Ciao Y'all: Recipes from the PBS Series Cucina Amore (Ciao Series) (Hardcover)

~ Johnny Carrabba (Author), (Author), Watt Matthews Casey Jr. (Photographer) "From the time the first Sicilians landed along the Gulf Coast of Texas and Louisiana, they lived to eat and ate to live..." (more)
Key Phrases: giblet stock, medium dice, kosher salt, Pecorino Romano, Parmigiano Reggiano, Mamma's Breadcrumbs (more...)

Editorial Reviews

From Publishers Weekly

Cucina Amore, the long-running and popular PBS series featuring energetic hosts and self-proclaimed "real eaters" Carrabba and Mandola, has a worthy offshoot in this glossy, enthusiastic cookbook. The flavors of Sicily blend with those of Texas and the South, Cajun and Creole, in inventive dishes from the homey (Refried Cannellini Beans and Mamma’s Zucchini Gialli Gratinati, or squash casserole) to the sophisticated (Pan-Seared Quail with Andouille and a Wild Mushroom Tart). But the focus is on hearty comfort foods, from soups to stews to creamy desserts. Throughout, the "two big Sicilian boys from Texas" provide straightforward and thorough directions to assembling a classic Sunday Gravy, crafting Sfinci (little Sicilian doughnuts) and even roasting garlic and blanching vegetables. Family photos and quotes from the duo make the cookbook (which is itself full of family recipes) feel a little bit like a family album: "Mamma Mandola, Damian’s mom, was really good with tomatoes," notes Carrabba, while Mandola explains that Baccalaru Cefalutana, a salt cod with stewed tomatoes, was named after his grandparents’ Sicilian hometown of Cefalu. The recipes aren’t for the calorie conscious, but they’re diverse and almost uniformly pleasing. 120 photographs.
Copyright 2003 Reed Business Information, Inc.

Product Description

This superb cookbook shows why people across America are flocking to Carrabba's Italian Grills for wonderful food that makes any meal a celebration.

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Product Details

• Hardcover: 192 pages
• Publisher: Bright Sky Press (January 1, 2003)
• Language: English
• ISBN-10: 193172119X
• ISBN-13: 978-1931721196
• Product Dimensions: 10 x 9.5 x 0.8 inches
• Shipping Weight: 2.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #544,979 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

20 of 22 people found the following review helpful:

3.0 out of 5 stars Italian-Inspired Creativity in the Kitchen, March 10, 2003

By	C. Bennett (New England) - See all my reviews (REAL NAME)

An expansion of Carrabba's Italian Restaurant opened in New Hampshire about six months ago. Sitting down for dinner, I was struck by the authenticity of the food. Thick, spicy sausages were served with strips of colorful peppers and onions, flavored richly with a good, pressed olive oil. I knew that I couldn'g go wrong with the cookbook written by Johnny and Damian Mandola.

This book is accented with full-color photographs. The recipes are organized by course: Appetizers, Soups and Salads, Side Dishes, Entrees, Pasta & Pizza, and Desserts. The book also includes a Foreward, Introduction, Basics, and Techniques.

The recipes are not limited to Italian Cuisine. While you will (of coruse) find recipes for Sicilain-Style Tomatoes, you will also find recipes for Cornbread and even a Trio-Layer Cake.

Each recipe includes a number of servings, ingredients list, step-by-step procedures on how to prepare the recipes, serving suggesions, and quotes from the authors about the origins and tastes of the recipes.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Southern Italian, January 18, 2007

By	N. Arnold (Austin, TX USA) - See all my reviews (REAL NAME)

I gave this cookbook to my husband for Christmas and he loves it. We visited Mandola's Winery just south of Austin, TX, and were so impressed we had dinner at Mandola's restuarant in Austin that evening on our way back home. Both are delightful and are fully reflected in the cookbook showing how you can mesh 2 totally different cultures (Italian and Southern American) in food and have a very tasty mix.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Best gumbo I've ever made, January 23, 2005

By	G. Young (Fort Worth, Texas) - See all my reviews (REAL NAME)

I have to confess to a huge crush on Damian Mandola, but after making his gumbo, I may be in love. I followed the recipe exactly except for the crab (too much $, so I used 8 oz. of packaged crabment) and I added andouille sausage because my cooking's biggest fan loves it. The time it takes to make the dark roux he says to use is worth it. The recipe is fabulous. I haven't made anything else in the cookbook yet, but the directions are beautifully thorough; the photographs and quotations from the guys are delightful.