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1 Burnside Cooking and Food- Italian

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Made in Italy

by

Made in Italy Cover

 

Synopses & Reviews

Publisher Comments:

On his hit Cooking Channel show David Rocco’s Dolce Vita, David and his wife, Nina, travel around Italy, exploring the very best foods of every region, making friends wherever they go. From his modern flat in Florence to the lemon groves of the Amalfi coast, David shares recipes for the local favorites he encounters, including a refreshing Caprese salad with avocado, weeknight chicken breasts with fragrant rosemary and chili flakes, a Sunday meat stew flavored with tomatoes and red wine, and the easy apple-yogurt cake he prepares with his twin daughters.

Made in Italy features 140 simple, rustic Italian dishes that any home cook can accomplish—all with David’s signature style. With photographs of gorgeous food and sweeping images of the Italian countryside, this book will inspire cooks across America to bring Italy to life in their own homes.

Review:

"Cookbooks can be as much about lifestyle as they are about food, and this stylish volume from the host of the Cooking Channel's travelogue Rocco's Dolce Vita offers an aspirational glimpse of modern Italian living. Rocco, who lives in Italy and regularly travels around the country, is inspired by the simplicity of traditional cuisine. His own cooking philosophy is 'quanto basta,' or 'as much as you want': he believes in giving readers a general guide, but encourages them to adjust dishes according to their own tastes. The collection of recipes begins, refreshingly, with aperitivi both classic (negroni) and modern (the panzanella, with cucumber, basil and vodka). Antipasti, insalate, and contorni emphasize ingredients over technique, with an uncomplicated tomato melon salad, sautéed escarole, and roasted fennel. Pizza, pesto, and calzone recipes illustrate the versatility of these dishes and their regional variations. While the bulk of Rocco's repertoire are standbys like spaghetti alla carbonara and chicken cacciatore, there are a few slightly more exotic surprises nestled into the mix, like a risotto with yogurt and fresh herbs, wild boar stew, and chestnut fritters. Where the book truly shines, however, is in its stunning imagery — the olive harvest pictorial alone is enough to inspire a trip abroad. Photos." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

DAVID ROCCO is the co-creator, executive producer, and host of Cooking Channel’s David Rocco’s Dolce Vita. The show has been broadcast in more than 150 countries. His first cookbook, David Rocco’s Dolce Vita, published by HarperCollins Canada in 2008, became a bestseller and won a Canadian Gourmand award. Visit him at www.davidrocco.com.

Product Details

ISBN:
9780307889225
Author:
Rocco, David
Publisher:
Clarkson Potter Publishers
Subject:
General Cooking
Subject:
Cooking and Food-General
Subject:
Cooking and Food-Italian
Copyright:
Publication Date:
20111031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Pages:
400
Dimensions:
9.87 x 7.81 x 1.17 in 2.84 lb

Related Subjects


Cooking and Food » Regional and Ethnic » Italian

Made in Italy Used Hardcover
0 stars - 0 reviews
$25.00 In Stock
Product details 400 pages Clarkson N Potter Publishers - English 9780307889225 Reviews:
"Publishers Weekly Review" by , "Cookbooks can be as much about lifestyle as they are about food, and this stylish volume from the host of the Cooking Channel's travelogue Rocco's Dolce Vita offers an aspirational glimpse of modern Italian living. Rocco, who lives in Italy and regularly travels around the country, is inspired by the simplicity of traditional cuisine. His own cooking philosophy is 'quanto basta,' or 'as much as you want': he believes in giving readers a general guide, but encourages them to adjust dishes according to their own tastes. The collection of recipes begins, refreshingly, with aperitivi both classic (negroni) and modern (the panzanella, with cucumber, basil and vodka). Antipasti, insalate, and contorni emphasize ingredients over technique, with an uncomplicated tomato melon salad, sautéed escarole, and roasted fennel. Pizza, pesto, and calzone recipes illustrate the versatility of these dishes and their regional variations. While the bulk of Rocco's repertoire are standbys like spaghetti alla carbonara and chicken cacciatore, there are a few slightly more exotic surprises nestled into the mix, like a risotto with yogurt and fresh herbs, wild boar stew, and chestnut fritters. Where the book truly shines, however, is in its stunning imagery — the olive harvest pictorial alone is enough to inspire a trip abroad. Photos." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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