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Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks Hardcover


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Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks + Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen + Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen
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Product Details

  • Hardcover: 464 pages
  • Publisher: St. Martin's Press (October 25, 2011)
  • Language: English
  • ISBN-10: 0312571216
  • ISBN-13: 978-0312571214
  • Product Dimensions: 10.4 x 8 x 1.4 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (70 customer reviews)
  • Amazon Best Sellers Rank: #182,915 in Books (See Top 100 in Books)

Editorial Reviews

Review

"This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"
—Mario Batali
 
"A primer for authentic Italian cooking from the host of the long-running PBS show Ciao Italia

Esposito (Caio Italia Five-Ingredient Favorites, 2009, etc.) returns with Italian recipes both familiar and unfamiliar; her section on sauces not only includes recipes for pesto and tomato sauce, but also Salmoriglio, a Sicilian sauce made with lemon and olive oil. The author provides a helpful resource for cooks wishing to deepen their knowledge of the principles behind Italian cooking, while simultaneously broadening their repertoire of Italian dishes. Esposito begins with an introduction to “Italian Pantry Basics,” a helpful encyclopedia of the ingredients that appear most often. Organized according to different main ingredients and rife with anecdotes, history and additional information about techniques, the book emphasizes local, seasonal and organic produce and meat. Even so, most ingredients can be easily found in any chain grocery store. Recipes range in difficulty but are clear and easy to follow. Readers who wish to use store-bought pasta are accommodated, as are those who want to try their hand at homemade Spinach Pasta. Most recipes are well within the range of a moderately experienced cook. Uncooked Cherry Tomato Sauce could easily be put together by a child, and Creamy Cauliflower Baked in a Mold, though requiring more skill, would undoubtedly make an impression at a dinner party.

Complete, authoritative and accessible guide to Italian ingredients, cooking and cuisine."

—Kirkus Reviews

About the Author

MARY ANN ESPOSITO is the host of the long-running PBS series Ciao Italia. She is the author of eleven successful cookbooks, including Ciao Italia Five-Ingredient Favorites, Ciao Italia Pronto!, and Ciao Italia Slow and Easy. She lives in Durham, New Hampshire, with her husband, Guy.


More About the Author

Mary Ann Esposito is the creator and host of public television's Ciao italia, a cooking show devoted to Italian food and culture. The show has been on the air for 24 years giving it the distinction of being the longest running cooking show ever. Ciao Italia is seen in all major markets across the U.S.

Mary Ann has written 12 cookbooks. Learn more about her at www.ciaoitalia.com and sample the more than 1000 recipes on her site.

Customer Reviews

4.4 out of 5 stars
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Super delicious and very easy to follow instructions.
MelissaA.
Mary Ann Esposito has over twenty cookbooks on the market but this is the first book of hers that I've read.
christinemm from The Thinking Mother blog
I feel like I have a nice comprehensive Italian cookbook from which to cook.
C. Maynard

Most Helpful Customer Reviews

Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I'm not of Italian descent but grew up in Connecticut with a large Italian immigrant population. We had access to Italian import grocery stores and family run restaurants were everywhere. I married an Italian American man who loves to cook so my exposure expanded and I began to cook more and more Italian "slow food" at home. When I moved to Texas last year I realized I'd taken access to these foods for granted now that I have a hard time finding high quality ingredients and imported Italian foods. I can't even find decent restaurants that make authentic type Italian food or even a decent pizza. So we're cooking slow food at home now more than ever before.

My first impression of this cookbook was one of familiarity, because it is has over two dozen recipes that our family already enjoys eating at home or in favorite Italian restaurants. Now that we have the recipes we can make these at home. The other 150 recipes are new to me and I can't wait to go through the book and try some. Esposito explains that some recipes are from her grandmothers, some are newer recipes served at gourmet restaurants in Italy and some are her own creations using classic Italian ingredients.

I want to stress the word classic that's in the title. There is a whole chapter on pastas and another on sauces, a chapter on bread and pizza, and I'm thrilled to have a chapter on risotto. In the Introduction she mentions family dinners served in courses and eaten leisurely over multiple hours' time. The recipes in the book are meant for this purpose, so it starts with antipasti and then goes through the courses: soup, bread/pizza, pasta and sauces, rice, fish, meat, vegetables, salads then desserts.
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10 of 10 people found the following review helpful By cute little lady VINE VOICE on March 8, 2012
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Length: 1:47 Mins
I was so excited to receive this book that I didn't wait very long to start cooking. First of all, I really enjoy the family stories that Mary Ann writes. I felt so connected that it invited me to cook these classic meals.

