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Gourmet Italian: All-Time Favorite Recipes Hardcover – May 8, 2012


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Product Details

  • Hardcover: 192 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (May 8, 2012)
  • Language: English
  • ISBN-10: 0547843682
  • ISBN-13: 978-0547843681
  • Product Dimensions: 0.8 x 6 x 8 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #579,098 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Sample Recipe from Gourmet Italian: Garlic Knots
Makes 5 dozen | Active time: 40 minutes | Start to finish: 1 hour

Be sure to make enough for a crowd, because these chewy, garlicky knots--a pizzeria classic--will go fast.

2 tablespoons olive oil, plus additional for greasing pan
2 pounds pizza dough, thawed completely if frozen
1 garlic clove
1/4 teaspoon salt
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 cup grated Parmigiano-Reggiano

Preheat oven to 400°F, with racks in upper and lower thirds of oven. Lightly oil two large baking sheets.

Divide dough in half. Keep half of dough covered with a clean kitchen towel (not terry cloth). Gently roll out other half into a 10-inch square on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with a clean kitchen towel and let rest about 3 minutes.)

Cut square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3-inch wide). Cover strips with a clean kitchen towel.

Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knots 1 inch apart in staggered rows on 1 baking sheet. Keep knots covered with clean kitchen towels. Repeat with remaining dough on second baking sheet.

Bake, switching position of sheets halfway through baking, until golden, 20 to 25 minutes total.

While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.

Cooks' Note: Knots can be baked, but not coated, 2 hours ahead. Reheat knots on a large baking sheet in a preheated 350°F oven until hot, 3 to 5 minutes, then toss with garlic oil, parsley, and cheese.


About the Author

Over the course of almost seventy years, Gourmet’s editors won three coveted National Magazine Awards, sixteen James Beard Awards, and an Emmy Award. 

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3 of 3 people found the following review helpful By wogan TOP 100 REVIEWER on August 24, 2012
This is an Italian cookbook with some different, perhaps more modern Italian recipes. None of them seem to be very difficult. There are recipe tips; but if you are an experienced cook, you already know these.
It contains; antipasti, Panini and pizza, pasta, polenta and risotto, seafood, chicken and meat, vegetables, desserts and basics like tomato sauce (made with canned? tomatoes), classic pesto, spaghetti Carbonara, etc. There are photographs with each dish.
Menus with a plan days in advance and wine suggestions are included. There is information on the Italian pantry, Italian cheeses, deciphering Italian wines and an index

All is done in a clear and simplistic style. It's a nice little cookbook, although for one with gourmet in its title I wish there were more recipes using fresh tomatoes rather than canned. Our family has enjoyed capellini with shrimp and creamy tomato sauce, grilled halibut with fava beans and roasted tomato sauce and sea bass with tomatoes and capers.
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By Amazon Customer on October 13, 2013
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The recipes in this cookbook are tasty and use easy-to-find ingredients. I've used wild meat in some of the recipes and it was delicious!
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By P.Raines on February 26, 2013
I already had this book before and lost it. I immediately bought another because the recipes are so good. My family always ask me to make the Chicken Marsala.
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By Mr. Fred Mason on January 28, 2013
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Great book with great recipes. Well laid out and easy to follow. The book was well bound and should last a lifetime.
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