by Nick Stellino
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by Nick Stellino
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by Nick Stellino
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by Nick Stellino
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by Nick Stellino
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Editorial Reviews
From Publishers Weekly
Joining such luminaries as Wolfgang Puck, Alice Waters and Evan Kleiman, Stellino (Nick Stellino's Family Kitchen, etc.) adds to the robust subcategory of Italian cookbooks featuring pizza and pasta with this thoroughly engaging collection of traditional and new recipes. An updated Pasta with Mortadella Sauce is all the more appealing because Italian mortadella is at last available in this country. He offers two dozen dishes utilizing fresh pasta dough, including Shrimp-Filled Half-Moons and a richly ravishing Tortellini with Smoked Salmon and Creamed Tomato-Caper Sauce. For the fresh pasta itself, he presents a trio of recipes for small, medium and large batches. A charming boyhood story of his father's improvisational bread gnocchi precedes his own adaptation of Bread Gnocchi with Tomato Sauce. Among the rice dishes is the sublime blending of tastes in Risotto with Fennel, Pancetta and Parmesan. Stellino's pizzas are enticements with flair: Baked Pizza Rolls with Sausage and Ricotta are cigar-shaped temptations and Stuffed Pizza with Radicchio, Prosciutto and Camembert is perfect for a special occasion. Panini are as varied as Lamb Meatball Sandwiches with Minted Tomato Sauce and Hamburgers Italiano made with pepperoni, hot Italian sausage, ground lamb and ground veal. Long a favorite TV chef, Stellino will widen his audience with this book and with his latest PBS series, which began in September. (Nov.)
Copyright 2000 Reed Business Information, Inc.
Product Description
Nick Stellino revels in his love of good food and infuses each new book with the kind of zest for living that has become the hallmark of his television shows and personal appearances. This all-new collection is no exception, with more than one hundred recipes celebrating the quintessential Italian comfort foods that have such enduring and universal appeal.
Yet this is more than just a sampling of Italian classics. Nick's recipes for pizza, pasta, and panini are imaginative and contemporary interpretations. He enlivens traditional pizzas-baked, fried, or stuffed-with unusual ingredients and makes pasta from scratch as simple as 1-2-3. And in Nick's hands, easy-to-make sandwiches and breads, for which Italy is famous, become works of art.
Nick Stellino's Passione speaks as much to the heart as it does to the taste buds. It draws on the rich culinary history of Nick's native Italy, shares the secrets of Italian home cooks, and features unique touches that could only come from this charismatic personality.
See all Editorial Reviews
Joining such luminaries as Wolfgang Puck, Alice Waters and Evan Kleiman, Stellino (Nick Stellino's Family Kitchen, etc.) adds to the robust subcategory of Italian cookbooks featuring pizza and pasta with this thoroughly engaging collection of traditional and new recipes. An updated Pasta with Mortadella Sauce is all the more appealing because Italian mortadella is at last available in this country. He offers two dozen dishes utilizing fresh pasta dough, including Shrimp-Filled Half-Moons and a richly ravishing Tortellini with Smoked Salmon and Creamed Tomato-Caper Sauce. For the fresh pasta itself, he presents a trio of recipes for small, medium and large batches. A charming boyhood story of his father's improvisational bread gnocchi precedes his own adaptation of Bread Gnocchi with Tomato Sauce. Among the rice dishes is the sublime blending of tastes in Risotto with Fennel, Pancetta and Parmesan. Stellino's pizzas are enticements with flair: Baked Pizza Rolls with Sausage and Ricotta are cigar-shaped temptations and Stuffed Pizza with Radicchio, Prosciutto and Camembert is perfect for a special occasion. Panini are as varied as Lamb Meatball Sandwiches with Minted Tomato Sauce and Hamburgers Italiano made with pepperoni, hot Italian sausage, ground lamb and ground veal. Long a favorite TV chef, Stellino will widen his audience with this book and with his latest PBS series, which began in September. (Nov.)
Copyright 2000 Reed Business Information, Inc.
Product Description
Nick Stellino revels in his love of good food and infuses each new book with the kind of zest for living that has become the hallmark of his television shows and personal appearances. This all-new collection is no exception, with more than one hundred recipes celebrating the quintessential Italian comfort foods that have such enduring and universal appeal.
Yet this is more than just a sampling of Italian classics. Nick's recipes for pizza, pasta, and panini are imaginative and contemporary interpretations. He enlivens traditional pizzas-baked, fried, or stuffed-with unusual ingredients and makes pasta from scratch as simple as 1-2-3. And in Nick's hands, easy-to-make sandwiches and breads, for which Italy is famous, become works of art.
Nick Stellino's Passione speaks as much to the heart as it does to the taste buds. It draws on the rich culinary history of Nick's native Italy, shares the secrets of Italian home cooks, and features unique touches that could only come from this charismatic personality.
See all Editorial Reviews
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Inside This Book
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First Sentence:
If I could, I would eat it every day. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
pan generously dusted, place the prepared pizza, toasted interiors, toss gently over low heat, wooden pizza peel, fresh pasta sheets, using dry pasta, preheated stone, baking immediately, pound uncooked medium shrimp, teaspoon truffle oil, ounces fresh mozzarella cheese, slide the pizza, ounces prosciutto, pizza stone, finished pasta, garlic pulp, second pizza, slice into wedges, sauce consistency, teaspoon red pepper flakes, teaspoon freshly ground black pepper, reserved tomato juice, cup freshly grated parmesan cheese, browned bits Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chef's Tip, Traditional Pizza Dough, Zio Pino, Italian-Style Bread Crumbs, Beef Stock, Large Batch, Sicilian-Style Pizza Dough, Medium Batch, Small Batch, Egg Buns, Ligurian Sauce, Garlic Cream Sauce, Arriminata Sauce, Fresh Spinach Pasta Sheets, Orvieto Sauce, Tartar Sauce New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
If I could, I would eat it every day. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
pan generously dusted, place the prepared pizza, toasted interiors, toss gently over low heat, wooden pizza peel, fresh pasta sheets, using dry pasta, preheated stone, baking immediately, pound uncooked medium shrimp, teaspoon truffle oil, ounces fresh mozzarella cheese, slide the pizza, ounces prosciutto, pizza stone, finished pasta, garlic pulp, second pizza, slice into wedges, sauce consistency, teaspoon red pepper flakes, teaspoon freshly ground black pepper, reserved tomato juice, cup freshly grated parmesan cheese, browned bits Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chef's Tip, Traditional Pizza Dough, Zio Pino, Italian-Style Bread Crumbs, Beef Stock, Large Batch, Sicilian-Style Pizza Dough, Medium Batch, Small Batch, Egg Buns, Ligurian Sauce, Garlic Cream Sauce, Arriminata Sauce, Fresh Spinach Pasta Sheets, Orvieto Sauce, Tartar Sauce New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
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What Do Customers Ultimately Buy After Viewing This Item?
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51% buy the item featured on this page: Nick Stellino's Passione: Pasta, Pizza, and Panini |
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18% buy Nick Stellino's Family Kitchen |
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15% buy Cucina Amore |
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8% buy Nick Stellino's Mediterranean Flavors |
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