As I flipped the pages, I began to mark the recipes of the pictures that looked delicious. My family was anxiously waiting for the first attempt.

I have put together a video with pictures of the 12 recipes that I tried. In the video I only show the meal and page so here are the notes to each one of them. They appear in the order cooked.

- Spinach Pasta: Very easy to make. Very pretty color and delicious. The picture shows different shapes of pasta. I hope it is clear on how much it yields. I set the book just behind it to have a perspective on size.

- Cheese cylinders: Probably my favorite antipasti ever! They were absolutely delicious. The flavor of the marinated beans combines so perfectly with the cheese. I have to say that the amount is a bit too big for one. Teen daughter and I shared one. Another side note is that the recipe is not written correctly. It states that you need 2 ˝ cups of cheese, then use ˝ cup to make the first cheese cylinder. After that it says: "make 5 more". The total should make 6 cylinders, uh? I know it's not a big deal but you need to be sure you have the right amount of cheese. I was afraid to burn the cheese so I took it off the skillet a bit too soon. I'll brown it a bit more next time.

- WW Spaghetti with tuna: Nice and filling. The recipe calls for 4 oz of pasta per person. That's too much for us. Most of us in our family can only eat 2 oz and even my husband only eats 3 oz if the pasta is our main dish. The flavor is very good though.
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9 of 10 people found the following review helpful By Federico (Fred) Moramarco VINE VOICE on January 27, 2012
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Mary Ann Esposito describes herself as "both a traditionalist and a minimalist" so it's nbot surprising that this cookbook is filled with traditional Italian family recipes prepared with a minimum of fuss and "gourmetization." There are ask quite distinctive recipes here such as Baked Sardinian Bread and Cheese Soup (a Sardinian version of panzanella, a classic Italian peasant dish), Molded Fava Bean and Parmegiano-Reggiano cheese salad, Roasted Sea Bass with Fennel, Oranges and Olives and more, but I found myself drawn to the more basic and familiar Italian dishes: Sicilian meatballs, Classic Risotto Milanese, Lasagna Verde Bolognese, Neopolitan style steak, and a wonderful recipe from her grandmother, Nonna Saponto's Egg Plant Rolls, which is a nice variation of eggplant parmesan. Esposito, the dust jacket tells us, is the host of America's longest running cooking show and she has written a dozen cookbooks, so you can be sure you are getting recipes from an experienced hand, who knows her way around Italian cooking. This is an important addition to my already overflowing collection of Italian cookbooks.
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3 of 3 people found the following review helpful By Katherine Chan TOP 1000 REVIEWERVINE VOICE on March 15, 2012
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Ciao Italia contains a collection of over 200 Italian recipes both familiar (Chicken Marsala, Penne with Vodka Sauce) and lesser known (Sardinian Gnocchi with Pork Ragu). The pages are formatted with the ingredients list running vertically on the outer side of the page while the instructions run on the inside section of the page. The font size and page set up are ideal when you are cooking. The ingredients for the majority of the recipes are common/easy to purchase items. I must say I was pleasantly surprised to find several bread recipes including Mary Anne Esposito's family recipe for Cinnamon Rolls with Lemon Icing. The instructions are clear and easy to follow for a majority of the recipes, however, I did find a minor flaw in regards to a handful of recipes. This small group gave vague determinations to when a food item had met its ideal cooking time. For an experienced chef it will not be an issue but for a first time/less confident cook this may cause some problem. One example, the Baked Fish and Potatoes recipe stated, "bake, uncovered, until the fish turns milky white and the potatoes are cooked through." If you have never baked fish before how long would that take? Ironically, the recipe immediately following this recipe was a Baked Haddock with Olives, Tomatoes, and Potatoes recipe that provided an estimated time of "10 to 12 minutes or just until the fish turned milky white and flaked easily when poked with a fork." I tried two recipes that turned out well and will make it into my current recipe rotation. I think overall I would recommend this cookbook to friends.
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