5 comments about Giada's Family Dinners.

1. Unlike the first book, Everday Itailian, This cookbook has many more actual everyday recipies that can be accomplished during a busy work week.



2. Pales in comparison to her previous book, the recipes are average. Best to avoid this book.



3. I purchased this book as well as everyday italian several years ago. It's true that many of her recipes are online on the foodnetwork site, however I love collecting recipe books. The foods presented here range from quick fix to longer prep times so there will always be something delicious you can make depending on your schedule. I highly recommend this book as well as to try the delicious Italian soups presented here.



4. I confess that my husband and I have something of a cookbook fetish. We have, however, invested in some books that didn't prove worthwhile and so before shelling out the money for Giada's books, I decided I would check them out from the library, make some recipes, and go from there. I wanted to know if the recipes were as good as she makes them look on the show and if, upon tasting it, my husband and I would have expressions on our faces that mirror the food ecstasy Giada seems to experience. The answer to that question: Oh, yes! Today I've ordered all three of her books because I simply can't imagine living without them and not being able to make her delicious, heavenly recipes whenever I want. Here are my thoughts on a few of the recipes:
   
   Broiled Salmon with Garlic, Mustard, and Herbs - Truth be told, I could usually take or leave fish. My husband, however, loves seafood and so I try to make fish at least every other week or so but it's not something to which I generally look forward to eating. Imagine my surprise when my husband made this dish and I devoured it. It's an extremely simple recipe that requires very little preparation and even less actual cooking but it was so good that I immediately wanted to eat it again. It's a delicious combination of tanginess due to the mustard, saltiness, and a light touch of herbs. This is my favorite of all fish dishes I have ever eaten.
   
   Chicken Marsala with Mustard and Mascarpone - There were many moans of pleasure when this dish was consumed. The preparation is a bit intensive as it requires washing and slicing a lot of mushrooms but it is so worth it. I thought the combination of ingredients was interesting but it didn't do justice to the outcome, which was chicken and pasta in a sauce so creamy and exquisite it tastes like something you'd get at a very expensive Italian restaurant. This was an outstanding recipe.
   
   Penne with Sausage, Artichokes, and Sun-Dried Tomatoes - This is a delicious dish. I used chicken Italian sausage rather than pork and it was still deliciously rich. The sausage is nicely contrasted against the lemony artichokes and the sun-dried tomatoes add a wonderful tang. I would definitely recommend using the mozzarella, which is marked as optional, as it adds a creamy, mild sweetness to the dish. The sun-dried tomatoes packed in oil are a bit pricey but the jar I bought had enough for two full recipes and I'm already planning on making the dish again, only a couple of weeks after having made it the first time.



5. I was very impressed with this cookbook. Normally I only find a few recipes that I like in a cookbook, but this one had quite a few! I am a huge italian food fan and love to have this to work off of.

No comments about Giada's Kitchen: New Italian Favorites.

5 comments about Essentials of Classic Italian Cooking.

1. This is a good book for technique and ingredients; belongs on every Italian cook's shelf. I agree it's a little limited re recipes. But, her recipe for Minestrone is the BEST I've ever tried! Excellent technique for prepping and cooking all the veggies. I've been making this soup for years and it's a true winner!



2. I only received this book a couple weeks ago.
   The 3 recipes I cooked were okay.
   I had reservations about the two chicken breast filet recipes:
   cooking times requested are very short and your filets can come out raw.
   -She should've been more specific on to tell when its done by detailing the weight of the breast filets to use.
   
   However, other recipes, especially the pasta ones, look really good!
   Looking foward to using this book more.



3. 
   
   ...I've referred to this book over the years for technique and authenticity of Italian cooking...it is a wonderful book. I agree that it is on par with Julia Child's French cookbook. I've made many of the recipes and they are fabulous....the poached shrimp, easy and delicious...the grilled shrimp with flavored breadcrumbs is another favorite, the Lemon, garlic & parsley chicken cutlets is marvelous...her focaccia recipe is the best...fried tomatoes......I can go on and on. Ms. Hazan has given us a remarkable gift.



4. I have mixed feelings about this book. On the one hand, the depth of her knowledge of Italian cookery is amazing, on the other, the lack of specifics and inaccurate cooking times can be quite frustrating. This caveat should suffice: when making use of these recipes, make constant use of your tasting spoon!
   
   I made Pasta e fagioli with fresh cranberry beans according to Ms. Hazan's recipe, and, because of Ms. Hazan's widely-acknowledged eminence, I followed her recipe precisely, something I rarely do, as I am an experienced cook. Her time for cooking the beans (45 minutes), left me with undercooked beans; they should have cooked for at least an hour and fifteen minutes, if not an hour and a half. No big deal, except I added the pasta at the point Ms. Hazan recommended.
   
