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Giada's Kitchen: New Italian Favorites Hardcover – September 30, 2008


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Giada's Kitchen: New Italian Favorites + Everyday Italian: 125 Simple and Delicious Recipes + Giada's Family Dinners
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Product Details

  • Hardcover: 240 pages
  • Publisher: Clarkson Potter; First Edition edition (September 30, 2008)
  • Language: English
  • ISBN-10: 0307346595
  • ISBN-13: 978-0307346599
  • Product Dimensions: 9.7 x 7.7 x 0.8 inches
  • Shipping Weight: 2 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: #58,301 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Book Description
She's taught us every facet of Italian cooking--from traditional and regional to seasonal and contemporary. She even made us fall in love with pasta again by opening us up to lighter, healthier versions that don’t weigh us down. Now the Food Network star and bestselling author of Everyday Pasta, Giada De Laurentiis, takes us down a new path, sharing her love of food with clean, vibrant, simple flavors and bursts of bright colors that look as beautiful on the plate as they are delicious.

Yes, you will still find those fabulous recipes she remembers so fondly from family meals, but you'll also find updated twists on classic trattoria favorites--California-inflected, hearty but not overwhelming, and with the perfect balance of healthfulness and terrific flavor. Wouldn’t you love a faster, lighter take on osso buco (here made with turkey instead of veal), a salad with real substance (like one of cantaloupe, red onion, and walnuts), and fish that gets an Italian makeover by way of lots of fresh veggies and accents such as fennel and grapefruit salsa? And let’s not forget dessert. After all, what’s not to adore about little doughnuts dipped in chocolate sauce?

Ranging from soups and snacks to easy entres and elegant dinner-party fare, Giada's recipes are perfect for any day of the week. And for the first time, she includes a full section of dishes that the little ones will love making as much as they love eating (like mini chicken meatballs). With something to please everyone at your table, Giada’s Kitchen deliciously demonstrates why Giada De Laurentiis has become America's best-loved Italian cook.

Italy meets California in Giada De Laurentiis’s collection of 100 new recipes. She focuses on fresh ingredients, simple preparation, and bright flavors. Anyone who wants to indulge in the pleasures of Italian food without feeling weighed down will find inspiration for delicious, hearty yet healthy weekday meals. Giada’s recipes satisfy both our desire to eat with gusto and to feel good about what we eat.

Giada De Laurentiis's Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

Not all cream sauces are super-rich. This pasta gets its creamy sauce from a combination of part-skim ricotta and pasta water, which come together to make a really easy, lighter cream sauce. Don't leave out the lemon zest; it brightens the flavor and adds a wonderful lemony aroma as well. --Giada De Laurentiis





Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon
(4-6 servings)




















1 pound whole-wheat linguine
1/2 cup part-skim ricotta cheese
3 tablespoons olive oil
1/2 pound French green beans (haricots verts), trimmed and halved lengthwise
1 garlic clove, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
Zest of 1 lemon

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the cooking water. Transfer the hot pasta to a large heat-proof bowl and add the ricotta. Toss to combine.

Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and sauté for 4 minutes. Add the reserved pasta cooking liquid and continue cooking until the beans are tender, about 4 more minutes. Add the ricotta-coated pasta to the pan with the green beans and toss to combine. Add the tomatoes and toss gently. Transfer to a serving plate and sprinkle with the lemon zest. Serve.

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 restaurant in Los Angeles. This is her fourth book.

From Publishers Weekly

In her usual bright and cheery manner, De Laurentiis (Everyday Italian) offers her newest collection of accessible Italian-accented recipes. The host of Food Network's Everyday Italian and Giada's Weekend Getaways brings to the table recipes with basic, readily available ingredients like ricotta and canned beans, with which she whips up a surprisingly diverse array of dishes, like Hearty Tomato Soup with Lemon and Rosemary, and Asparagus Lasagna. Now and again she goes out on a limb with a contemporary twist—Tomato, Watermelon and Basil Skewers or Butternut Squash and Vanilla Risotto, while an entire chapter devoted to kids' food brings out her sense of whimsy with dishes like Pizza Pot Pies. Throughout, Giada celebrates food that's refreshingly simple. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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.

Customer Reviews

Every recipe I've tried so far has been great!
J. Brown
When I looked at the recipes closer, however, I realized how much I appreciated the book.
j.s.
If you like Giada, or just Italian food, then get this cookbook!
Dog Lover

Most Helpful Customer Reviews

111 of 112 people found the following review helpful By j.s. on October 3, 2008
Format: Hardcover
I must admit that I, like other reviewers, was at first disappointed by the offerings in Giada's latest publication. When I looked at the recipes closer, however, I realized how much I appreciated the book.

Fans are used to an array of savory, Italian dishes...understandably because this is what Giada has turned out before. This new book puts more of an emphasis on fresh, light flavors. Many recipes call for butternut squash, melons, and other vegetables.

The recipes are no longer strictly "Italian," which I think opens Giada's creativity. Although many recipes call for fresh herbs, I found the ingredient list to be, in general, significantly less intimidating and pricey. It's really about fewer groceries with fresher, bigger flavors. I particularly enjoy the "(Not) Just For Kids" section. Here we find fun recipes for things like pizza pot pies, polenta-fried shrimp, and mascarpone mini cupcakes with strawberry frosting.

