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Pinot, Pasta, and Parties Hardcover – April 18, 2017
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About the Author
DEE DEE SORVINO is an Emmy Award winning television host and radio personality. She has appeared on Fox News Channel, Fox Business Channel, CBS Morning Show and many others.
The Sorvinos call New York and Los Angeles home.
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Top customer reviews
There are so many old school classics and new twists on many favorites. The photos in the book are heartwarming and incredibly beautiful. Dee Dee's creative cocktails tie everything together. You won't be able to put this one down. Congratulations Dee Dee and Paul. Saluté ❤️
Just listening to Dee Dee and Paul talk about their book, I had to buy it. I'm glad I did. There are a few dozen things in the book that I already make well and my recipe is very close to theirs. Maybe I am a little heavier on the garlic than they recommend, but I never saw it destroy a recipe. Maybe I substitute one thing for what they suggest. Still, I like the simplicity of what they do. In making a basic Marinara Sauce, they use 5 ingredients: tomatoes, olive oil, garlic, basil, and oregano. I do the same, but instead of the oregano, I prefer black pepper. The same with their Pasta e Fagioli, except I add fresh basil. Their simplicity has already given me the confidence that, for the most part, I am going to like what I cook from this. That's because I know what the ingredients do, so I already have an idea of what it's going to taste like. Just look at the pictures also. They're great! You can almost taste everything from them! Now, for instance, their Pasta e Piselli (pasta & peas)! I've eaten this all my life when others have put it in front of me, but have never made it. Their recipe is very simple. I know I'm going to enjoy it. The same with their Stuffed Peppers. I've always eaten them, but never made them, until now. I can already taste them! I am also fascinated with their Eggs in Purgatory. That will be my first recipe. Part of the fascination is the opening paragraph where the speak of the history of the dish, and Purgatory has a long interesting history.
They make comments throughout the book. Paul gives advice on how to really use Olive Oil. I already learned something. Dee Dee has a comment on page 231, "Make it fun so that you can shine at your own party. The more you entertain, the easier it becomes." So true! People ask me, "Why do I cook so much?" The basic reason is that, "It's fun!" And she's right, the easier it becomes, the more fun it is. You learn to work with the food and spices. They are like tools in your hands. You know instinctively what they do and the results they'll produce. Recipes do not have to be extravagant to be good. The simplicity I find in this book tells me all the more how I'm going to like cooking them.
I also love the way the book is organized. In each section, you get ideas for an appetizer, salad, soup, entree, side dishes, desserts, and drinks that will make up a nice meal. These are good ideas. And there are so many dozens of things that I like, that I have not made, and they have laid the process before me, not that I will follow each recipe blindly, but now I have the makings I didn't have before, and I trust them.
Maybe you do not know how to cook, or do not consider yourself a good cook. I think if you buy this book and make a few of their recipes, I mean things that you really like, I believe you will find that they taste great, and maybe you'll be surprised, but keep doing it and you'll find confidence in what you're doing, and it will get easier, and you'll start having fun, and so will all the people who will come to your house to eat it.
Another Italian work of art!
Thank you Paul and Dee Dee.