   I am sure that this book will be an invaluable resource to anyone who wants to learn Italian cooking, just make sure to test and modify these recipes as necessary ahead of time; following them as is can result in flubbed meals.



5. This is a hefty book - lots of detail, lots of instruction and pretty strict about how things need to be done. As someone who hasn't ventured outside of my comfort zone for cooking, this structure can be very helpful - but it can also complicate things as I have to prepare everything in advance and rarely can pull off a recipe in this book with a low stocked pantry.
   
   Still, I can't fault the book for my need to prepare - overall it's great and when I do have the time to make a special trip for all the right ingredients I know I'll have everything spelled out for me. The thing is huge so it's not easy to move around a kitchen counter with a couple of fingers in the middle of cooking, but like my title indicates, it's like a text book. There's more than just recipes, there's reference information, instruction on preparation and history. A very well rounded book.

5 comments about The Silver Spoon.

1. So with me carrying over my passion for all things Italian. It is only natural it leads me to cooking! I consider myself a novice in the kitchen. I'm 29 and just over 3 months ago I decided the next thing for me to learn is to cook. But I had no desire to cook typical american dinners. So I immediately began learning how to cook italian! I began with Giada, the always lovely Food Network star, and started using my mothers Giada books. I have been preparing nothing but successful dishes once a week using Giada's books. But I started seeing that Giada, really can americanize things. I got bored with her books, and looked elsewhere. I prepare a 3-4 course italian dinner every saturday evening, for my family. About 3 weeks ago I bought this book and swear by it now! I cannot believe as a novice that I'm making dishes like Crema di Zucchine! Lasagna alla Bolognese! Creating sauces like Bechamel, so simple! Those who say that Italian don't know what this book is, lie. Recently the Italian Magazine Oggi was including for a few extra euro each the individual books that make up the italian version of this book, in their weekly magazines. It as a collection of smaller books in Italia. I travel to Italia every year, have eaten at places very chic and modern to the traditional and rustic. IWithin a year i will be transfering to Italia to live and work, and I'm so looking forward to continuing to perfect my italian cooking using the treasure trove of italian cooking!



2. An exhaustive approach to Italian cooking. While the instructions are not as clear or detailed as I would prefer, the recipes are often very tasty and appear not to be doctored for mass appeal. Why alter a classic?; there is often not good reason to. The recipe for pesto, my personal bellweather of Italian cookbooks was good, although not the best I've tried. Worth looking into if you want to move beyond basic meats and flavors and explore true regional Italian fare that includes cod, boar, and rabbit.



3. There are so many cookbooks out there!! It seems that every day a few new cookbooks are published. However, I suppose that this one will stay longer on everyone's shelve. With almost 1300 pages there is something for everyone's taste buds, and for everyone's cooking skills. Considering the size of it, it is very inexpensive - definitely worth the price. For everyone who is interested in healthy foods I suggest Healing Foods for Dummies



4. This book is full of recipes. I think you could spend a life time trying the different recipes.
   
   Before owning this book, I never realized how few ingredients Italian cooking had in it. I'm still trying to master the simple recipes, but this is a reflection of my cooking skills and not the book.



5. This cookbook is awesome! It has recipes listed by ingredients and by course. Each section begins with an explanation of how to care for and cook the ingredient. I have decided this would make a great gift for a housewarming or even a wedding.

5 comments about Everyday Pasta.

1. Pasta, pasta in unique ways. all tasty and easy to prepare. This author really has found a niche and knows what she is doing. Also try Finger Licking Different.



2. I confess that my husband and I have something of a cookbook fetish. We have, however, invested in some books that didn't prove worthwhile and so before shelling out the money for Giada's books, I decided I would check them out from the library, make some recipes, and go from there. I wanted to know if the recipes were as good as she makes them look on the show and if, upon tasting it, my husband and I would have expressions on our faces that mirror the food ecstasy Giada seems to experience. The answer to that question: Oh, yes! Today I've ordered all three of her books because I simply can't imagine living without them and not being able to make her delicious, heavenly recipes whenever I want. Here are my thoughts on a few of the recipes:
   
   Rigatoni with Sausage, Peppers, and Onions - I come from an Italian family and grew up with Italian sausage on the grill, peppers and onions served alongside. I've never had it with pasta before but Giada's recipe is divine. I used chicken Italian sausage rather than the turkey and this dish was so tasty that I could hardly wait to eat the leftovers the next day.
   
