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Giada at Home: Family Recipes from Italy and California [Kindle Edition]

Giada De Laurentiis
4.5 out of 5 stars  See all reviews (102 customer reviews)

Print List Price: $35.00
Kindle Price: $16.14
You Save: $18.86 (54%)
Sold by: Random House LLC

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Book Description

Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name.
 
Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors.
 
No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.
 
No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.
 
 
GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.


From the Hardcover edition.


Editorial Reviews

Amazon.com Review

Recipe from Giada at Home: Stuffed Baby Peppers

Makes 4 to 6 servings

My mother always loved to serve stuffed vegetables; she stuffed zucchini, potatoes, onions, and, of course, all kinds of peppers. It may have been her way of getting us to eat our vegetables, but we loved them so much we ate them right out of the fridge the next day. I’ve used pancetta in the filling, but this is an easy recipe to vary and you could certainly substitute ground beef, sausage--almost anything savory that you like. These taste better the longer they sit, so they make great leftovers.

Ingredients
Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, finely chopped
1/2 medium onion, finely chopped
3/4 cup whole-milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/2 cup frozen petite peas, thawed
Salt and freshly ground black pepper
24 (2- to 3-inch long) baby peppers

Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.

In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.

In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.

Using a paring knife, cut 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes, until the peppers begin to soften and the cheese is warmed through. Cool for 10 minutes.

Arrange the peppers on a platter and serve.




From Publishers Weekly

The newest cookbook from De Laurentiis (after Giada's Kitchen: New Italian Favorites) straddles two continents with wonderful recipes from Italy and California. Chapters of this friendly and inviting book are titled by course, such as Appetizers and Desserts, as well as by ingredient and occasion (e.g., brunch). The author includes straightforward instructions for classic Italian fare, such as steak involtini; Chianti-marinated stew; pecorino and bean salad; and limoncello granita, as well as a selection of such modern dishes as grilled asparagus and melon salad; pea pesto crostini, and lemon hazelnut tiramisù. Chock-full of mouthwatering dishes for easy entertaining (Italian fried olives; whole wheat pita chips with mascarpone-chive dip; and vegetable parmesan), this appealing collection is supplemented with informative, short essays on ingredients including olive oil and dried and fresh herbs. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Customer Reviews

Most Helpful Customer Reviews
67 of 70 people found the following review helpful
4.0 out of 5 stars Capriccio Gustoso--Variations on a Tasty Theme February 22, 2010
Format:Hardcover|Vine Customer Review of Free Product (What's this?)
During my nine years of living in Rome, I discovered that the best dishes were based on simple recipes that could be prepared with infinite variations. In her latest book, celebrity chef Giada de Laurentiis demonstrates this proposition, presenting us with what in Italy is called cucina casareccia--and in California, home cooking.

Among her most mouth-watering concoctions are the antipasti: prosciutto-wrapped dates stuffed with blended mascarpone and goat cheese; smoked salmon and apple carpaccio; and fried cheese-stuffed zucchini blossoms (I was particularly grateful for her suggestion for testing the heat of the oil: toss a cube of bread into the olive oil--medium heat; when the bread browns, the oil is ready.). Similarly, her salads--"easy to throw together"--are truly inviting: an example is her green-bean salad, seasoned with fresh rosemary, parsley, chopped garlic, drizzled with olive oil (Her advice on choosing the best olive oil is especially enlightening.). Her lentil salad--mixed with grapes and cucumbers, among other ingredients, including hazelnuts--tickles one's tastebuds. And her recipe for Involtini--rolled-up beefsteaks filled with a mixture of various ingredients including garlic and basil--recalled forgotten memories of my father's putting me to work as a child, chopping parsely, garlic, together with something he called "fatback," which I imagine was lard, but which has now been substituted by olive oil. The strings with which he used to tie the involtini together have also been replaced by easier-to-use 4-inch skewers. Merely reading the recipe causes me to remember the aroma of involtini simmering in marinara sauce.
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22 of 22 people found the following review helpful
5.0 out of 5 stars Her best book so far April 12, 2010
By Anne
Format:Hardcover
I have all her cookboks and this one, her latest (Giada at Home) is the best so far. If you're new to Giada and thinking about buying one of her cookboks, I would strongly recommend to start with this one. And of course, if you own her previous ones, I'm sure you will love this one as well.

I own tons of cookbooks, I simply have a passion for cookboks. But most of the time I don't cook more than one or two recipes from each book, they tend to spend most of their time on the shelf. Giada's books are the exception to that rule. Her books (and especially this one# are my to go to books. I love that most recipes in this book are easy,fast and uncomplicated everyday kind of meals/recipes, at the same time as they are so delicious, festive and special that they work more than well for special occasions and parties.

I've already tried several recipes from this book and been more than happy with the results. New favorites are the smoked mozzarella meatballs, pasta ponza, gorgonzola stuffed tomatoes and pea crostini. And there are many many more recipes in the book that I'm looking forward to try. Every Sunday, I plan the meals for the upcoming week #a real timesaver for our busy schedule). Every week I always have at least one Giada recipe on the menu, an old favorite or a new one. Like I said, she is the to go to girl when it comes to delicious everyday as well as weekend food.

Yes, there are some heavy and caloric recipes, but I always think that Giada tries to make her recipes a bit lighter. A splash of lemon here and there, small things like that really make her dishes feel lighter and perfect for my taste buds.
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26 of 27 people found the following review helpful
5.0 out of 5 stars More fabulous Italian-inspired recipes from Giada! February 28, 2010
By Amanda
Format:Hardcover|Vine Customer Review of Free Product (What's this?)
When my younger sister first got me into The Food Network a few years ago, Giada's Everyday Italian become a quick favorite. From the very beginning, I felt like I had a connection with Giada. I was enamored by her tasty modern twists on Italian classics and simpler, more everyday approach to traditionally complex dishes -it also didn't hurt that I'm a big fan of Italian food and I my boyfriend has strong Italian heritage, so he's always happy to try out the recipes I get from Giada.

It didn't take long for my sister and I to introduce Giada to our parents, who also quickly become fans, and we started welcoming Giada into our kitchen regularly in the form of what we called "Giada dishes." Particularly after my sister and I gave my mother Everyday Pasta for Mother's Day last year, making Giada dishes become a big event that brought the family together. When I had the opportunity to check out Giada's latest cookbook, Giada at Home, I was more than excited and couldn't wait to see what tasty treats she had in store.

Giada at Home: Family Recipes from Italy and California builds on the already fabulous library of Giada recipes that put a twist on Italian dishes.
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More About the Author

GIADA DE LAURENTIIS is the star of Food Network's Everyday Italian, Giada's Weekend Getaways, and Giada in Paradise. She attended Le Cordon Bleu in Paris and worked at Wolfgang Puck's Spago restaurantin Los Angeles.

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