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Italian Cuisine for American Cooks [Kindle Edition]

David W. Cowles
4.3 out of 5 stars  See all reviews (11 customer reviews)

Kindle Price: $4.99
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  • Length: 100 pages (estimated)
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Book Description

You don’t have to be Italian to love Italian food—and you don’t have to be Italian to cook it, either!

David W. Cowles—The Fastest Chef in the West—teaches the secrets of preparing great-tasting Italian-American-style meals quickly, easily, and economically in his book ITALIAN CUISINE FOR AMERICAN COOKS.

This outstanding cookbook is filled with recipes for Italian classics and favorites, including scrumptious Marinara, Bolognese, and Alfredo sauces; fabulous Lasagna and Pasta al Forno; mouthwatering Chicken Cacciatore; elegant Veal Piccata al Limone; Chippino; Eggplant Parmesan; and many other delicious entrées. You won’t have to spend all day cooking, either. Cowles reveals a technique that enables you to put a nutritious Italian meal your family will love on the table within minutes after you enter the kitchen!

There’s more! ITALIAN CUISINE FOR AMERICAN COOKS tells how to make fabulous, healthful Italian salad dressings from scratch in just minutes—at a fraction of the cost of store-bought dressings, and without any of those unpronounceable chemical additives!

Your family and guests will rave over your Insalata Caprese, Pasta e Fagioli, Polenta, and other Italian appetizers, soups, and side dishes. You’ll learn the easy way to make personal pizzas for each member of your family. Then (if they still have room!) everyone can dig into fantastic desserts such as Tiramisu and Zabaglioni, accompanied by crunchy-chewy Amaretti (almond macaroons)—all made by you, from scratch!

There is no other cookbook like ITALIAN CUISINE FOR AMERICAN COOKS, and it’s available exclusively from in Kindle format. Order now for free wireless delivery via Amazon Whispernet, and you can be eating Italian tonight!

Product Details

  • File Size: 315 KB
  • Print Length: 100 pages
  • Simultaneous Device Usage: Unlimited
  • Publisher: Hadley V. Baxendale & Co. (July 31, 2012)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B007ACPM8G
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Amazon Best Sellers Rank: #981,450 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.3 out of 5 stars
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Most Helpful Customer Reviews
19 of 19 people found the following review helpful
5.0 out of 5 stars This is the real deal February 24, 2012
Format:Kindle Edition|Verified Purchase
When I see a free book with one 5 star review, I'm suspicious. Because I love Italian food, I downloaded the book anyway, and wow, what a surprise! After a discussion about pasta shapes (including links to web sites for more information) and a little section on Italian cheese, there is a "four-day cooking course designed to teach you the basics". The first recipe is an awesome-looking Marinara Sauce. The recipes that follow are Chicken Cacciatore, a Bolognese Sauce, a Fifteen Minute Spaghetti Dinner, Lasagna with Bolognese Sauce, Pasta al Forno, homemade meatballs with variations, Veal Parmigiana, and on and on.

I've been cooking from cookbooks for 36 years, so it takes a bit to inspire me, but I am really excited to cook from this book, and because of the quality of the recipes and the accompanying informational writing, I will look for this author again. I can't believe this book was free, but I'm grateful and I'll be happy to pay for the next one. I very highly recommend this book!
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10 of 11 people found the following review helpful
5.0 out of 5 stars Mangia bene! February 21, 2012
Format:Kindle Edition|Verified Purchase
The very best Christmas present I can ever remember getting is the iPad my children gifted me with this past Christmas. One of the very first books I acquired was David Cowles' The Deli Maven's Cookbook (Yes, I wrote a review of that one too) so when I saw his latest offering, Italian Cuisine for American Cooks, I couldn't wait to see what he had in store this time.