   Roman-Style Fettuccine with Chicken - This was another hit that even my rather picky daughter liked. The sweetness of the peppers blends well with the mustardy tang of the capers. The chicken was juicy and delicious and the sauce perfectly seasoned.
   
   Turkey and Artichoke Stuffed Shells - My four-year-old daughter loved this one so much that as she was eating it, she was asking when we could have it again. I found the yield to be much higher than indicated in the recipe but this was a bonus as I was able to make an extra tray of the shells, freeze them, and then pop them into the oven one night for a quick dinner. The dish is savory and delicious and tastes very rich--even when using all white meat ground turkey.
   
   Linguine and Lobster Fra Diavolo - My husband raved about this one and positively devoured it. I'm not as big of a seafood fan as he is but I liked it as well. It has a very nice bite to it and is surprisingly spicy for a dish with just a bit of red pepper. The cognac really brought out the bite of the pepper.
   
   Basic Marinara - This is a tasty basic sauce that is easy to make and just takes a bit of time for the simmering. We made a double batch and frozen it and it was very good when thawed and used to make a quick baked penne with some mozzarella.



3. The cover is nice - and the recipes look delicious, but still no pasta ona da table.



4. This book has wonderful recipes. The only downfall is they are not quick and easy. Lots of ingredients and time are needed.



5. If you've ever wondered why Italians love pasta and serve it so frequently, best-selling author Giana De Laurentiis makes the reasons very clear here. There are light recipies, hearty recipies, traditional and creative ones, and a selection of complementary dishes to serve as well. What a treat! The photos and tips add to the useful ideas, as does the brief section on Italian wines, the suggested menus, and the index.

5 comments about Don't Fill Up on the Antipasto: Tony Danza's Father-Son Cookbook.

1. This is the only Italian Cookbook that you will need.
   
   Easy to prepare recipes, however this is what we ate in the old days.
   Easy to make "The Perfect Meatball" Gravey ( sauce ) in half the time.
   
   The book is your basic Italian cookbook. If you are Italian or want to be Italian, this book is for you. If you are from Brooklyn or Queens, you will enjoy the very short stories included.
   
   Don Calderone
   Ridgewood, New York
   



2. This book has great stories of Tony and his family. They make the wonderful recipes even more enjoyable. I have tried a good deal of the recipes so far, and found them excellent. This is a great gift!!!



3. I ALWAYS LOVED TONY DANZA AND HIS BOOK IS LIKE GETTING A PEAK INTO HIS FAMILY AND THERE LIVES. THE RECIPES SOUND REALLY GOOD, BUT I HAVEN'T TRIED ANY YET. I DON'T COOK IN THE HOUSE WHEN THE WARM WEATHER ARRIVES. I LOVE YOU TONY AND NOW I LOVE HIS FAMILY TOO



4. My daughter encouraged me to purchase this book; I started reading,and loved the stories,which literally feed the recipes. Being of Italian decent,I completely identify with the importance of food and family. Unfortunatly my father,who has since past away never wrote any of his secret recipes down. Tony's book includes many of the recipes my father made. Thank you Tony!
   
   PS I purchased several more for family members- a great gift.



5. Fun to read and recall old family memories...not to mention getting some good cooking tips. Tony never ceases to entertain me!

5 comments about Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage).

1. The book is boring, and what is worst, the author is always making racist comments. Very disappointing.Don't bother reading this book.



2. Bill Buford writes a highly entertaining book. Heat is good for 3 reasons.
   
   One, Bill is humble. It's very easy to forget that the author was an editor for the New Yorker. It's also very easy to forget how successful/famous Mario Batali and his restaurants are; which is for whom and where Bill worked. These facts seem to disappear because the author is so humble. This makes him appear more human and allows the reader to connect with him more easily.
   
   Two, he's extremely self-deprecating. After working at Babbo for a few months he described his role as the, "kitchen bitch, cleaning the kitchen's bitch." Little quotes like this speed the book along.
   
   Three, he's passionate. Bill Buford loves food. He loves learning about it, preparing it and most of all the timeless tradition of eating it. Whenever he's describing something food related his excitement begins to permeate through his writing.
   
   Together these points make Heat a very entertaining book that is difficult to put down.
   
   A note to all the foodies - you may be disappointed by this book. This book is more about the journey than it is about the food.



3. This is a very fun book. It is especially fun for those of us who have worked in restaurants. The literary images of poor Mr. Buford being thrown to the fire--quite literally--is a delightful ride. It is a foodie's paradise and a self-deprecating memoir of the author's offbeat culinary education (at a somewhat mature age).



