Italian American: Red Sauce Classics and New Essentials: A Cookbook by Angie Rito
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Web ID: 14352449Inspiration to Get Cooking
Italiato help the cook pn American cookbook has exciting, enticing recipes, from basics like 10 Min San Marzano Tomato Sauce to Don Angie Pinwheel Lasagna. There are detailed notes/instructions to help the cook produce great results! The pictures of family is like looking at a family cookbook which has been passed down. Food pictures make one's mouth water to start cooking. I've received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
Great cookbook
I ordered this cookbook before it’s release and I’m so happy I did. The recipes are easy to follow and each one that I have made is better than the last. I always share what I make with friends who seem to enjoy the food as much as I do. Great book thanks chefs
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Customer review from barnesandnoble.com
A Great Cookbook for Italian American Food
Angie Rito and Scott Tacinelli are a power duo who own an Italian American restaurant in the West Village in NYC. If you are a fan of the food at Don Angie or if you are a fan of Italian American food, this book is for you. Angie and Scott tell a story of their family traditions, how they honor their Italian roots and celebrate Italian American food with new ingredients. There is a mix of classic recipes as well as creative, modern takes on the familiar – with a mix of recipes that are simple to execute and others that are more labor intensive. The photography is beautiful, and the pictures will make you want to dive right in. I went the classic route and made the Chicken Parm - the recipe was easy to follow, and it was the ultimate crowd-pleaser as described in the book. This book would make a great gift for the holidays and I look forward to cooking from this book for upcoming holiday gatherings. I’m excited to recreate the Don Angie Pinwheel Lasagna at home! I've received a free copy from Clarkson Potter in exchange for a free and unbiased review.
Customer review from barnesandnoble.com
Must-Cook Italian for Aspiring Home-Chef
Do you dream about Italian-American classics? Do you enjoy an innovative take on the homestyle flavors of Italian cuisine? Thanks to Angie and Scott and their cookbook "Italian American," you can cook like one of the hottest restaurants in NYC at home. This cookbook is full of recipes that would wow anyone -- from shrimp cocktail alla puttanesca or sicillian pizza rolls to their famous "Don Angie Pinwheel Lasagna." Each of the recipes are thoughtfully crafted, with great flavor and beautiful presentation. Some of them are more labor intensive than others (requiring steps of preparation or many ingredients to prep. However, having intentionally tried some of their simpler recipes, I was impressed how much flavor even these simpler ones packed! A surprising, simple favorite in our household: the Charred Broccoli with Pecorino. It was deliciously flavorful -- so well liked, that we made it again the next weekend! I've received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
A must-have
The authors of this cookbook are the husband-and-wife team of the New York Michelin-starred restaurant Don Angie. Since I'll never make it to that restaurant, this a a great substitute: to prepare these creative recipes, some classic, some modern. Lots of comfort food here, like Cacio e Pepe Pastina, Layered Eggplant Parm, and Classic Meatballs. These three recipes are ones I have tried thus far, and they were all amazing and welcomed by my family. I look forward to trying recipes from the Dessert chapter. (Ginger and Lemon Ricotta Cookies, anyone?!) The photographs are fabulous, especially the ones that show how to perform specific techniques. This is a great gift to give any home cook. I've received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
I want to make everything
When I first saw this book I wondered if I needed another italian cookbook but once I took a minute to look through it I couldn't stop bookmarking recipes I want to make. The chapters on cold and hot antipasti have so many things that looked perfect for a get together. I'm already planning for Thanksgiving and Christmas! The first thing I made from this is the Baked Ziti Nerano with Zucchini & Provolone because I had everything I needed. It was so good. It didn't look as pretty as the picture in the book but I think that is due to my mediocre photography skills. We all loved it and will definitely make it again. I'm really looking forward to cooking my way through this book. There are familiar recipes with unique twists and things that you don't find in every cookbook. I'm thrilled to add this one to my collection. I received a free copy from Clarkson Potter i exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
Something old, something new, and something tasty