Now, I must warn you that at least in this book, you would think that Cowles was feeding the Israeli Defense Forces from the size of many of his basic recipes. I would have to cut his Marinara and Bolognese sauce recipes in half just to fit them in the largest pot I own other than the water bath canner, but I do like David's idea of making a huge batch of pantry staples or casseroles like lasagne that do relatively well in the freezer. I am a big proponent of having a few things in the freezer that you can just throw into the oven if the mood strikes, unexpected company darkens your door, or you just don't feel like cooking. Nonetheless, the recipes are good and often quite similar to the way I make things myself. I was particularly grateful to have his recipe for White Clam Sauce, even if it is huge. Not long ago a Facebook friend asked me for a recipe for White Clam Sauce. For some reason or other I couldn't lay hands on the recipe I used to use and the ones I could find all omitted the milk or cream.

Italian Cuisine for American Cooks has been very thoughtfully put together.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Wonderful Cook Book June 24, 2012
By P. Kay
Format:Kindle Edition|Verified Purchase
I love a book that cuts to the chase by educating the cook on what they need to know at the exact time they need to know it. This book is formatted exactly like that. It has a quick but necessary review of the different kinds of cheeses, then teaches you how to make ricotta cheese, then a marinara sause. Then it dives straight into the recepies with very clean and easy to follow instructions. At the bottom a 'variation' suggestion is even included.

Excellent book. Hightly recommended!
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2 of 2 people found the following review helpful
4.0 out of 5 stars Not my favorite of this author... June 6, 2012
Format:Kindle Edition|Verified Purchase
I love, love, love Mr. Cowles' cookbooks. I think I have them all and the other 2 have earned 5 star reviews from me. Although there are several recipes I am going to be making, but, this book seemed to have a ton of veal recipes in it. I am not a veal eater so I would have loved to have seen more chicken dishes (that is just my preference though and I will be switching out the veal for chicken and seeing how it works).

As usual, Mr. Cowles put in tips for freezing food which I will be doing. I also love the seasoning recipes. I am not a fan of store bought seasoning blends due to the high use of salt and, minimally, I will be making those blends!
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1 of 1 people found the following review helpful
4.0 out of 5 stars Nice variety of recipes and a few surprises! May 26, 2012
Format:Kindle Edition|Verified Purchase
There is an interesting variety of recipes in this book, including homemade cheese, homemade spice mixes, and balsamic vinegar reduction! Most of the recipes are easy to make, once you assemble the ingredients.

Two comments:

His sauce has ingredients which I wouldn't like permeating my dishes (ingredients vary from different regions of Italy).... You can easily find basic sauces in other books which could be substituted.... And in a crunch you could use a high quality sauce from the market.

I wish he had provided some guidelines for freshness, storage, etc. What is the shelf life of homemade ricotta? Does the balsamic reduction need to be stored in a sterilized container?

Otherwise, good book with a nice assortment of recipes.

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4.0 out of 5 stars Great book! November 25, 2012
Format:Kindle Edition|Verified Purchase
I wasn't a huge fan of the minestrone, but the marinara and pizza sauce recipes are both fantastic! I love that they make a lot so you can stock your freezer. I was looking for a good sauce recipe to replace the store-bought stuff with questionable ingredients, and this book really delivers. I like that it goes into a little bit of history about some of the recipes too.
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More About the Author

David W. Cowles was born in Los Angeles, California, and grew up in California's San Fernando Valley. He's lived in Las Vegas, Nevada since 1976.

Cowles is a member of the State Bar of California (inactive) and is admitted and qualified as an attorney and counselor of the Supreme Court of the United States. He has served as a board member and president of numerous nonprofit organizations, and was awarded Congressional and other commendations for his efforts.

Cowles founded and was CEO of companies in the photographic and financial communities. He's flown his own airplanes; traveled extensively; and spent a month as a volunteer with the Israeli Defense Forces.

For over eight years, Cowles published and edited Keno Newsletter, a monthly publication read by keno players and casino executives. For six years, he wrote a weekly column for Gaming Today. For three years, Cowles wrote op-ed columns and a weekly cooking column for the Peninsula Gateway newspaper in Gig Harbor, Washington. His articles have been published in the Las Vegas Sun and Newsweek magazine.

Cowles draws on his background and experiences to write in a wide variety of genres including mystery, adventure, thriller, comedy, romance, how-to, nonfiction, and cookbooks. Often he'll combine several genres in one book.


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