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Everyday Italian: 125 Simple and Delicious Recipes: A Cookbook Kindle Edition
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an alternate kindle_edition edition.
About the Author
- Publication Date : October 20, 2010
- Word Wise : Enabled
- Publisher : Clarkson Potter; 1st Edition (October 20, 2010)
- Language: : English
- ASIN : B0046REPJU
- File Size : 17781 KB
- Print Length : 258 pages
- Text-to-Speech : Enabled
- Enhanced Typesetting : Enabled
- X-Ray : Enabled
- Lending : Not Enabled
- Best Sellers Rank: #265,803 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from the United States
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- The RECIPES are **good**! Usually, I go through a cookbook and either don't have 1/2 to even 2/3 of the ingredients, or cannot adapt the recipes - but Giada's book really *is* "Every-Day", using ingredients that either many people have on hand, or else can easily find in the grocery store.
- Also. the *number* of ingredients for the recipes is very sensible. No two-pages-full of one pinch of this, one pinch of that, plus things I've never heard of or don't know where to even get, and have no idea how to substitute.
- Nope, none of that - Giada's recipes are totally accessible, and let you SUCCEED, so you can gain confidence.
- These are also adaptable recipes - I took a shrimp recipe, and tried it with Chicken, and also with clams, without too much fuss; with the chicken, I added a bit of anchovy paste ((which I get here on Amazon)) to compensate for the mildness of chicken. And it worked!
- So, this is also a "learning book", showing the proportions of the flavors used in traditional preparations, and allowing enough room for some experiments here and there.
- Lastly, as mentioned in the title: the photos are good, illustrative without being overwhelmingly fussy, and just, well, pleasant, *appetizing*. The quality of the printing (both photos and text) is excellent and the paper is a good weight. But I do not think it will stand up to any sort of wetness, so avoid splashing anything onto the paper if you keep the book open while preparing the recipes.
Okay, with that out of the way, let's move on to the recipes. Wow!, nothing short of amazing! Excellent! Simple recipes, yet there is layered flavor and wow, super yummy. I have made several of the recipes and all are keepers.
One thing I would recommend, on the Chicken Cacciatore...the finished product has a lot of liquid. We decided to make white (basmati) rice to go with it to help soak up some of the extra liquid. You could pour some off, but it is soooo good, I really wouldn't recommend doing so. Yes, I realize the rice isn't 'Italian', but the book is an Americanized version of Italian, so it goes just fine if you ask me!
If you are like me, you want good food, without spending hours in the kitchen. The last thing I want to do after working 10 hours, is cook for 2 hours! This is a GREAT cookbook for those who want go food without sacrificing your entire day/evening cooking it! This is my new 'go to' book for dinner! You won't be disappointed.
Book quality and layout are important to me. This book is a hardcover that will lay flat (with some help) when opened. The paper is nice thick and glossy and the pictures are good quality. The book is bound and stitched to last with repeated use.
It you can make it past someones love affair with the author (I sure hope they got that date), then this one is a keeper!
Top reviews from other countries
Despite its name, this is not a book about Italian food (which I've heard many Americans now call "ethnic Italian"). It's a book about Italian-American food, the dishes that Americans over many generations have come to know and label as "Italian." I've tried a few dishes and found the food tastes a lot nicer than its reputation suggests. So what's the difference?
Lots of meat and/or dairy have been added, because they suddenly had become affordable and abundant; chicken, formerly almost unused in southern Italian kitchens, has taken over from veal; instead of either tomato or cheese (exception: Pizza Margherita) now both are united on every pizza together with an abundance of other topping ingredients; pastas and meat or fish are served on the same plate, where they would've been served as separate courses in Italy.
And of course, some dishes that exist on the North American continent are unknown in the whole of Italy: Stuffed Shells, Baked Ziti, Manicotti, Veal Marsala, and Veal Parmigiana are just a few examples in many. But the most famous of them is Spaghetti with Meatballs, which has during the past two decades even made its way to Italy... maybe, to cater the taste of home to American tourists? :)
Giada also includes some of her own creations: Roasted Pork Loin with Fig Sauce is an extremely delicious addition to this book that does not hide the Californian influences; Seared Rib-Eye Steak with Roasted Pepper-Arugula Salad; Endive and Frisee Salad with Blood Oranges and Hazelnuts...
The list goes on, and all of them fit well into the theme of Italian-American cooking, which could almost be called a cuisine in its own right. This book is what I was looking for, and alongside the chapter on the Italians in Arthur Schwartz's "New York City Food" this is the best elaboration on Italian-American food I've come across. (Sorry, Lidia!)
I've got two complaints though. The ratio of Giada pictures to food pictures is maybe a bit unfavourable for those who buy this book just for the food, but that's typical for Food Network books. The other is that Giada suggests so many shortcuts. Some of us just like to make things from scratch, and I am one of them. That's not enough for me to deduct from the rating, though.
I have made several of the recipes with great success, most recently Verdure Al Forno, which can be adapted to any vegetables that are to hand; Roasted Chicken with Balsamic Vinaigrette is a favourite of my husband.
The layout of the book is great.