Pizza Night Cookbook: Homemade Italian Pizza Recipes For The Entire Family (Italian Kitchen Cookbooks)

Pizza Night Cookbook: Homemade Italian Pizza Recipes For The Entire Family (Italian Kitchen Cookbooks) Review


The Ultimate Cookbook For Family Pizza Nights, Italian Style!

Pizza is something the whole family can agree on. Now it doesn't have to just be take-out! Making pizza at home is easier than people make it seem and a whole lot more fun. With the Pizza Night Cookbook you and your family can make authentic Italian pies right in your very own kitchen.

In the Pizza Night Cookbook you will discover:
  • Several Recipes For The Best Homemade Pizza Dough
  • Tips and Secrets For Making Perfect Dough Every Time
  • Over 30 Recipes For Incredible Pizzas
  • Recipes For Both Traditional Italian Pizzas and Unconventional But Delicious Pizzas (like a Buffalo Wing Pizza)
  • How To Make Pizza For Breakfast and Dessert!
  • The Best Pizza Restaurants In The United States
  • Pizza Inspiration From Over 50 Of The Most Wildly Delectable Pizza Topping Combinations From Around The World
Whether you are an aficionado of traditional Italian pizzas or just love anything on a crust with cheese, you will find your next favorite recipe (or two or three) right here in this book. Get your family into the kitchen and learn to appreciate the Italian art of pizza making. Go ahead, make pizza night more than just dinner, make it a family affair!

Throw your frozen pizzas in the trash and give the delivery boy a break, get cooking tonight with the Pizza Night Cookbook!
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Fabulicious!: Teresa's Italian Family Cookbook

Fabulicious!: Teresa's Italian Family Cookbook Review


As the breakout star of The Real Housewives of New Jersey, Teresa Giudice has quickly become a household name--and a New York Times bestselling author. Her first book, Skinny Italian, showcased the health benefits of Old World Italian cuisine. Now she returns with 60 more flavorful family recipes straight from Salerno--with an emphasis on preparing, serving, and eating meals with the ones you love. Teresa shares her simple, inexpensive, and "fabulicious" dishes, including:

Secret family recipes: Featuring her Mama's meatballs and her mother-in-law's Ti Amo Tiramisu, the dessert that loves you back.

Celebration cooking: From one-dish feasts to the perfect potluck take-alongs, including entertaining tips for any occasion.

Light lunches: Spotlighting lighter fare, smaller portions, and sensational salads (as well as Panini!).

Kid friendly meals: How to go beyond mac-and-cheese, and get little ones involved in the kitchen.

Whether you're packing lunches or fixing a weekend feast, Teresa has just the recipe that will keep your family coming back for more--and living La Bella Vita!

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The Silver Spoon New Edition

The Silver Spoon New Edition Review


The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years, is now availle in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full-color photographs. A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian tle. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone.
,br>Il cucchiaio d'argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them availle for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations.

Divided into eleven color-coded chapters by course, The Silver Spoon is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani. Read more...


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The Silver Spoon New Edition Specifications


First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. Its chapters make every menu stop from sauces and antipasti through cheese dishes and sweets, with many standout dishes like Genoese Pesto Minestrone, Eggplant and Ricotta Lasagna, Pork Shoulder with Prunes, and Chocolate and Pear Tart; the book also includes a number of "eccentricities," like sections on patty shells and bean sprouts, surely not an Italian dining staple. Meant to be inclusive, the book also offers a wide range of non-Italian, mostly French formulas, supplemented by a few "exotic" and other non-traditional entries.

Though the recipe range is vast, it must be said that American readers, anxious to cook this authentic fare, will encounter problems. Translating a cookbook from one language to another requires cultural recasting as well as word substitution, and in this the book's editors have been lax. The problems include non-idiomatic usages, for example, calling for "pans" when "pots" is needed; awkward conversions from the metric system, resulting in requirements like eleven ounces of zite; and the inclusion of ingredients like cavolo nero (Tuscan cabbage), tope (a Mediterranean fish), and pancetta copatta (ham-stuffed pancetta) that are unavailable here and for which no alternatives are suggested. In addition, the recipes themselves are often insufficiently specific or detailed--even seasoned bakers will pause before cake recipes that don't specify pan size--and can also lack yields. Space considerations have also meant printing recipes in single, one-column paragraphs, which can make place-finding while cooking difficult, and there are typos and other goofs (one recipe for four specifies six cups of sliced scallions; another requires that a marinade be "stirred frequently for five to twelve hours").

