Everyday Italian: 125 Simple and Delicious Recipes (Anglais) Relié – 22 février 2005
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Makes about 1 quart;
Serves 4 over a pound of pasta as a main course
The sauce known as all’arrabbiata—or “in the angry style”—is made with hot red pepper flakes (and sometimes fresh chilies for an extra kick). I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni.
• 3 tablespoons extra-virgin olive oil
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/2 cup pitted black olives, coarsely chopped
• 2 tablespoons drained capers, rinsed
• 1/2 teaspoon sea salt, plus more to taste
• Generous pinch of dried crushed red pepper flakes
• 1 28-ounce can crushed Italian tomatoes
In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, 1⁄2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Présentation de l'éditeur
Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.
What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight.
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I have made many of the dishes she features in her book, and not one turned out badly. It all comes out exactly as it's supposed to. That's tricky with some cookbooks, when you just can't get it to be what it's meant to be. Giada's book is divided in these sections:
Antipasti, Sauces, Pasta Polenta and Risotto, Entrees, Contorini (Side Dishes) and Dolci (Desserts)
Some of my favorite recipes I've made are:
Stuffed mushrooms: thank goodness they are so simple to make, because I am being hounded by my boyfriend to make them. Simply amazing.
Simple Bolognese- meaty, fresh, and satisfying, plus you don't have to wonder what was in it. You made it and you know it's clean. Classic recipe that's easy to follow.
Brown Butter sauce - I can still close my eyes and taste the sage and butter, over any meat. Instant dress up to any meal.
Chicken piccata - light, lemony, olivey, simply fantastic.
I can just go on and on, but I don't want to bore anyone. This book is simply super. I don't mind the pictures of her, and if she changed her clothes for every single photo in the book, I would have mistaken it for a Vogue shoot, instead of a cookbook.
Hope you can enjoy it as much as I am. This book is in constant use at my house.
Giada is such an engaging personality on the Food Network that she is hard not to watch if you love Italian food. I bought this book and wanted to love it.
However, the recipes are not written for someone that knows Italian cooking. Her book is marketed to the crowd that wants to cook Italian American not authentic Italian. Giada avoids Italian ingredients that are only readily available in the major metropolitan areas. Her recipes are extremely simple, with few ingredients and take no time to prepare. Given her target audience for the book I feel the book is good. With Giada's cooking education and family background I expected the book to go into more depth than her television show, it does not. If you are looking for a book that is a compendium of her show, you will love this book.
However, if you are serious about Italian food buy "Molto Italiano" by Mario Batali instead. He isn't as stunning to look at, but his recipes are vastly superior. You might also consider "The Silver Spoon" it contains a vast number of Italian recipes but is lacking glossy photos that are present in Mario's book. You should also consider "Harry's Bar Cookbook" written by the owner of Harry's Bar in Venice. It is a fantastic authentic Italian Cookbook.
I am one of those people who reads a cookbook cover to cover and I enjoyed Mario Battali's intro about Giada very much. Especially the part about how she is the kind of girl his mother told him to marry. The book also describes how Giada ended up with her own show.
The recipes center around those found on her show, with some I do not recall from the show. If you are already familure with her food network show then you know that Giada focuses on achievable Italian cooking, you do not need a degree from culinary school or a week to make her food. There are more traditional Italian cookbooks out there, but if like me, you are unlikley to make a marinera sauce that requires a minimum of three days, this cookbook is more your style.
The book also tells you how and how long many of the dishes can be stored. Something I really appreciate. And being that it is Giada, there is a good dessert section. A nice touch is that there are some simple, light fruit desserts along with the more decadent fare. Also there are intros to the recipes with facts or explinations on variations.
Some people have said there are not enough recipes included. While I too would love some more of Giada's recipes (especially the esspresso frothy dessert/breakfast from one of her shows); I don't understand the complaint when the number of recipes is stated in the title. Personally I had no problems reading the text. Although I would have liked more pictures of the food (one of my favorite things about expensive gourmet cookbooks is that there is a photo of every dish), it is not devoid of food pictures. I don't think the number of shots of Giada ditracts from the book, the publisher just like the show's producers are just capitalizing on what a beautifull engageing woman Giada De Laurentiis is. How many other tv chefs get writen about in magazines like Maxim?
All in all I gave the book five stars because I felt it delivered on what I expected, plus some fun surprises.
I admit, I didn't pay one cent for this book because my daughter bought it for me as a birthday gift. It was unexpected and I honestly hadn't given it a thought to buy it on my own beforehand, only because I already have so many other cookbooks. However, now that I have it, I'm thrilled and am so glad my daughter had the foresight to get me something purely because she knew I enjoy Giada and her show.
Also, unexpectedly something else happened - because of all those photos of Giada so many people seem to be griping about being too abundant, my husband and my 22 year old sons are now fans of her show. Do I mind? Heck no, at least now they aren't complaining that the only TV I watch is FoodNetwork. They realize now exactly what or who they've been missing out on! Plus, they've even learned a few cooking tips/hints through osmosis even if they have their own alterior motives for watching.
I'm very pleased with the book because I actually can hear Giada's voice in my mind as if I were watching her show myself. The recipes are simple and easily explained enough to be called "everyday Italian" recipes. I love the idea of Italian-American fusion as well because after all, that's who Giada herself really is - an Italian-American! I wouldn't want a book that boasts "everyday Italian" with ingredients I can only get in Italy! I want things I can buy at my local grocery store so I can enjoy them every day, not just on special occasions. If I wanted something that authentic Italian, I'd rather take a trip to Italy!
Also, who cares if you can download some of the recipes from the FoodNetwork website - that's a pain in the ravioli to have to use up all the ink in my printer and it's far less time consuming, nor is it as interesting as having the book to look through. Maybe if I come across recipes I want that aren't in the book, then I might consider downloading them from the website. When it comes to the organization and layout of the book itself - hey, as long as the index in the back of the book helps me find things alphabetically that's good enough for me. Actually, that's basically all I need with any cookbook.
Although I realize everyone is entitled to their own opinion, I personally think some reviews are being too critical as if they are critiquing something much more complex than the simplistic and fun book "Everyday Italian" really is.