Delicious Memories: Recipes and Stories from the Chef Boyardee Family [Hardcover]

Anna Boiardi (Author)

Book Description

Publication Date: May 1, 2011

The Boiardi name has reached tables across America for more than 70 years. Most Americans have fond memories of this iconic brand, evoking nostalgia for a simpler time. From a very young age, Anna Boiardi spent countless hours helping her mother and grandmother, kneading and folding, and listening to stories as rich as the tortellini she and her mother would work to perfection. Now, for the first time, Anna brings us the authentic recipes that inspired the brand, including Ravioli with Ricotta and Squash Filling, Cotechino with Lentils, and Baked Fennel with Butter and Parmesan. Recipes for sauces, meats, and of course pasta dishes are just some of the secrets Anna shares in Delicious Memories.

Praise for Delicious Memories:

"Anna carried on her family's culinary tradition; her new book, Delicious Memories, is part cookbook, part family history, and part homage to her ancestors-immigrants who made their way in a new country." 
-NPR 

"Delicious Memories . . . written by Anna Boiardi, the granddaughter of Mario Boiardi . . . is filled with fabulous-looking dishes that appear to not come out of a can." 
-USA Today

"You won't find the secret recipe for Beefaroni in the book-but you will discover how to make the tomato sauce that turned her family into an American sensation." 
-New York Post

"Aside from the classic fare, [Boiardi] includes some recipes for unexpected dishes such as potato salad Italian style, apple cider rosemary roast chicken, and baked cauliflower. Enhanced with striking full-color photos throughout, this loving paean to home-style Italian cooking and the culinary traditions of a family dynasty rooted in food offers just the right balance of nostalgia and appetizing recipes." 
-Publishers Weekly 

"If you've never been excited by Chef Boyardee's spaghetti and ravioli dinners, fear not-there's much more to the Boiardi family's recipes than what you've seen in the supermarket." 
-Library Journal

 "To Anna, food is not just a family business, it's a family passion, something that she has known ever since she was young and hopes to carry on for the rest of her life." 
-Haute Living

Editorial Reviews

About the Author

Anna Boiardi is the granddaughter of Mario Boiardi and the great-niece of Hector Boiardi, founders of the Chef Boiardi Food Product Co. Born and raised in Italy in a family of chefs, Boiardi learned to cook at home with her mother and grandparents. After college, she launched Cucina Academy, which has been featured on CNBC, and she appears regularly on QVC presenting her dessert line, Delicious Memories. Boiardi lives in New York.

Product Details

• Hardcover: 208 pages
• Publisher: Stewart, Tabori & Chang (May 1, 2011)
• Language: English
• ISBN-10: 1584799064
• ISBN-13: 978-1584799061
• Product Dimensions: 8 x 1 x 9.5 inches
• Shipping Weight: 2.2 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #515,446 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

10 of 10 people found the following review helpful

5.0 out of 5 stars Great for College Kids May 10, 2011

By Christi DeMonte

Format:Hardcover

I just moved into my first apartment and have to cook for myself for the first time. My friend gave me this book as a move-in present and I cooked the Penne with Broccoli and the Turkey Meatballs because they looked easy. They were fantastic! There are some hard recipes for someone who knows how to cook and wants to impress their guests. The pictures are cute and I found the book really fun because when I was living in the dorms, I ate the stuff out of the Chef Boyardee cans. I recommed it for anybody who doesn't think they know how to cook, but needs to.

6 of 6 people found the following review helpful

5.0 out of 5 stars Traditions for Our Times May 15, 2011

By Dorothy Jenkins

Format:Hardcover

A friend gave me this new cookbook and I love it. It's a great read and a great feed. It tells (and shows) the fascinating story of the Boiardi family and the Chef Boyardee Company, bringing the story to life through the voice of Anna. Her goal is to honor, capture, and carry forward the rich family tradition to which she was born. She "gets" that this will happen only if she can offer her readers (and her own children) the "tradition with a twist," a twist that takes account of the time pressures and distractions with which we all deal but that also recognizes our desire to provide mouth-watering and wholesome meals for our families and friends. So where her grandfather and great uncles pioneered in addressing the convenience issue with canned and boxed meals, Anna addresses it with clever strategies to simplify the preparation of delicious home-cooked dishes. In addition, for those occasions when there is time to make some of the classics (hand made tortelli, gnocchi, and noodles with a pasta machine, for example), this book provides clear instructions illustrated with lovely photographs (many with Anna and her mother working side-by-side). I was pleasantly surprised that the vegetable section of this book is especially appealing. I see a number of dishes there that I plan to prepare as full meals in themselves. There's lots to learn here and lots to cook and enjoy. A delicious book of delicious memories and possibilities.

6 of 6 people found the following review helpful

5.0 out of 5 stars Best Lasagna Ever! May 14, 2011

By christopher walsh

Format:Hardcover

I picked up this book because it's so beautiful and all I've tried so far is the lasagna. I was inspired to do a review right away. The lasagna is fantastic--the best I've ever tasted and I consider myself something of a lasagna expert, so much so that a group of my graduate students challenged me to a lasagna bake-off contest. I came in second. Now that I have this recipe, I'll win next time. You need this book.

Next up: The "Leavnig Home Penne Rigate with Broccoli," check out the picture on page 75.