4. In reading through the 1 star reviews, I'm awfully confused. There's not much "foul" language, particularly if you contrast it with Bourdain's books. I'm 7/8 of the way through and can't think of anything other than a very few sprinkled f-bombs at all. For the folks who complain about the lack of an in-depth look at French food and life in France - well, its title is pretty much the major clue - pasta and Tuscany don't scream French cuisine. I'm constantly amazed at people's ability to complain. That said, I enjoyed it but it's not a great book. It offers one person's experiences in a celebrity driven kitchen (I've never watched Mario Batali on TV and I am less likely to now) and in some other settings. I never caught his passion for cooking - it seemed more like an adventure so he would have something to write about than an adventure of his life.



5. Anyone who has ever worked at a continental-style restaurant should read this book.
   
   I picked up "Heat" in the interests of reliving my experiences in two continental restaurants, run by two totally different-in-temperament chefs, one Austrian, one Swiss. Neither one embodies quite the insanity exhibited by Mario Batali, the owner/operator of Babbo in New York City,and known via TV as The Iron Chef. I must confess I have never watched The Iron Chef, although I have heard of him; but most of what goes on here does not impact him in that show.
   
   Mr Buford, who seems to have had an open-ended commitment with his real job at the New York Times, decides upon interviewing and further visiting with Mario Batali, that he would like to apprentice to him, to learn the art of Italian cooking. Mr Buford knows just enough about cooking to get into trouble, and it doesn't take long for him to do so when he arrives at Babbo to begin his apprenticeship. I found myself nodding my head at the things that happened to him; I recognized all the personalities in the restaurant, all the petty jealousies, all the various traumas that go on in a busy, popular restaurant on a weekend night. Mr Buford's traverse through the stages of hierarchy was entertaining to say the least. Some things that went on there made me cringe; I'm pretty sure some of the things Mr Buford reported have never occurred at the restaurants I worked at, but it's possible; I was never on the line, but my chefs were nowhere near Mario Batali in style or performance either. (And I mean that in a good way; the man is clearly nuts.)
   
   My favourite part of the book, however, was when Mr Buford, in the interests of furthering his education as a butcher, went to Italy to study under Dario Cecchini in Tuscany (further indication that Mr Buford has ample funds stored up to entertain these conceits about becoming a chef, as it seems apparent that he wasn't earning anything in Italy either). His style of writing made the little hill town where he was very vivid in my mind; the personalities he encountered were highly likable; and overall I wanted to pack up and go over there for a protracted visit myself. It didn't make me any more enamoured of pigs or their products (I only had to find out what pancetta was to know I didn't need it in my diet), but I was greatly entertained by his excursion over there and, having long wanted to visit Tuscany, it just makes me want to go there even more.
   
   Mr Buford is a thorough examiner of his environment, and I felt like I knew everyone he worked with afterwards. The joy of food, the joy of the preparation of food (or not), is clear throughout the book, and while I found hilarity within it, I also found great insight in the entire restaurant experience, from cooking to management. I'm not sure I could work with Mr Batali, but I have a greater insight into the world of food preparation for the public, on all levels. A very entertaining book. I felt like I had a pretty good education in the topic at the end of it.

5 comments about Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most.

1. A MUST FOR ALL COOKS! YOU WILL LOVE HER TASTY, VERY JUST LIKE MOM'S, RECIPES. SHE IS THE BEST!



2. This book is a wonderful resource for Americans interested in cooking authentic Italian food. Organized by region, the book offers classic meat, vegetable, pasta, and dessert dishes for the various cuisines of Italy. In addition to ingredients and instructions, the book offers serving suggestions for each dish, as well as variations. The instructions are clear and detailed; and the ingredient lists, as befit authentic food, are short.
   
   My favorite recipe is from Tuscany, and is for beef braised with peppercorns and red wine. This dish, served with polenta to soak up the juices, has already become a staple in our house.



3. Lidia is my favorite cook. The photographs in this cookbook are
   breath-taking. As usual, the recipes look wonderful. I look
   forward to trying as many as I can. Lidia's recipes are never
   too complicated. Reading this book is "mouth watering" throughout.



4. This book is like a "mini history lesson" about SOME (not all) regions in Italy. And also, this is a cookbook about some of the interesting regional foods mentioned in each Chapter.
   
   Lidia and her daughter Tanya took a tour of some of their favorite regions in Italy (not ALL regions,but SOME regions), for example: Piedmont, Romagna, etc...
   
   Then, Lidia and Tanya wrote this book by describing each of the Italian regions visited, broken down into Chapters. Also, at the end of each Chapter (and there are 10 chapters) Tanya ,who has a PHD from Oxford, added her own personal take on the visits to each region, by sub-categorizing many of the "sights" worth visiting.
   