Italian American is the perfect name for this book. It's a mix of classic recipes, surprising recipes, and classics with a modern twist. The Spiced Pignoli Brittle is dangerously addictive. Radicchio Salad with Apple, Cilantro, and Hazelnut Dressing is so good it's part of my rotation. It's great as a lunch with a protein added to it, a side dish for dinner, or a impressive salad for a dinner party. The Proscuitto and Melon Salad with Tamarind, Hazelnut, and Feta is like a mix of Italian, Thai, and Greek flavors and I'm digging it! The Amatriciana with Braised Pork Shoulder is a dish made on a lazy Sunday and eaten throughout the week. It's delicious and comforting. I'm looking forward to making the Neapolitan Style Short Rib and Caramelized Onion Ragu. Many of the recipes look complicated because the resulting dishes are so deliciously beautiful but the ingredient lists are fairly short and simple. If you like to cook at home you will have most of the staples in the pantry. The kids loved the Baked Ziti Nerano with Zucchini and Provolone and loved the veggies in it. The addition of sesame seeds and garlic and chile sofritto on the Charred Broccoli with Pecorino is a really nice vegetable to make as a side that can stand on it's own. This is a great cookbook filled with recipes that will please everyone. I've received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
Inspiring Italian American recipes
Italian American: Red Sauce Classics and New Essentials is a rich resource of Italian American family recipes and restaurant specialties by Angie Rito and Scott Tacinelli, the husband-and-wife chefs of the Michelin-star-winning New York restaurant Don Angie. Rito and Tacinelli share their families’ food traditions. Angie’s family ran an Italian deli and bakery in Cleveland. Scott’s family, also from Southern Italy, hosted family feasts, sharing their recipes for tomato sauce, antipasti dishes, and harvest reaped from their backyard gardens. Part culinary autobiography, part generous sharing of recipes, the cookbook is an oral history of the couple and their families, their travels, and their innovative dishes putting a modern spin on the traditional Italian favorites. The cookbook is illustrated by bright photographs by Christopher Testani and many family photos from Italian American feasts. The instructions are clear and easy to follow, even for more complicated step-by-step dishes, like Sicilian Pizza Rolls, puff pastry wrapped around pizza sauce, fontina cheese, and soppressata. I made several recipes, all with great results: Grandma Rito’s Marinated Roasted Peppers: Part of a cold antipasti that keeps in the refrigerator, red peppers are broiled and peeled, then marinated in garlic, olive oil, oregano, lemon juice, and basil. Shrimp Cocktail alla Puttanesca: Shrimp is marinated in lemon juice, then combined with a sauce of tomatoes, capers, garlic, fish sauce, brine from pepperoncini, oregano, and Tabasco, then served with sliced celery, pepperoncini peppers, green olives, and parsley. This dish is inspired by traditional shrimp cocktail, Bloody Mary, ceviche, and puttanesca sauce—all with flavors that complement each other. Mortadella Spiedini with Pickled Garlic Salsa Verde: Slices of mortadella are placed on skewers, grilled, and served with a sauce of mustard seeds, vinegar, parsley, lemon zest, garlic, and olive oil. A salty-vinegary finger-food appetizer. Broccoli Salad with Oregano Vinaigrette, Olives, and Crispy Shallots: Al dente broccoli is sauced with a vinaigrette of vinegar, roasted garlic puree, red pepper flakes, oregano, and olive oil, then topped with oil-cured olives, red onions, and crisped shallots. A side dish with so many bright flavors. Italian American Wedge with Creamy Herb Dressing, Gorgonzola, and Pepperoni: An Italian American twist on the wedge salad, the iceberg lettuce is dressed with a creamy dressing of Greek yogurt, parsley, basil, chives, vinegar, and lemon juice, then topped with pepperoncini peppers, cherry tomatoes, red onion, Gorgonzola cheese, and pepperoni crumbs. A beautiful salad with the flavors of pizza. Steak al Limone: Steak is marinated in oregano, fish sauce, sugar, lemon zest and juice, garlic, and olive oil before it is grilled, sliced, and served with lemon wedges. The sugar in the marinade helps carmelize the steak’s crust. Mushrooms in Gorgonzola Cream Sauce: Mushrooms are sauteed in butter and olive oil, then combined with a sauce of whipped cream cheese, Gorgonzola, cream, and lemon juice. The dish makes a savory side dish or sauce for pasta. Brussels Sprouts Calabrese with Spicy Colatura Vinaigrette: Halved brussels sprouts are roasted with olive oil, then dressed with lemon juice, sugar, roasted garlic puree, Calabrian chili peppers, sriracha, fish sauce, olive oil, and honey. Another dish with an contrasting combination of flavors. Even though I have been cooking from this cookbook for a few weeks, I have hardly begun to explore the many more recipes I plan to make from chapters featuring lasagnes and baked pastas, meatballs, sauces and ragus, and desserts and after-dinner drinks. Just the section on homemade pasta—with instructions for forms of pasta like fusilli, capunti, and orecchiette, gnocchi, and gnudi—will no doubt occupy me for some time to come. This cookbook would make a great gift for someone who loves Italian American food or a person who wants to explore this popular part of American restaurant cuisine at home. I received a free copy from Clarkson Potter and have voluntarily written this review. Thank you for this introduction to an outstanding cookbook!
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Customer review from barnesandnoble.com