All this said, many cooks--casual and serious alike--as well as cookbook collectors, will want The Silver Spoon. It's an essential document of the Italian table and as such a classic. Indeed, it would be hard to imagine a complete cookbook library without the book--a welcome evocation of a much-beloved repertoire by those who know it best. --Arthur Boehm

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Fabulicious!: Fast & Fit: Teresa's Low-Fat, Super-Easy Italian Recipes

Fabulicious!: Fast & Fit: Teresa's Low-Fat, Super-Easy Italian Recipes Review


With two New York Times best sellers and continued star-status on The Real Housewives of New Jersey, Teresa Giudice has lots more to share with her fans. In this latest book, Teresa provides a detailed program for how she keeps her voluptuous, sexy figure after four kids (and as she approaches 40). The more than 60 recipes in Fabulicious!: Fast & Fit emphasize "skinny": including lessons on playing up veggies and grilled meats, cooking low-calorie Italian favorites, and rules for the five things you MUST cut out (and what to replace them with).

But Teresa isn't about deprivation. She loves food— especially pasta and Tiramisu! Teresa proves that you CAN have your skinny jeans and spaghetti too. She tells you exactly how to live La Bella Vita- the "skinny" way.

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The Italian Cook Book The Art of Eating Well

The Italian Cook Book The Art of Eating Well Review


This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery. Read more...


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The Italian Cook Book The Art of Eating Well Specifications


This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

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Everyday Pasta

Everyday Pasta Review


For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.

Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.

Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.

Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.

• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp

Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. Read more...


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Everyday Pasta Specifications


Food Network favorite Giada De Laurentiis returns with another beautiful cookbook, this time focused on pasta. In Everyday Pasta you'll find more than a hundred new recipes for pasta dishes (as well as for sauces, salads, and sides) that are easy to prepare and delicious, whether you are looking for something light and delicate, or rich and hearty. We've included a recipe for "Rigatoni with Sausage, Peppers, and Onions" below to tempt you. --Daphne Durham


Everyday Pasta Recipe Preview

Rigatoni with Sausage, Peppers, and Onions

4 to 6 servings
Stroll through any Italian American street fair and you'll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they're even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter.

1/4 cup extra virgin olive oil
1 pound sweet Italian turkey sausages
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup Marsala wine
1 (14.5 ounce) can diced tomatoes, with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 pound rigatoni pasta
Freshly grated Parmesan cheese, for garnish

Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.

Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.




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Italian Sauce Recipes (Edgy Italian Cuisine)

Italian Sauce Recipes (Edgy Italian Cuisine) Review


AMAZON BEST SELLER: #1 Nonfiction Italian Book

"Lidia's Italian recipes are refreshing and edgy, yet very simple to do. I have incorporated some of them on my restaurant's menu." -Mauro Brilli, professional chef in Naples, Italy

"As a foodie, I absolutely love Italian cuisine and this recipe book is the real deal. Who needs hundreds of pages and thousands of elaborate pictures when you can just have simple directions to create amazing Italian dishes!" -Julie, New York City, NY

"Italian cooking made easy. Lidia's Italian cookbooks are quite possibly the best and most straightforward among all the Italian recipe books I have read." -Ryan, restaurant critic in Vancouver, Canada


************ Limited Time Discount! The price of this book will be raised very soon. Grab your copy today! ************



Hey foodies, prepare your taste buds for a totally new experience!

You will not be disappointed with this short, straightforward and refreshing cookbook. It has 10 edgy and innovative Italian sauce recipes. So put on your aprons and get ready to please yourself and your significant others!

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