Free Ebook Giada at Home: Family Recipes from Italy and California, by Giada De Laurentiis
Free Ebook Giada at Home: Family Recipes from Italy and California, by Giada De Laurentiis
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Giada at Home: Family Recipes from Italy and California, by Giada De Laurentiis
Free Ebook Giada at Home: Family Recipes from Italy and California, by Giada De Laurentiis
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Amazon.com Review
Recipe from Giada at Home: Stuffed Baby Peppers Makes 4 to 6 servings My mother always loved to serve stuffed vegetables; she stuffed zucchini, potatoes, onions, and, of course, all kinds of peppers. It may have been her way of getting us to eat our vegetables, but we loved them so much we ate them right out of the fridge the next day. I’ve used pancetta in the filling, but this is an easy recipe to vary and you could certainly substitute ground beef, sausage--almost anything savory that you like. These taste better the longer they sit, so they make great leftovers. Ingredients Vegetable oil cooking spray 2 tablespoons olive oil 3 ounces thinly sliced pancetta, finely chopped 1/2 medium onion, finely chopped 3/4 cup whole-milk ricotta cheese 1/3 cup freshly grated Parmesan cheese 1/2 cup frozen petite peas, thawed Salt and freshly ground black pepper 24 (2- to 3-inch long) baby peppers Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside. In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes. In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper. Using a paring knife, cut 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes, until the peppers begin to soften and the cheese is warmed through. Cool for 10 minutes. Arrange the peppers on a platter and serve.
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From Publishers Weekly
The newest cookbook from De Laurentiis (after Giada's Kitchen: New Italian Favorites) straddles two continents with wonderful recipes from Italy and California. Chapters of this friendly and inviting book are titled by course, such as Appetizers and Desserts, as well as by ingredient and occasion (e.g., brunch). The author includes straightforward instructions for classic Italian fare, such as steak involtini; Chianti-marinated stew; pecorino and bean salad; and limoncello granita, as well as a selection of such modern dishes as grilled asparagus and melon salad; pea pesto crostini, and lemon hazelnut tiramisù. Chock-full of mouthwatering dishes for easy entertaining (Italian fried olives; whole wheat pita chips with mascarpone-chive dip; and vegetable parmesan), this appealing collection is supplemented with informative, short essays on ingredients including olive oil and dried and fresh herbs. (Apr.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 240 pages
Publisher: Clarkson Potter; 1 edition (March 30, 2010)
Language: English
ISBN-10: 0307451011
ISBN-13: 978-0307451019
Product Dimensions:
7.8 x 0.7 x 9.8 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
120 customer reviews
Amazon Best Sellers Rank:
#91,593 in Books (See Top 100 in Books)
Although I would switch out some of the Italian ingredients for ones that are more familiar, these recipes aren't so challenging that a person feels they can't do them. I especially loved the personal touch that Giada brings to the book. Her personal advice on most of the dishes are insightful and helpful. Really appreciate this one!
I've slowly become a fan of Giada and of her shows on the Food Network. When I heard a book was forthcoming based on her "Giada at Home" series, a show that I've used to draw many meals from, I immediately pre-ordered. First of all, I think she's evolved marvelously as a cook as this book demonstrates. While she does incorporate more of her California influenced cuisine, there are also plenty of classic Italian recipes which she clearly marks to distinguish one from the other. Several of the recipes have been used on multiple occasions in my household(Pea Pesto Crostini, Pasta Ponza, Caponata Panini) and one has become of my favorite go-to dishes (Spaghetti with Olives and Breadcrumbs). Also, while some ingredients aren't easy to find outside big cities, Italian food is very flexible - a point which Giada often makes on her show, pointing out acceptable substitutions to certain ingredients. This is a welcome addition to the Italian food loving home cook who likes good, unfussy food with plenty of taste.
I didn't really find much that excited me in this recipe book. I was hoping for Italian home cooking which this really isn't. If you are a Giada fan and want to see what she cooks at home, this would be a better fit for you than me.
I received this a Christmas gift. Since then, my hubby and I have cooked several of the recipes in here. They have all been fantastic. I'm always pleased with how healthy AND tasty Giada's recipes are, and this cookbook doesn't disappoint. The pictures in the cookbook are great - I always like to see what the dish will look like in the end. This book is packed with excellent recipes that are full of flavor, fairly easy to cook and almost always healthy. The only downside to this cookbook is that some of the dishes call for a large number of recipes, which is always daunting for people that don't cook as often. Also, she tends to call for some ingredients that are more expensive or harder to find - but only in a few recipes. Overall, this is a great cookbook!
I just received this book a few weeks ago and love it! The pictures inside are very colorful, the pages are all glossy and thick, and the recipes are simple. If you've watched season one and two of Giada at Home, alot of the recipes from those two shows are in this book. If you're a person who has to watch someone cook the recipe instead of reading the recipes, you should get her DVD set, season one and two. They are worth the purchase and the recipes are exactly the same as what's inside this book.
Love. Her. Recipes. N. Show
She is one of my favorite chefs. I didn't like this book as much as her others, but there's always good stuff in there. And she makes it simple, with ingredients I can find. Here in my area there are no fishmongers nor spice shops, so I'm glad to see cookbooks like hers.
Very good presentation of recipes. Light and bright and makes you want to try recipes.
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