Free Downloads Giada's Kitchen: New Italian Favorites
COOKBOOK: GIADAS KITCHEN: NEW ITALIAN FAVORITES
Hardcover: 240 pages
Publisher: Clarkson Potter; First Edition edition (September 30, 2008)
Language: English
ISBN-10: 0307346595
ISBN-13: 978-0307346599
Product Dimensions: 7.8 x 0.7 x 9.8 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review: 4.4 out of 5 stars See all reviews (83 customer reviews)
Best Sellers Rank: #201,174 in Books (See Top 100 in Books) #60 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > California #223 in Books > Cookbooks, Food & Wine > Italian Cooking #756 in Books > Cookbooks, Food & Wine > Regional & International > European
I have earlier acquired and used one of Giada De Laurentiis' cookbooks, "Everyday Pasta," which was jammed with good pasta recipes. None that I ever tried turned out to be a dud. So, I took a look at another of her books, "Giada's Kitchen." Again, this is a fine resource.She begins be speaking to her approach (Page 10): "These days, my palate responds most to clean, vibrant, simple flavors, and my eyes can't resist the undeniable freshness of great ingredients and bursts of bright colors." So, presentation of dishes is an element in her selection of recipes for this volume. And, indeed, the pictures of the finished product are mouth-watering and aesthetically appealing!I married into an Italian family, and one of the benefits is my introduction to dishes such as stuffed mushrooms. Giada presents a recipe for Tuscan Mushrooms as an appetizer. Not quite the same as my family recipe, but a filling of red bell peppers, olives, cheese, and scallions spooned into mushroom caps sounds awfully appetizing.A very attractive dish (see the photo on page 79) is simple to make--Asparagus and Zucchini Crudi. A couple zucchini (shaved) and a bunch of asparagus (trimmed and sliced into small pieces), tossed with a dressing of olive oil, lemon juice, salt and pepper. After tossing, shave some Pecorino Romano cheese and sprinkle over the vegetables. Like I said, both simple AND tasty.Pasta? Take a look at the photo on page 104 and the recipe for Asparagus Lasagna on page 105. Instead of using tomato sauce as the basis for the lasagna, she suggests sun-dried tomatoes. I have not yet made this, but it is on my list to try out in the very near future.
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