I think Giada's new direction, away from specifically "Italian" cuisine and into an Italian-inspired Californian cuisine, will prove successful. After three cookbooks of mostly traditional Italian food, she needed to expand somewhere anyway. Staying loyal to strictly Italian food may have become boring and listless for both the chef and her following. I can't wait to see where she goes next!
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24 of 28 people found the following review helpful By S. D. Fischer VINE VOICE on October 14, 2008
Format: Hardcover
I was pleased to see inventive recipes in this book that I have not seen elsewhere (such as butternut squash and vanilla risotto; fresh tomatoes and goat cheese strata with herb oil; prosciutto andmelon soup; linguine and prosciutto frittata; baked artichokes with gorgonzola and herbs; and orange and chocolate zeppole). I was also pleased that with the exception of the chapter on meat, many of the recipes are either vegetarian or could be adapted for vegetarians. The recipes in the chapter for children also have universal appeal.

Chapters include Appetizers and First Courses; Soups, Paninis and Snacks; Salads and Vegetables; Pasta; Meat, Poultry and Fish; Desserts; and Not Just for Kids. Drink recipes are offered in several chapters and include apple and thyme martini; pomegranate and cranberry bellini; amaretto sour with prosecco; amaretto and raspberry smoothie; and spiced Americano with cinnamon whipped cream.

My only complaint is minor - I would have preferred more photos of finished dishes rather than photo after photo of Giada (there are 5 sets of double page spreads of photos of Giada). I know what she looks like. I don't know what all the finished dishes look like there. Having said that, there are more than 50 beautiful, vivid color photos of the dishes.

I am pleased with my purchase and look forward to trying many of the recipes in this cookbook.
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15 of 17 people found the following review helpful By beauty addict on October 4, 2008
Format: Hardcover Verified Purchase
I own several other of Giada's books, and by far I believe this will be my favorite. With her other books I found myself making recipes only once a month or so because the majority seemed to heavy to eat in Florida weather. This new book contains a variety of fresh takes on classical Italian food. There are lots of fresh veggies, fresh herbs, chicken, and fruit used in her book. I think this might become my new favorite book to reference for new ideas in the next few months!
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7 of 7 people found the following review helpful By K. Garren on October 7, 2008
Format: Hardcover
I'm actually pretty excited about this book. It's definately different from her other previous books in that it seems less "Italian", but there are still some really fresh ideas in there. I noticed some people saying they've seen all these recipes on her show already. I don't get to watch her show too often anymore since it's on while I'm at work and any other day you have to hunt on the Food Network to find it with all these new shows they have on now, so for me these recipes were a lot newer. Over the weekend I already tried the balsamic barbeque chicken (delicious!!!) and the lemon risotto. I personally loved the risotto because I'm a lemon lover, but my husband and in-laws didn't seem to like it (hmph!) because they thought it was too tart. I can't wait to try the pizza pot pies (how cute), the crostata with apples, walnuts, and gorganzola, and the chocolate panna cotta! I don't know if Giada will ever be able to top her first book for me (still my personal all time fav from her), but this one will definately get some use. It's worth a try!
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35 of 47 people found the following review helpful By Cj Setter on September 30, 2008
Format: Hardcover
Let me preface this review by saying how much I love Giada. I was anticipating this book so much that I preordered it in June. It came today and I must say that I was a *little* disappointed. I recognized mostly all of the recipes from her shows!! There are very few, if any, that I haven't seen before. Of course, they are all fabulous, but Giada - I want more! :) At least for about $20 I can have them in a nice condensed book version instead of all my printouts from foodnetwork.com.
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7 of 8 people found the following review helpful By DymerCrk on October 6, 2008
Format: Hardcover
I found Giada's new cookbook to be a refreshing change from her earlier cookbooks (although I loved them as well!). The recipes seem easy to prepare and although they are elegant enough for special occasions I would make a lot of them during the week. Well done, Giada! Thank you!
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5 of 6 people found the following review helpful By Steven A. Peterson TOP 500 REVIEWERVINE VOICE on November 16, 2008
Format: Hardcover Verified Purchase
I have earlier acquired and used one of Giada De Laurentiis' cookbooks, "Everyday Pasta," which was jammed with good pasta recipes. None that I ever tried turned out to be a dud. So, I took a look at another of her books, "Giada's Kitchen." Again, this is a fine resource.

She begins be speaking to her approach (Page 10): "These days, my palate responds most to clean, vibrant, simple flavors, and my eyes can't resist the undeniable freshness of great ingredients and bursts of bright colors." So, presentation of dishes is an element in her selection of recipes for this volume. And, indeed, the pictures of the finished product are mouth-watering and aesthetically appealing!

I married into an Italian family, and one of the benefits is my introduction to dishes such as stuffed mushrooms. Giada presents a recipe for Tuscan Mushrooms as an appetizer. Not quite the same as my family recipe, but a filling of red bell peppers, olives, cheese, and scallions spooned into mushroom caps sounds awfully appetizing.

A very attractive dish (see the photo on page 79) is simple to make--Asparagus and Zucchini Crudi. A couple zucchini (shaved) and a bunch of asparagus (trimmed and sliced into small pieces), tossed with a dressing of olive oil, lemon juice, salt and pepper. After tossing, shave some Pecorino Romano cheese and sprinkle over the vegetables. Like I said, both simple AND tasty.

Pasta? Take a look at the photo on page 104 and the recipe for Asparagus Lasagna on page 105. Instead of using tomato sauce as the basis for the lasagna, she suggests sun-dried tomatoes. I have not yet made this, but it is on my list to try out in the very near future.
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