   Along with the mini history lessons throughout this book, there are many recipes that Lidia has developed, or recipes that Lidia has discovered during her Italian travels.
   
   I think this is a very "different" Italian cookbook, and not your average Italian cookbook seen in most bookstores. Therefore, if you collect a variety of cookbooks (not only Italian cookbooks, but multi-national cookbooks in general) then this book could be a very nice addition to your library.
   
   Many of he recipes would be difficult to reproduce because of "difficulty" levels. To me, some of the recipes did not seem "simple" as stated in the title.
   
   It seems to me that most of the recipes are not for an average or beginner cook. Also, since many of the recipes come from obscure towns that have their own "flavors", I would say that many of the recipes may not appeal to the average taste buds. For example, here are a few recipes that are either too difficult to reproduce by a novice, and/or recipes that would entail an acquired taste:
   
   ~~Farro with Tuna and Tomatoes, p.333
   ~~Anchovy Garlic Dip,p.141
   ~~Pasta with Anchiovi-Onion Sauce,p.108
   ~~Tiella filling of Octopus with Garlic and Oil, p. 250
   ~~Filet of Wild Boar with Prunes and Apples,p.193
   ~~Cooked Duck Sugo with Pasta,p.183
   
   On the other hand, there are a few recipes that COULD be duplicated and enjoyed...(although,some of these recipes are quite "common" and are often included in most Italian cookbooks):
   
   ~~Water Soup, p. p.168
   ~~Asparagus and Rice, p. 11
   ~~Peaches with Almond Crust, p. 118-119
   ~~Tiramisu Limoncello,p. 120
   ~~Chicken Cacciatore,p.301
   ~~Beef Braised in Peppercorns, p. 195
   ~~Braised Pork Chops with Savoy Cabbage, p. 83
   
   The last thing I should mention is that I would have loved to have seen more photos of the recipes,and especially those recipes that are very unusual.
   
   All in all,though, I give this book 4 stars because of it's novelty and because of the interesting mini-history lessons scattered throughout.



5. After watching an episode of the tv series that this book is based on, I ordered two books - one to give as a gift and one for myself. The gift was very well received. Lidia is wonderful to watch, listen to and read, especially if you are nostalgic about your Italian heritage as I am.

5 comments about Everyday Italian: 125 Simple and Delicious Recipes.

1. Everyday Italian: 125 Simple and Delicious Recipes
   
   This book is filled with crowd pleasing recipes for family or friends. Much used in my house!!



2. GIADA MAKES COOKING EASY. I'M ITALIAN AND THE RECIPES ARE EASY. THIS BOOK MAKES YOU WANT TO COOK. HURRAY FOR GIADA



3. I got this book as a present for a birthday. Needless to say, I didn't care for this book at all. Sure it gives you A LOT of pasta dishes but in all honesty, if someone were to eat Pasta Dishes Every Day of their life then they would be Overweight beyond belief! I've tried at least ten of the recipes and while they may do something for other reviewers, they sure didn't for me. I don't even watch her on tv anyone. She just has this thing where she holds herself higher than everyone else. I honestly don't care about her background culture and how it influences all of her cooking. I don't buy a cook book for the culture, I buy a cookbook because I Know I will enjoy the recipes and make them over and over again, rather than one time.



4. Ok, I bought the book because Giadda is so beautiful. The recipes aren't bad either.



5. Anyone can be an Italian cook with this extremely easy to follow cookbook. The recipes are fast & DELICIOUS!

5 comments about Italian Grill.

1. This cookbook is wonderful We have already produced several of the recipies and have thoroughly enjoyed them. Even if you think you have too many cookbooks, you need this one.



2. Have only tried about 4 recipes so far, but everything turned out perfect. The best grill book I've ever seen-food simple to prepare with easy to find ingredients and very Italian!!



3. the ingredients are really hard for me to find. I think all of his recipes would be GREAT if I could only find the stuff to make them.



4. So far, every recipe I have tried has been great. I LOVE the fact that there are plenty of non-meat recipes. Don't get me wrong. I love meat, but I have friends who have grilling parties. This lets me bring alternative dishes that aren't the same old thing.
   
   My typical M.O. is to put bookmarks on the main recipes I want to try. With Italian Grill, there were so many recipes I want to try, that I didn't even bother.
   
   Definitely will be using this for tailgating.



5. I am cooking my way through this book. So far everything I've made has turned out perfectly. Mario knows how to construct a recipie that lets the food shine through. Recommend this highly to everyone who wants a solid go-to reference to making excellent food.