne of Italian cookbook authors published in the United States. And Giuliano is no slouch, either. Though his first cookbook, The Classic Pasta Cookbook, is lamentably out of print, it is a laurel upon which he could have rested. Fortunately, Giuliano Hazan appears to be a restless man. "I learned to cook because I like to eat well," he writes in Every Night Italian. "Satisfying food does not have to be complex or take a long time to prepare. Often the simpler it is the better it tastes, and simplicity is what Italian cooking is all about." To this end, Hazan has compiled a collection of Italian recipes any cook can serve to any family every night of the week.

He wisely opens his book with two sections: "The Italian Pantry," a list of all the basic ingredients to have on hand, and "Some Essential Techniques," such as chopping an onion, cutting a pepper, trimming an artichoke, and boning and filleting a chicken breast. The book is then divided by appetizers, soups, pasta and rice, fish and shellfish, meats, vegetables, salads, desserts, and menus--120 recipes total, all flavor-heightened and with an eye cocked at the clock. Chicken Braised with Porcini Mushrooms has a substantial sound, and yet you are only looking at 20 minutes of prep time and 60 minutes from start to finish, leaving plenty of time for a Insalata Caprese with tomatoes, mozzarella, and basil. Hazan's version of Ribollita, the classic Tuscan soup, takes two-and-a-half hours from start to finish, but only 30 minutes to prep. The Bucatini with sausage and onions is a straight shot at 30 minutes, start to finish. Spend a little time with this book, master the recipes, and you will no doubt find yourself agreeing with Giuliano Hazan that Every Night Italian is a perfectly plausible idea. --Schuyler Ingle